CUSTARD

Boiled Custard
Ingredients for Custard:
5 eggs beaten
2 cups white sugar
1 pinch salt

Method for preparing Custard: Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve chilled.

Blueberry custard
Ingredients for Blueberry custard:
3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup blue berries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners` sugar for dusting

Method for Blueberry custard: Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners` sugar.

Chocolate Cream Custard
Ingredients for Chocolate Cream Custard:
1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 squares unsweetened chocolate, chopped
2 egg yolks
2 teaspoons vanilla extract

Method for Chocolate Cream Custard: In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Pinapple Filled Triangles

Ingredients:
For crust:
3 cups plain flour
1 tsp. baking soda
3/4 cup cold butter
1/2 tsp. salt
4 tbsp. cold water
For filling:
1 can pineapple
2 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornflour
1 pinch cinnamon powder
Others:
Fat (ghee or dalda) for deep frying

Method:
For crust:
Sieve together flour, salt, baking soda. Cut butter in flour with knife. Rub in with fork or with fingers till mixture is crumbly. Add enough water to make a stiff dough. Wrap in plastic, keep in refrigerator till required.

For filling:
Drain pineapple, crush coarsely, save liquid. Measure out half cup liquid, if required add water. Add cornflour, sugar, stir to dissolve. Cook while stirring continuously, till transparent. Add pineapple, cinnamon, cook further till thick. Chill to set well, before using.

To proceed:
Roll pastry with help of dry flour to dust, to 1/8" thickness. Cut into 4" squares. Place a spoonful of filling carefully at one corner, leaving margin to seal. Wet edge all around with a drop of water. Fold free corner over filling, to form a triangle. Press edges together with a fork of by hand. Make sure no filling oozes out. Heat fat in frying pan, till hot. Let in 2-3 triangles, frying till light golden, over medium-low flame. Flip sides carefully, fry other side. Cut into 2 halves, serve hot as is, or with vanilla ice cream alongside.