Admittedly, I'd never tried salted egg yolks prior to seeing them on social media, but I am a fan of Hong Kong-style egg tarts, custard-filled pastry shells that aren't too far off in their flavor ...

Although related, crème anglaise and custard are slightly different - understanding them will help you pick the right one for your next sweet or savory treat.

HONG KONG SAR - Media OutReach Newswire - 22 August 2025 - As the Mid-Autumn Festival approaches, sharing mooncakes with ...

Many ice cream recipes call for egg yolks, which make the custard base creamy and thick — and it's never too cold for ice cream. You can also dollop your ice cream with zabaglione, an egg-based ...

U.S. frozen custard recipes call for at least 1.4% egg yolk solids, according to Allrecipes. When cooked properly, the eggs ensure the custard's velvety texture.

That’s because in order to call your ice cream frozen custard, regulations say it must have at least 1.4 percent egg yolk solids by weight. The eggs are what make custard so creamy, smooth and rich.

Many of us have boiled an egg at some point or another in our lives. The conventional technique is relatively straightforward ...

Medha: But before you even taste that rich frozen custard, it starts as this liquid dairy mix. Kopp's mix is top secret, but we do know that it is at least 10% butterfat and more than 1.4% egg yolk.

Admittedly, I'd never tried salted egg yolks prior to seeing them on social media, but I am a fan of Hong Kong-style egg tarts, custard-filled pastry shells that aren't too far off in their flavor ...