(You can do this while the tart shell bakes.) This cream isn’t like the whipped cream on an American fruit pie. French pastry cream, also called crème pâtissière, is a thick custard made with ...

I initially learned to make clafouti just so I could say “claw-foo-tee.” This French custard-like cake has an easily made, ...

Unlike other custard tarts (like the British or French varieties), pasteis de nata are baked at a very high temperature, which turns the pastry a deep golden brown on top while maintaining a flaky ...

Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft custard filling ... The award-winning French chef and cookbook author has more ...

In the basement corner of a little French bistro, we turned out chocolate tarts, the elegant little ... sweetened condensed milk to ensure that the custard doesn’t break, since it covers the ...

Essentially – and simply – a mixture of milk and eggs thickened by heat, custard has long played a part in European cuisine. It borrows its name from the French word ‘crustade’, or tart ...