160202 custard without cream Recipes

fresh pumpkin with skin or without skin, eggs, sugar, salt, cream of coconut

cream, vanilla pod, free-range egg yolks, caster sugar, double cream

water, evaporated milk, custard powder, condensed milk, egg, milk chocolate

cream cracker biscuits, milk (1 litre) or half and half cream, sugar (250 ml), butter (62 ml), cake flour (125 ml), corn flour (100 ml), custard powder (10 ml), salt, water (125 ml), eggs , seperated, vanilla extract (5 ml), icing sugar , sifted (500ml), boiling water (62ml)

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

whipping cream, half and half, sugar, egg yolks, peaches, peeled, sliced, light corn syrup, vanilla extract, peaches, peeled, sliced, essencia (orange muscat wine) or late-harvest riesling, sugar, fresh lemon juice

whole milk, sugar, salt, egg yolks, lightly beaten, heavy cream, vanilla extract

half-and-half, cream, egg yolks, sugar, vanilla extract, butter, sugar, lemon zest, lemon juice, salt, eggs, lemon juice (reserved for ice cream assembly)

fresh lemon juice, minced lemon , zest of, sugar, cornstarch, milk, whole eggs, egg yolks, evaporated milk, heavy cream

butter, milk, sugar, divided, king arthur unbleached all-purpose flour, eggs, separated, heavy whipping cream, vanilla extract, sliced strawberries or other fresh fruit, optional

whole milk, sugar, salt, eggs, lightly beaten, heavy whipping cream, vanilla extract, colored sprinkles , optional

sugar, king arthur unbleached all-purpose flour, salt, milk, eggs, lightly beaten, heavy whipping cream, lemon juice

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

custard, eggs, cream, butternut squash puree, unsulphered molasses, cinnamon, nutmeg, soft butter for greasing, hazelnut pieces, lightly toasted, brown sugar, whole wheat flour, melted butter, cook butternut squash until tender and puree until smooth. strain if desired and allow to cool to room temperature., toss nuts in a skillet over medium heat , shaking often to prevent burning. allow to toast until lightly golden and aromatic.

heavy cream, milk, vanilla bean , halve lengthwise, lemon zest (a 2-by 1/2-inch piece removed with a vegetable peeler), brown sugar, egg yolks, good-quality dark rum (such as bacardi black)

milk, vanilla bean , spilt, egg yolks, sugar, salt, vanilla extract ( 2oz), whipping cream

sugar, king arthur unbleached all-purpose flour, salt, whole milk, eggs, lightly beaten, vanilla extract, heavy whipping cream