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.
Forget custard powder, packing a beautiful vibrant green, this Thai dessert is so easy.
A simple, healthy-ish dessert with only a little sugar, some lovely fresh berries (that the kids LOVE) and a few curls of delicious chocolate, that the kids...
SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. For lovers of strawberry this one's for you. #BringBackTheClassics
SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. Pop some pandan into your custard and you'll never look back. ...
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. ...
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.