Sentences with phrase «custard cups»

Place custard cups in a 9 - inch square baking pan; add hot water to the pan to a depth of 1 inch.

Spray four 10 - ounce custard cups with nonstick cooking spray.

Divide filling evenly among four 8 - ounce custard cups (or one 2 - quart baking dish); transfer to a rimmed baking sheet.

Bake it in a separate custard cup, if desired.

To make this fun breakfast treat, tender apples and cinnamon are tossed with bread cubes, then baked in custard cups until golden brown and bubbling.

Allow to cool slightly and pour evenly into six warmed custard cups so that this caramel sauce coats them.

Anything that won't fit in your four jars can go into the clean custard cup — chill it in the fridge, this is perfect with yogurt or on toast for breakfast!

Stir sauce into chard mixture, then divide mixture among prepared custard cups or ramekins, and top with breadcrumb mixture.

Pour the remaining syrup into custard cups.

Preheat oven to 350 ° F. Line a large baking sheet with parchment paper and place 8 ramekins or custard cups on the pan.

He began his education, where else, but in the garage of his house in Tucson, Arizona, where he took to melting Pyrex custard cups in a homemade oven to see how hot glass behaved.

Divide mixture evenly between custard cups.

Pour custard through a fine - mesh sieve into a large measuring cup and divide amongst 10 2 - 3oz custard cups or one larger baking dish (I tried both and either worked just fine).

Cut the recipe in half and made 4 ramekin custard cups.

If you prefer to pour the pudding directly from the pot to custard cups then when you pour the hot milk and egg mixture back into the pot, pour it through the sieve at that time.

My grandmother used to double the recipe because these individual custard cups would always gets devoured!

If you don't have small custard cups or baking dishes, you can make one larger gratin using a shallow 4 - cup baking dish.

It made 4 mini custard cup pies

ramekins or oven - proof custard cups with nonstick cooking spray.

Divide mixture among several custard cups.

Divide half of bread mixture evenly between 2 (6 - ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate.

Grease muffin tins (you can use large custard cups or regular sized muffin tins).

Fill custard cups or tins half full.

Divide mixture between prepared custard cups.

You will need six 8 - ounce custard cups or ramekins for this recipe.

I even replaced my plain glass mixing bowls and custard cups with vintage Fire King pieces!

Crack each egg into a custard cup and place into one of the holes.

DIVIDE the mixture among 4 custard cups or ramekins.

Don't fret if you don't have custard cups or molds.

Place the custard cups on a baking dish and fill it half way up the sides of the custard dishes with water.

These custard cups are taken out of the oven just barely set and have a jiggly centre.The texture that defines decadence to me.The simple sweet flavors are the perfect ending to your favorite meal and with just 4 ingredients that you always have on hand its one of those things that you just have to try.

Your custard cups are beautiful and this is a recipe that I think I could make succesfully!

Your custard cups would be a perfect dessert, AND it would be awesome topped with strawberries!

Place 4 (4 - ounce) custard cups or ramekins in a 13x9 - inch baking pan.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

Equally divide mixture into your prepared custard cups.

WHILE the cream is cooking prepare your custard cups by spraying them lightly with cooking spray.

custard cups or ramekins with cooking spray.

Divide mixture between 6 ramekins, custard cups or canning jars.

Carefully transfer the custard cups to a cooling rack.

Place the pan in the oven and bake for 35 to 55 minutes, depending on the size of your custard cups, until the custard just barely jiggles in the center when moved.

I ended up getting 14 muffins, two of which I baked in custard cups.

Then fill the pan with hot water until the water comes halfway up the outside of the custard cups.

Crack eggs (fresher ones won't spread as much) into small ramekins or custard cups.

Coat 4 (6 - ounce) custard cups or ramekins with cooking spray.

Divide mixture evenly among prepared custard cups.

Another option is to bake it as a custard in greased mugs or custard cups... which are then set in a pan of water (1/2 to 3/4 inch water) to bake.