Serves 10 to 12. Recipe is by Teresa LaBranche, of Baton Rouge, who says the pan in which you make the caramel should be aluminum, stainless steel or ceramic, about 4 inches deep and 8 inches in ...

Caramel and nuts go together like peanut butter and jelly. Here, chopped macadamia nuts meet caramel custard atop a press-in cocoa crust. They blow American-style cinnamon rolls way out of the water.

To make the caramel base: Put the sugar and water in a saucepan, and stir to moisten sugar. Boil over med-high heat until the mixture turns a deep caramel color. Pour the caramel into the bottom of a ...

To make the caramel: Place the sugar and water in a heatproof dish and place in a microwave and cook for 4 minutes on high, or until the sugar has caramelized. (Or you can melt the mixture in a pan ...

1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins on a large baking pan. 2. In a large heavy saucepan, ...

Dear SOS: I recently dined at Pizzeria Ortica in Costa Mesa and although the food was delicious, the budino di cioccolato (chocolate creme layered with caramel) was absolutely fabulous. With its ...

Preheat oven to 300 degrees F. Butter 6 (5-ounce) custard cups and place them on a baking pan with a 2-inch lip. Fill pan with water approximately 1/2-inch from top of lip. Set aside. In a cast iron ...

Serve up some custard to add a little luxury to your meal — you deserve it. Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Just like love, custard is many-splendored and ...

1. To caramelize the pan, place sugar and water into the pan and bring to a boil on high heat. This will melt the sugar quickly and give you a clear syrup. Do not swirl at this stage because it will ...