14 ounces coconut milk (not cream of coconut), well shaken Preheat oven to 350 degrees. In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high, stirring to dissolve sugar.

Pour the mixture through a fine-mesh strainer into a bowl, discarding the tea leaves, and cool the milk to room temperature. In a medium bowl, whisk together the sugar and salt. Add the egg yolks and ...

Of all the possible rewards for donating to the Kickstarter campaign to finance the Joan Didion documentary, the one most appealing to Grub, of course, was her book of recipes. Fortunately, one of the ...

Whether it’s an Easter feast or a springtime party, my menus often conclude with a dessert of coconut cake or strawberry shortcakes. Winners, indeed. But a sweet, recent eat-athon at my house changed ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

On a recent visit to A.O.C., Times restaurant critic S. Irene Virbila was impressed with this “incredible dessert” that she describes as being “like a very rich flan flavored with maple syrup.” The ...

This custard dessert is the ultimate Fall comfort food of sweet and silky goodness. (Recipe Credit: Aube Giroux of Kitchen Vignettes). To create a water bath, place the flan mold into a cake or ...