I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that n
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues wi
In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made
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
I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane,
I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myse
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dai
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They
I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of
How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg w
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in
I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basica
I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custa
There are plenty of custard recipes but all are based on commercial custard powder. What is actually the custard powder? Is it possible to make custard from scr
Here's a pic of the ones I made yesterday: http://imgur.com/XTXBlk0 And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flick
How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most
I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour? Is there anythin