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Full Online Book HomeLearning KitchenPies - Custard Cream
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Pies - Custard Cream Post by :JohnR Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3331

Click below to download : Pies - Custard Cream (Format : PDF)

Pies - Custard Cream

1 liter milk
2 tbls. lemon or orange skin grating
1 tsp. cinnamon or vanilla
8 tbls. sugar
4-5 egg yolks


Boil milk with cinnamon, and the gratings. Apart mix the dry ingredients and the yolks. When milk has boiled, filter and add, after cooling a little to mix of egg yolks. Mix well and bring to heat till it simmers slowly, stirring all the while.

Keep it up until it thickens well, then put the pot in cold water, stirring till it cools enough not to form a skin. Then refrigerate. Add whichever fruits you prefer. Strawberries are wonderful!! Plums too.
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1/2 gal. milk3 eggs1/2 lb. sugar1/2 lb. cake flourdark rum and vanilla, to tasteBoil milk in thick bottom pan. Whip in eggs, sugar, and cake flour. The eggs and sugar are mixed first then add the flour to egg. Make sure you use cake flour. Temper egg mix with half cup of milk or it'll be too thick to pour into milk in pan. You must whip this vigorously as its being poured into boiling milk or it'll scorch. Once everything has come back to boil pour out onto marble slab or tray, sprinkle liberally with granulated
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4 TBS. flour 1 cup milk 1 stick margarine 1/2 cup Crisco® 2 cup powdered sugar 2 tsp. vanilla Combine flour and milk in saucepan. Cook until thickened. Refrigerate until cold. In mixing bowl, cream together, margarine and Crisco. Add powdered sugar gradually to creamed mixture.
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