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Dish Type

Custard

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Lemon Curd Questions

by Purdys_99 6 years ago

Hey everyone, So I just finished another batch of lemon curd for a fruit tart, and while my history of lemon curd ...

Jane135

Jane135 commented 5 months ago

Touble shoot my flan please

by OnceUponABite 12 years ago

The flan part turned out beautifully, custard, rich, set just perfectly. BUT the caramel part was a total failure. ...

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maganda135 commented 8 months ago

Can I eat this lime meringue pie?

by jeanbeank 11 months ago

I made this recipe http://www.epicurious.com/recipes/food/views/lemon-and-toasted-coconut-meringue-pie-106440 and use...

ChristinaMason

ChristinaMason commented 11 months ago

Egg Custard Snoball

by gregb 9 years ago

Can someone enlighten me as to what this egg custard flavor is? It's orange, has a vanilla flavor to it, and goes gre...

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Anniebabie commented 11 months ago

Creme Custard?! (vs Flan vs Brule)

by CHnewb 1 year ago

So a local restaurant has a creme custard with a mixed berry sauce on top. It is a French/Mediterranean place that is...

Ttrockwood

Ttrockwood commented 1 year ago

Lumpy Custard

by lovemyaussies 1 year ago

why is my custard always lumpy instead of smooth

dave_c

dave_c commented 1 year ago

Junket Rennet Custard?

by Douglas C. Ewing 15 years ago

Does anyone else remember this product? Is it still available?

JodyandEddie

JodyandEddie commented 1 year ago

Baking in Mason jars?

by pindert 1 year ago

I need to make about 80 desserts for a church event. I'm thinking of making coffee pots de creme, baked in canning j...

babette feasts

babette feasts commented 1 year ago

Creme brûlée for 12 in small oven

by GeorgiaMom 1 year ago

Making creme brûlée for 12 for a dinner party we're attending tonight. I can only fit 6 dishes in the water bath on o...

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thimes commented 1 year ago

Bird's Custard Powder - Help!

by TrishUntrapped 10 years ago

I am making a trifle and bought a can of Bird's Custard Powder (From the "English" section in a Shaw's Supermarket in...

paulj

paulj commented 1 year ago

Hor Mok Pla

by outRIAAge 1 year ago

If you are the kind of person who smiles broadly when you select a dish and the waiter warns you away from it, this ...

outRIAAge

outRIAAge commented 1 year ago

Pots de creme - cover with lids, foil or both?

by suepea 1 year ago

I have pots de creme cups with lids. When I put them in the oven in their water bath should I just use the lids or al...

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suepea commented 1 year ago

Chocolate Pot de Creme - Baked vs. No Bake

by tc2012 1 year ago

To those of you who have made it both ways: which do you prefer and why? There's a Cook's Illustrated recipe (can...

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treb commented 1 year ago

How to thicken pastry cream?

by bakerslove 6 years ago

I made pastry cream to fill Eclairs last night and its a bit more pourable then pudding like. How do i thicken it? I ...

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whiskeyandkittens commented 2 years ago

Can you transport mousse?

by leca 2 years ago

I want to have a taste off a few different recipes of chocolate mousse at a get together. It takes too long to cook ...

Ttrockwood

Ttrockwood commented 2 years ago

what do you make/bake in custard cups?

by Gooseberry 10 years ago

My mother got me a set of beautiful, transparent glass cups. I said thank you, and then asked, "Erm, what are they fo...

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Querencia commented 2 years ago

How bad would this be? (Dessert improvisation question)

by ninrn 2 years ago

OK, dear Chowhounds, how bad would it be if I were to make a bread pudding from leftover puff pastry cups (the Pepper...

ninrn

ninrn commented 2 years ago

Pastry cream experts, please help out a neophyte!

by wjddbfl 3 years ago

I just made pastry cream for the second time ever right now (chocolate, first time was vanilla) and I spent the last ...

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thimes commented 3 years ago

how to stop water forming in my steam custard

by billy198621 3 years ago

When I make steamed custards in a plastic electric steamer I have to place plastic wrap ocer the ramekins as the stea...

b

BangorDin commented 3 years ago

creme caramel recipe I need it soft and smooth

by billy198621 3 years ago

Hi I make a baked custard with 12 egg yolks and 500ml of thickened cream The recipe works very well and I bake in a ...

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meerastvargo commented 3 years ago