Puddings & Custards

Heather Ho incorporates one of her favorite Hawaiian fruits—bananas—into these warm puddings in caramel sauce. You wi...

The rooibos tea called for below is the tea of choice in southern Africa.

This isn't so much an eggy flan as it is a rustic molded puree of squash and potatoes. It's a perfect match f...

The custard for Julian Serrano's flan needs to stand overnight so it can be infused with the flavors of the orang...

This earthy, kale-studded variation on traditional bread stuffing should be made with baguettes that are at least 2 ...

Plus: More Dessert Recipes and Tips

Raphael Lunetta first ate this fruit-laced, coconut tapioca pudding at a surfing camp in Indonesia. If you'd prefer a...

This recipe is unique because it separates during baking into a dense clafoutis bottom and an airy soufflé toppi...

This is an excellent alternative to pumpkin pie. Buttery brioche is soaked in a pumpkin crème brûlée b...

Plus: Ultimate Thanksgiving Guide

In Chile, wine-flavored meringue is traditionally served with a custard sauce that is made with the leftover egg yolk...

This unusual flan was invented by Richard Ampudia's mother, Marilyn Chasan.

You will need eight 2-ounce ramekins to make this creamy, garlicky side dish.

These lovely, creamy custards are based on a traditional zabaglione. You will need eight 3 1/2-inch ramekins. Plus: M...

This lovely dessert is somewhere between a custard and a soufflé. Plus: More Dessert Recipes and Tips

The carrot pudding can be baked in the oven along with the pork roast once the temperature has been turned down to 40...

Sformato is the Italian term for a kind of molded custard. It makes a wonderful side dish with roast chicken or veal,...

This simple, sublime dessert, called petits pots de crème in French, has long been part of the Jöel Robucho...

These molded custards taste like a caramel-glazed ricotta cheesecake. They must be refrigerated overnight. Plus: More...