We may receive a commission on purchases made from links. When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite.

There are many types of custard, but three in particular are the most likely to appear in your kitchen: baked custards, stirred custards, and steamed custards.

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

In a small saucepan, combine the milk, sugar, vanilla bean, and salt. Place over medium heat and heat, stirring to dissolve ...

Just blend the pulp of one custard apple with one banana, half a cup of Greek yogurt, and a splash of almond milk until ...

TIPSBaked custard will keep cooking while it cools, so it should still be a bit runny in the middle when you take it from the oven. Baked custard will keep for one day in the fridge.

If you have eggs, milk and some instant coffee, you can whip this baked custard up with little effort. Smooth and velvety, it is a delightful touch after a main course. To dress it up a bit ...

Simply blend ripe canistel pulp with bananas, a splash of coconut milk, and a few ice cubes until velvety smooth. Pour into ...

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

Wood-grilled steaks and onion butter are on the menu as a chef returns to his hometown (plus two more spots to try en route).