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Results 81 - 90 of 116 for almond milk custard
81. PARADISE CUSTARD
In a saucepan, combine milk, cornstarch and water and ... heat. Pour in a serving bowl. Decorate with almond and pistachio nuts. Chill to serve.
Combine pudding mix and 1/4 cup of the milk in saucepan, blend in egg ... Top with peaches and garnish with prepared whipped topping, if desired.
In a small saucepan melt ... Put the condensed milk, milk, eggs, egg yolks ... sauce over the custard. 8 servings. This rich, ... great party fare too!
84. MEXICAN TRIFLE
Combine sugar, cornstarch and salt in medium saucepan. Stir in milk until well-blended; cook over medium ... with preserves. Pour custard over cake cubes. Whip cream ... grated chocolate and almonds. Cover; chill several hours ... 4 to 6 servings.
85. LUSCIOUS FLAN
Sprinkle 1/4 cup sugar into ... syrup into 6-oz. custard cups. Let cool. Combine milks in medium saucepan and heat ... cup sugar and almond extract. Beat well. Gradually stir ... with 1/3 cup fruit).
86. IRISH TRIFLE
Slice cake into thin layers. ... aside while preparing custard. In heavy saucepan, beat ... salt. Slowly pour milk into eggs, beating continuously. Cook ... Before serving sprinkle almonds over custard. Beat egg whites ... Top with Jello squares.
Place roast in a deep ... 2-quart saucepan, stir milk, cornstarch, 1/3 cup sugar ... metal spoon from custard and hold up 15 to ... consistency. Stir in almond extract; cover the custard surface ... melted jelly over apricots.
88. CARAMEL FLAN
1. Preheat the oven to ... six (6 ounce) custard cups; don't worry if they ... sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through ... Cover and refrigerate overnight.
89. ANGEL CUSTARD
Make a custard of the above. Cook custard ... and 1/4 tsp almond extract. Break angel food cake ... toasted sliced almonds. Makes 12 servings.
90. TIPSY PUDDING
Break cake into about 12 ... or overnight. Scald milk in top of double boiler. ... Pour 3/4 of custard over cake. Chill several hours ... with cherries and almonds. Serves 6.
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