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Puddings & Custards

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With only six ingredients (three of which are berries), this is an excellent dessert for lazy summertime entertaining...

Sue McCown's crunchy tuiles are wonderfully light and delicate. Layer them with the blackberry mousse just before ser...

Semifreddo, the lightly frozen custard dessert, is cold and creamy like ice cream but requires only an electric mixer...

When Annabel Langbein started cooking professionally in 1981, she began gaining weight, eventually putting on 50 poun...

A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ...

Kate Neumann describes this cool, delicate dessert as "just fruit and cream, barely sweetened. It has the qualities o...

This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a ...

For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it's a staple food. ...

This dessert is called a soufflé at Philipkutty's Farm, but it's much more like a rich, creamy pudding w...

Chef Way This pudding is one component of a seven-part dessert at Café Gray in New York City, where executive pa...

One of José Andrés's favorite American sweets is pecan pie. "We love nuts in Spain too, but I confess I fin...

This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough c...

Butterscotch pudding is traditionally made with butter and a little Scotch (the alcohol burns off during cooking). Li...

It's hard to believe that this espresso-flavored Italian dessert (its name means "pick me up") joined the culinary le...

Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the So...

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