This custard dessert is the ultimate Fall comfort food of sweet and silky goodness. (Recipe Credit: Aube Giroux of Kitchen Vignettes). To create a water bath, place the flan mold into a cake or ...

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 ...

Does this gently jiggling French fancy need cream or milk, caster sugar or muscovado – and how do you get it to set without going rubbery?People tend to get a bit misty of eye when you mention creme ...

A caramel custard with a nice, rich texture is a fool-proof dish that is almost always satisfying no matter whether you pay hundreds of rupees for it or whether you make it yourself at home. Vir ...

Place one-third of the sugar and 125ml (½ cup) of water in a very clean saucepan over a medium heat. Bring to the boil and cook, without stirring, for 6-8 minutes, until a caramel starts to form.

1. Heat the oven to 300 degrees. Peel and seed the kabocha squash and cut it into about 1-inch cubes. You should have 3 cups of cubed squash. 2. In a heavy-bottomed sauce pot, melt the butter and add ...

'A simple, silky crème caramel served with a few flakes is a pudding of the best contrasts.' Credit: Photo: Laura Hynd I love smoked salt, to the point that I snack on oatcakes spread with butter and ...

14 ounces coconut milk (not cream of coconut), well shaken Preheat oven to 350 degrees. In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high, stirring to dissolve sugar.

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...