Make the custard filling by heating the whipping cream and bay leaves until almost boiling, then leave to infuse for 30 minutes. Remove the bay leaves. Whisk together the egg yolks and caster sugar, ...

This is my version of a custard tart, but it’s what's underneath and on top that really makes it special. The pastry is made with hazelnuts and salted pretzels that give it a crunchy nuttiness ...

If you have been blessed with the opportunity to travel to Portugal, just the thought of Pastéis de Nata is enough to make you feel nostalgic. This decadent dessert is famously recognized for its ...

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

This is a soft set custard it does not set firm. To brulee: Mix caster and golden caster sugar and thickly spread (about 1⁄2 cm thick) over the custard. Grill until dark golden brown and the ...