| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 5 |
tb |
Vegetable shortening |
| 1 |
c |
Water |
| 1 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 2 |
c |
Milk |
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 2 |
tb |
(heaping) flour |
| 1/2 |
ts |
Salt (optional) |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Butter |
INSTRUCTIONS
CUSTARD FILLING
submitted by: karyntag@ix8.ix.netcom.com
Bring to a boil vegetable shortening and water, add quickly flour and salt.
Stir with wooden spoon until mixture leaves the side of the pan. Remove
from heat, allow to cool somewhat. Add eggs, one at a time, stirring after
each egg is added. Drop by spoonfuls on greased pan in little mounds. Bake
in hot oven at 450 degrees for 20 minutes. Then at 325 degrees for 25
minutes. Fill with whipped cream or custard. Bring milk to boil, set back
from heat. Beat eggs until light, add sugar, flour, salt, vnailla and
butter. Add to milk and cook until thick, stirring constantly. If this
isn't thick enough, mix a little more flour with a little milk and add to
mixture.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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