BOILED CUSTARD - AN OLD FASHIONED RECIPE | GREEDY GOU…
Boiled Custard is a traditional holiday drink that is enjoyed in the South every Christmas. Cheap and easy to prepare, this is a family favorite!
Provided by Michelle Minnaar
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
- Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Once it has cooled to a suitable temperature, it is ready to drink.
- For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!
Nutrition Facts : ServingSize A cupful, Calories 653, SugarContent 36.2 g, SodiumContent 95 mg, FatContent 52.6 g, SaturatedFatContent 31.7 g, TransFatContent 1.5 g, CarbohydrateContent 36.4 g, FiberContent 0 g, ProteinContent 10.6 g, CholesterolContent 377.2 mg
RED LENTIL CURRY | ALLRECIPES
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories Indian Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, CarbohydrateContent 32.5 g, FatContent 2.6 g, FiberContent 11.3 g, ProteinContent 12.1 g, SaturatedFatContent 0.3 g, SodiumContent 571.9 mg, SugarContent 6.6 g
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