:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__12__20201222-torrijas-sasha-marx-24-c640c3d78e0f4675a4c4787bed404a3b.jpg)
You've got to try Spain's custardy, crunchy, and creamy way to turn toast into a decadent treat.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20091125-seasian-chawanmushi-eadaca75ce7a47fb9fb3ab2cc284312a.jpg)
Chawan mushi is a delicate, ethereal egg custard from Japan. The trick is to use as much liquid as possible in proportion to the eggs, which produces the soft, silky texture that's the mark of an impeccable chawan mushi.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__01__20190116-cheese-souffle-vicky-wasik-28-b1ca9f82841c4bf6af75d753f8ea5a4e.jpg)
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.| Serious Eats
:max_bytes(150000):strip_icc()/Serious_Eats_Social_Default-72cf0bc11b434461b62c6ffc85b4298f.jpg)
These ice cream recipes offer essential flavors, handy techniques, and the secrets to the best ice cream you'll ever make, even if you've never made it before.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__02__20170210-buckwheat-custard-vicky-wasik-15-50bedf0510514077bde719bbd45dde23.jpg)
These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards.| Serious Eats
:max_bytes(150000):strip_icc()/070623_Avgolemono-Soup-MPPSoupsAndStews-MorganHuntGlaze-27373c43431c4c6286af983f7bb72897.jpg)
Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__11__video-1-f8258125381444bd9930a3d377ba30a2.jpg)
Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__01__20171115-flan-vicky-wasik-22-28a4c5ef00be4737b71d4fac8a89c9dc.jpg)
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.| Serious Eats
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__09__20140929-chicken-stock-vicky-wasik-6-a97abd2edc7941a3af4004dd9324f451.jpg)
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats