A very good, comfort-food dessert.
A very quick trifle recipe.
If you really want to impress your friends, tell them this is crème anglaise brûlée. It’s really just custard with hardened, melted sugar on top.
Recipes with surprise attached to their name are legion — and often the surprise is lunch bag letdown. This one is truly worthy of its name.
The tartness of the rhubarb acts as a foil to the richness of the custard.
Northern European Flan © Denzil Green A flan can be either a cake made with flour, or, it can be a large baked custard, made in Spain, topped with caramel. This is sometimes referred to by English speakers as a “leche flan” (“milk flan”) to distinguish it from the more Northern European version. The Spanish…
Frozen Custard is basically a premium ice cream. Even though it uses more milk and less cream than regular ice cream, because egg yolks are also added, the Frozen Custard ends up smoother and thicker than regular ice cream. The eggs that are used are pasteurized first. The United States Department of Agriculture (USDA) actually…
Junket is a dish of milk curds. It is served cold, often with stewed fruits. It has a very delicated flavour and texture. To make it, you heat milk to tepid, mix in rennet and let stand without stirring for at least 30 minutes. Then, you sweeten it with sugar and flavour it with something…
For those with nut allergies. You can use another flavouring such as orange or rosewater, if you wish.
If you haven’t made a steamed pudding before, we have simple guidelines!