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Entries tagged with 'custard'

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

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

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

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

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

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

Italian Crema Ice Cream

Serious Eats Emma Kobolakis Post a comment

Made of nothing more than sugar, cream and eggs, The Ice Creamists present a traditional Italian crema ice cream comprised of an irresistibly rich, eggcellent custard that's good enough to write bad puns. More

Social Circle Macaroni Pie from 'Mastering the Art of Southern Cooking'

Serious Eats Kate Williams 3 comments

The name "macaroni pie" is confusing on multiple fronts. This recipe, from Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking is neither a pie nor made from macaroni. It also obscures the fact that the dish in question is actually just custard-style macaroni and cheese. But this old-school title is also a reminder of the history of the dish. More

No-Bake Crème Brûlée

Serious Eats Emma Kobolakis 2 comments

No-fuss, no-bath, stovetop crème brûlée from Bakeless Sweets serves up milky sweetness in every bite, with a healthy helping of crunchy caramelized sugar. More

Queen of Puddings

Serious Eats Sydney Oland 2 comments

A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time. More

No-Bake Blood Orange Pie

Serious Eats Lauren Weisenthal 6 comments

This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping. More

Mint Chocolate Chip Panna Cotta

Serious Eats Anna Markow Post a comment

Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor. More

Food52's Warm Custard Spoon Bread

Serious Eats Kate Williams 3 comments

In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair. After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason--this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me. More

Berry Trifle

Serious Eats Sydney Oland 1 comment

A layered dessert of custard cream, pound cake, and berries. More

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