Savour it one sweet spoonful at a time. Don’t feel like making custard? Just serve this English comfort classic with thickened cream or ice-cream instead. Or, for something different, drench it with ...

The much-loved dessert from Corrigan's in Mayfair, London. For this pudding recipe from Corrigan’s in London, chef Richard Corrigan uses heirloom apples, such as Bramleys; unfortunately these are ...

This recipe for lavender and vanilla custard pudding with rhubarb stands out for its subtle complexity and smart layering of flavor and texture. The custard itself is infused with culinary lavender, ...

In a medium saucepan with a tight-fitting lid, combine the rice, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for 15 minutes, or until all ...

Make up the custard by heating the cream and milk along with the vanilla bean which has been cut in half adding in the seeds and the pod. Place the egg yolks and sugar into a S/S bowl and carefully ...

In this first of his monthly recipe specials, two-Michelin-starred chef Tom Kerridge serves up the dishes he can't live without. Serves 6 200g (7oz) butter 300g (10½oz) caster sugar 3 whole eggs 2 ...

Layers of creamy vanilla custard, fresh bananas, and secret-ingredient whipped topping—this isn’t your average church potluck ...

Warm milk with vanilla in a medium saucepan. Beat egg yolks with sugar until light and fluffy. Pour hot milk onto egg preparation, whisking quickly to stop the eggs from scrambling. Return custard to ...

I would like to apologize to vanilla. Vanilla, I have not been fair to you; I have taken you for granted. Like a lot of people who consider “Death by Chocolate” not the name of a dessert but a ...

Whisk eggs, sugar, vanilla, nutmeg, cinnamon and butter in a bowl until all ingredients are incorporated. Heat milk to a simmer and temper into egg mixture, slowly adding with a whisk to bring up to ...

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