Howl everyone! The date for the next Dog Night at Ritter's Frozen Custard is August 4th, which is a Monday. Ritter's holds this event the first Monday of every month, between 6 and 10 p.m. Come and join us! The dogs get a free bowl of ice cream topped with a tasty dog biscuit. Yummy! Even though it should be my turn to go, I think mommy is taking Sundance again because I have seen her try an
--CRUST:--1 c. flour (heaping)4 tbsp. powdered sugar1/4 tsp. salt1/2 c. margarine (1 stick) Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--4 c. rhubarb, diced3 egg yolks1 1/4 c. sugar2 tbsp. flour3/4 c. half & half Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degr
PREP TIME 10 MinCOOK TIME 35 MinREADY IN 45 MinINGREDIENTS * 6 eggs * 1 cup white sugar * 1 teaspoon vanilla extract * 1 pinch salt * 1/2 teaspoon nutmeg * 2 cups milk * 1 (9 inch) unbaked pie crustDIRECTIONS 1. Preheat oven to 475 degrees F (245 degrees C.) 2. In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
PREP TIME 20 MinCOOK TIME 20 MinREADY IN 40 MinINGREDIENTS * 1 cup milk * 3 tablespoons cornstarch * 1/2 vanilla bean * 1 cup white sugar * 6 egg yolks * 1 (17.5 ounce) package frozen puff pastry, thawedDIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry. 2. In a saucepan, combine milk,
2 eggs, separated2 tbsp. butter or margarine3/4 c. sugar1/2 c. (from a 6 oz. can) frozen concentrate for lemonade2 tbsp. flour1 c. milk Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade. Blend in flour, then milk. Fold in beaten egg whites. Pour into
"Belinda lived in a little white house, With a little black kitten and a little gray mouse, And a little yellow dog and a little red wagon, And a realio, trulio little pet dragon." Custard the Dragon was one of my favorite books as a child, not only because of the great illustrations of the [...]
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 to avoi
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 to avoid lumps.Add sugar [...]
My favorite ice cream? Soft serve vanilla. My favorite cake? White vanilla with white frosting. Is it any surprise to know that I also love "White Pie"?White pie served covered in whipped cream with crushed almonds or pecans on top is simply divine... although you can see in my photo that I had to leave the nuts off the whole pie because my family frowns on such things. LOL. My kids like it plain... but they don't like nuts in their cookies either! (Go figure... they LOVE nuts plain! Especially pistachio's and cashews... but in or on their foods? Not so much.)I like this pie because it combines my two favorite flavors; vanilla and almond. Enjoy!White Pie2 T flour2 T cornstarch1 scant cup sugar1/4 t salt4 egg whites2 c milk2 T real butter2 t clear vanilla (use regular if you do
Vanilla Ice Cream CustardServes: 6Fibre 0 g, protein 3.8 g, fat 34 gCalories/serving: 361WW Points per serving: 8* 1 500 ml cream* 4 egg yolks* 1/2 vanilla pod, slit open and scarped* 5 tablespoon granular sugar substitute1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instruction.4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.
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. [...]
Custard Paste120 g caster sugar ☺ 1 tsp plain flour ☺ 45 g custard powder ☺ 1 medium egg, beaten lightly ☺ 200 ml evaporated milk ☺ 200 ml water ☺ 1 tsp vanilla essence ☺ 1 tbsp melted butterDough300 g plain flour ☺ 60 g caster sugar ☺ 0.5 tsp salt ☺ 1 tsp baking powder ☺ 140 ml water ☺ 1 tbsp melted butter or oil ☺ 2 cups oil for dee-fryingPut ingredients for the custard paste into a bowl and mix well untik lump free. Cook over a very low fire, stirring constantly until the custard thickens. Leave aside to cool thoroughly.Put all the dough ingredients into bowl. Knead until smooth. Leave aside for 30 mins. Then divide into balls.Take one ball of dough, flatten with your palm. Place 1 tbsp custard paste in the middle, and shape dough intto a flattened ball. Repeat
After our not quite finished lunch, we went to Egg Custard King Cafe Egg Custard King Cafe to get some filler for our tummies. I've never patronized before because the sign looked so commercialized and the beauty of Chinatown is all the unpolished shops. Well not to worry, there was no franchise training here. None of the counter girls spoke English and they could barely describe their products to me in Chinese. Ahh...right at home.Since they call themselves the Egg Custard King Cafe, it would make sense for them to over do it on egg custard. They have honeydew flavored, almond flavored, strawberry flavored, and banana flavored, none of which I tried because it likely has food coloring. (I'm allergic.)I did try their Classic Egg Custard, a Creme Brulee version, and an All Egg White Custard
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I wasn’t quite sure what I wanted to write about today, all I know is I had to write about something while taking a break from what seems like my never ending move in to my new diggs in downtown San Diego (more about that @ robconaway.com). So I have, to keep a smile [...]
