High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

Juanita McNeill of Marston, N.C., was looking for a recipe for an old-fashioned egg custard like the one her grandmother used to make. Trudy Garthe of Bellaire, Mich., saw McNeill's request in her ...

When you need comfort and you’ve got some extra eggs, here are two recipes that will lift your spirits: a pan-sized puffed pancake known as a “Dutch baby” and baked custard, which my grandmother often ...

The world is home to a wide array of sweet treats, many of which use egg as the star ingredient. These are some of the best ...

The best way to eat a homemade custard is with a toddler's spoon. Each mini-bite forces me to savor the synergistic bliss that comes from cooking milk and/or cream, eggs, sugar and a flavoring or two.

As a Catholic girl, I have always loved Easter — a time of renewal. When I was a kid, my mom would make a mega ordeal out of the holiday. After Sunday mass, she’d bake a honeyed ham, sweet potatoes, ...

This is from Lena Richard's "New Orleans Cookbook". 2 eggs 2 tablespoons sugar 2 cups milk Pinch salt 1 teaspoon vanilla Break eggs into a bowl, add sugar and beat with a spoon. Pour in milk and add ...