I was trying to make royales for consomme for the first time, since I figured I already have spare yolks already. Following a recipe for custard in general that
This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake. I want to reduce the calories. Is there a su
I'm trying to make Custard Bun following the instructions from : How to make Custard Bun- Milk Yolk Buns Everything goes well except the color of the dough a
I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many
I baked pots de creme au chocolat yesterday following this recipe, but something went wrong: As you can see in the photos below, the chocolate seems to have se
I tried cooking it an extra few minutes, but the flan was runny and looked a bit like scrambled eggs. I have tried this before, and it worked. this time, I ad
Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The reci
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount o
I've been trying to figure out how to make a creamy custard ( like for a creme brulee) infused with apple (or any kind of fruit/berry) while keeping a creamy te
I have followed the instructions in this video from Delia Smith precisely, twice: https://www.deliaonline.com/cookery-school/second-term-perfect-eggs/lesson-6-
I observe Custard powder and pudding mix is same just combine it with milk, cook to thicken, and you have custard or pudding.Can they use as a replacement of on
If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its like water the following da
My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What'
I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot b
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Directi
Recently, I made a creme caramel, and it came out fine. The recipe used made the caramel sauce by cooking water (30ml) and sugar (55g), then adding water (30ml)
Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar a
(In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition info
I have this recipe (from a really great book that has never failed me) for a custard and it says to Bring the milk to the boil. Put to the side for 10 mins. Whi