Sevilleno, Kisha.2

Sevilleno, Kisha Mae July 4,2019 Directions
1. Mix together vanilla instant

pudding mix, cream and
Cream Puffs milk. Cover and refrigerate
to set.
2. Preheat oven to 425 degrees
F (220 degrees C).
3. In a large pot, bring water
and butter to a rolling boil.
Stir in flour and salt until
the mixture forms a ball.
Transfer the dough to a large
mixing bowl. Using a wooden
spoon or stand mixer, beat
in the eggs one at a time,
mixing well after each. Drop
by tablespoonfuls onto an
ungreased baking sheet.
4. Bake for 20 to 25 minutes in

the preheated oven, until
golden brown. Centers
Ingredients should be dry.
5. When the shells are cool,
 2 (3.5 ounce) packages either split and fill them with
instant vanilla pudding mix the pudding mixture, or use
 2 cups heavy cream a pastry bag to pipe the
 1 cup milk pudding into the shells.
 1/2 cup butter
 1 cup water
 1/4 teaspoon salt
 1 cup all-purpose flour
 4 eggs
 Add all ingredients to list
Milk Tart
butter or margarine and 1
cup sugar. Add 1 egg and
beat until mixture is smooth.
In a separate bowl, mix
together 2 cups flour, baking
powder, and salt. Stir flour
mixture into sugar mixture
just until ingredients are
thoroughly combined. Press
mixture into bottom and
sides of two 9-inch pie pans.
3. Bake in preheated oven for

10 to 15 minutes, until
golden brown.
Ingredients 4. In a large saucepan,
combine milk, vanilla
extract, and 1 tablespoon
 1/2 cup butter, softened butter or margarine. Bring to
 1 cup white sugar a boil over medium heat,
 1 egg then remove from burner.
 2 cups all-purpose flour
 2 teaspoons baking
powder
 1 pinch salt 5. In a separate bowl, mix
 4 cups milk together 2 1/2 tablespoons
flour, cornstarch, and 1/2
 1 teaspoon vanilla extract cup sugar. Add beaten eggs
 1 tablespoon butter to sugar mixture and whisk
 2 1/2 tablespoons all- until smooth. Slowly whisk
purpose flour mixture into milk. Return
 2 1/2 tablespoons pan to heat and bring to a
cornstarch boil, stirring constantly. Boil
 1/2 cup white sugar and stir 5 minutes. Pour half
 2 eggs, beaten
of mixture into each pastry
 1/2 teaspoon ground
shell. Sprinkle with
cinnamon
 cinnamon. Chill before
Add all ingredients to list
serving.
Directions
1. Preheat oven to 350 degrees

F (175 degrees C).
2. In a medium mixing bowl,
cream together 1/2 cup
Homemade Baked Egg Custard
1. Preheat the oven to 200 C /

Gas 6. Lightly grease the
bottom of the cake tin with
butter.
2. In a medium bowl, cream
together the butter, the 150g
sugar and 1 egg until
smooth. Blend in the flour to
form a dough. You may have
to knead by hand at the end.
3. Roll the pastry out and place
into tin. Pastry may be a
little too short, so may need
to press it into the tin by
hand. Cover the bottom and
Ingredients sides of the tin.
4. For the egg custard filling: in
a bowl, mix together the 4
For the tart eggs and 100g sugar and
add vanilla pod or extract.
 225g butter Gradually stir in the cold
 150g caster sugar milk to fully incorporate.
 1 egg Pour mixture over the pastry
 300g plain flour base. Sprinkle over the
nutmeg.
For the egg custard filling 5. Place in the oven until a
sharp knife inserted near the
 4 eggs centre comes out clean,
 100g caster sugar about 45 minutes. Once egg
 2 teaspoons vanilla extract or pod custard is set bring out from
 500ml milk the oven and cool. Enjoy!
 nutmeg
Method
Prep:15min › Cook:45min › Extra
time:2hr cooling › Ready in:3hr
inside edge of the pie crust to
Chef John's Buttermilk Pie
reinforce it. Crimp the edge. Prick the
bottom and sides of the crust with a
fork about 10 times. Place a sheet of
parchment paper gently into the crust
and fill with pie weights or dried
beans so pie crust doesn't bubble up
with you bake it.
3. Bake in preheated oven 15 minutes.
Remove dish from oven; lift weights
from pan with edges of parchment
paper. Allow crust to cool completely.
4. Place butter in mixing bowl; add
sugar. Smear together until
completely combined using a spatula,
4 or 5 minutes. Add flour and salt. Mix
together until combined. Stir in 3
Ingredients eggs; mix until slightly blended. Then
using a whisk, whisk together until
 1 prepared dough for 1 (9-inch) mixture is fairly smooth and creamy.
single crust pie 5. Pour in vanilla extract. Add nutmeg,
 Filling:
zest of lemon, lemon juice, and
 1/2 cup unsalted butter, room
temperature buttermilk. Whisk until thoroughly
 1 1/2 cups white sugar mixed, 2 or 3 minutes. Pour into pie
 3 tablespoons all-purpose flour shell.
 1/4 teaspoon kosher salt 6. Bake in preheated oven until golden
brown and just set, 45 to 55 minutes.
 3 large eggs Pie should have a slight wiggle, but
 1 teaspoon vanilla extract not a soupy "jiggle." Cool to room
 1/8 teaspoon freshly grated temperature. Refrigerate until chilled,
nutmeg 1 to 2 hours.
 Zest from 1 lemon
 Juice from 1 lemon
 1 cup buttermilk
 Add all ingredients to list

Directions
1. Preheat oven to 350 degrees F (175

degrees C).
2. Roll out pie dough large enough to fit
pie dish with just a bit of overhang.
Transfer dough to pie dish and gently
fit into dish. Trim excess dough
hanging over the edge. Fold about 1/2
inch of the edge of the dough to the

Sevilleno, Kisha.2

Uploaded by

Copyright:

Available Formats

Sevilleno, Kisha.2

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Sevilleno, Kisha.2

Uploaded by

Copyright:

Available Formats

Sevilleno, Kisha Mae July 4,2019 Directions

1. Mix together vanilla instant

4. Bake for 20 to 25 minutes in

3. Bake in preheated oven for

1. Preheat oven to 350 degrees

1. Preheat the oven to 200 C /

1. Preheat oven to 350 degrees F (175

You might also like