|
Never Judge a Custard by its Cover
2009-09-14 04:20:00 Owais MughalNOTE: Translation of all Urdu sentences is given at the endI want to start this recipe? with 7 time-tested words of wisdom. These words are tested by myself over a time period of two days, hence proved:Never Judge a Custard by its CoverOk, so after you?ve sinked-in this message, I want to announce that the omelet looking thing below is actually an extra-ordinarily delicious Fruit Custard. Any agnostics? Please read my 7 words written above again. Others, please continue reading below.On our last grocery trip, I brought home a packet of Ahmed Custard Powder - Mango flavor. At home, I purposefully set the packet on kitchen counter. Why did I do that? Because if you put the packet in a closed cabinet then ?aaNkh ojhal pahaaR ojhal? happens.Now tighten your seat belts or trouser belts because I am going to dwelve into this tasty recipe? with ya?all and lots of sugary jolts are expected.Here we go!Ingrediants:1. Custard Powder Packet - One for experienced cooks and two for be...
By: Light Within
Paul Gilbert: yellow matter custard live
2008-09-06 16:02:00 News: 01-09-2008: Paul Gilbert and Yellow Matter Custard doing a The Beatles Cover in a Drum Festival In 2003 Mike Portnoy - Drums Neal Morse - Guitar, Keyboards, Vocals Matt Bissonette - Bass Paul Gilbert - Guitar The song is " While My Guitar Gently Weeps " by The Beatles This is a content summary only. Visit Truth In Shredding to find out more!
Fruit Custard
2008-05-12 08:34:00 Custard powder(here I used vanilla flavor) - 3tbsp Milk - 2 cups Sugar - 6 tbsp Apple(cut into medium pieces) - 1 Banana (peeled,cut into round slices)– 2 Grapes (black seedless) - 1 cup (you can add fruits like orange,strawberry ,pomegranate seeds also) Preparation: Mix custard powder with milk and bring it to boil. Stir continuously ...
By: icookipost
There's custard...
2008-05-08 22:45:00 ...and then there's custard.I'm not going to sugar coat things or wax too nostalgic about My Darling One: the man was an unwilling cook who relied heavily on Bachelor Chow: big box frozen foods, insta this and canned that. Don't get me wrong: when he did cook from scratch, it was very good -- spaghetti, lasagne, chicken oporto, and I'm told his trifle (I never got to try any as there was never any left for me to try--he took a full bowl to the office at Christmas, and it came back disappointingly empty). Those dishes appeared every so often, but mostly, if he made me a meal, it was usually what is known as Bachelor Chow.When time came to clean out his pantry, a bachelor friend took much of the BC, a few things were kept (rice, pasta, oatmeal) and the rest was binned. One of the few things I kept was a cannister of Bird's Custard--a staple of the aforementioned trifle. As someone who's only made...um...real custard, I was curious about this white cornstarchy mix that's famous ...
Christine Eats Her Own Chocolate Custard
2008-05-06 08:27:00 I know, you are waiting to learn how I managed the situation with Christine's chocolate custard. It was really the toughest situation I had ever faced. Christine was so happy to see me eating the chocolate custard she made herself! How could I tell her that her custard couldn't be swallowed? It was really awful and I couldn't bear the taste any longer; nor could I throw it away. I was still looking for the smile on her face. She was so excited... she told me "You know Mike, I never knew that I could be such a good cook. This is the first time I ever made something." "Christy, it's really awesome... and this is the first time for me too to get such a grand surprise," I said. I wanted her to taste it a bit. What better way could I say this than by saying to her, "Let's celebrate together, Christy."?I was waiting for her to take the first spoon in her mouth. As soon as she tasted it, she just jumped up, as if her chair was charged with high voltage electricity! She rus...
