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 ...

Whisk the eggs with the sugar and vanilla extract ... Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don’t let it boil ...

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

Mix the milk and 180ml of cream together and add 50g of the sugar and the vanilla. Warm it over a gentle heat in a heavy-based saucepan until shivering, just before it boils. Add the other 100ml ...

One bite of my sister-in-law’s eclair cake at a family gathering, and I was transported back to childhood winter evenings in ...

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.

Bring milk, cream, butter and vanilla just to a simmer ... Place one of the baked pastry sheets directly onto the surface of the custard, then place a chopping board on top. Invert the board ...

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.

Traditionally, custard tarts are made of shortcrust pastry, sugar, milk (or cream), eggs and vanilla, with a sprinkle of nutmeg on top. They are then baked in the oven. This version makes terrific ...