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Results 51 - 60 of 116 for almond milk custard
51. CUSTARD PIE
Chill pie shell while making ... salt, vanilla, and almond extract. Gradually stir in scalded milk. Pour into pie shell. ... and center of custard comes out clean. Cool on ... Then chill in refrigerator.
52. CUSTARD PIE
Chill 9-inch pie shell while ... salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled unbaked ... and center of custard comes out clean. Remove from ... then chill in refrigerator.
In double boiler, beat eggs and milk, sugar and salt. Cook ... water, stirring until custard like. Remove from heat. Soak ... until thick, stirring often.
Combine first 4 ingredients in ... bean. Combine skim milk, sugar, and cornstarch in ... heat; stir in almond extract. Cover and chill. Transfer ... slotted spoon. Spoon custard sauce over fruit. Yield: 8 servings (89 calories per serving).
Prepare pie shell according to ... tapioca to the milk and let stand at least ... 425 degrees until custard is set, about 45 minutes. ... will be too soft.
Spray 8 x 1 1/2 ... In blender, combine milk, egg whites, flour, 3 tablespoons sugar, almond and vanilla and salt. Blend ... juice and lemon juice.
57. CUSTARD PIE
Blend all in a blender and put in "Pamed" pie pan. Bake 30 minutes at 400. Allow to cool in the refrigerator at least 3-4 hours (unless of ...
58. EGG CUSTARD PIE
Make shell first and put ... salt, vanilla and almond extract, then gradually stir in scalded milk. Takes about 30 minutes ... an hour before cutting.
59. PEACHY CUSTARD
Combine milk, eggs, sugar and vanilla ... ounce) microwave safe custard cups. Microwave (high) peaches in ... rearranging once. Cool. Serve warm or cold.
60. CUSTARD PUDDING
Mix ingredients and top with nutmeg. 375 degrees, 9x9 pan, 25-30 minutes. Serves 6.
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