Banana Custard Éclairs with Chocolate Ganache, gluten-free. Easier than you imagine and ridiculously tasty.
Baileys Chocolate Chunk Ice Cream- a vanilla bean ice cream with added Baileys and chocolate chunks. Unbelievably good.
Pretty pastel Custard Fruit Tarts.
Coconut Caramel Banana Pudding, gluten free. It's the banana pudding +, like Google, only you can eat it.
Kaya or coconut jam, is made from coconut milk and eggs, flavored by pandan leaf and sweetened with sugar.
Elegant, classic French dessert, best of all time - Millefeuille vanille and Millefeuille with framboises. (in Russian)
Tea & biscuits – in ice cream form! Tea-infused custard base stirred through with nuggets of digestive biscuit & a salty caramel swirl
Grapefruit creme brulee.
Semi-sweet chocolate custard tart, with cubes of milk chocolate, white chocolate and biscotti in a chocolate tart shell
Little fresh blueberry and custard tarts.
Banana bread with custardy banana cream works just as well with breakfast as it does as dessert. #Go366
Chocolate pudding. You know you want some.
"canutillos" filled with pastry cream
Panna Cotta di Fiori di Arancia: Panna Cotta delicately flavored with orange flower water
Sinfully rich....Dark Chocolate Creme Brulee.
Red wine tartlets: deeply flavored, light and unusually tasty!
Homemade custard to fill
Blanc-mange (Text in Bulgarian with translator)
Custard Cream Hearts
St. John Dark Chocolate Ice Cream ... rich, dark and silky like a frozen chocolate truffle. Really amazing.
Almond Vanilla Bean Crème Brûlée
Bourke Street Bakery's Ginger Brûlée Tart - if you like ginger chai, make this at home from their cookbook!
Cranberry Orange Clafouti
Spiced Spiked Ice Cream Custard
Sticky mango buns from Adriano Zumbo. (in Russian)
Mini strawberry and custard galettes.
Sweet sweet buttermilk pie
Boston Cream Cupcakes
cardamom chocolate crème caramel and Béatrice Peltre's new book
I like pot de creme as much as the next girl, but sometimes only chocolate puddin' will do.
Pastel de nata: Portuguese Egg Tarts
Almond Custard Pastries... literally the best thing I've ever made.
A Tangy Meyer Lemon Curd with Fresh Ricotta and Apricot Oat Cookie Crumbs