custard

“To make trifle, I’d have told you how to make the custard, how to make the sponge cake, probably even how to make the jam.”

Pumpkin and pecan pie are both custards in my book and they should be baked at a lower temperature to gently and evenly coagulate the eggs.

Chefs at Alchemist, a Michelin-starred restaurant in Denmark, have created a dessert in which its fungal enzymes enhance the sweetness and flavor of a sugarless rice custard.

The food was next-level good, whether we ate dishes showcasing local ingredients, fusion cuisine that brought together Japanese and Portuguese flavors, or traditionally-prepared pastel de nata — custard tarts — and salt cod.

Odegua said her daughter has been subjected to much of the abuse - on one occasion having custard poured over her by a child when she was in a park.