custard
Pasteis de Nata (Portuguese Egg Custard Tarts) Recipe
Roll and cut puff pastry into delicate rounds, then fill with a rich egg custard and bake until flaky and golden in this classic Portuguese recipe.
Fish Amok Recipe
Flaky white fish is gently steamed in an aromatic custard and topped with coconut milk and bright makrut lime leaves in this traditional Cambodian dish.
Chinese Steamed Egg Custard Recipe
A smooth and savory egg custard is the perfect vehicle for spicy chili crisp.
Chocolate Mousse Is Easy If You Just Pay Attention
Chef Stephanie Prida shows us one of the building blocks of her dessert menus at at NYC's The Grill, The Pool, and The Lobster Club.
How-To: Make Jam-Stuffed French Toast with Sqirl
Jessica Koslow of Sqirl shows us how to make next-level French toast with crunchy-soft slabs of brioche, homemade raspberry jam, custard, fleur de sel, and a dash of lemon.
Why I'm Terrified of Mashed Potatoes
I'd quite literally die if I didn't eat food. But mashed potatoes are the one foodstuff that makes me want to vomit myself inside out. I should probably see a behavioral therapist, but there's no hope for me.
Chocolate Shake Recipe
You can use this as the base for building the shake of your dreams. Throw in chunks of cake, cookies, or brownies and blend.
Trump Supporters Enraged by 18th-Century Custard Recipe
Apparently making America great again does not mean enjoying a colonial recipe for a dessert called the 'orange fool.'
Jam-Stuffed French Toast Recipe
You think you know good French toast, but you have no idea until you've tasted this.
I Finally Lost My Durian Virginity
I ventured to Malaysia, where people come from all over to indulge in dozens of varieties of this strange, spiky, stinky fruit, from the pale, bitter "Jackie Chan's Wife" to the elusive "Red Prawn."
Bakewell Pudding Is the Ugly, Illegitimate Child of the Bakewell Tart
Bakewell Tart isn’t from Bakewell but the Bakewell Pudding is—an egg custard dessert that has sparked ownership claims in the small Derbyshire town over the “original” 1859 recipe.