Pour egg custard over the top.
Pour the egg custard over top.
Pour the egg custard into the bread mixture and toss to combine.
Not exact matches
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.
After the crust has baked, I
pour in the key lime
custard which is a mixture of sweetened condensed milk, two
egg yolks and lime juice.
Pour cream -
egg mixture back into the saucepan and cook over medium heat stirring constantly, until
custard coats the back of the spoon, about 5 minutes.
Pour the milk and
egg mixture over the bread and cheese mixture, let it sit for half an hour to really soak in, then bake at 350 °F for 20 minutes, covered, then another 15 minutes uncovered, just until the
custard is set.
Miss Tempy Hook, Fulton, MO Make a plain
egg and milk
custard, three pints, add a cup of partially chopped blanched almonds and
pour into the freezer; when just beginning to freeze, add two cups whipped cream, stir often while freezing so that the fruit will be well distributed.
Pour the hot
custard through the sieve to catch any bits of cooked
egg.
Pour the
egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the
custard coats the back of the spoon.
Pour the fully cooked coconut milk and
egg yolk
custard into the medium bowl, and let it cool to room temperature.