19320 caramel custard filling Recipes

sugar, divided, water, eggs, egg yolks, warm milk, vanilla extract

sugar, egg yolks, egg, fat-free sweetened condensed milk, evaporated fat-free milk, less-fat cream cheese, softened, vanilla extract

egg whites, cream of tartar, ground cinnamon, rum extract, sugar, sugar, cornstarch, milk, egg, lightly beaten, butter, rum extract

all-purpose flour, cold unsalted butter, cut into 1/2-inch cubes, salt, ice water, sugar, water, heavy cream, pack pumpkin (not pie filling; a scant 2 cups), ground ginger, ground cinnamon, freshly grated nutmeg, scant 1/2 tsp salt, eggs, lightly beaten, lightly sweetened whipped cream

graham cracker crumbs, butter, melted, sugar, cinnamon, apple pie filling, apples, peeled cored and sliced, cream cheese, dark brown sugar, cornstarch, eggs, cinnamon, vanilla, lemon extract, nutmeg, whipping cream or 2/3 cup sour cream, butter, dark brown sugar, cream of tartar, milk, vanilla, powdered sugar

graham cracker crumbs, butter, melted, brown sugar, cinnamon, sugar, cream cheese, at room temperature, eggs, heavy cream, all-purpose flour, vanilla, apple pie filling, all-purpose flour, dark brown sugar, cinnamon

clairs, water, salt, butter, sugar, all-purpose flour, eggs, baking powder, heavy cream, powder sugar, banana, powder sugar, caramel topping, sugar, butter, heavy cream, melted chocolate

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

custard powder, whole milk, divided, white sugar, strong brewed coffee, egg yolk, egg white

butter, softened, caster sugar, egg, at room temperature, vanilla essence, self-raising flour, custard powder, white chocolate, roughly chopped

butter, sugar, vanilla essence, eggs, self raising flour , sifted, custard powder , sifted, plain greek yogurt

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

all-purpose flour, birds custard powder (or hornes), baking soda, confectioners powdered sugar, margarine or 6 oz butter, confectioners powdered sugar, butter

heavy whipping cream, egg yolks, vanilla extract, sugar, salt, brown sugar

tart filling, whole eggs, egg yolks, sugar, lemon juice, lime juice, zest of 2 lemons, zest of 2 limes, soft butter, cut into small pieces, pastry shell, cake or pastry flour, sugar, unsalted butter, chilled very cold, cut into small pieces, egg yolks, heavy cream

chopped sweetened flaked coconut, pecan pie cake batter, pecan pie filling, cream cheese frosting, chopped pecans, toasted, sweetened flaked coconut, toasted, garnishes: raspberries , fresh mint sprig

eggs, cornflour, caster sugar, custard powder, cream of tartar, bicarbonate of soda