Serves 10 to 12. Recipe is by Teresa LaBranche, of Baton Rouge, who says the pan in which you make the caramel should be aluminum, stainless steel or ceramic, about 4 inches deep and 8 inches in ...

To make the caramel base: Put the sugar and water in a saucepan, and stir to moisten sugar. Boil over med-high heat until the mixture turns a deep caramel color. Pour the caramel into the bottom of a ...

To make the caramel: Place the sugar and water in a heatproof dish and place in a microwave and cook for 4 minutes on high, or until the sugar has caramelized. (Or you can melt the mixture in a pan ...

1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins on a large baking pan. 2. In a large heavy saucepan, ...

Serve up some custard to add a little luxury to your meal — you deserve it. Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Just like love, custard is many-splendored and ...

This Halloween, there’s no need to choose between candy and custard because Andy’s Frozen Custard® is serving up both in one ...

As the leaves begin to change and the air turns crisp, there’s no better way to embrace the enchanting flavors of fall than with new, delectable Caramel Apples at Andy’s Frozen Custard, the ...

1. To caramelize the pan, place sugar and water into the pan and bring to a boil on high heat. This will melt the sugar quickly and give you a clear syrup. Do not swirl at this stage because it will ...