Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. Separate the eggs, placing the yolks in a large bowl.

Since the side of the pot is not licked by flames, the custard cream does not stick to the side and turns out clean without burning. The cream should be boiled thoroughly to allow the floury feel ...

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it ...

The base of many icecreams is creme anglaise or English custard cream, which appears so often as a sauce on desserts. There are many recipes for this with varying combinations of milk and cream.

Meanwhile, cream the butter and soft dark brown sugar ... Cut into squares and serve with extra toffee sauce and custard.

Then consider making a liaison to thicken your custard. This is the French term for a culinary technique for thickening a sauce, usually with eggs and cream. Begin by whisking your eggs and cream ...

Keep a stash in the fridge for an ice cream topping ... add any other flavor topping to the custard if you prefer. Bavarian ...