Christine's Chocolate Custard for Me
2008-05-05 09:49:00 Friends... something really interesting happened yesterday and I cannot resist my temptation talking to you about it. I will never forget May 4th 2008. I was feeling a bit low and went for a walk yesterday but headed back home early. I was hanging on my couch with all the notes on the art of wine making that I got from Jack. Wine Day is right around the corner (May 25th) and Uncle Fred's birthday is on May 18th. I thought I should get myself ready to give him a surprise. Why not celebrating the Wine Day a little in advance on Fred's birthday?I saw Rex rushing towards the door wagging his tail. Just when got up to see who it was, I heard Christine calling Rex, asking him to open the door. Did she come to meet me or Rex? I opened the door and we had a great surprise... "Hey Mike, I cooked something for you and Rex," she said with a bright smile on her face. This was the first time that she surprised me. I didn't know that she was a good cook, too. Rex was so happy... he probably k...
Papaya Custard
2008-04-22 01:31:00 Ingredients 2 medium papayas, peeled, seeded, halved and chopped 3 tbsp butter 2 tbsp dark brown sugar 2 tbsp brandy 6 butter cookies 8 egg yolks 6 whole eggs 2-1/2 cups milk 1/2 cup sugar Instructions Preheat oven to 350 degrees F. In a skillet, melt the butter and add the chopped papaya. Sprinkle with brown sugar and brandy. Saute until the papaya is very soft. ...
How to Make Egg Pie (Custard Pie/Tart)
2008-04-08 02:48:00 Recipe #1 For the pastry: 125 gm [1/2 cup] unsalted butter - at room temperature 90 gm [1/3 cup + 1 Tbsp] caster sugar (superfine) 250 gm [1 cup + 2/3 cup] plain flour 1 egg - beaten 1-2 Tbsp cold water
Cottage Cheese Custard
2008-02-17 03:28:00 AMERICAN 1 egg (yolk only for babies aged 6-8 months) 2 tablespoons milk    2 tablespoons low fat cream cheese Beat the egg (or yolk) with the milk. Sieve (strain) the cottage cheese(low fat cream cheese) if the custard is for babies under 8 months old.Blend the cheese into the egg and milk. Lightly grease an individualsouffle dish or casserole. Pour in the egg mixture. Cover with ton.Stand in a small baking tin and pour in hot water to come halfwayup the sides of the dish or casserole. Place in a preheated moderateoven (180 C/350F, Gas Mark 4) for 20 minutes or until set.For babies aged 6 months to 1 year: serve with vegetables pureed in a blender. For children aged 1 to 2 years: serve with diced vegetables. Share This
Steamed Egg Custard with Pork
2008-02-03 08:35:00 It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.HAPPY CHINESE NEW YEAR TO EVERYONE!Ingredients250g Minced Pork - may also use chicken or turkey1 tsp Light Soy Sauce1 1/2 tsp CornstachCornstach1 tbsp GingerGinger - minced1 tbsp Green Onions - chopped finely1/2 tsp Seasme Oil1/2 tsp Pepper1 tsp Cilantro - chopped finelyEgg Custard Mix...
Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits) recipe
2008-01-27 03:05:00 Crème Anglaise is probably the most important sauce in French cooking. It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards. By itself it is delicious spooned over plain cakes, pastries and fruit. 3 egg yolks, slightly beaten3 to 4 tablespoons granulated sugarDash of salt1 cup milk1/2 teaspoon vanilla extract2 to 3 cups assorted fresh fruit* Mix egg yolks, sugar and salt in a heavy saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes. Do not boil. The custard sauce will thicken slightly as it cools. Remove sauce from heat; stir in vanilla extract. Place saucepan in cold water until sauce is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours. Serve over fruit. Yields 4 to 6 servings. * Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple
Ric Dees: The Custard Factory (Myspace.com) £5
2008-01-06 07:00:00 02/27/2008 08:30 PM - , Birmingham, Midlands B1 - £5:00. Original post by unknown
By: Play Video Games
Reader Recipe: Moist n? Fluffy Custard Cake
2007-12-04 16:27:00 I’m not sure why, but the word custard has been on my mind a lot lately. So when I saw TeamSugar member celebrity_soup’s recipe for a Super Moist n’ Fluffy Custard Cake, I could barely stop from drooling all over myself. The cake itself is a vanilla cake with a hint of almond, and the ... Related Entries: Reader Recipe: Swedish Strawberry CakeMy Most Delicious Cake YetRed Velvet Birthday Cake52 Weeks of Baking: Baby Pumpkins with Garlic Custard Tags: reader recipe cakes - Dieting custard custard cakes
Banana Custard Ice Cream recipe
2007-11-20 12:25:00 About 1 3/4 cups sweetened condensed milk2 tablespoons cornstarch3 eggs, separatedGranulated sugar, to taste4 bananasJuice of 1 lime or lemonFew drops of vanilla extract Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a little milk until smooth. In a heavy-based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch, stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture thickens. Check for sweetness. Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring occasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back into the container. Cover and freeze until firm. About 30 mi...
