I followed Julia Child’s classic recipe for crème caramel - and it turned out silky, rich, and absolutely melt-in-your-mouth ...

Indulge in creamy, rich custard with Food & Wine's best custard recipes to take you from morning to night. Try a deep-dish mushroom quiche, caramel-covered flan, tangy frozen lemon soufflés, and ...

Pumpkin Maple Crème Caramel by Aube Giroux on Nov 4, 2015 This custard dessert is the ultimate Fall comfort food of sweet and silky goodness. (Recipe Credit: Aube Giroux of Kitchen Vignettes).

For a caramel cup custard, the caramel is at the bottom of the cup. The dessert is chilled, then the custard cup is inverted and the custard is released onto a dessert plate. Creme brulee, on the ...

With its signature caramel crunch topping, classic French crème brûlée is the richest of all custards. The moment the spoon cracks the top to expose the creamy custard is our favorite part of ...

Crème Caramel is a simple, sophisticated dessert that showcases silky vanilla custard enveloped in liquid caramel. Here, chef Thomas Keller shares his techniques for an especially sumptuous ...

Chef Seth Elgar's recipe for custard is simple -- eggs, half-and-half, sugar, fresh vanilla bean and a pinch of sea salt. It's the caramel sauce that transforms the custard into the best flan you ...

If you’re looking to create an elegant and indulgent dessert that impresses every time, this Classic Crème Brûlée recipe is exactly what you need. With its smooth, velvety custard and crisp ...

The 'game-changing' recipe shared by food blogger Recipe Tin Eats has been adapted with clever new changes posted on Facebook.

This magical cake separates into a sponge layer and custard layer as it bakes. The dark bitter caramel and cocoa offset its sweetness for a moreish treat. Even if you love to bake, your repertoire ...

There’s been lots of talk about caramel slice recently, but don’t let that distract you from trying these other great sweet treats from Good Food columnist RecipeTin Eats.

Gently pour the caramel custard evenly into the 4 chilled serving bowls, forming a layer over each of the chocolate custards. Refrigerate, uncovered, until chilled.