Pastry Cream, also known as Creme Patissiere, is a delicious, rich, and creamy custard that is thickened with starch and eggs. It is commonly used as a filling in pastries and other desserts.

The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray ...

For the pastry, put the butter and flour into ... is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow saucepan with the vanilla pod ...

To make the pastry rub the butter into the ... Beat the egg yolks and sugar for the custard until they become pale and set aside. Add the cream, milk, vanilla and nutmeg to a saucepan and bring ...

Frozen custard and ice cream share similar methods and base ingredients but differ in one key component: egg yolks. Both use milk or cream and sugar, but custard also includes egg yolks while ice ...

Easier than apple pie, this simple apple dumplings recipe calls for wrapping whole apples in buttery pastry and baking until ...

The Lifestyle team went in search of the tastiest and best made Portuguese custard tartlets. Pasteis de nata is an addictive ...

[pastry crunching] The second is their egg custard: more delicate, light, and not too sweet, which make these an ideal snack for anytime of the day. To preserve the ancient recipe it inherited ...

throw it into a pastry case, top with your strawberries and enjoy. You can make one big tart or individual tartlets. To use custard in other ways, try folding through some whipped cream ...