Puddings & Custards

Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...

Top Chef winner Kristen Kish cooks honey to give it a deeper flavor; it’s key in her fantastic custard, which she ser...

Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Pe...

Denser than chocolate mousse, this ganache-like cremoso is great for entertaining because it can be made in advance. ...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

Sushi rice makes this dairy-free rice pudding—made with unsweetened almond milk—pleasantly chewy and creamy. Slidesh...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

Throughout the Spanish-speaking world, natilla refers to a range of different types of custards. In the Cuban version...

Budino is the Italian word for “pudding.” This luxe version calls for creamy milk chocolate. Slideshow: Terrific Pud...

The luscious cream for these raspberry parfaits have a touch of whisky and honey. Slideshow: Tasty Parfait Recipes

This amazing pudding sets from the acid in the lemon juice; there’s no need to add gelatin. The texture is best when ...

To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo.

Pastry chef and Ace of Cakes host Duff Goldman crosses the US in search of great sweets for his Food Network show, Su...

“My favorite thing growing up was peanut butter on a spoon. Sesame is similar but more refined. And nut-free,” says S...

Top Chef Masters’ Lachlan Mackinnon Patterson adds Parmesan to his wonderful spinach custard, then garnishes it with ...