Forget the ordinary – this isn’t your average fruit pie. My coconut peach pie features a luscious, cooked custard that’s ...

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over ...

Let it cook on low flame until it reached a creamy consistency.

4. Boil milk and add sugar. Reduce the flame. 5. Now add the custard milk mixture to the boiling milk. Cook for 5 minutes till it thickens. 6. Now add vanilla essence and remove from fire. In a ...

For the custard, in a medium saucepan over a medium ... Reduce to a medium heat and cook for 5 minutes, until you have a light golden-brown caramel. Take off the heat and stir in the bicarbonate ...

This savory breakfast casserole repurposes leftover mini croissants into a comforting casserole with salty ham, creamy ...

Cook over a very low heat ... When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes, or until golden-brown.

Caramel Custard is an international favourite when it comes to desserts ... Seal the pressure cooker and cook without the pressure for about 20 minutes. 11. Take the pudding out of the cooker, turn ...

Method for custard Place the milk and vanilla pod together ... pale Pour on the boiling milk whisk well and return to the pan, cook over a very low heat until thickened and coating the back ...

Pour the custard into a 6 cup-capacity ovenproof dish and place in a deep-sided baking dish. Pour in enough hot water to come halfway up the side of the ovenproof dish. Cover with foil and cook ...