When Mark Berens started working in his father’s frozen custard shop in 1976, he hated it. Nearly 50 years later, he’s still behind the counter almost every day.

Portuguese custard tarts are irresistible! Who wouldn't want a creamy custard surrounded by a crispy pastry? This iconic ...

Chef Jean-Pierre gives the classic custard pie a cherry-loaded French makeover. 'I am against Ukraine's entry into the European Union,' Polish president-elect Nawrocki says Rod Stewart ...

Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 ...

Prepare the Pastry Pulse flour, butter, granulated sugar, and powdered sugar in a food processor until combined and sand-like in texture, 12 to 15 pulses. Add whole egg; pulse until a dough forms ...

I grew up on the West Coast and first discovered frozen custard when I moved to the Chicago suburbs for college. Since then, I've been a fan of the Midwestern staple, which is made with egg yolks ...

Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats ...

1 cup (240 ml) heavy cream 1 vanilla bean, slit in half lengthwise and seeds scraped 4 egg yolks 2 whole eggs 1/4 cup (50 g) granulated sugar For the masa sucrée dough: 3/4 cup (95 g) all-purpose ...

apple 1/4 cup firmly packed brown sugar 1/4 cup butter, melted 1/4 teaspoon apple pie spice 1/4 cup chopped pecans, toasted 1) Cut squash in half crosswise, and remove seeds. Cut a thin slice from ...