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A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, savory pie, recipes for...

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A tropical fruit that has a shape similar to an apple with a green outer layered appearing skin and a creamy custard-like inner flesh.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

A small, cylindrical or oblong-shaped pastry, that usually contains a rich and creamy custard-like, inner filling surrounded by a breaded outer layer covered with chocolate icing.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.