Pierre's recipe elevates it to pure perfection with an unforgettable silky texture. We reveal the simple, yet vital steps for ...

Even the greatest chefs have a soft spot for old favorites. It’s just that they take a little more care in their preparation. That’s certainly the case with the French Laundry’s Thomas Keller and his ...

This old school classic is best served after an overnight chill in the fridge. The custard will set up beautifully and hold its shape better the longer it chills. Make this dessert your own by adding ...

If you have any trepidation about unmoulding the custard, dip the base of the pan into a dish of hot water for 30 seconds or so before flipping; the heat will help the custard slide out. There's ...

14 ounces coconut milk (not cream of coconut), well shaken Preheat oven to 350 degrees. In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high, stirring to dissolve sugar.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. The classic ...

Discover the charm of caramel custard with its recipe, expert tips, variations, and serving ideas. A smooth, timeless dessert ...

Creamier than flan and not quite as rich as crème brûlée, Thomas Keller's classic crème caramel serves up silky vanilla custard in a pool of amber caramel. Thomas Keller is the chef of ...