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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
This homemade strawberry ice cream uses fresh summer strawberries and a traditional custard base for a rich, creamy scoop!| Life As A Strawberry
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Pastry cream—made by heating milk, sugar, eggs, starch, and flavoring together—is a rich, thick, and creamy custard that's a versatile workhorse in the baker’s kitchen.| Serious Eats