A coconut pie is a coconut pie, right? Well, yes and no. There is a stark difference between coconut custard and crème pies, ...

My earliest memories of spring involve the distinctive crimson stalks of rhubarb reaching skyward in my grandmother's garden.

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 ...

Bake in the oven for 20 minutes or until firm ... Step 4: Sprinkle the lime-and-sugar mix over each custard and serve. Top with edible flowers such as elderflower (pictured).

Luscious, intensely chocolaty, and easy to make, this 20-minute stovetop custard is the perfect dessert to serve after a special meal. This quick, super-silky chocolate custard used to appear ...

TIPSBaked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

Bake the French toast. Bake until the custard is set and the outside is crispy. Dust with powdered sugar and serve with maple ...

Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. Separate the eggs, placing the yolks in a large bowl.

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

Any ideas? Share your own custard recipes on our Facebook page and here’s how to go about serving the Queen Raffald at your next festive gathering... Combine all ingredients in a cocktail shaker ...