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Results 11 - 20 of 127 for custard filling
Cook until thick. Add grated rind of 1 lemon.
Heat milk and add cornstarch, ... Cool and add vanilla to taste. Add to cooled puffs. The filling MUST be kept refrigerated after filling puffs.
13. CUSTARD FILLING
In 1 quart sauce pan, mix sugar and cornstarch. Gradually stir in milk until smooth. Add slightly beaten egg yolks, stirring constantly; ...
In saucepan, combine sugar, flour, ... boils. Add vanilla; cool. Beat smooth and fold in whipped cream. May be used to fill eclairs or cream puffs.
Mix in order given, beat well. Cook in double boiler about 15 minutes, stirring constantly until thick. When cool spread between the two 8 ...
Mix in order given and pour into unbaked crust. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees for 10 more minutes. Test for ...
Mix dry ingredients, add eggs and milk. Stir until smooth. Cook in double boiler 15 minutes or until thickened, stirring constantly. Add ...
Scald: A vanilla bean Blend ... crusting. Do not fill the pastry until the mixture is cool. Before spreading the custard, add 2 or more ... a neat cream pie.
Mix sugar, flour and salt ... in saucepan. Bring just to boil. Cool and blend in vanilla. Fill cream puffs or layer in Fourth of July Dessert.
20. CUSTARD FILLING
Cook together in double boiler ... crust. Spread on top of custard. Sprinkle with remaining crumbs. Bake at 325 degrees until meringue is brown.
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