Spray a 24cm ovenproof dish with non-stick spray. Add the warm water to the bears and mix to klontv

pinch of salt
Separate what is a sous chef the egg, cream the butter / margarine, sugar, vanilla and egg yolk together. Sift the flour, baking powder and salt on top and mix. Beat the egg whites until stiff and fold into mixture. Spread the mixture what is a sous chef onto the bottom and sides of a pie plate with a volume of 3 liters or three foil tertbakkies.
Cinnamon
Mix the flour, cornstarch what is a sous chef (maizena), and salt with a bit of milk, separate the eggs and add the yolks to the flour mixture. Heat the remaining milk to a boil and add the sugar and butter / margarine. Stir a little of the hot milk mixture to the egg mixture and stir it in with the rest of the milk mixture. Stir the filling over medium heat until it boils and is cooked. Remove from heat and stir in the vanilla. Beat the egg whites until stiff and fold into the melkpap in. Pour the filling into the crust raw / s and dust a little cinnamon on top. Bake the tart / e 30-40 minutes at 180 C until golden brown. Let it stand for a while before it is cut.
SMEERKORS (The crust is baking you in advance. It can also be cached be- wrapped what is a sous chef with gladwrap what is a sous chef until needed) 1 cup flour 2 t baking powder 1 egg 125ml butter (room temperature) cup sugar t salt Beat butter and sugar cream, add egg. Add flour, baking powder and salt and mix until smooth mixture. Part 4 in Grease foil 4 tertbakke to mix - if you like thicker dough, only three terbakke The dough is very soft. Put the dough in four have shared in the refrigerator for about 5 minutes, then rub it easier Prick with fork smeerkors the oven at 180C - bake for 7 to 10 minutes - cool
Bring 2 cup milk to a boil, mix sugar, flour, and salt maizina. Add cup milk and 2 egg yolks - mix well. Pour a little hot milk, stir and pour in hot milk. Cook until thick. Remove from stove, add 1 tbsp butter and vanilje essence Beat egg whites to stiff peaks and with a fork, gently fold the egg whites into the milk mixture. Do egg whites completely wegroer in the mix, it should still be light and fluffy.
Boil condensed milk and milk. Does "maizena" & custard powder with a little milk. Add egg yolks. Whisk! Add salt and stir into milk mixture. Cook until done. Remove from stove. Fold in butter, vanilla and stiffly beaten eiewit in. Throw in two "pastry". Sprinkle cinnamon over the top, put in refrigerator
In a bowl whisk together the milk, water, salt and vanilla. Beat the eggs well and add to milk mixture and mix until smooth mengsel.Voeg coconut if desired. Pour into prepared pie plate. Sprinkle what is a sous chef nutmeg on top. Bake in preheated oven 220C degrees for 10 minutes, reduce the heat to 180C and bake for 50 minutes or until center is set .. Remove from oven, cool to room temperature and serve with whipped cream on top. Store in the refrigerator
Crust: 125 ml oil 125 milk 1 egg. Pinch of salt. Mix above ingredients together and stir in 250 ml Self-raising flour (or 250 flour and 1 t baking powder) It's a slap dough in your pie plate shortening. Bake at 180 degrees until browned. Filling: Boil three and a half cups of milk 3 tablespoons margarine. Beat 3 eggs 2.5 tablespoons cake flour 2.5 Tbsp maizena and 1 cup sugar and 1 t vanilla until light and fluffy. (I replaced what is a sous chef some time 1eetl maizena with custard powder to the batter, yellower color to give most prominent as the eggs so pale!) When milk just begins to boil add a little milk to egg mixture while quickly stirring and then the whole egg mixture to the rest the boiling milk. Stir vigorously until thick and smooth. Pour into cooked crust and sprinkle with cinnamon sugar!
1 kg flour. 1 pack (500g) corn. 800g volroommelkpoeier. 1 kg of sugar. 15ml salt. 250g grated margarine. Method: Mix all the dry ingredients together well in a large mixing bowl. Add the margarine what is a sous chef and rub in with your fingertips until the mixture resembles fine breadcrumbs. Spoon into an airtight container and store in the refrigerator. (Makes 20 x 250 ml beremengel). . Bears Mix Milk Tart: 375ml bears blend. 750ml warm water. 3 extra-large eggs (separated). few drops of almond essence. 3 sticks what is a sous chef cinnamon. Cinnamon sugar on top of dusting.
Spray a 24cm ovenproof dish with non-stick spray. Add the warm water to the bears and mix to klontvry. Add egg yolk, a few drops amanderlgeursel and cinnamon in. Heat over medium heat to a boil and until the mixture what is a sous chef thickens. Stir constantly. Remove from heat, cool slightly and remove the cinnamon stick. Beat egg whites until soft peaks form and fold into the mixture. what is a sous chef Pour into the prepared dish and bake for 25 minutes or until the tart is cooked and slightly brown on top. (The tart is cooked when the mixture has set. However, it is more tightly when cooled and will recede a bit in the dish.) Sprinkle with cinnamon sugar. (Add a middelslagtert).
1 can of condensed milk 3 cans water (use kondensmelkblikkie) 15ml butter 2 sticks cinnamon 4 eggs, separated 1 extra egg white, slightly agitated what is a sous chef (for use in making the rolls) 125 ml cornflour 1 vanilla