Answer by Nice Friend
Boil milk add sugar as need,cust powdr dilute in slight water add in hot milk,add dry fruit then cool ,u can eat by fridging or drink by add ice
Answer by RoyS
Technically, custard is thickened with eggs, not starch. A starch thickened mixture would be pudding, or pastry cream. There are thousands of recipes for egg custards; try Googling egg custard recipes.
- i searched the internet for recipes for a custard danish but did not find any which is unusual. so can anyone write me a recipe for a plain custard danish with no jam. i love them but i would like to make them at home but dont know what i need to make them so a recipe would be great
thanks in advance
Answer by Sues
Ive got an Apple Custard Danish recipe and I cant see why you couldnt leave out the apples. See what you think.
Apple Custard Danish
Preparation Time 20 minutes
Cooking Time 15 minutes
3 large (about 170g each) red apples, cored, halved
1 1/2 sheets (25 x 25cm) ready-rolled butter puff pastry, just thawed
60ml (1/4 cup) bought vanilla-flavoured custard
1 egg, lightly whisked
2 tbs demerara sugar
Preheat oven to 200C. Line a baking tray with non-stick baking paper. Cut each apple half lengthways into 6 thin slices. Cut pastry into 12 equal squares.
Place 1 teaspoonful of the custard onto the centre of each pastry square. Top with 3 apple slices, overlapping diagonally across the pastry.
Fold 2 opposite pastry corners into the centre and secure with a toothpick. Brush with egg and sprinkle with sugar.
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Arrange pastries on prepared tray. Bake in preheated oven for 15 minutes or until golden brown. Remove from oven and set aside on the tray for 5 minutes. Transfer to a wire rack and set aside for a further 15 minutes to cool. Remove toothpicks.
Divide pastries among serving plates and serve immediately.