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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 commented 11 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. ...


maganda135 commented 1 year ago

Can I eat this lime meringue pie?

by jeanbeank 1 year ago

I made this recipe and use...


ChristinaMason commented 1 year 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...


Anniebabie commented 1 year 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 commented 1 year ago

Lumpy Custard

by lovemyaussies 1 year ago

why is my custard always lumpy instead of smooth


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 commented 1 year ago

Baking in Mason jars?

by pindert 2 years 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 2 years ago

Creme brûlée for 12 in small oven

by GeorgiaMom 2 years 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...


thimes commented 2 years 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 commented 2 years ago

Hor Mok Pla

by outRIAAge 2 years 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 commented 2 years ago

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

by suepea 2 years 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...


suepea commented 2 years ago

Chocolate Pot de Creme - Baked vs. No Bake

by tc2012 2 years 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...


treb commented 2 years 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 ...


whiskeyandkittens commented 2 years ago

Can you transport mousse?

by leca 3 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 commented 3 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...


Querencia commented 3 years ago

How bad would this be? (Dessert improvisation question)

by ninrn 3 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 commented 3 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 ...


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...


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 ...


meerastvargo commented 3 years ago

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