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Making custards

  • How-To


    These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts. Learn the three types of custards and how to perfect each type.

  • How-To

    How to Make Lemon Curd

    Learn a method of making lemon curd that’s guaranteed to come out silky and smooth, even without straining. 

  • How-To

    How to Make Rice Pudding

    Rich rice pudding, a classic comfort food dessert, is a dish every cook should know how to make

  • Recipe

    Spiced Sweet Potato Ice Cream

    Winner of our Create Your Own Ice Cream contest, this southern treat is one we're sure you'll enjoy.

  • 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

  • How-To

    A Foolproof Way to Make Luscious, Light Lemon Curd

    Creaming the ingredients before heating results in a satiny, "uncurdled" curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast

  • How-To

    Tiramisù: The Ultimate 'Pick-Me-Up'

    Great espresso and delicate ladyfingers are the secrets to this luscious Italian dessert

  • Article

    Break Eggs on the Counter, Not on the Bowl

    If you are tired of removing shell shards from egg mixtures, try this little tip.

  • 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

    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…

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