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25 Νοε 2018 · CREAM CRACKER CUSTARD SLICES. (makes 30 slices) 1 packet Cream Crackers. 1 litre milk. 1 cup (250 ml) sugar. 50 g butter or margarine. 125 ml (½ cup) cake flour. 100 ml cornflour. 10 ml (2 teaspoons) custard powder. 2 ml (½ teaspoon) salt. 100 ml cold water. 3 eggs, separated. 5 ml (1 teaspoon) vanilla essence. 500-ml (2 cups) icing sugar, sifted.
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Classic Custard Slice. Makes 24. INGREDIENTS. 100g NESTLÉ KLIM milk powder. 2 tsp vanilla essence. 6 egg yolks. ½ cup corn flour. ½ cup cake flour. ⅔ cup (150g) sugar. 3 tbsp water. 1 packet (200g) cream crackers. For the marbled topping: 1 cup icing sugar. 1 tbsp NESTLÉ Cocoa. METHOD.
4 Ιουν 2020 · How to make homemade vanilla slice. With three simple elements, this recipe is very easy to make at home. Rather than using a homemade custard made with fresh eggs, this recipe uses custard powder instead.
Custard Slices. Grease a dish of about 30 cm x 22 cm in size with butter. Pack the crackers in such a way that their centre lines are all in the same direction. Heat the milk and the condensed milk in a saucepan. Stir from time to time. Sti... Makes: 18 portions. INGREDIENTS. 200 g (1 packet) Cream Crackers.
1 Ιουλ 2014 · CUSTARD SLICES. Ingredients. 1 packet cream crackers ICING. 1 litre milk 400 ml Icing Sugar. 250 ml sugar 50 ml water. 60 ml (50 grams) margarine or butter. 120 ml corn flour. 100 ml flour. 10 ml custard powder. 2 ml salt. 100 ml cold water. 3 eggs separated. 5 ml vanilla essence. 500 ml icing sugar. about 40 ml water. Method.
1 Σεπ 2022 · This delicious easy vanilla custard slice has a delightful creamy vanilla custard filling sandwiched between layers of puff pastry and topped with a glaze.
25 Φεβ 2017 · Milk Tart Custard Slices. Makes 16-20. 1 x 200g packet unsalted cream crackers. ½ cup cake flour. 100ml maizena or corn flour. 20ml custard powder (or substitute with extra Maizena) pinch of salt. 100ml water. 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract) 1 cinnamon stick, broken in half. 3 eggs, separated. 1 litre full cream milk.