Chawanmushi, a traditional Japanese egg custard, is making waves far beyond Asia’s shores ... What makes this dish stand out is the technique and texture—a delicate custard that melts in your mouth.

care­fully move the bowl with the egg to the rack. Reduce the flame so the water is at a low, steady simmer. Cover the wok with the lid and steam for about 10 minutes, or until the custard is ...

With this fun and customisable recipe, you can make and enjoy snowy skin mooncakes of any colour any day, and not just during the Mid-Autumn Festival. Start with the salted egg yolk custard filling.

In Piedmont, where Zabaglione is said to have originated, Moscato is often the spirit of choice used in the recipe. Though in ...