52 Weeks of Baking: Baby Pumpkins with Garlic Custard
2007-10-24 17:13:00 I was flipping through the lastest issue of Sunset magazine when these cute little pumpkins caught my eye. Not only were they adorably festive, but they were full of custard too! I immediately sent YumJimmy to the store to find pumpkins, while I prepped the kitchen for baking. Unfortunately, the store didn’t have baby pumpkins, ... Related Entries: 52 Weeks of Baking: Easy Lemon CookiesEasy Appetizer IdeaGarlic Fun Facts52 Weeks of Baking: Soft Baked Pretzels Tags: Recipes 52 weeks of baking halloween Thanksgiving garlic - Dieting pumpkins custard ramekins
Baby Pumpkins with Garlic Custard
2007-10-17 16:21:00 I had been looking for a recipe that had baby pumpkins and I came across this one. I just love pumpkins around this time of year. It really is a season food and taste if you ask me. And pumpkins are just so incredibly healthy for you too! Here is one ...
The Great Pumpkin Custard
2007-10-04 21:07:00 It’s that time again! The pumpkin patches have officially opened. Pumpkins aren’t just for decoration and pie…it is actually super-nutritious. This my first post of many great Fall recipes. Ingredients: 2 cups cooked pumpkin 1 1/2 cups evaporated milk 3 large eggs 1/2 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Preheat the oven to 350 degrees ...
By: Chef Tom Cooks
Sep 22, Homemade kaya - a rich custard made with coconut milk and eggs.
2007-09-22 03:47:00 Homemade kaya is a rich jam made with coconut milk and eggs. It uses simple ingredients but takes some skills to get great results.
Chocolate Muffins With Hot Chocolate Custard
2007-09-04 12:27:00 I have always been a great fan of muffins and usually resort to making my standard cranberry-orange muffins whenever I have the opportunity as they are my very favorite, but I have been longing to try this recipe I found from the May 2007 issue of Good Food Magazine for Chocolate Muffins With Hot Chocolate Custard. A very simple recipe for a dessert that will surely delight.For The Muffins:100g self-raising flour ½ tsp bicarbonate of soda 50g golden caster sugar 100ml skimmed milk 1 egg 2 tbsp sunflower oil, plus extra for greasing For The Hot Chocolate Custard:2 x 150g pots low-fat custard 25g dark chocolate, choppedHeat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until ri...
Chocolate Muffins With Hot Chocolate Custard
2007-09-04 12:27:00 I have always been a great fan of muffins and usually resort to making my standard cranberry-orange muffins whenever I have the opportunity as they are my very favorite, but I have been longing to try this recipe I found from the May 2007 issue of Good Food Magazine for Chocolate Muffins With Hot Chocolate Custard. A very simple recipe for a dessert that will surely delight.For The Muffins:100g self-raising flour ½ tsp bicarbonate of soda 50g golden caster sugar 100ml skimmed milk 1 egg 2 tbsp sunflower oil, plus extra for greasing For The Hot Chocolate Custard:2 x 150g pots low-fat custard 25g dark chocolate, choppedHeat oven to 170C/fan 150C/gas 5. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre. Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until ri...
