Custard-like crème anglaise is an elegant way to elevate desserts, but it's finicky to make. Luckily, Ina Garten has a ...

Creamy, cooling tzatziki combines Greek yogurt, cucumber, garlic, lemon juice, and dill for an incredibly adaptable sauce.

It's equally delicious smothered in vanilla custard sauce or buttery whisky sauce, or eaten plain and perfectly unadorned. I should tell you that there is some variation in what's considered a ...

To serve, turn the pudding out onto a plate and pour over half of the toffee sauce, reserving the rest to be served in a jug alongside. Cut into squares and serve with extra toffee sauce and custard.

It is rich, flavourful and all things delicious! Serve it hot with either brandy sauce or custard sauce. Whisk butter and sugar till gets light and fluffy. Add eggs one by one in the cream mixture ...

For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point. Beat the egg yolks and cornflour in a bowl ...