It's equally delicious smothered in vanilla custard sauce or buttery whisky sauce, or eaten plain and perfectly unadorned. I should tell you that there is some variation in what's considered a ...

The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it ...

custard and caramel sauce. It sells for 460 yen ($3.40), including tax. Masamichi Kanda, 40, opened the confectionery on Nov. 19 last year in the hope of developing new local specialties for ...