Eggs are in short supply, and their prices are climbing due to a nationwide bird flu outbreak that's killed around 50 million ...

That’s because in order to call your ice cream frozen custard, regulations say it must have at least 1.4 percent egg yolk solids by weight. The eggs are what make custard so creamy, smooth and rich.

Heat oven to 375 F. Mix melted butter and sugar then add buttermilk. Mix in flour and currants (or raisins). Flour hands and ...

Most creme brulee recipes involve making a custard with egg yolks, heavy cream, sugar and vanilla before it's poured into ramekins. The good news: You can get an "instant" custard base simply by ...

Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam. This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated ...

But undercooking your eggs carries real health risks ... Jammy or slightly set yolks with a custard-like texture are less risky than runny yolks, said Dr. Indu Upadhyaya, a food safety expert ...

To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed saucepan until bubbles form at the edges. Meanwhile, whisk together the egg yolks and sugar until smooth.

The key ingredient differentiating the popular sweet treat from ice cream is egg yolks. U.S. frozen custard recipes call for at least 1.4% egg yolk solids, according to Allrecipes. When cooked ...