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Results 61 - 70 of 206 for custard pudding
Spray a 9 x 13-inch ... water under the pudding in the oven for moisture. ... constantly. Boil 2 minutes, stirring constantly. Makes 1 1/2 cups sauce.
Oven 350 degrees. Beat eggs, sugar, salt slightly to mix. Stir in scalded milk. Add vanilla, rice, raisins. Pour into 1 quart baking dish ...
Heat oven to 350 degrees. ... 1/2" up the side of the pan. Bake 45 minutes until lightly browned. Sponge cake on top, lemon custard on the bottom.
Set oven for 325 degrees. ... bread in making Custard Bread Pudding. Add 2 squares unsweetened ... Pudding. Use 3/4 cup of sugar instead of 1/2.
Scald 3 1/2 cups milk ... of the hot custard. Slowly add beaten yolks ... cream or pored over fresh fruit or sponge cake. Makes 6 to 8 servings.
Beat eggs slightly, add sugar and salt. Scald milk and add slowly to egg mixture, stirring constantly. Add rice, flavoring and raisins, if ...
Beat egg whites until they ... Spoon into dessert dishes; serve warm. (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top).
Set baking dish in pan of water. Bake 350 degrees for 45 to 60 minutes. To cook rice: Simmer 20 minutes.
Beat eggs in a medium sized mixing bowl just enough to combine yolks and whites. Add sugar and raisins. Gradually beat in milk. Stir in ...
Scald milk and pour over bread crumbs, cool. Add melted butter, sugar, eggs, salt and spice. Pour into a 1 1/2 quart casserole dish. Bake ...
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