Like pudding, custard can be layered into trifles, topped with berries or enjoyed on its own. But its big claim to fame is restaurant-style desserts like pots de creme and creme brulee. It can ...

Whisk the egg yolks in a large stainless-steel bowl. Very gradually whisk in 1/2 cup of the hot half-and-half mixture, then gradually whisk in the rest.

Think you know ice cream? Think again. This week on Knead to Know, Gemma and Ami spill all the ice cream secrets nobody ever tells you — from what really happens behind the scenes at your local scoop ...

Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Related ...

This rich, creamy natilla recipe is from Cuban cuisine expert Lourdes Castro. Her egg custard is sweet, thick, comforting, and perfect for entertaining.

Creme Anglaise, a thin, lightly sweetened pourable sauce, is made with milk, sugar, and egg yolks. It’s a little tricky, but after you make it a couple of times, you’ll get more confident.

Meanwhile, prepare the penuche layer. In a medium saucepan over medium-high heat, combine the brown sugar, 1/2 cup of the granulated sugar, the corn syrup, 1/2 cup of the cream, and the salt.

I ordered vanilla ice cream, soft serve, frozen custard, and frozen yogurt to compare the treats. Meredith Schneider 2024-09-19T15:34:01Z ...