Custards: don’t lose your temper making this egg-celent dessert

For someone who doesn’t really like eggs, I buy a ton of them. Eggs are incredibly useful in baking- they add structure but also tenderness, they increase volume, bind liquids, and are the basis of meringues, some buttercreams, and more. Eggs can do it all. One of their classic uses apart from basic cakes andContinue reading “Custards: don’t lose your temper making this egg-celent dessert”