DessertCreme anglaise is just the best poured on top of chocolate brownies, or to make floating islands ! This is a tricky ...

Dessert: This classic dessert can give a smile to anyone when a meal ends :) Preparation: Step 1: Boil the milk with the ...

One bite of my sister-in-law’s eclair cake at a family gathering, and I was transported back to childhood winter evenings in ...

Whisk the eggs with the sugar and vanilla extract ... Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don’t let it boil ...

Use a little more cornflour if you like your custard thick. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract ...

Cut the vanilla pod open lengthways and scrape out ... whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon ...

Mix the milk and 180ml of cream together and add 50g of the sugar and the vanilla. Warm it over a gentle heat in a heavy-based saucepan until shivering, just before it boils. Add the other 100ml ...