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Puddings & Custards

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

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

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

Plus: More Dessert Recipes and Tips

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

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

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....

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

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

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

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

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

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

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

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

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

Plus: Ultimate Thanksgiving Guide

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