Custard Recipes
Community Discussions
Lemon Curd Questions
Hey everyone, So I just finished another batch of lemon curd for a fruit tart, and while my history of lemon curd ...
Touble shoot my flan please
The flan part turned out beautifully, custard, rich, set just perfectly. BUT the caramel part was a total failure. ...
Can I eat this lime meringue pie?
I made this recipe http://www.epicurious.com/recipes/food/views/lemon-and-toasted-coconut-meringue-pie-106440 and use...
Egg Custard Snoball
Can someone enlighten me as to what this egg custard flavor is? It's orange, has a vanilla flavor to it, and goes gre...
Creme Custard?! (vs Flan vs Brule)
So a local restaurant has a creme custard with a mixed berry sauce on top. It is a French/Mediterranean place that is...
Lumpy Custard
why is my custard always lumpy instead of smooth
Junket Rennet Custard?
Does anyone else remember this product? Is it still available?
Baking in Mason jars?
I need to make about 80 desserts for a church event. I'm thinking of making coffee pots de creme, baked in canning j...
Creme brûlée for 12 in small oven
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...
Bird's Custard Powder - Help!
I am making a trifle and bought a can of Bird's Custard Powder (From the "English" section in a Shaw's Supermarket in...
Hor Mok Pla
If you are the kind of person who smiles broadly when you select a dish and the waiter warns you away from it, this ...
Pots de creme - cover with lids, foil or both?
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...
Chocolate Pot de Creme - Baked vs. No Bake
To those of you who have made it both ways: which do you prefer and why? There's a Cook's Illustrated recipe (can...
How to thicken pastry cream?
I made pastry cream to fill Eclairs last night and its a bit more pourable then pudding like. How do i thicken it? I ...
Can you transport mousse?
I want to have a taste off a few different recipes of chocolate mousse at a get together. It takes too long to cook ...
what do you make/bake in custard cups?
My mother got me a set of beautiful, transparent glass cups. I said thank you, and then asked, "Erm, what are they fo...
How bad would this be? (Dessert improvisation question)
OK, dear Chowhounds, how bad would it be if I were to make a bread pudding from leftover puff pastry cups (the Pepper...
Pastry cream experts, please help out a neophyte!
I just made pastry cream for the second time ever right now (chocolate, first time was vanilla) and I spent the last ...
how to stop water forming in my steam custard
When I make steamed custards in a plastic electric steamer I have to place plastic wrap ocer the ramekins as the stea...
creme caramel recipe I need it soft and smooth
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 ...
Articles on Custard
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What is the Difference Between Crème Brûlée and Flan?
Silky smooth, sweet, rich custards are a sensual way to end a nice meal without being too heavy. Dessert...