It’s subtle and just enough. Heavy cream gives richness to the custard, along with more egg yolks—12!—than you’ve ever put in ...

The custard itself is infused with culinary lavender, offering a delicate floral note that never overpowers thanks to the ...

the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer ...

Put the egg yolks and sugar into a heatproof bowl ... then top with the warm bread and butter pudding. For the custard (makes 750ml) Pour the milk and cream into a saucepan, then add the vanilla ...

Make up the custard by heating the cream and milk along with the vanilla bean which has been cut in half adding in the seeds and the pod. Place the egg yolks and sugar into a S/S bowl and ...

Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of ... Add the sugar to the egg yolks and whisk until pale and thick.

Sticky toffee pudding ... the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and ...