Normally, you'd combine the ingredients for your custard and cook it in a ramekin in a water bath, but a hollowed-out Japanese sweet potato, called satsumaimo, makes a delicious vessel.

Portugal has leite creme. Even England embraced the creamy dessert when its version was served in the 19th century to ...

Next, Garten divides the creme mixture evenly among ramekins that have been placed inside a baking dish. Then there’s one last step before the crème brûlées go in the oven. The Barefoot ...

Creme brulee is a baked custard dessert that means “burnt cream” in French, though the dairy isn't actually scorched. First, a custard mixture is baked in a pan of hot water until the center ...

When you’re ready to serve the dessert, take it out of the fridge 30 minutes beforehand to take the chill off. Sprinkle a teaspoon or two of plain granulated sugar over the top.

Place pan inside oven, pour very hot water half way up ramekins. Bake until custard is just set (it will still be a bit jiggly in middle) but not brown, about 30-40 minutes, depending on size of ...

Instructions Preheat oven to 350 degrees. Cut the caps from the pumpkins about ∏ inch down from the top, and reserve. Scoop out the insides, leaving a -inch-thick wall around the sides.

Want to make Crème Brûlée Soda? Learn the ingredients and steps to follow to properly make the the best Crème Brûlée Soda? recipe for your family and friends.