Haw Mok Talay (Steamed Seafood Custard)
2007-08-29 08:37:00 INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnishDIRECTIONS :Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cila...
Banana Coconut Custard (recipe)
2007-08-05 06:45:00 A light simple dessert for a breezy summer afternoon. The banana and coconut flavours play off each other nicely, and the custard is mildly sweet, extremely soft, and surprisingly refreshing. I tried the coconut but warm and cold and prefered it warm. As I was serving myself I left it unadorned, however if I was ...
By: TriniGourmet.com
Best Custard?
2007-08-01 00:00:00 Hibbard's in Lewiston? Anderson's? Tasty Treat in Lockport? Rochester favorite Abbott's in Bill Gray's in Clarence? I love Hibbards, and make a point to stop every time we're up in that neck of the woods in summertime. I tried Abbott's for the first time ...
By: BuffaloPundit
Corn Custard
2007-07-28 02:25:00 2 (16 oz.) cans creamed corn 6 eggs, beaten 1 1/2 c. cracker crumbs 2/3 c. melted butter 1 1/2 c. cream 2/3 c. finely chopped green bell pepper 2/3 c. finely chopped carrots 2/3 c. finely chopped celery 2/3 c. finely chopped onion 2 tbsp. sugar 2 tsp. salt 16 drops Tabasco sauce Combine corn, eggs, cracker crumbs, butter, cream, remaining vegetables and seasoning sin large ...
Corn Custard
2007-07-28 02:25:00 2 (16 oz.) cans creamed corn 6 eggs, beaten 1 1/2 c. cracker crumbs 2/3 c. melted butter 1 1/2 c. cream 2/3 c. finely chopped green bell pepper 2/3 c. finely chopped carrots 2/3 c. finely chopped celery 2/3 c. finely chopped onion 2 tbsp. sugar 2 tsp. salt 16 drops Tabasco sauce Combine corn, eggs, cracker crumbs, butter, cream, remaining vegetables and seasoning sin large ...
Chawamnushi is Japanese steamed custard in a cup.
2007-06-20 12:59:00 INGREDIENTS:3 eggs1/2 cup dashi soup stock1/2 tsp salt1 tbsp soysauce1 tsp sugar1 tsp sake1 chicken thigh4 shiitake mushrooms1 oz mitsuba (trefoil)2 oz. kamaboto fish cakesPREPARATION:Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked. *Makes 4 servings. (Kamaboko)Japanese Cooking Ingredient PicturesKamaboko are semi-cylinderical fish cakes. Pink and white kama...
By: Japanese Recipes
Custard 2 Ways: Baked Creme Caramel & Frozen Vanilla Custard
2007-06-08 16:59:00 As spoken about previously, I promised the good people at the Mount Tamborine Winery cellar door that I'd feature a dessert dish on my blog that (hopefully) does justice to their fantastic Mountain Muscat. Now, I think I've outdone myself! Here is a second dessert, following last week's olive oil and Muscat cake, a duo of of creme caramel and frozen custard, laden with that wonderful Muscat. I won't deny it, this dish does require a bit of effort. But irregardless of whether you're a self-confessed culinary dummy or an accomplised home cook, this should'nt be in any way out of your league. So here's how its done:Muscat Creme Caramel and Frozen CustardCaramel:150 gm sugar100 ml waterCustard:200 ml thick cream200 ml milk100 ml Muscat (or other appropriate dessert wine)seeds of 1 vanilla pod, or alternatively, a few drops of vanilla extract4 whole extra large eggs (59g min weight)4 egg yolks110 gm caster sugar8 buttered ramekins200 ml cream (extra)Preheat the oven to 160C. For t...
