I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant i
A few days ago, I did a crème pâtissière (thick vanilla custard), using milk (300ml/1.25 cup) egg yolks (2) sugar (15g/1tbsp) potato starch
A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scramb
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard ha
I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to m
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
When I make a crème brûlée (using the recipe here) I scrape the seeds out of the pod(s) and put them, together with the pod, into the cream
I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain ma
I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or ev