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Boiled Custard I

Submitted by: Sue

This is a very simple and delicious homemade, vanilla custard.

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Boiled Custard II

Submitted by: Brenda

My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon.

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Marshall Islands Macadamia Nut Pie

Submitted by: Linda Waddy

Shredded coconut is pressed into an unbaked pie shell and baked. The macadamia nut filling is stirred up, poured into the crust and topped with a luscious coconut whipped cream topping.

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Nugget Pudding III

Submitted by: Brenda

Stovetop and steamed wheat/barley nugget cereal pudding with a hint of vanilla.

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Pastry Cream

Submitted by: CHRISTINIBEANIE

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

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Floating Island (Oeufs a la Neige)

Submitted by: SUE WILLIAMS

A soft vanilla custard with floating clouds of poached meringue.

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Cirak (Egg Cheese Roll)

Submitted by: Lindibakes

Living In: Fairview Park, Ohio, USA

A delicious egg, sugar, and milk pudding/cake dessert. This recipe requires about 3 hours to drain, and 24 hours of refrigeration to achieve it's best possible flavor.

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Nugget Pudding II

Submitted by: Roberta J

A steamed wheat and barley nugget pudding with a dash of nutmeg. This recipe came to me early on in my marriage from an elderly lady in Vermont. Serve warm, topped with whipped cream.

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Chocolate Almond Pudding

Submitted by: JOSIE

This is quick a and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

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Floating Brownie

Submitted by: Laura Owen

This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream.