Rich, creamy custard is the base of so many wonderful desserts. Enjoy our scrumptious selection of flans, puddings, tarts and ice-creams.
The British know full well what to do when the weather reverts to its grim, wintery default: make puddings. From trifles and jam roly-poly to bread and butter pudding...
There's a little bit of Asia in every bite of these pale green ice-cream cones.
This is the food dept's Australian answer to the traditional American pumpkin pie. So try kumara instead of pumpkin, for a little twist on Independence Day.
This month we take a look at traditional Christmas Eve dishes from across the globe, including this classic Filipino dessert.
Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.
Filled with luscious peanut butter mousse and sweet strawberry conserve, this is the ultimate New York-Italian mash-up.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
Once topped with the crisp coconut flakes, these warm coconut custards are entirely addictive.
Spain's Crème Catalan (or Crème Catalana) is similar to a crème brulee, but is often flavoured with cinnamon or lemon.
These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.
This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and...
I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour.
These crisp golden pastries are filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. Znoud el...
This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this...
This sabayon is made with lemon verbena, but you can use the same technique for infusing cream with all sorts of spices and herbs.
This marsala-spiked custard is loved across Italy – and for good reason! The zabaglione can be prepared hours before serving, or even the night before. Ina Garten...
Pandan extract is available from Asian grocery stores. The strength can vary between brands, so add it gradually. You can prepare the crèmes the day before...