The secret lies in the freezer aisle. Have you ever been out to dinner, ordered dessert, and it came with a silky custard called crème anglaise? The rich vanilla bean sauce is a staple of French ...

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it ...

Îles flottantes (floating islands) are the perfect finish to any rich meal. Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings. To make the crème ...

To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.

The smell of caramel cooking always brings back childhood memories. For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes. Whisk ...

Chill out with this elevated take on raspao, an icy, fruity Latin American street snack. A hillock of shaved ice made from ...