What to do with beaten egg & sugar mixture?!
I've just started to make a batch of ice cream!. I whisked 2 eggs & 96g (3/4cup) sugar!. Then I realised my cream was off!. Anybody got any suggestions of anything else I could do with this nice egg & sugar mixture!?Www@FoodAQ@Com
Answers:
You can make a nice Custard!.!.!.
3 eggs, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
Dash salt
2 1/2 cups milk heated until very warm
Ground nutmeg, if desired
Heat oven to 350°F!. In medium bowl, stir together eggs, sugar, vanilla and salt!. Gradually stir in warm milk!.
In 13x9-inch pan, place 6 (6-oz) custard cups!. Pour soymilk mixture evenly into cups; sprinkle with nutmeg!. Carefully place pan with cups in oven!. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups!.
!. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife)!. Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack!. Cool 30 minutes!.
!. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days!. To serve, uncover cups; gently blot any condensation on custards with paper towel!. Sprinkle with additional nutmeg!. : Bake 60 to 65 minutes!.
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3 eggs, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
Dash salt
2 1/2 cups milk heated until very warm
Ground nutmeg, if desired
Heat oven to 350°F!. In medium bowl, stir together eggs, sugar, vanilla and salt!. Gradually stir in warm milk!.
In 13x9-inch pan, place 6 (6-oz) custard cups!. Pour soymilk mixture evenly into cups; sprinkle with nutmeg!. Carefully place pan with cups in oven!. Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups!.
!. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out almost clean (a small amount of custard will cling to knife)!. Using tongs or grasping tops of ramekins with pot holder, carefully transfer cups to cooling rack!. Cool 30 minutes!.
!. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days!. To serve, uncover cups; gently blot any condensation on custards with paper towel!. Sprinkle with additional nutmeg!. : Bake 60 to 65 minutes!.
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Chocolate Chip cookies start out with an egg and sugar mixture!.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F!.
COMBINE flour, baking soda and salt in small bowl!. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy!. Add eggs, one at a time, beating well after each addition!. Gradually beat in flour mixture!. Stir in morsels and nuts!. Drop by rounded tablespoon onto ungreased baking sheets!.
BAKE for 9 to 11 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan!. Prepare dough as above!. Spread into prepared pan!. Bake for 20 to 25 minutes or until golden brown!. Cool in pan on wire rack!. Makes 4 dozen bars!.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above!. Divide in half; wrap in waxed paper!. Refrigerate for 1 hour or until firm!. Shape each half into 15-inch log; wrap in waxed paper!. Refrigerate for 30 minutes!.* Preheat oven to 375° F!. Cut into 1/2-inch-thick slices; place on ungreased baking sheets!. Bake for 8 to 10 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Makes about 5 dozen cookies!.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks!.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups!. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each!. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes!.
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Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F!.
COMBINE flour, baking soda and salt in small bowl!. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy!. Add eggs, one at a time, beating well after each addition!. Gradually beat in flour mixture!. Stir in morsels and nuts!. Drop by rounded tablespoon onto ungreased baking sheets!.
BAKE for 9 to 11 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan!. Prepare dough as above!. Spread into prepared pan!. Bake for 20 to 25 minutes or until golden brown!. Cool in pan on wire rack!. Makes 4 dozen bars!.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above!. Divide in half; wrap in waxed paper!. Refrigerate for 1 hour or until firm!. Shape each half into 15-inch log; wrap in waxed paper!. Refrigerate for 30 minutes!.* Preheat oven to 375° F!. Cut into 1/2-inch-thick slices; place on ungreased baking sheets!. Bake for 8 to 10 minutes or until golden brown!. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely!. Makes about 5 dozen cookies!.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks!.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups!. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each!. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes!.
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Make a cake!?
Add about 5 ounzes or 150ml of vegetable oil and maybe 1 and half cups of self raising flour, you may need more, you'll have to use your judgement and bake as usual!. Add cocoa for a chocolate cake!.Www@FoodAQ@Com
Add about 5 ounzes or 150ml of vegetable oil and maybe 1 and half cups of self raising flour, you may need more, you'll have to use your judgement and bake as usual!. Add cocoa for a chocolate cake!.Www@FoodAQ@Com
French toast!? Yum-O! :-)Www@FoodAQ@Com
get some more cream!?Www@FoodAQ@Com