18416 trifle custard condensed Recipes

unsweetened chocolate, sweetened condensed milk, salt, water, vanilla extract

baker semisweet chocolate (8 squares each), sweetened condensed milk, vanilla, chopped walnuts

soft butter (1 cup; 250 ml), castor sugar (1/4 cup + 4 tbsp), condensed milk, cake flour (3 cups), baking powder (2 tsp), vanilla extract (essence) 1 tsp

trifle sponge cakes (or a ready-made lb cake or similar), english custard , made from bird custard powder, whipping cream (heavy ), frozen raspberries (better than fresh), strawberry jam, peach slices or 2 very ripe fresh es, skinned and sliced, cooking sherry, sliced almonds, toasted

trifle sponge cakes or 5 sponge cakes, cut into slices, strawberry jam, madeira wine, fresh ripe strawberries, thickly sliced, golden caster sugar, clotted cream or 1 (250 g) whipping cream, fresh ready-made custard, toasted sliced almonds, vanilla pod, rose petal (optional)

a l rge gl ss bowl or trifle bowl ( i h ve used the top of c ke cover in n trifle emergency situ tion)., twinkies , shortcake sponges,or an 8 inch white sponge cake, jell-o, the flavor of your choice, already prepared and set, fruit cocktail, drained, fresh strawberries, sliced , reserve 8 slices for decorating the top, bananas , sliced into coins, jell-o instant pudding , vanilla flavor, already prepared, or two cans custard, spray whipped cream , or 1 small bowl of whipped cream

sponge cake, raspberry jam (or flavour of your choosing), custard mix (granny always made it up from birds tinned powder and full fat milk, but i m sure any custard will d)

sponge cake, cut in cubes, fruit cocktail, drained, port wine flavored gelatin mix, custard powder, white sugar, milk

all-purpose flour plus additional for dusting, sugar, unsalted shelled pistachios, salt, egg yolks, whole milk, vanilla extract, almond extract, egg whites, sherry syrup, vanilla custard, rhubarb puree, chilled heavy cream, sugar, light fino sherry, unsalted shelled pistachios, chopped

egg yolks, sugar, whole milk, vanilla, all-purpose flour, salt, egg whites, cranberry jam, cognac syrup, rich custard, chilled heavy cream, confectioners sugar, cognac or other brandy, vanilla, garnish: sugared cranberries and mint leaves

custard, sugar, cornstarch, milk or light cream, egg yolks, lightly beaten, vanilla extract, turnovers, baking apples, peeled and cut into 1/4-inch slices, lemon juice, butter or margarine, diced, sugar, ground cinnamon, cornstartch, pastry for double-crust pie, milk

all-purpose flour, sugar, salt, grated lemon rind, butter, egg (slightly beaten ), custard filling, powder sugar, strawberries (optional)

boneless skinless chicken breasts, crushed saltine crackers, grated parmesan cheese, paprika, pepper, eagle brand condensed milk, butter

unsweetened chocolate (bakers chocolate), sweetened condensed milk, water (for a grownup frosting, i recommend adding alcohol instead of -- grand marnier, irish cream, k), vanilla

victoria sponge cake, sliced, raspberry jam, cream sherry, drambuie (can substitute brandy), eye custard or 1 (3 oz) package jell-o custard or 1 (3 oz) package egg custard or 1 (3 oz) package vegetarian egg custard, raspberries, bananas, thinly sliced (optional), double cream, caster sugar, toasted almond, to garnish, fresh soft fruit slices, to garnish, milk, double cream, egg yolks, caster sugar, drops vanilla essence

tropical fruit juice (we used pineapple passion by goya), rum or 4 tbsp brandy or 4 tbsp tia maria, firm bananas, store-bought poundcake (we used sara lee lb cake, thin slices) or 8 slices angel food cake (we used sara lee lb cake, thin slices) or 8 slices of entenmanns poundcake, belgian chocolate syrup (we used ghiardelli), dulce de leche (nestle s ready made), mascarpone cheese, custard (jello instant banana cream was what we had on hand), chocolate , for making shavings to garnish, chopped macadamia nuts , sprinkle over top

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