Knowing how to make custard ... egg yolks can be kept in an airtight container in the fridge for a couple of days. If you wish to freeze them separately, mix them with either sugar (for use ...

We may receive a commission on purchases made from links. When eggs are used in baked custard, they act as a binding agent and thickener, bringing a decadent and creamy density to each bite.

[pastry crunching] The second is their egg custard ... keeps its pastry and custard recipes secret. Penélope: This is the secret part of the recipe that is made inside. Only four people work ...

Add the egg yolks and 50g of sugar into a large bowl and whisk until pale in colour and thickened. Mix the milk and 180ml of cream together and add 50g of the sugar and the vanilla. Warm it over a ...