Q Last week I went to Greek Isles restaurant with my husband and we shared a custard pie for dessert. The filling was so good and the crust very light. I would like to try to make it at home if you ...

Yogurt fans are getting exactly what they've asked for this new year as Yoplait is bringing back Yoplait Custard, a fan favorite from Yoplait's past. The brand has also introduced two new products: ...

This is a semolina custard that is sandwiched between golden flaky layers of filo pastry dripping with traditional greek sweet syrupy sauce. Break eggs into a large saucepan and mix with the milk. Add ...

When presented with a dessert menu, my crew will, 90 percent of the time, choose the custard-based dessert. For us, creme brulee, custard tarts, floating islands, Greek custard pie and other custardy ...

The most challenging part of this dessert is to be able to pronounce it: ga-lak-to-bou-ree-ko. This week's recipe is my wife Anne's version of galaktoboureko, and the following story is written by her ...

Mix and eggs and sugar until well combined and set aside while you prepare the milk. Heat milk, lemon zest and vanilla (if using bean split in half and scrape out seeds, adding both seeds and pod to ...

Volunteers at St. George Greek Orthodox Church in Kingston, N.Y. prepare a pan of Galaktoboureko, a Greek custard made of farina and filo dough, to be baked in advance of the annual Greek Bazaar. The ...

In Greek, “Yasou” means “health to you.” It’s used as a greeting and a toast, like “Cheers!” At Yasou Greek Bistro, there’s plenty of reason to toast. With simple, nicely cooked takes on Greek ...

Pour the milk into a pan and bring to just below boiling point, then remove from the heat and cool slightly. Lightly beat the eggs, egg yolks and sugar. Stir in the semolina. Transfer the mixture to a ...