Cracking open an egg and seeing that white stringy bit around the yolk can throw you for a loop. Here's what that stringy ...

1. In a large bowl, combine the cream and milk and set aside. 2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark ...

Both custard and crème anglaise are made from a basic foundation of four ingredients -- egg yolks, sugar, vanilla, and milk or heavy cream -- which get cooked together on the stovetop.

It's the season for a cool treat, and Chef Kyle Taylor from North Shore Private Dining loves homemade frozen custard.

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

While traditional ice cream has less than 1.4% egg yolk solids, frozen custard must have at least that much. The added yolks deepen richness and increase fat content, resulting in around 24.5 ...

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.