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.
'custards' on Serious Eats
This easy sugar and cream pie has an inviting sweetness and custard-like consistency.
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.
[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...
This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan.
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.
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.
Rich dark chocolate custard baked in ramekins.
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.
[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...
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...
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.
I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth.