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Entries tagged with 'custards'

My Thai: Steamed Pumpkin Custard

My Thai Leela Punyaratabandhu 1 comment

This is a streamlined version of the famous Thai steamed pumpkin custard. You know, the kind where you steam a whole pumpkin along with the custard filling; the kind that isn't as easy to make as many recipes want you to think. You get pretty much the same taste out of this version without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything. More

Sugar Rush: Piña Colada Panna Cotta at Silk Rd Tavern

New York Kathy YL Chan Post a comment

There are a number of desserts on the menu at Silk Rd Tavern, but focus on the Piña Colada Panna Cotta ($8). It's a textbook perfect panna cotta, smooth and silky to the touch, light on the tongue and accented with vanilla beans. More

Thai Tea Cake with Condensed Milk Custard Sauce

Serious Eats Leela Punyaratabandhu 4 comments

We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce. More

American Classics: Hoosier Sugar Cream Pie

Sweets Alexandra Penfold 4 comments

Emboldened by recent pie success recreating my great aunt's favorite Lemon Chocolate Pie, I decided to tackle a classic beloved by many of my Midwestern friends—the Hoosier Sugar Cream Pie. Not only is it the easiest pie I've ever made, it's also one of the tastiest. More

Hoosier Sugar Cream Pie

Serious Eats Alexandra Penfold 8 comments

This easy sugar and cream pie has an inviting sweetness and custard-like consistency. More

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

Caroline Russock 3 comments

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

Serious Eats Caroline Russock 4 comments

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

Thai Coconut Custard Dip (Sangkhaya)

Serious Eats Leela Punyaratabandhu 2 comments

[Photograph: Leela Punyaratabandhu] Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also... More

Dulces: Islas Flotantes de Coco (Coconut Floating Islands)

Sweets María del Mar Sacasa 2 comments

The reason this French dessert is surfacing here under a Spanish alias is that islas flotantes are a served in many homes and restaurants around Latin America. The construction is the same as in their land of provenance: small mounds of feathery meringues float swanlike in a still, chilled pool of crème anglaise threaded with amber caramel sauce. More

Dulces: Flan de Arroz con Leche (Rice Pudding Flan)

Sweets María del Mar Sacasa Post a comment

This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan. More

Flan de Arroz con Leche (Rice Pudding Flan)

Serious Eats María del Mar Sacasa 1 comment

This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan. More

Sweet Technique: How to Make Crème Brûlée

Sweets Lauren Weisenthal 2 comments

Crème Brûlée is a dessert that's super old school, and by most estimates it's been pleasing cooks in this manner for over 300 years. It's originally credited to the French, but desserts of a similar format pepper European history, like Crema Cremada (Catalan "burnt cream") being incredibly popular in its namesake region of Spain, and Trinity Cream, which was originally created by a student at Trinity college for the cooks there. More

Vanilla Bean Crème Brûlée

Serious Eats Lauren Weisenthal 2 comments

This classic preparation of crème brûlée highlights the simple, subtle flavors of vanilla bean and burnt caramel. Be careful when applying the torch; the aim is to melt the sugar as much as possible before allowing it to burn and caramelize. More

Flan de Caramelo (Caramel Flan)

Serious Eats María del Mar Sacasa 4 comments

Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More

Dark Chocolate Pots de Crème

Serious Eats Carrie Vasios Mullins 1 comment

Rich dark chocolate custard baked in ramekins. More

Serious Sweets: Orange-Cream Pavlovas

María del Mar Sacasa Post a comment

In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More

Orange-Cream Pavlovas

Serious Eats María del Mar Sacasa Post a comment

In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More

Seriously Asian: Chawan Mushi

Serious Eats Chichi Wang 7 comments

[Photographs: Chichi Wang] After the sensory overload of Thanksgiving, all I want are the pure, soothing flavors of Japanese cuisine. Most Japanese recipes involve some combination of dashi, soy sauce, sake, and mirin, yet the sum of these few components... More

Sweet Corn Custard

Serious Eats Caroline Russock Post a comment

The following recipe is from the October 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I had always thought of corn as a side dish, either on the cob with salt... More

Cook the Book: Maple Crème Caramel

Serious Eats Caroline Russock 5 comments

This version of crème caramel uses reduced maple syrup in place of the traditional caramel to give it an uniquely Vermont accented flavor. The beauty of this dessert lies in its presentation. The custard is loosened from its cup and inverted onto a serving plate so that the maple caramel in the bottom of the ramekin drips down the sides and into a beautiful puddle. I'm not going to make a stink about Mrs. Butterworth's on my pancakes, but only Vermont maple syrup will do for this recipe. More

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