To make the caramel: Place the sugar and water in a heatproof dish and place in a microwave and cook for 4 minutes on high, or until the sugar has caramelized. (Or you can melt the mixture in a pan ...

Serve up some custard to add a little luxury to your meal — you deserve it. Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Just like love, custard is many-splendored and ...

MAKE THE CARAMEL CUSTARD In a medium bowl, whisk the egg with the egg yolks, cornstarch and 1/2 cup of the milk until smooth. In a small saucepan, heat the remaining 1 1/2 cups of milk over low heat; ...

Creme brulee features the 'burnt cream' (or caramel) on the surface of the custard. (NOLA.com | The Times-Picayune archive) Big discussion at the coffee pot one morning at school: Is creme brulee the ...

1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins on a large baking pan. 2. In a large heavy saucepan, ...

Note: Adapted from Thomas Keller’s Bouchon. This recipe calls for 8 (7- to 8-ounce) crème caramel cups or ramekins. 1. Arrange 8 (7- to 8-ounce) crème caramel cups or ramekins in a baking pan lined ...

Whether it’s an Easter feast or a springtime party, my menus often conclude with a dessert of coconut cake or strawberry shortcakes. Winners, indeed. But a sweet, recent eat-athon at my house changed ...

1 cup sugar ¼ cup water 1 tablespoon espresso powder 4 ounces dark chocolate, chopped 1 cup skim milk ½ tablespoon ancho chile powder 1 cup, plus 2 tablespoons evaporated milk 1 cup condensed milk 3 ...