Looking to mix it up from classic pies and cobblers? This homey yet elegant custard is a great alternative.
Comments (1)
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.
Search Everyday Food Blog
Get the new issue FREE!
Download our latest issue for brand-new recipes, fresh from the Everyday Food test kitchen.
Latest Posts
- Gwyneth Paltrow Throws a Super Fancy Summer Party, Plus Other Food Headlines To Chew On
- Cocktail O'Clock: Gin Lemonade Punch
- Today's Recipe: Fish Tacos with Cabbage and Lime
- Danny Bowien Cooks to Support Oklahoma, It's (Really) Time to Move Your Cheese, Plus More Food Headlines to Chew On
- There's Always Money In ...This Video! Make Arrested Development-style Frozen Bananas
- Today's Recipe: Grilled Pepper Bruschetta
- A Green Smoothie That's Kid-Friendly (Really!), A Paula Deen Museum, Plus More Food Headlines to Chew On
Most Read Posts
- the relish tray - 42,201 views
- How to Make Kale Chips (Better) - 37,546 views
- Pressure Cooker Giveaway (Update) - 18,593 views
- Q&A with Deb Perelman of Smitten Kitchen - 17,474 views
- breakfast recipes for a crowd - 17,410 views
- How to Make a Perfect Cheese Plate - 15,880 views
- An update from Everyday Food - 14,043 views
From: Helen | 8/3/12 at 7:51 pm
I was going to make several recipes and then no, dammit measuring butter by a tablespoonful is counterintuitive. Why can't you give a weight? And not sticks of butter measurements either! We don't get butter in sticks, we get it in blocks! I could almost see the amount in the raspberry custard video as she says 4 tablespoons of butter but cuts chunks. It would n't be too hard to add grams or even, ounces to your instructions so that the non USA part of the world could EASILY try the recipes. Back to a more user friendly recipe website for me!