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Custards - Page 2 of 4

  • Recipe

    Flan Imposible (Impossible Chocolate Flan)

    This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan…

  • Recipe

    Cherry-Almond Clafoutis

    This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown.

  • Recipe

    Blood Orange Crème Brûlée

    This is a very simple, dairy-free Passover dessert that is easily prepared a day or so in advance. Just before serving, add the turbinado sugar and glaze the top with…

  • Recipe

    Pumpkin Pie Flan

    Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.

  • Recipe

    Basic Crème Caramel

    You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).

  • How-To

    A Trio of Silky Custards

    Learn the secrets to making satiny-smooth custard, and then create three different desserts: crème caramel, crème brûlée, and pot de crème

  • Recipe

    Classic Crème Brûlée

    One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on…

  • Recipe

    Orange Crème Brûlée

  • Recipe

    Pot de Crème

     

  • Recipe

    Vanilla Pastry Cream

    Vanilla pastry cream is the classic filling for chocolate éclairs.