The best way to eat a homemade custard is with a toddler's spoon. Each mini-bite forces me to savor the synergistic bliss that comes from cooking milk and/or cream, eggs, sugar and a flavoring or two.

This custard is made with nonfat milk and nonfat egg substitute to keep it light. But it still is full-flavored, thanks to vanilla bean and Chinese five-spice powder. Five-spice powder is a blend of ...

Thick, chewy cinnamon- and cardamom-spiced snickerdoodles are fashioned as a version of thumbprint cookies here — with an indentation for a dollop of rich, smooth eggnog custard that flows over the ...