Slow and steady wins the race

Very delicious and very holiday oriented

I came up with this recipe when I wanted the kids, who don't like eggs, to learn its deliciousness.Please adjust the baking time and temperature according to your oven.The caramel sauce burns easily as soon as it starts to brown, so work quickly! Recipe by 916banana

This old-fashioned custard, made with simple ingredients you likely already have on hand. Simple additions can change the flavor.These are the basic ingredients you'll need to make this homemade custard recipe:Milk: This decadent custard starts with four cups of milk.Butter: A tablespoon of butter lends richness.Vanilla: Vanilla extract enhances the overall flavor of the custard.Eggs: Four eggs ensure a creamy, thick, and velvety texture.Sugar: Sweeten things up with ½ cup of white sugar.Cornstarch: Cornstarch thickens the custard.

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

I learned this recipe from a baker in Japan who uses this cream for Japanese "cream pan" (custard-cream-filled rolls). This would be great for cream puffs, crepes, or anything else you need a thick cream for! I usually cut the recipe in thirds for smaller portions.

Dip to toasted bread or banana fritter! I would love to add some pandan paste to enhance the flavour and colour, though.

Usually caramel custards are pre made if bought in stores and now that it’s crucial to even go to a restaurant I challenged myself to make it , pantry ingredients ... it was delicious and approved by family ... try it and give me feed back 🍮🍮🍮🍮

This is a Southern traditional drink that my great-grandmother made every Christmas. It is rich, fat-laden, milkshake-thick, and totally delicious!This recipe can be halved, and fat-free evaporated milk can be substituted.

I added yogurt to custard cream to make a sweet yogurt pudding. It's very delicious, and the taste really takes me back.When adding the gelatin, mix to evenly distribute throughout the custard. Reduce the amount of sugar if you prefer. Recipe by Muuko

Great very easy recipe. My aunt made these all the times brings back memories for me!!