Puddings & Custards

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...

Marie Boulud serves this lovely version of crème caramel on Sundays, with golden brioche and sugared almonds. P...

The recipe for these simple nutmeg-scented custards—a forgotten Southern delicacy—comes from Gertrude Moore, who ofte...

Colusari red rice (grown near Colusa, California) is medium-grained and brightens from brown to burgundy when cooked....

Chef Umberto Creatini flavors his sauce with a Tuscan specialty called "shepherd's liqueur," which is not available h...

The signature component of this lightly sweet pudding is almond flour, which is available at health food stores (so i...

Plus: More Dessert Recipes and Tips

Halvah, a sweet dessert, takes many different forms around the Mediterranean, the Middle East and India. The texture ...

Smooth and rich, with a slightly bitter caramel taste, this flan in a ring is a wonderful make-ahead dessert; it need...

This extra rich, truffle-like dessert was inspired by a recipe from Ann Hodgman's book, Beat That! (Chapters). It's s...

This dessert is for people who like to finish a meal with something that's sweet but not heavy.

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

A citrus trio makes a custard that's simultaneously sweet and tart.

Plus: More Appetizer Recipes and Tips

Dress up this chocolate pudding for grown-ups with sweetened vanilla-flavored whipped cream and chocolate shavings or...

This silky dessert from Larry Hayden, former pastry chef at New York City's Union Square Cafe, tastes like a cross be...

Heidi Steele, pastry chef at Moose's in San Francisco, offers a dessert for bittersweet-chocolate addicts. In this un...