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Custard - Page 2 of 3

  • Recipe

    Lemon-Lime Meringue Pie

    Due to varying levels of moisture, molasses and invert sugar, different brands of brown sugar will behave differently in this meringue. This recipe was developed to use C&H golden brown…

  • 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

  • Article

    Why Bake Custards in a Water Bath?

    Baking in a water bath is your best insurance against curdled custards and cracked cheesecakes. Find out why and how it works.

  • Recipe

    Cinnamon Custard Sauce

    Here, a classic custard sauce gets a new twist when infused with cinnamon sticks. Try it with poached or baked pears, apples, peaches, or nectarines.

  • Recipe

    'Key' Lime Pie

    If you can find good, fresh Key limes, by all means use them. But I've found that regular limes (also known as Tahiti or Persian limes) make just as good a…

  • Recipe

    Zabaglione with Summer Fruit

    Classic zabaglione is made with dry Marsala, but I like the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or…

  • How-To

    Pot de Crème, the Ultimate Pudding

    Chef Martin Courtman offers detailed instructions for preparing and baking this luscious French custard dessert, plus recipes for chocolate, lemon, and coffee-caramel versions.

  • Recipe

    Coffee-Caramel Pots de Crème

  • Recipe

    Lemon Pots de Crème

    Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for…

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