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Entries tagged with 'custard'

3 Delicious Recipes for Classic Fruit Fools

Yvonne Ruperti Post a comment

A combination of cooked and fresh fruit stars in three refreshing adaptations of this classic English dessert. More

Tropical Pineapple, Mango, and Coconut Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut. More

Tangy Strawberry Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Juicy macerated strawberries, strawberry compote, and tangy yogurt are spooned into this refreshing, light version. More

Lemon-Blueberry Fools

Serious Eats Yvonne Ruperti Post a comment

The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version. More

Seasonal Baking: Brandied Cherry Clafoutis

Carrie Vasios Mullins Post a comment

Clafoutis is a rustic French custard that's often made with cherries. The problem? Many desserts that use fresh cherries don't have a deep, rich cherry taste. Brandied cherries are the answer: they concentrate the fruit flavor while adding a boozy kick. More

Brandied Cherry Clafoutis

Serious Eats Carrie Vasios Mullins 1 comment

Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard. More

Lemon & Vanilla Crème Brûlée with Fresh Mango Topping

Serious Eats Emma Kobolakis 1 comment

It's natural to associate crème brûlée with overindulgence. A Lighter Way to Bake uses light cream and lemon to craft a lighter version. It's still sweet and creamy, but not as heavy. More

Bake the Book: Moonshine & Corn Syrup Custard with Pecans Ice Cream

Emma Kobolakis 5 comments

In this recipe from Jeni's Splendid Ice Cream Desserts, a super-sweet custard is stirred into a white whiskey-flavored ice cream base and beefed up with salty, toasted pecans. More

How to Make Real-Deal Soft Frozen Custard at Home

Max Falkowitz 11 comments

What would you get if you took the dense, plush texture of Italian gelato, added the creamy body of American ice cream, and served it fresh from the machine like soft serve? You'd have one of the greatest desserts born on American soil: frozen custard. Here's how to make it at home. More

Soft and Rich Chocolate Frozen Custard

Serious Eats Max Falkowitz 2 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Soft and Rich Vanilla Frozen Custard

Serious Eats Max Falkowitz 3 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Chocoholic: Chocolate Pot de Creme

Sweets Yvonne Ruperti 1 comment

70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard. More

Chocolate Pot de Creme

Serious Eats Yvonne Ruperti 5 comments

70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard. More

Bake the Book: White Chocolate Bread Pudding

Sweets Emma Kobolakis Post a comment

A double dose of white chocolate goes into this bread pudding fromOne Bowl Baking: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. More

Cookie Monster: Pumpkin Custard With Cookie Crumble

Sweets Carrie Vasios Mullins 4 comments

Invert your pumpkin pie this year by topping a spiced, orange-scented pumpkin custard with a sweet ginger cookie crumble. More

Pumpkin Custard with Cookie Crumble

Serious Eats Carrie Vasios Mullins 1 comment

Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble. More

Bake the Book: Custard Tart

Sweets Emma Kobolakis 4 comments

With a golden tint that belies plenty of eggy richness, The Complete Nose to Tail piles on the yolks for a custard tart that relies on only nutmeg and vanilla to round out its flavor. More

Fergus Henderson's Custard Tart

Serious Eats Emma Kobolakis 4 comments

With a wobbly center comprised of little more than egg yolks and cream, this sweet custard tart from Nose to Tail is rich and simple, dusted with nutmeg and speckled with vanilla bean. More

Chinese Egg Tarts

Serious Eats Yvonne Ruperti 3 comments

These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells. More

Cherry Custard Jalousie Pie

Serious Eats Emma Kobolakis Post a comment

So named for the diagonal slices resembling window slats, Jalousie Pie from the eponymous Pie suspends cherries in custard and hides them under a thick sheet of puff pastry sprinkled with crunchy sugar. More

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