Beat egg yolks, half of sugar ... to soak (they won’t absorb all of the wine), spooning more wine over each pudding occasionally, until moist throughout, 2–3 hours. Serve each pudding in ...

It's an old-fashioned southern recipe where nothing goes to waste; the pudding itself just uses egg yolks, so of course, you ...

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

Garnish the dessert just before serving for the best texture. Beat egg yolks, sugar, and salt with a stand mixer fitted with a whisk attachment on high until pale yellow and doubled in volume ...

3¼ cups heavy cream ⅔ cup granulated sugar 7 large egg yolks 4 tablespoons light or dark muscovado sugar Flaky sea salt, such as Maldon (optional) Place oven rack in middle position and preheat ...

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 ...

Cover the pudding with a generous layer of brown sugar ... In a separate bowl beat together the egg yolks and sugar until the mixture pales slightly. Pour the chocolate into the egg mixture ...

Sticky toffee pudding is an easy win at the end of any ... Meanwhile, whisk together the egg yolks and sugar until smooth. Slowly pour a little of the hot milk mixture into the egg yolks, whisking ...

This treacle steamed pudding is a deceptively easy recipe that ... Whisk the sugar and egg yolks in a bowl until pale and thick. When the milk is boiling, pour it onto the egg mixture, whisking ...

1. IN A LARGE SAUCE PAN, STIR IN THE SUGAR,CORNSTARCH AND SALT. 2. ADD THE EGG YOLKS UNTIL WELL COMBINED. gRADUALLY STIR IN THE MILK AND COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR ABOUT 10 MIN.