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Puddings & Custards

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Thick and creamy Greek-style yogurt is a fast and healthy base for tangy parfaits. Here, Grace Parisi folds some of t...

For a Taste of: Japan and Korea Try this book: Momofuku David Chang's Momofuku reveals the wildly creative New York C...

Pastry chef Deanie Fox of Ubuntu in Napa Valley adores the excellent local citrus. When she makes this parfait at the...

Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-ch...

Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansan...

Chef Roger Freedman created this indulgent recipe almost by accident: “I was making bread pudding and ran out of brea...

This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (...

This decadent-seeming pudding is low in fat and a good source of calcium.

In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully ...

A direct descendant of the Spanish Crema Catalana, natilla is a rich, creamy egg custard made without the crispy suga...

This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Kri...

F&W's Grace Parisi calls this a deconstructed fruit smoothie: Ice-cold mango chunks and berries are served straig...

A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layer...

Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with...

Pastry chef Maggie Leung's reimagined cheesecake is super-versatile: Its three components—the creamy, tangy cheesecak...

A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting lea...

"Some corn puddings are really dense," says Katie Lee. "The egg whites here make this one lighter." The cornmeal in t...

When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his d...

David Guas, a New Orleans native, remembers this comforting dessert from his childhood. It's a spectacularly creamy b...

The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar an...

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