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Crème brûlée is such a simply yet elegant dessert. Everybody loves a warm, smooth custard with burnt sugar on top, it's so velvety smooth, rich and completely irresistible. There are a lot of different crème brûlée recipes out there, yet the basic ingredients are the same: egg yolks, heavy cream, sugar and flavoring. After that point it's just a ma
Here in Vietnam for example, you’re likely to be given ice cream made from taro, a type of sweet potato, or durian, the foul-smelling fruit banned by most hotels and airlines, and which the novelist Anthony Burgess accurately described as ‘like eating custard in the lavatory’.
Ah, when it comes to biscuits, is this the king? I'm a Hob Nob man myself. What's your nibble?
Apparently it tastes just like bacon too, well, maybe a little creamier. It's made by using the bacon fat in the caramel and the custard. Ingenious!
And of course we all Scream for Ice Cream. In recognition of National Ice Cream Month, ConsumerPassion turns the spotlight on a beloved St. Louis tradition: Ted Drewes Frozen Custard ... possibly the finest purveyor of frozen dairy delights this country has ever seen (or tasted).
Cream custard ice recipe