Ingredients:For the batter: 1 cup self raising flour pinch of salt 1 egg 1 cup evaporated milk 1/4 cup water For the filling:1 evaporated milk 3 tbsp castor sugar 1 cup water 1/2 cup custard powder 125 grams chocolate - melted 250 grams strawberries - sliced 1/2 cup evaporated milk + 1/4 cup whippin cream - whipped together Procedure: For the batter: Sift flour and salt into a mixing bowl. Make a well in the center, add egg and gradually stir in the milk and water.Beat the mixture until the batter is smooth, and leave to stand for 30 minutes. Brush some butter on a frying pan (6" in diameter) and pour in about 1/2 cup of the batter. Cook over moderate heat and when bubbles appear o
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 t
This is a rich and creamy tart that makes a sinfully delicious dessert. INGREDIENTS:1 ½ cups finely ground chocolate cookies 6 tablespoons unsalted butter, melted 7 oz extra-bitter chocolate, chopped1 cup cream1/2 cup milk2 tablespoons sugar1 eggBrandy Whipped Cream1 3/4 cups double cream, chilled3 tablespoons confectioner’s sugar2 tablespoons brandy, or to tastePREPARATION:In a bowl, mix the chocolate cookie crumbs and butter. Press into the base of a 9" springform pan. Place in refridgerator to chill while preparing the filling.Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan. Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. Beat the egg in a large bowl. Whisk in a quarter o
Christmas is almost here and if you haven’t started cooking… well you better get busy! A recent addition to our Family Christmas dessert line-up is this Coconut Custard Pie.
Ingredients List
1/2 cup butter
1-1/2 cups sugar
2 tablespoons flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
Sprinkle of nutmeg
Preheat oven to 350 degrees. Beat together butter, sugar and eggs. Blend in flour and milk a half cup of milk at a time. Add one cup coconut and vanilla and mix well. Pour filing into unbaked pie shell. Lightly sprinkle with nutmeg and then top with additional coconut. Bake 40-50 minutes or until set.
Yum! No this is not part of any special Holiday diet! If you can’t relax once in a while and enjoy this type of homemade dessert then you should seek therapy. Trust me this is WAY better then therapy! I even prefer this delicious dessert to…lunges!!
Eat responsibly and let us know how it comes out…in other words say thank y
Papaya isn't your typical holiday dish, but then again, who wants to be typical? A flurry of parties and entertaining usually accompany the coming of the holiday season. And whether a dinner party at home or an office party, these occasions usually demand some menu creativity. I say this as one who has a deep emotional attachment to classic shrimp cocktail, but one can have too much of the same
It was waiting for me when I went home one evening. You have some packet said Athamma. I wondered what it was. When I saw a pouch couldn't understand what it might be. Then it struck me, oh yes the packet from Renuka. She had sent a mail asking if I have received the packet she had sent. I was so held up in work, that I completely forgot to ask when I reached home. All were eager to know what it was. I opened and saw some flour in yellow colour. Athamma was all eager to know what this was all about. Hubby explained that its something sent with which I will have to cook something new.Well so easily said, if only he knew my plight. Athamma asked what the content was. By looking at the yellow colour, I said that it might be Basan/Chickpea flour. So many options opened up for me and I could imagine something wonderful other than the regular pakodas or bajjis being cooked up from that. Imagine my confusion on opening, I found myself feeling on a silky texture and knew it was custard powder
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 minut
2 3/4 cups milk
1 vanilla bean, split
8 egg yolks
1 1/2 cups sugar
1.Boil the milk, add the split vanilla bean, cover and set aside.
2.Put the egg yolks and sugar in a bowl and beat with a wooden spoon until it becomes thick and creamy, and almost white in color. Remove the vanilla bean and slowly add the milk over a gentle heat. Or better yet, use a double boiler, stirring constantly so the eggs do not stick to the sides. It must not boil.
3.As egg yolks warm and thicken, finally coating the back of the spoon, remove from the heat and strain into a bowl, stirring while it cools.
