Custard

No, they are more like cousins. Pudding is a sweetened milk that uses flour or cornstarch as a thickener. Custards use eggs instead of flour. Where puddings are very creamy, custards are thicker and more velvety in texture. Custards are also more commonly baked than puddings are.

Here is the ingetins:

1 lb. bag of frozen strawberries

•

1 lb. container of vanilla low-fat yogurt

•

Potato masher

•

Large bowl

•

Serving bowls

•

Straws (optional!)

Steps:

Defrost the strawberries until they are soft.

Empty

the strawberries into a large mixing bowl and

mash them well with the potato masher.

When the strawberries are well mashed, add the

vanilla yogurt to the bowl and mix well.

The natural sweetness of the strawberries

and the vanilla yogurt should make your tubby

custard sweet enough without the addition of

sugar or honey.There you go! I Think thats how you make it.It said it on the teletubbies website.

There is one way that can be checked, check how much PURINE is included, because anything high in PURINE is not good for the URIC ACID.

I think the custard we make with milk and sugar is soft enough.

Yes and no. How many eggs did you use? What is the ratio of sugar and fat. Do you have an icecream maker. Eggs do not freeze well ,they coagulate, the moisture is squeezed out of them and they end up toughened and granulated,the liquid and solids separate. However Ice cream can be made from a custard base.

I don't have the calorie information for Sheridan's, but plain frozen custard is 936 calories per quart (which is a lot). The toppings add just about as many calories as the custard; for instance, when I go to Sheridan's I get a quart of butterscotch. A cup of butterscotch syrup is about 900 calories, and they probably put about half a cup in a quart. So in this case, the toppings make up half of the total calories for the dessert (total calories = 1500).

That is 4 tbsp

Custard Apples have green leaves that droop down and it has light yellow flowers. The Custard Apple from Australia has a creamy white color or can be a reddish pink. It all depends on where the Custard Apple is from. In Egypt, the Custard Apples are a shade of green.

as long as it has been boiled for long enough, then you can just pop them straight up your bum hole :)

x

Basic Baked Egg Custard from my grandma's handwritten cookbook, c1900:

3 eggs

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup sugar

2 cups scalded milk*

Preheat oven to 350 degrees. Combine slightly beaten eggs with sugar and salt. Slowly stir in milk and vanilla. Pour into 6 custard cups and set them in a pan of hot water. Bake at 350 degrees for 35-40 minutes or until knife comes out clean.

* Note: Scalding the milk was done traditionally to kill enzymes that spoiled milk, it's not necessary for that purpose since we now use pasteurized milk. Just warm the milk. I left that in because that's how she wrote it.

* Chocolate * Grapes * Raisins * Onions * Tomatoes * Caffeinated beverages * Garlic * Macadamia nuts * Cooked bones (chicken, turkey, pork, beef) * Walnuts http://dogtime.com/bad-foods-for-dogs-list.html

somewhat close to 2 1/2 pounds.

Bananas

An Amorphous solid

Some desserts need a lower cooking heat, or the tempture of the bain-marie which a stove top doesnt have

custard apple in kannada is seethaphal and Bullocks heart in kannada is raamphal

well chicken pot pie is chicken,veggies,sause,and the covering that makes it look like pie, a flower type substance. mostly for dinner

chocolate pie is chocolate desert that's filled with a creamy chocolate

:D That is awesome! I love pie! It is awesome!

little bighorn in montana. in the battle of little bighorn

I have to freeze my Boston cream pie after company canceled. I asked my local bake store and the bakery boss said that the custard in the pie when unfrozen will make the cake parts of the pie moister than normal, but as long as that's okay, it looks like it will freeze/unfreeze well. Wish I could tell you more, but I will try freezing my Boston cream pie tonight.

I don't have the calorie information for Sheridan's, but plain frozen custard is 936 calories per quart (which is a lot). The toppings add just about as many calories as the custard; for instance, when I go to Sheridan's I get a quart of butterscotch. A cup of butterscotch syrup is about 900 calories, and they probably put about half a cup in a quart. So in this case, the toppings make up half of the total calories for the dessert (total calories = 1500).

i think it will be in calcium, because it has a lot of milk in it, also it has a little bit of sugar and fat. :) hope this helped

Answer is "bombe".

Liquid. The particles in custard are spread out slightly plus there is a rule to solids, liquids and gasses.

Solid: Most should be able to be put down on a surface and stay where it is after it hits the floor. Sand stays where it is, custard will go all over the place.


Liquid: Will usually spread out if dropped on the floor. Takes the shape of it's container and if it is neutralized it should be drinkable.


Gas: Cannot be picked up and thrown.

Custard is a special kind of frozen dessert that is denser than regular ice cream, it's served fresh, immediately after prepared and doesn't contain additives. A serving of 1 scoop, which is more or less 5oz of the frozen yogurt variety, made by the famous company Bop's and labeled 'fat free', will provide a total of 121 calories, of which 0 per cent are fat calories; 90 per cent are carbohydrates and a 10 percent are protein.