Use a little more cornflour if you like your custard thick. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract ...

In a small saucepan, combine the milk, sugar, vanilla bean, and salt. Place over medium heat and heat, stirring to dissolve ...

There are many types of custard, but three in particular are the most likely to appear in your kitchen: baked custards, stirred custards, and steamed custards.

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

E ven though banana pudding is a staple at gatherings and potlucks, it never fails to delight guests. There's just something ...

Stir in sugar, cornstarch, salt, vanilla, and pieces of butter. Gently mix in diced nectarines. Pour fruit and custard filling carefully ... and sprinkle with sugar. Bake at 375 degrees F for ...

Place the eggs, egg yolks, sugar and vanilla in a bowl and whisk until ... runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

If you have eggs, milk and some instant coffee, you can whip this baked custard up with little effort ... Heat the milk, coffee and vanilla in a small pot until just starting to boil.