Italians pipe it into doughnuts, Brits layer it in trifles, and the Spanish even fry it! Choose your own custard adventure here.
Trifle is pretty Australian and always (if done well) a show-stopper. This recipe can be made in one large centrepiece dish or in small individual glasses.
Hong Kong tourists with a strong stomach are participating in a different kind of local activity: and it involves custard buns.
Portuguese custard tarts are one of those pastries that I just can’t go past and I love their rustic beauty.
If you're craving crème caramel, get your eyes across these custardy flans from across the globe.
We salute the traditional pastry-meets-custard combo by downing as many as we can. How do you eat yours?
What could make a French apple turnover even better? PAFU has worked it out.
Stop, collaborate and listen - we've joined forces with Sydney's Black Star Pastry to reinvent an Aussie classic - the "snot-block" a.k.a vanilla slice. ...
SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. Tugging at those summer strings is this mango and passionfruit version. ...
If you can’t remember the last time you indulged in a vanilla slice… well, you know what to do.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.
Acaí is a type of superberry, full of vitamins, minerals and antioxidants, which is harvested from tall palms that grow on the banks of the Amazon river. Its...