Puddings & Custards

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...

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....