Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

This flan is best made the day before so it can be completely chilled when it comes time to slice it. The caramel and batter can be divided into 8 custard cups for a more refined presentation, if ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

This rich dessert features a coconut-scented egg custard lined with chunks of shredded coconut that form a macaroon-like crust. This quindim delivers the dessert’s hallmark contrast: a glossy, golden ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1. Melt butter and sugar together over medium-high heat in a large heavy-based saucepan and let ...

Lime in a coconut custard pie can turn any dessert into a festive occasion. Limeade and coconut milk might not be your mother's traditional blend for a custard pie, but this one turns out creamy and ...