The fascinating world of custards is like a romance that never fails to make your heart flutter. Custards derive their velvety richness from egg, a key ingredient used to thicken this versatile delicacy. Predominantly dairy-based custards pay homage to all-time favorites like creamy baked cheesecake, smooth French-style ice cream, and the caramel-laden flan, but other versions dare to push traditional boundaries by using non-dairy ingredients such as juice, broth, or even wine.

This open-ended mixture, whether sweet or savory, undergoes various journeys of cooking - stirred on the stovetop, baked, or steamed. The outcome? A range of custard delights to serve on different occasions such as a fancy brunch featuring a hearty quiche or an elegant dinner ending with a smooth crème caramel.

The traditional Italian custard, bonet or bunet, merges the fine touch of almond with the added crunch of Amaretti cookies, transforming itself into a silky paradise. The vanilla mousseline cream, a custard creation brought to life on the stovetop with a good dollop of butter, works magic when paired with a light sponge cake and sun-kissed strawberries.

The quintessential French delight, crème brûlée, delivers an elevated indulgence with its signature caramel crunch, revealing a lusciously creamy custard underneath. One can't help but daydream about the gratifying moment of cracking through the caramelized top to scoop up the velvety custard that lies beneath.

Traditional Greek bougatsa, a blend of delicate phyllo layers and velvety custard, takes a unique turn under the watchful eye of Chef Nasim Alikhani, who replaces the usual cinnamon flavor with the mystic scents of rosewater, saffron, and cardamom.

Gyeranjjim, a savory Korean custard delicacy, delivers a royal palate experience with its fluffy egg base simmered in aromatic broth. The final garnish varies, from a drizzle of toasted sesame or hot chile oil to sprinkling of scallions, sesame seeds, or even cod roe.

Pastry chefs, too, have their spins on custard recipes. Michael Werrell's no-bake soufflés feature a combination of silky lemon custard, orange zest-infused whipped cream, and a layer of sharp lemon curd for an ultimate treat.

Pastry chef Paola Velez uplifts her custard dish, originally a recipe from her husband's grandmother, with an indulgent mixture of evaporated milk and cubes of sourdough-proof that sometimes, legacy transcends the test of time in the form of food.

Custards don't all have to be sweet; a savory example is a hearty breakfast dish packed with tart apples, smoky kielbasa, and nutty Gouda, all baked in a mustard-tinged custard-soaked bread.

The beauty of custards? The versatility. From denser concoctions like classic Southern pies to frothier delights like French-style meringue islands in a pool of rich chocolate custard, custards continue to surprise and stir up culinary passions.