155 homemade egg milk cream Recipes

eggs, sugar, flour, low-fat milk, divided, instant vanilla pudding, half-and-half cream, sweetened condensed milk, vanilla

eggs (beaten ), sugar, pet milk, eagle brand condensed milk, heavy cream, butterfinger candy bars (cut into pieces), milk (add to the fill line)

eggs (separated ), sugar, salt, low-fat milk, cream of tartar, freshly grated nutmeg

eggs, rum or 2 tbsp rye whiskey or 2 tbsp brandy, milk or 3 cups cream, vanilla, sugar or 1/4 cup honey, nutmeg

sugar, salt, whole milk, eggs, heavy whipping cream, vanilla extract

sugar, eggs, carnation instant milk, eagle sweetened condensed milk, vanilla

heavy cream, whole milk, vanilla bean, cinnamon sticks, granulated sugar, egg yolks

whiskey, eggs, coffee creamer (liquid type , such as half and half), eagle brand condensed milk, vanilla, hersheys chocolate syrup

fresh strawberries, sugar, divided, flour, baking powder, baking soda, salt, eggs, sour cream, milk, vegetable oil, cream

brown sugar, butter, melted, diced fresh or frozen rhubarb, sugar, butter, softened, sugar, eggs, separated, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, cream of tartar, cream , optional

egg yolks, milk, sugar, salt, vanilla extract, heavy whipping cream, crushed fresh strawberries, sweetened

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

very ripe peaches, peeled and pitted, eggs, whipping cream or 1 cup half-and-half, sugar, vanilla, milk (more or less ), lemon juice

flour, pet milk, sugar, eggs, milk, salt, vanilla flavoring

marshmallows, milk, sugar, eggs, unflavored gelatin, sweetened condensed milk, cremora, vanilla extract

eggs, beaten or 2 cups egg substitute, sugar, vanilla, whole milk, whipping cream, half-and-half cream

eggs, beaten, sugar, evaporated milk, eagle brand sweetened condensed milk, vanilla, any fruit, milk , to fill container

egg yolks, condensed milk, vanilla, oreo cookies, crushed (more if desired), heavy cream , whipped