21 boiled custard with flour Recipes

flour, coconut, butter, sugar, boiling water, sugar, custard powder, coconut, water

puff pastry, butter, salt, cinnamon stick, milk, for boiling, custard powder, cornflour, cake flour, cold milk, sugar, eggs, separated, almond essence, cinnamon-sugar mixture

butter, sugar, egg, baking powder, flour, hot boiling water, sugar, custard powder (3-4 tbsp)

cinnamon graham crackers (6 full sheets ), unsalted butter, at room temperature, cold water, boiling water, unflavored gelatin, granulated sugar, all-purpose flour, egg yolks, milk (1%, 2% or whole, not skim or it won tsp be creamy..i used 1%), vanilla extract, nutmeg, freshly grated (optional), bananas, heavy cream, sugar, banana extract (optional)

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

all-purpose flour, butter, egg yolk, sugar, evaporated milk, eggs, white sugar, boiling water, evaporated milk, custard powder, distilled white vinegar

self raising flour, sugar, butter, eggs, hard-boiled eggs, custard powder, coconut, anise seed

steamed dessert, flour, sugar, baking powder, cinnamon, baking soda, salt, eggs,beaten, molasses, milk, butter,melted, pecans, poached pears and apples, water, sugar, lemon juice, apples, pears, orange liqueur, in pan combine water ,sugar,and lemon juice,bring to boil., core apples ,and pears,cut each into six wedges., add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender., fruit and set aside., boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill., when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur., sherried custard sauce, egg yolks,beaten, sugar, salt, milk, cream sherry, vanilla, in pan combine egg yolks ,sugar,and salt,add milk., cook and stir over medium heat till mixture starts to thicken and coats your spoon., heat,pour custard into bowl and set inside a larger bowl with ice water,to cool., stir sauce for about 2 minutes., stir in cream sherry and vanilla,cover and chill., serve in a crystal pitcher ., hard sauce, butter, powdered sugar ,sifted, whipping cream, tespoon lemon peel,shredded, vanilla, in bowl,combine butter ,1 cup powdered sugar,whipping cream,lemon peel,and vanilla., beat with mixer,add remaining powdered sugar, until smooth., pipe the mixture into foil bonbon cups,chill the sauce until serving time.

egg yolks, beaten, sugar, all-purpose flour, salt, milk, scalded, vanilla extract

sugar, all-purpose flour, eggs, beaten, milk, vanilla extract, ground nutmeg

eggs, sugar, all-purpose flour, salt, milk, scalded, vanilla extract

sugar, flour, salt, egg yolks, milk, light cream, vanilla extract, ground nutmeg

have the stoves we did , and thusly baking times are not provided, so i used the time for contemporary sponge cakes, go figure., cream, pounded sugar, whites of 2 eggs, sherry or raisin wine, custard, made with 8 eggs to a pint of milk, sponge-cakes , or 6 slices of sponge-cake, macaroons, dozen ratafias (a sweet biscuit made of almond paste), sweet almonds, grated rind of 1 lemon, layer of raspberry or strawberry jam, sherry or sweet wine, tablespoonfuls of brandy, sponge cake (circa 1896 - the boston cooking-school cook book), yolks 6 eggs, sugar, lemon juice, grated rind 1-half lemon, whites 6 eggs, flour, salt, boiled custards (the book of household management (1861)), milk, eggs, sugar, laurel-leaves , or the rind of 4 lemons, or a few drops of essence of vanilla, tablespoonful of brandy

tb unflavored gelatin (by measure, don tsp rely on the packets being a full tbsp), cold water, boiling water, sugar, lime juice, lime peel, egg whites , stiffly beaten, custard sauce, egg yolks, sugar, tb flour, salt, milk, lemon juice, vanilla extract, butter

eggs, separated, grated rind and juice of 1 lemon, sugar, all-purpose flour, baking powder, salt, milk, whole blanched almonds, sherry, divided, boiled custard, whipping cream, powdered sugar, whole maraschino cherries, almonds, toasted

butter, softened, sugar, eggs, lemon juice, vanilla extract, almond extract, cake flour, salt, golden sherry, divided, fresh strawberries, washed, hulled, and halved, boiled custard, strawberry preserves, whipping cream , whipped, fresh whole strawberries, washed and drained

pitted dates, chopped, boiling water, baking soda, butter, brown sugar, eggs, plain flour, custard powder, carnation light & creamy evaporated milk, brown sugar, extra, golden syrup