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Puddings & Custards

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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...

The Good News The arborio rice in Joe Bastianich's lightly sweet pudding provides complex carbohydrates for energy. S...

Shawn McClain tops his cinnamon-and-vanilla-flavored panna cotta with an elegant apple-cider gelée. He equates t...

This creamy, sweet and tangy mousse is fantastic on its own, but Stephanie Prida will also layer it with slices of po...

Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to ...

Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy and creamy. They're fabulous for enterta...

Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's ...

Arborio rice is great for Stephanie Prida's pudding, because the plump grains stay perfectly firm and chewy.

In Maura Kilpatrick’s version of crème caramel (a custard baked in a mold, then unmolded and glazed with caramel...

In Season 5 of Top Chef, host Padma Lakshmi actually spit out Ariane Duarte's cloying dessert, layered with cherries ...

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