Custards Puddings & Fillings

Crème Brûlée

I love Crème Brûlée but I don't make it very often because it's so rich.  Once in awhile though, I just can't pass up having this treat.  Whether I'm making it for just one or for a group, this is the recipe I use and everyone seems to love it.

Check out my Baking Equipment page for information on the best torch to use.

Pistachio Pudding & Frosting

When I was growing up, my Grammy (on my mom's side) would make pistachio cake and frosting for Easter.  This was one of the few things I remember her making from a box but we all loved it.  Since I much prefer baking from scratch, I decided to attempt this yummy cake on my own.  The cake recipe still needs work but the pudding and frosting is much better than the box version.

Pudding Base

I've made quite a few different kinds of puddings for various occasions and written new recipes for each flavor.  One day I was comparing some of those recipes and it dawned on me that most of them are very much alike except for how they are flavored.  

This pudding recipe is a basic formula and can be flavored as you like.  You'll find some suggested flavors at the bottom.

Squash Custard

Squash pie is one of my favorites but I prefer it without the crust so I make Crustless Squash Pie (it drives my kids crazy when I call it that, so, of course, that's what I call it).  No matter what it's called, it's delicious.  Especially topped with unsweetened whipped cream.

I suggest using it as a layer in a trifle.