Custard a La Grecque or Galaktoboureko is a Greek dessert of custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. It is served with a clear syrup. Its name, galaktoboureko, comes from the words milk and bourek the Turkish origin word Burek for pies, so in effect it conveys the meaning "milk-pie" or custard pie.  read more »

A baked pumpkin streusel custard, made with pumpkin puree, eggs, evaporated milk, and spices. This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. Something warm and comforting for the cold season. It's so good, it might even upstage your holiday pumpkin pie. Treat yourself and your family to a new pumpkin classic!  read more »

Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother, softer consistency than ice cream.  read more »