The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook ... moderately low heat just until small bubbles appear around the rim, about 5 minutes.

Keep the heat high while simmering and cook the fish by enveloping it in the bubbling sauce. Remove the fish while fluffy, reduce the sauce further and pour it over the fish. The flavor won't have ...

Use a deep pan to avoid bubbling over. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the ...

Add salt, lemon juice or vinegar, sugar and a tiny amount of horseradish to the sauce. Beat each egg separately in a cup and add them in quick succession to the bubbling sauce. Carefully watch the ...

Also, add chopped basil leaves. After the puree starts bubbling, add the cooked pasta and stir until the sauce thickens. Cover it and cook for one minute. Once the sauce thickens, the pasta is ...