Here’s the recipe in English for the Custard Tart

 

Here’s the recipe in English for the Custard Tart 🍮:

Ingredients:

• 1 pie crust (store-bought or homemade)
• 500 ml (2 cups) milk
• 4 egg yolks
• 100 g (½ cup) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of nutmeg or cinnamon (for topping)

Instructions:

1. Prepare the crust:

   • Roll out the pie crust in a tart pan, prick with a fork, cover with parchment paper and pie weights (or beans).
   • Bake at 180°C (350°F) for about 15 minutes until lightly golden.

2. Make the custard:

   • Heat the milk with vanilla until just about to boil.
   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   • Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the pan and cook over low heat, stirring, until thickened.

3. Assemble:

   • Pour the custard into the baked crust.
   • Sprinkle with nutmeg or cinnamon.

4. Bake again:

   • Bake at 160°C (320°F) for about 25 minutes, until the custard is set.

5. Serve:

   • Let it cool, slice, and enjoy!

👉 Do you want me to give you a quick US cups version (no grams/ml) so it’s easier to follow if you’re using cup measurements?

Old Fashioned Amish Bread

 

INGREDIENTS:

• 2 C. hot tap water, 120 degrees
• 2/3 C. sugar
• 1 1/2 T. instant yeast (active will work as well, I only use SAF-instant yeast when I bake)
• 1/4 C. vegetable oil
• 6 C. all purpose flour
• 1 1/2 tsp. salt

HOW TO MAKE IT:

Pour the water in the bowl of a stand mixer fitted with a dough hook. Add the sugar and the yeast, allow to proof for 5 minutes.

Add the vegetable oil, 3 C. of the flour and the salt.

Begin to mix on low speed to combine then gradually add in the remaining flour and mix until the dough forms and begins to leave the side of the bowl.
Turn out onto a floured work surface and knead for 1 minute.
Place the dough in a greased bowl and cover with a warm damp towel.
Allow to rise for 1 hour.
Punch down the dough and turn back out onto the floured surface.
Knead a couple of times and divide the dough in half.
Roll the dough into a 9″ rectangle and then roll up the dough as you would a jellyroll.
Place seam side down in a well greased 9×5 loaf pan.
Repeat with remaining dough.
Cover with a clean dish towel and allow to rise for 40 minutes.
Bake the loaves in a 350 degree oven for 25 minutes.
Remove and brush with melted butter, allowing the loaves to cool in the pans for 10 minutes before turning out onto a cooling rack.

Cheesy Garlic Bread Shrimp Grilled cheese

 

Here’s a recipe idea for a Cheesy Garlic Bread Shrimp Grilled Cheese — a fusion between garlic bread, shrimp scampi, and gooey grilled cheese. 🧄🧀🍤

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📝 Ingredients (2 sandwiches)

• 4 slices of thick bread (sourdough, Italian, or brioche work best)
• 2 tbsp butter (softened)
• 2 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)
• 1 cup shrimp (peeled & deveined, small to medium size)
• 1 tbsp olive oil
• ½ tsp paprika (optional)
• Salt & black pepper (to taste)
• 1 cup mozzarella (shredded)
• ½ cup cheddar (shredded, for extra melt & flavor)
• 2 tbsp grated parmesan

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🔥 Instructions

1. Prepare garlic butter

   • Mix softened butter with minced garlic, parsley, and a pinch of salt. Spread it on one side of each bread slice.

2. Cook the shrimp

   • Heat olive oil in a skillet. Add shrimp, paprika, salt, and pepper. Cook 2–3 minutes per side until pink and cooked through. Remove from pan and chop into bite-sized pieces.

3. Assemble sandwiches

   • Place a slice of bread (butter side down) in a skillet.
   • Add a layer of mozzarella + cheddar.
   • Sprinkle chopped shrimp evenly.
   • Add a bit of parmesan.
   • Top with more cheese and the second slice of bread (butter side up).

4. Grill

   • Cook over medium-low heat, pressing gently with a spatula until the bread is golden brown and cheese is fully melted (about 3–4 minutes per side).

5. Serve

   • Slice in half and enjoy hot! Perfect with marinara sauce or a side salad.

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👉 Would you like me to make a quick version (5 ingredients only) for easier prep, or keep this fancy version?

Best Pound Cake Ever

 

Awesome! Here’s a full classic pound cake recipe using the ingredients you shared:

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Best Pound Cake Ever

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 1 cup milk
• 6 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

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Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 5 minutes with an electric mixer).

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract.

5. Sift the dry ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt.

6. Alternate adding flour and milk:
   Add the flour mixture to the butter mixture in three parts, alternating with the milk, starting and ending with the flour. Mix just until combined—don't overmix.

7. Pour into prepared pan and smooth the top with a spatula.

8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for about 10–15 minutes, then turn out onto a wire rack to cool completely.

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Tips:

• Use room temperature ingredients for the best texture.
• Serve it plain, or with berries and whipped cream for extra yum!
• You can also lightly dust it with powdered sugar once cooled.

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Would you also like a simple glaze recipe to drizzle over it? It’s really easy and makes it even better!

Chicken spinach and mushroom low carb oven dish

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Condensed Milk Cake

 

Condensed Milk Cake is a simple, rich, and moist cake that's mainly sweetened and flavored with sweetened condensed milk. It’s super easy to make and delicious! Here’s a basic recipe:

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Ingredients:

• 1 1/4 cups (300 ml) sweetened condensed milk
• 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1/2 cup (115 g) unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed for thinning)

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Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan or an 8-inch round pan.
2. In a bowl, whisk together flour and baking powder. Set aside.
3. In another large bowl, beat the butter until smooth. Add the condensed milk and beat until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the dry ingredients, mixing just until combined. If the batter seems too thick, add 1–2 tablespoons of milk.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let it cool before slicing.

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Would you also like a few topping or flavor variation ideas (like lemon glaze, coconut, or berries)?

Creamy Baked Milk Custard

 

Here’s a simple and delicious recipe for Creamy Baked Milk Custard:

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Creamy Baked Milk Custard

Ingredients:

• 2 cups (500 ml) whole milk
• 4 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Warm the milk in a saucepan over medium heat until just steaming — do not boil.
3. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl (optional but makes for a smoother custard).
6. Pour into ramekins or a baking dish. Sprinkle lightly with nutmeg or cinnamon if desired.
7. Place the ramekins/dish in a larger baking pan and create a water bath by filling the outer pan with hot water halfway up the sides.
8. Bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
9. Cool at room temperature, then refrigerate for at least 2 hours before serving.

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Would you like a variation using cream or coconut milk?