Food recipes
Custard Pie Filling
Custard Pie Filling Yield: 8 lb (3.6 kg) Ingredients: - 5 8-inch (20-cm) pies 4 9-inch (23-cm) pies 3 10-inch (25-cm) pies - 2 lb (900 kg) Eggs - 1 lb (450 g) Sugar - 1 tsp (5 mL) Salt - 1 fl oz (30 mL) Vanilla - 21�"...
Custard Pie Filling
Yield: 8 lb (3.6 kg)
Ingredients:
- 5 8-inch (20-cm) pies 4 9-inch (23-cm) pies 3 10-inch (25-cm) pies
- 2 lb (900 kg) Eggs
- 1 lb (450 g) Sugar
- 1 tsp (5 mL) Salt
- 1 fl oz (30 mL) Vanilla
- 21�"2 qt (2.5 L) Milk (check out notice)
- 1�?"11�"2 tsp (5�?"7 mL) Nutmeg
Directions:
1. First, battle the eggs flippantly. Insert sugar, salt, and vanilla. Merge until gentle. Do not whip air into the combination.
2. Next, stir in the milk. Skim off any foam.
3. Then, pour into the unbaked pie shells.
4. Then, sprinkle tops with nutmeg.
5. Finally, bake at 450°F (230°C) for 15 minutes.
Yield: 8 lb (3.6 kg)
Ingredients:
- 5 8-inch (20-cm) pies 4 9-inch (23-cm) pies 3 10-inch (25-cm) pies
- 2 lb (900 kg) Eggs
- 1 lb (450 g) Sugar
- 1 tsp (5 mL) Salt
- 1 fl oz (30 mL) Vanilla
- 21�"2 qt (2.5 L) Milk (check out notice)
- 1�?"11�"2 tsp (5�?"7 mL) Nutmeg
Directions:
1. First, battle the eggs flippantly. Insert sugar, salt, and vanilla. Merge until gentle. Do not whip air into the combination.
2. Next, stir in the milk. Skim off any foam.
3. Then, pour into the unbaked pie shells.
4. Then, sprinkle tops with nutmeg.
5. Finally, bake at 450°F (230°C) for 15 minutes.