65 sour cream custard Recipes

pie shell, egg yolks, beaten, sour cream, white sugar, ground cinnamon, ground nutmeg, raisins

sugar, cornstarch, salt, milk, eggs, beaten, sour cream, vanilla extract, fresh raspberries

pie shell, golden delicious apples, sour cream, egg yolks, sugar, all-purpose flour, vanilla, cinnamon, butter or 4 tbsp margarine, all-purpose flour, sugar

sour cream, sugar, egg, flour, vanilla extract, salt, fresh blueberries, unbaked pie crust, all-purpose flour, white sugar, chilled butter, cut into small pieces, chopped pecans

rhubarb, dark muscovado sugar, light muscovado sugar, vegetable oil, egg, orange , rind of, grated, sour cream, self-raising flour, ready made thick devon custard

cooked brown rice, brown sugar, salt, dark raisin, fine coconut (shredded if you prefer ), dark rum, vanilla, milk (i use 2%), sour cream, eggs, sour cream, dark rum, brown sugar, shredded coconut

first of all : before you start, i would like to say that with the inclusion of chilling time-this cheesecake takes 4 hours and 35 minutes. if you chill this overnight. . .***then you have taken 3 hours of the chilling time away***which means you are almost done =d, vanilla wafer crumbs (i used my food processer to make the crumbs), ground pecans, butter, melted, cream cheese, room temperature, white sugar, all-purpose flour, eggs, sour cream, ripe bananas, mashed, banana liqueur, vanilla extract, creamy custard topping, unflavored gelatin, cold water, milk, white sugar, egg yolks, vanilla extract (next time i will scrape a vanilla bean instead of using the extract), heavy whipping cream, chilled

pillsbury refrigerated pie crust, sugar, flour, apple pie spice, applesauce, sour cream, molasses, egg, beaten, sugar, margarine or 1/4 cup butter, softened, sour milk, egg, vanilla, pillsbury all-purpose flour, baking powder, salt, baking soda, powdered sugar, coffee

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.

pie crust , fitted into a 9 inch dish, sugar (7 1/4 oz), flour (1 oz), salt, eggs, sour cream or 1 cup heavy cream, rum or 2 drops butter- flavoring (a scant 1/8 tsp), vanilla, ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 lb), crystallized ginger, finely minced (but delicious) (optional), sugar (3 oz), flour (2 oz), butter, melted (2 oz)

sweet tart pastry dough , sufficient for a 10 inch tart ring, baked (see mean chef s sweet tart dough), egg, orange zest, grated or finely chopped (2 oranges), orange liqueur, orange juice (2 oranges), sour cream or 3/4 cup creme fraiche, granulated sugar, flour , sifted, apricots or 1 -1 1/2 lb peaches or 1 -1 1/2 lb nectarine

basic pie crust, milk, sugar, pack pumpkin, sour cream, whipping cream, golden brown sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, chilled whipping cream, powdered sugar

eggs, granulated sugar, sour cream, all-purpose flour, cinnamon, peaches, peeled, cut into 1/2-inch chunks, nectarines, peeled, cut into 1/2 - inch chunks, pie crusts (pastry dough for 9-inch pie crust)

reynolds wrap foil, pillsbury refrigerated biscuits, sliced canned peaches, drained, eggs, heavy cream, sour cream, ground cinnamon, brown sugar, almonds, butter

deep dish pie shells, unbaked, custard filling, sour cream, eggs, flour, blackberries, sugar, topping (like creme brulee ), flour, sugar, butter

flour, salt, butter, sour cream, egg yolks, sugar, flour, sour cream, vanilla, peaches, peeled and sliced

wide egg noodles, cooked and drained, whole salted butter, cream cheese, mascarpone cheese, sour cream, granulated sugar, whole eggs, egg yolks, pure vanilla extract, almond extract, cinnamon, light cream, bananas, toasted pecans, crushed skorr toffee pieces (found in the baking aisle near chocolate chips)

nilla vanilla wafers, apple, finely shredded, pecans, chopped, philadelphia cream cheese spread, sour cream, sugar, egg, milk, cinnamon, cool whip topping