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 ...

I've had a few people write about custard lately. I'm not sure if you're talking about water splashing into the custard from the bath, or if the custard is separating. Many accept the "weeping," a ...

It's especially great with egg dishes like this sausage-studded strata. This rich four-ingredient French custard sauce is essentially unchurned ice cream. Flecked with fragrant vanilla beans ...

Cook over medium heat until the custard has thickened, about four or five minutes. Stir constantly. 5. Pass the sauce through a sieve into a bowl and stir in the nutmeg, vanilla and rum or extract.