custards

Portuguese food is hotter than ever! This superb cuisine features some killer desserts, and pastéis de nata should be squarely on your radar.

Pick up "Let’s Cook Japanese Food," a collection of recipes for authentic meals. Japanese savory egg custard, chawanmushi, is a must-learn!

You're probably familiar with a good-sized handful of French, Italian and even Spanish pastries. (Churros, anyone?) But what about Portuguese? This superb cuisine features some killer desserts, and pastéis de nata should be squarely on your radar. We asked New York City's renowned Portuguese chef George Mendes, who sells these bite-sized gems at, Bica, the coffee…

Cookbook author Leticia Schwartz updates the classic French crème brûlée recipe with something a little greener: Ever had avocado in your dessert? Can you think of a better way to get started? By the way, you’ll need a torch. In restaurant supply stores, ask for a brulée torch; in a hardware store, a mini-torch.Most Americans think…

Crème brûlée: the perfectly rich, eggy custard we've all enjoyed for dessert while mispronouncing and misspelling its name. It's perhaps best known for its golden-brown layer of caramelized sugar that gives off a distinct burnt taste. But what is a custard, anyway? Did you know that it’s technically a liquid that has been thickened or set via the coagulation…

We have a contender for most useful cookbook of the summer! Ice Pops! (Exclamation point included.) This collection of 50 inventive frozen treats on a stick will keep you cool all summer long. Remember: Small-batch is always better. This very tangy creamy English classic is satisfaction immortalized in ice.Reprinted from Ice Pops!

Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day. Incorporating different styles of beer into inventive food from around the world is an art. Learn how to cook with your favorite brews and learn a thing or…

We're big fans of Uchi, well worth a trip to Austin by itself. But, you know, get tacos and stuff too. Ready to put some effort into one of the best desserts we've ever tasted? These folks cook methodically (for good reason), so break out that scale and get ready to show your sweet tooth…

I love the silky creaminess of a flan, so pleasing on the tongue. For years I experimented with savory versions to be served as a side. This was my first success, a cheesy, custard-like dish that parfectly partners with any grilled or poached fish. It's also very easy to do. Check out our recipe for…

Creme Brulee is typically a vanilla custard topped off with a burnt sugar topping. The absolute best part of this dessert is that to get the sugar topping all burnt and crackly, you get to scorch the top with a mini-butane kitchen torch (though you may want to think twice before you consume carcinogens). It's…