I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store-bought custard to make Portuguese Tarts? What kind of cus
I baked my custard in a slow oven for an hour, placing my ramekins in a roasting pan filled half with water. The taste and consistency were good but after it w
I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it
I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flowe
What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not
Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room tem
I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overco
I bought a pack of 'Custard Power' around 4 year ago. I placed the pack in my store room and completely forgot about it until now. The packet was 100% unopened
A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amo
I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form.
I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some o
So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30min
If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set? If I tried to set
I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and
To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cu
I made a batch of custard cups at home and they came out beautiful. When I followed the recipe at work, using the same method and a still oven like at home, the
I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settl
I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w