All custard or crème brûlée recipes start with the same ingredients—eggs, sugar, cream (or milk), and vanilla. From there, the variations are endless! We’ll show you how to make custard and ...

How Crème Brulee Came to Be: Crème Brûlée (or Creme caramel as it is called in France) has an interesting history that goes back to 1691. It's believed that this dessert was created by a ...

Odds are your S.O. will prefer these 13 crème brûlée recipes over a bouquet of roses and molten lava cake on Valentine’s Day. Plus, you’ll look like a regular French pastry chef and score ...

Editor’s Tip: When tempering, I like to add 1/4 cup of the hot liquid at a time into the egg mixture. I’ll then do this three more times, so there is 1 cup hot liquid whisked in with the eggs ...

I put the ramekins directly into the water bath and baked them at 325 degrees for 50 minutes. Since everyone's oven is a little different, it's best to start checking the custard at about 40 ...

1. Preheat oven to 350 F. Select ramekins, or ovenproof custard cups, and a baking pan that will hold 4 ramekins and set them aside. For small round ramekins an 8-inch-by-8-inch baking pan will be ...

The only thing better than pumpkin crème brûlée is pumpkin crème brûlée in an actual pumpkin. Impress your holiday party guests with this simple, no-bake dessert. For full recipe go to Spoon ...

Given the choice among the four wispy volumes of “40 Mouthwatering Recipes” – Crème Brûlée, Panini, Burgers or Pumpkin – no one should fault me for choosing dessert first.

Chocolate Pots de Creme (Arkansas Democrat-Gazette/Kelly Brant) These delectable, indulgently rich chocolate custards will make chocolate lovers swoon. Bonus: these are made on the stovetop, not ...