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Ingredients

• ✓ custard powder
• chocolate cream-filled sandwich cookie
• butter
• pecan
• coconut
• cream cheese
• sugar
• egg
• semisweet chocolate
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
3. 3 Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
4. 4 Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
5. 5 Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.

By jowolf2

Ingredients

• ✓ custard powder
• peanut butter
• brown sugar
• corn syrup
• cornflake
• crispy rice cereal
• confectioners' sugar
• margarine
• water
• semisweet chocolate
• margarine

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
3. 3 Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
4. 4 Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

By -Becky-

Ingredients

• ✓ custard powder
• butter
• cocoa powder
• white sugar
• egg
• graham cracker crumb
• coconut
• almond
• heavy cream
• confectioners' sugar
• semisweet baking chocolate
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.
3. 3 Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.
4. 4 For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
5. 5 While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
6. 6 Spread melted chocolate mixture over chilled bars.
7. 7 Let the chocolate set before cutting into squares.

By MARTHA J PAUL

Ingredients

• ✓ custard powder
• butter
• white sugar
• cocoa powder
• egg
• vanilla extract
• graham cracker crumb
• coconut
• walnut
• butter
• milk
• confectioners' sugar
• blackberry
• semisweet chocolate
• butter

Instructions

1. 1 Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
2. 2 Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
3. 3 Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

By QTPIEANGELICA

Ingredients

• ✓ custard powder
• sponge cake
• fruit cocktail
• port wine flavored gelatin mix
• sugar
• milk

Instructions

1. 1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
2. 2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

By Karen

Ingredients

• ✓ custard powder
• puff pastry
• sugar
• cornstarch
• milk
• butter
• egg yolk
• vanilla extract
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside.
2. 2 Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla.
3. 3 Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet.
4. 4 Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.

By Kaybee

Ingredients

• ✓ custard powder
• apple
• white sugar
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• white sugar
• butter
• all-purpose flour
• cinnamon
• coconut
• rolled oat

Instructions

1. 1 Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.
2. 2 In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.
5. 5 Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.

By Allrecipes Member

Ingredients

• ✓ custard powder
• rice
• evaporated milk
• raisin
• egg
• white sugar
• brown sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ custard powder
• self-rising flour
• sugar
• soy milk

Instructions

1. 1 In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
2. 2 Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.

By Timothy Tang

Ingredients

• ✓ custard powder
• egg
• milk
• sugar
• vanilla extract
• bread
• oil
• milk
• confectioners sugar
• whipped cream
• strawberry
• toothpick

Instructions

1. 1 Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
2. 2 Heat 1/4 inch of oil in a large saucepan over medium heat.
3. 3 Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
4. 4 Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
5. 5 Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.

By Celestial