By: Eat Brisbane
Custard 2 Ways: Baked Creme Caramel & Frozen Vanilla Custard
2007-06-08 16:59:00 As spoken about previously, I promised the good people at the Mount Tamborine Winery cellar door that I'd feature a dessert dish on my blog that (hopefully) does justice to their fantastic Mountain Muscat. Now, I think I've outdone myself! Here is a second dessert, following last week's olive oil and Muscat cake, a duo of of creme caramel and frozen custard, laden with that wonderful Muscat. I won't deny it, this dish does require a bit of effort. But irregardless of whether you're a self-confessed culinary dummy or an accomplised home cook, this should'nt be in any way out of your league. So here's how its done:Muscat Creme Caramel and Frozen CustardCaramel:150 gm sugar100 ml waterCustard:200 ml thick cream200 ml milk100 ml Muscat (or other appropriate dessert wine)seeds of 1 vanilla pod, or alternatively, a few drops of vanilla extract4 whole extra large eggs (59g min weight)4 egg yolks110 gm caster sugar8 buttered ramekins200 ml cream (extra)Preheat the oven to 160C. For t...
By: Eat Brisbane
Salmon Salad With Feta Cheese Custard
2007-05-30 09:34:00 Greeks view the olive, the bread and the wine as symbols of life. The olive, the fruit of the sacred tree, is processed in many ways. Oiled or vinegared, they accompany practically all dishes.Bread is a necessary accompaniment to all meals. Often bread is served with Feta Cheese. Feta, which has been known in Greece for centuries, always accompanies their traditional country salad.I won´t say this salad is a Greek dish even though many ingredients are items of a Greek Country Salad. I have been to Greece twice and never did I see Feta Custard on the menues. I wrote down this recipe several years ago and don´t remember where it originated. This salad is a meal in itself; tremendously tasty and healthy.INGREDIENTS:Serves 4* 600 g salmon, cut into cubes* salt and pepper* olive oil* 1 large tomato, cut into chunks* ½ cucumber, cut into slices* 1 red onion, cut into slices* black olives* green olives* salt, pepper and sugarCROUTONS:* white bread, cut into roughfly 1 cm cubes* 2 cloves ga...
By: My Recipes
Egg Custard Tart
2007-04-28 19:27:00 For Sweet pastry Butter - 50 gm White vegetable fat - 50 gm Plain flour - 175 gm Medium egg yolk - 1, beaten Caster sugar - 2 teaspoon For the filling Milk - 300 ml Medium eggs - 2 Medium egg yolk... Feeling Hungry? Try out Maria's Culinary Delights selected from a wide range of dishes tested and tasted by family, friends and relatives.
By: Marias Menu
Rhubarb and custard tart
2007-03-29 10:05:00 As promised... a sweet recipe! I love rhubarb, I love custard, I love sweet pastry... so here they all are - with a tangerine glaze
Recipe Update: Tropical Custards
2007-03-25 05:49:00 Delicious, nutritious and brightly colored, custards are the perfect fun food for kids made up mostly of fresh milk, and they will definitely get a good amount of protein and calcium. And since they’re jiggly like any other gelatin-based dessert, and can come in many interesting colors and flavors, kids have lots of fun gobbling ...
By: Filveggie Blog
Steam Egg Custard
2006-07-07 09:26:00 This is one of my son?s favourites and it's my daughter's all time favourite. My son can finish one bowl of the Custard with his rice without me nagging him to eat. It?s very simple and I?m sure many of you already know how to do it. This is my version.Ingredients:2 eggs2 crabsticks, sliceda bunch of Shimeiji Mushroom, ends removeda pinch of salt160ml waterHow to do it:Beat egg lightly in a bowlAdd water and mix.Sieve the egg mixture if you want a smoother result.Add the crabsticks, mushroom, and salt into the egg mixture.Cover the bowl with cling wrap or aluminum foil.Heat a pot of water for steamingWhen the water is boiling, put in the bowl of egg mixture.Remove when egg is set. Serve hot.Note:You can add Japanese fish cakes, chicken, fish or any other ingredients you like. It?s just like Chawa Mushi without dashi!! Using cling-wrap or aluminum foil will help have a smooth outcome. It?s for the visual effect lah! If you don?t mind having a lot of pockmarks on your custard, then ... |
|
 |
|
 |
