Custard, by its most basic definition, doesn't sound all that exciting: a dish made from a simple blend of eggs and milk (or cream). But as any chef or dessert enthusiast will tell you ...

When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite. However, one thing they shouldn't contribute to the dish is a ...

Also, be sure the caramel doesn't crystallize and that the flan releases from the dish when it's flipped over. Making custard can be tricky, but Food & Wine's guide has all the tips you need to ...

Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid. Carefully transfer the dish to a ...

velvety custard; and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat.

Heat the oven to 375°F. Line a large rimmed baking sheet with aluminum foil. Whisk 6 tablespoons melted unsalted butter, 1/2 ...

This golden custard is made out of eggs, milk and sugar that too in a microwave in absolutely no time. You can serve it both warm or cold. A decadent dessert made under 30 minutes, just the perfect ...

Add the raisin mixture and stir to combine. Pour the custard into a 6 cup-capacity ovenproof dish and place in a deep-sided baking dish. Pour in enough hot water to come halfway up the side of the ...