Custards & Cheesecake

Custard-based desserts run on one rule: eggs set gently or they curdle, crack, and weep. This collection covers the desserts that depend on controlled heat — baked cheesecake, crème-style custards, and puddings — with target internal temperatures stated in every recipe, because a thermometer beats guesswork every single time. Because these desserts are egg- and dairy-based, each recipe also carries specific food-safety guidance: the internal temperature that means done and safe, how long the dessert can sit out, and how many days it keeps refrigerated. Silky texture and safe technique are the same skill here, and we teach them together.