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Full Online Book HomeLearning KitchenDesserts - Custard - Custard By Ramon
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Desserts - Custard -  Custard By Ramon Post by :armsonfire Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2274

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

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 cool by putting the pot in cold water, beating the while so it does not form a layer on top. Then refrigerate.

To serve, sprinkle with sugar and burn it with a hot iron or a gas flame. Serve with powdered cinnamon to taste.
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Desserts - Galaktoboureko Desserts - Galaktoboureko

Desserts - Galaktoboureko
1/4 pound phyllo dough 8 cups milk 2 cups sugar 2 cups farina 7 egg 1 cup butter -- melted 1 teaspoon vanilla 3 cups sugar 3 cups water Heat milk. Beat eggs well in large bowl. Add farina, sugar, vanilla and pinch of salt to eggs. Pour 2 cups hot milk, little by little, into the mixture. Pour all into saucepan with milk, stirring constantly until thick. Butter 9x13" pan. Lay 1/2 of phyllo dough into pan, buttering each sheet as it is stacked. spread mixture over all. Add rest of phyllo, buttering as stacked. Score with sharp knife

Desserts - Custard -  Custard By Freud8 Desserts - Custard - Custard By Freud8

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