3 cups white sugar
1 cup evaporated milk
1 cup dates, pitted and chopped
1 cup chopped nuts
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
1 box Duncan Hines® Fudge Brownie Mix
1/4 cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 oz. semi-sweet chocolate shavings
Prepare brownie mix according to instructions on box, using the two egg recipe and substituting milk for the water.
Line (2) 9″ X 9″ X 2″ baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan. Bake in a 325 degree oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
Brush the brownie evenly with 1/2 the Kahlua; spread 1/2 the mousse evenly over the brownie; spread 1/2 the whipped cream over the mousse; sprinkle top evenly with chocolate shavings.
Remove second brownie from pan; brush with remaining Kahlua; place brownie on top of other brownie; spread remaining mousse evenly over the brownie; spread remaining whipped cream over the mousse.
Refrigerate until ready to serve.
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 (4-serving size) package lime flavored gelatin
1 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) can crushed pineapple, undrained
2 tablespoons lime juice
4 cups mini marshmallows
1 cup (1/2 pint) whipping cream, whipped
Combine graham cracker crumbs and butter; press firmly on bottom of 9-inch square pan or 11×7-inch baking dish.
In large bowl, dissolve gelatin in water; stir in EAGLE BRAND®, pineapple and lime juice. Fold in whipped cream and marshmallows.
Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.
2 tablespoons instant coffee crystals
1/2 cup hot water
2 (3-ounce) packages ladyfingers (24) cut crosswise into quarters
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk), divided
8 ounces mascarpone or cream cheese softened
2 cups (1 pint) whipping cream, divided
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semi-sweet chocolate chips
Grated semi-sweet chocolate and/or strawberries (optional)
Dissolve coffee crystals in hot water; set aside 1 tablespoon of the coffee mixture. Brush remaining coffee mixture in cut sides of ladyfingers; set aside.
In large bowl, with mixer, gradually beat 3/4 cup of the EAGLE BRAND® into mascarpone. Add 1 1/4 cups whipping cream, vanilla and reserved coffee mixture; beat until soft peaks form. Fold in half of the chocolate chips.
In small saucepan, melt remaining chocolate chips with remaining EAGLE BRAND®. Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and ladyfinger pieces, beginning and ending with mascarpone mixture. Cover and chill at least 4 hours.
To serve, with mixer, beat remaining whipping cream until soft peaks form. Spoon whipped cream over layered desserts. Garnish with grated chocolate and strawberries (optional). Store leftovers covered in refrigerator.