Our recipe for egg custard is the perfect speedy pud to make for the whole family. You can whip this after-dinner delight up in minutes with just four ingredients.

When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite. However, one thing they shouldn't contribute to the dish is a ...

Break in the egg and work it into the mixture with ... indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and ...

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

[pastry crunching] The second is their egg custard: more delicate ... the Lisbon bakery keeps its pastry and custard recipes secret. Penélope: This is the secret part of the recipe that is ...

Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam. This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated ...

fill with a few baking beans and blind bake for 10-15 minutes. Allow to cool completely in the tin. Leave the oven at the same temperature. To make the custard, whisk the sugar, egg yolks ...