Even some of the world's most well-known celebrity chefs have a sweet tooth. These culinary giants have shared their most ...

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it ...

Both custard and crème brûlée are delicious desserts that seem similar in content and texture, but they aren't the same. Here ...

Îles flottantes (floating islands) are the perfect finish to any rich meal. Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings. To make the crème ...

The smell of caramel cooking always brings back childhood memories. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk ...

To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.

Bread pudding can be eaten as is, but serve it with a scoop of ice cream or a drizzle of crème anglaise (perhaps spiked with Irish cream) to take it over the top. Preheat oven to 350°F.

Chill out with this elevated take on raspao, an icy, fruity Latin American street snack. A hillock of shaved ice made from ...

Pour custard through a fine sieve into a clean bowl. Cool in refrigerator. Note: Ginger Crème Anglaise can made be made three days ahead and chilled, covered. Bring to room temperature before ...