From “Eating Cuba,” makes about 1 1/2 cups. Ingredients CURRIED CUSTARD 4 large egg yolks 1/2 cup sugar 1 teaspoon mild curry powder, or to taste 1 3/4 cups whole milk 1 teaspoon pure vanilla extract ...

In a food processor, pulse the flour and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Sprinkle in the ice water and pulse ...

Also known by its French name, creme Anglaise (English cream), vanilla custard sauce is a thin, lightly sweetened, pourable dessert sauce made with milk, sugar, and egg yolks. Master this elegant ...

Gluten is the protein portion of many grains, such as wheat, rye and barley. Many people cannot tolerate gluten in their small intestine, and this gluten intolerance is known as celiac disease. For ...

For the Custard Sauce: Bring the milk and vanilla seeds and pod to a simmer in a medium saucepan over medium-high heat. When the milk begins to simmer, reduce the heat to low. Whisk the egg yolks, ...

Classic Creme Anglaise, on which this sauce is based, tastes a little like melted ice cream. It is indulgently rich and only lightly flavored with vanilla. In this variation, buttermilk adds a little ...

Getting your Trinity Audio player ready... “The street outside the elegant old mansion is in disrepair. Inside, in what was once the grand entrance hall, a couple of stray dogs are camping out on ...

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 ...

1. To prepare the cake: Grease and flour a 10-inch tube or Bundt pan and set aside. With an electric mixer combine the mincemeat, melted butter, sugar and eggs, beating about one minute to combine.

In the top of a double boiler over direct heat (set directly on the burner), slowly heat the milk over medium heat just until bubbles form around the edge of the pan. In a mixing bowl, beat the yolks, ...