Few desserts are as timeless and comforting as a bowl of homemade creamy custard. With its rich, velvety texture and delicate ...

Nilla Wafer pudding loses none of its charm. The recipe includes a foolproof method for pastry cream, the luxurious linchpin ...

Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard ...

Medha: But before you even taste that rich frozen custard, it starts as this liquid dairy mix. Kopp's mix is top secret, but we do know that it is at least 10% butterfat and more than 1.4% egg yolk.

That might not be terrible news for Baskin-Robbins, where most flavors don’t include eggs, but it is an issue for frozen custard stands here in Milwaukee, the frozen custard capital of the world.

Although the taste and texture of the beloved treat might differ from one custard stand to the next, one ingredient universal in custard creation is facing a shortage in the U.S.: egg yolks.

[pastry crunching] The second is their egg custard: more delicate, light, and not too sweet, which make these an ideal snack for anytime of the day. To preserve the ancient recipe it inherited ...

But, another unexpected impact of egg issues may be of particular interest to Wisconsinites. Frozen custard. The key ingredient differentiating the popular sweet treat from ice cream is egg yolks.