Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Custard - Custard By Freud8
Famous Authors (View All Authors)
Desserts - Custard -  Custard By Freud8 Post by :Robynn_Luedtke Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1879

Click below to download : Desserts - Custard - Custard By Freud8 (Format : PDF)

Desserts - Custard - Custard By Freud8

2 cups heavy cream
4 egg yolks
4 tbsp. brown sugar (or brown sugar substitute)
1 tsp vanilla
4 more tbsp. brown sugar (or substitute)

Scald cream in double boiler, stirring constantly.

In a separate, heat compatible bowl, mix egg yolks and first amount of brown sugar. Once cream is hot (but not boiled), slowly stir into egg mixture. Mix thoroughly and pour back into saucepan. Continue to stir over low heat until mixture thickens. Stir in vanilla once it is thick.

Pour into 4 oven-proof custard cups. Chill in fridge for 8 hours.

Place a tbsp. of brown sugar (or substitute) on top of each custard, smoothing it out evenly. Place cups on top rack of oven under a hot broiler. Watch carefully - sugar will carmelize on top after 5 minutes.

Place back in fridge for 1 hour (or freezer for 15) to harden sugar.

Note: The sugar sub looses a lot of it's sweetness in cooking - you may want to try cooking the custard without the sub and just stirring it in at the last with the vanilla
If you like this book please share to your friends :

Desserts - Custard -  Custard By Ramon Desserts - Custard - Custard By Ramon

Desserts - Custard -  Custard By Ramon
1 liter milk grated rind of 1 orange and 1 lemon 2 or 3 cinnamon sticks 6 tablespoons sugar 2 tablespoons cornstarch 5 egg yolks. Boil milk together with 2 or 3 cinnamon sticks and the grated rind. In the meantime mix in a bowl the sugar, yolks, cornstarch, and when the milk has boiled for about 5 minutes, let cool a little and add slowly to the bowl through a strainer, beating all the time. Then put on a very low fire, beating so that it does not boil until it thickens. Take out of the heat and

Desserts - Custard -  Custard Dessert Desserts - Custard - Custard Dessert

Desserts - Custard -  Custard Dessert
3 cups milk 1/2 cup sugar 1 envelope gelatin 1 tsp. vanilla 3 eggs-separated Sprinkle gelatin on top of milk in double boiler. Heat 'til gelatin dissolves. Beat egg yolks, add sugar, pour hot milk mix over eggs gradually and cook in double boiler 'til mixture coats spoon. Cool 'til almost set if you want spongy. If you want jelly separated from sponge just cool custard. In either case add vanilla, fold in beaten whites.Put 1 cherry and 1/2 tsp. red juice from cherry in bottom of custard cup or mold and then fill with custard. Put in fridge 'til ready