Any Brit will tell you that Custard Creams are their favorite biscuit. It’s not hard to see why. Two delicious crunchy vanilla biscuits sandwiched together with a creamy custard filling. The crunchy/creamy combo is always a winner in my books, but it’s that rich custard flavour that keeps me going back for more.
Crème pâtissière is a thick, creamy custard also known as pastry cream. It is used in many French desserts such as pastries, tarts, éclairs and also as a base for soufflés. Considering its wide range of uses, it’s essential that every self-respecting baker knows how to make it. Read More
For those who don’t know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream.