Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. You don’t really need an occasion like Pi Day to bake yourself a pie, but it ...

Mastering the art of custard making can be tricky. From curdling and lumpy textures to custard that’s too runny and thin, achieving the perfect consistency can actually be quite the challenge.

Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks ...

David Tanis’ Hubbard Squash with Parmesan and Brown Butter works equally well as an appetizer or main dish. Although, Tanis especially enjoys “using leftovers for a baked pasta—layer the ...

A palate cleanser of uni panna cotta perhaps best illustrates that ethos — the custard bears all the creaminess one would expect from a dessert. Still, here it gives way to the piquant brininess ...

She uses an excess of evaporated milk for the lavish custard and has tips for making the homemade caramel. You'll need nearly a pound and a half of high-quality white chocolate to make this ...