'custards' on Serious Eats

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

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

Seriously Asian: Chawan Mushi

[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

Cook the Book: Maple Crème Caramel

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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