l The richness of crème à l’anglaise at Collonges comes from Roger Jaloux and the team in the kitchen, increasing the number of egg yolks to up to 20 yolks for 1 quart of milk. “The way that Monsieur Paul likes it,” says Roger Jaloux. When the custard is cooled, in the tradition of Point and B
This custard is a variation of the one my Mom used to make me for a treat when I was in need of comfort food. It has a nice smooth texture and a caramel/butterscotch flavour.I promised Sydney I'd make it yesterday, but my time was at a premium. So I made good on my promise today. The big kids enjoyed it too!Butterscotch Custard6 tbsp granulated sugar1 tbsp light corn syrup3 tbsp water1 cup whipping cream, divided1/2 cup packed dark brown sugar1/8 tsp salt2 1/4 cups whole milk3 large eggs plus 3 large egg yolks, well beaten2 tsp vanilla extractLightly sweetened whipped cream for topping (optional)Preheat oven to 350 degrees F and position rack in middle of oven. Lightly grease 6 six ounce custard cups or eight 4 ounce ramekins. Lay a tea towel in the bottom of a roasting pan large enough to hold the cups compactly, but so they do not touch one another. Arrange the cups, slightly separated in the pan.In a 2 quart saucepan, combine the granulated sugar, corn syrup, and hot water with a w
Here's another of the recipes I associate with fall which might be nice to serve at a Halloween party. The star anise garnish is reminiscent of a spider while not being juvenile in presentation! I made these using the rest of the pumpkin purée from yesterday. I ate one of the six (the rest will be good cold for whomever would like one), had a restorative talk with a friend just now, and I'm feeling full of comfort and joy, following a miserable day and part of the evening. So try these if you need a little comfort food too!Pumpkin Crackle Custard1 1/2 cups heavy cream2 star anise4 cups water1 cup unsweetened pumpkin purée3 egg yolks3/4 cup light brown sugar3/4 tsp ground cinnamon1/8 tsp ground cloves1/4 tsp ground allspicePinch of ground nutmeg1 1/2 tsp pure vanilla extractIn a saucepan over medium heat, combine the cream and star anise. Heat until bubbles form along the edges of the pan. Remove from the heat, cover, and let steep for 30 minutes.Preheat an oven to 325 degrees F.Rem
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 t
The Pantry Reject challenge continues, and today I used the Mesquite Smoked Maine Sea Salt that started it all. After referring to the Maine Sea Salt Company’s website, I applied about a teaspoon of the salt to a pork tenderloin, and wrapped it tightly to “marinate” for the day.
Rob grilled the tenderloin with no further salting or spicing. It was quite tasty, although I tasted more salt than mesquite. Considering that I still have quite a lot left in the jar, I can try again with more. In all fairness, I never said I was going to use all of these things up this week, just that I would use them.
To accompany the grilled pork, I prepared Barbara Kafka’s Zucchini Custard, which is basically a crustless quiche. We also had a bowl of very fresh heirloom tomatoes from the farmer’s market, roughly chopped with a bit of kosher salt. They would not have won any beauty contests, those immense, misshapen tomatoes with the odd wormhole and black line, but they are t
Man can’t walk on water but do you think we can walk on custard? Brainiac did an experiment on it and here’s the result.
If you liked this post, you will love these!Paths Are Made From WalkingWalking WoundedPure Gold ShoesIf you liked this post, buy me a beer!Share This
Ingredients1/2 cup heavy cream1/2 cup water1/2 cup cocoa powder4 egg yolks2 cups heavy whipping cream1 teaspoon vanilla extract7 teaspoons artificial sweetener (or to taste)ProcedurePlace the first 4 ingredients in blender and process on low until smooth. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until bubbles form around the edge of the mixture. Do not overcook. Chill until room temperature.Pour mixture into ice cream maker. Stir in cream and vanilla, then add artifical sweetener. Freeze according to ice cream maker instructions.NoteAmount at 4.5 grams per 1/2 cup serving.This recipe for Frozen Chocolate Custard serves/makes 1qt
Ingredients1/2 cup heavy cream1/2 cup water1/2 cup cocoa powder4 egg yolks2 cups heavy whipping cream1 teaspoon vanilla extract7 teaspoons artificial sweetener (or to taste)ProcedurePlace the first 4 ingredients in blender and process on low until smooth. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until bubbles form around the edge of the mixture. Do not
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
I got my little sandbox shovel and dug with all my might and found this classic from BBC called Roobarb and Custard written by Grange Calveley and animated by Bob Godfrey. Thirty 5 minutes long episodes were made, and each one ran before the news in England in 1974. Roobard was a clever dog who always found a way to get into trouble and was mocked by Custard the cat from next door. This episode reads like a great little book one would read to any young kid. It has grace with the limited animation.
sandbox world, tony medeiros
This is one of 哥哥's favourites. He 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:1 egg2 crabsticksa pinch of salt¾ bowl of water How to do it:Beat egg lightly in a bowlAdd water and mix.Sieve the egg mixture if you want a smoother result.Dice the crabsticks Add the crabsticks and salt it 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 shitake mushrooms, Japanese fish cakes & chicken too. It's just like Chawa Mushi!!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 you don't have to use this.
I may be lazy to cook (for me and hubby) but the kids still have to eat. Can't ask them to eat Bah Kut Teh with us mah. I'm not so bad lah. But then this lazy brain refuse to come up with something interesting for the kids.Sorry Love, bear with me for this time.What's in this boring meal:Steam (frozen) mixed vegetablesSteamed Egg CustardSakura Denbu Rice
