Boyd Recipes

Online Recipe File for Joshua & Deb Boyd





  • 3 tbsp Sugar
  • 1 tbsp light corn syrup
  • 1 tbsp Water
  • 1.5-2 tbsp Hot Water
  • 2 Eggs
  • 250ml Milk
  • 5 tbsp Sugar
  • 130ml Pudding Molds (4.4 fl oz)
  • Unsalted Butter


  1. Put syrup in bottom. Then custard on top. Cover with foil.
  2. Bring water in pan to just under boil. Put covered cups into pan. Water should rise halfway up cut sides. Cover with lid and keep under a boil for 18-20 minutes.

Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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