Search results
Results from the WOW.Com Content Network
A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German, it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe). [3]
Advocaat (/ ˈ æ d v ə k ɑː / ⓘ AD-və-kah, Dutch: [ɑtfoːˈkaːt] ⓘ) or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. [1] The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV.
In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. [9] A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment.
Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard [1] is a light, sweetened pouring custard from French cuisine, [2] used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
Pumpkin-coconut custard is a Southeast Asian dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha. This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk [1] or cream, and egg [1] or egg ...
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
Classically, the dessert is an egg-custard filled puff pastry. In the Middle Ages they sometimes included fruit, cheese, bone marrow or fish inside the pastry. [citation needed] An early 20th century recipe replaced the traditional custard with liquor-laced frangipane. Today there are also savory darioles, usually made with vegetable custards.
The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. [1] Elizabeth David in her French Provincial Cooking (1960) and Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking (1961) excluded cheese from their recipes for quiche Lorraine, [4] and David in particular was scornful ...