There are many types of custard, but three in particular are the most likely to appear in your kitchen: baked custards, ...

The dessert menu of many American Chinese restaurants can be lacking, so we asked an expert for a few favorites. Here are ...

Chawanmushi is an elegant, delicate savoury steamed custard often served at Japanese restaurants, but it’s also easy to cook at home. It gets its name because traditionally, the custard mixture ...

Steamed custard is a dish my mother made frequently when I was growing up, and she changed the ingredients depending on what she had on hand. Sometimes, it was salted shrimp with mung bean ...

The Jigoku-mushi Purin, or “hell-steamed custard pudding,” is so devilishly delicious that it topped the list in a nationwide survey on which local creme caramels people most want to buy.

Cover with a lid and simmer gently for 25 minutes. To make the custard, heat the milk, vanilla seeds and split vanilla pod in a medium saucepan until almost boiling. Meanwhile, whisk the egg yolks ...

A custard mix is made with coconut milk and palm sugar and poured into a kabocha squash. The entire pumpkin is steamed until the custard is set inside. Cut it open for a wonderful reveal and serve ...

GIFU--A locally produced “watery custard pudding” called Mizu Purin scooped championship honors at the first Japan Pudding Award contest held here Nov. 5-6. Made by Shiwakawago House of ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...