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Puddings & Custards

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The precise origin of the name diplomate is unclear, but this pudding, which is classically made with brioche or spon...

Plus: More Dessert Recipes and Tips

The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliv...

Alex Urena learned this recipe for the Spanish version of crème brûlée from the grandmother of a frien...

This bread pudding is named after a town near Trout Point Lodge that sells much of the local wild blueberry harvest. ...

With heavy cream, whole milk and eggs, this is the richest crème caramel ever. Plus: More Dessert Recipes and Tips

"Every fall, I pick the Concord grapes that grow all over Block Island, in New England, and make jelly. Inspired by t...

This creamy custard is great in this mushroom broth and also wonderful served on its own as a side dish. Plus: Ultima...

Plus: Ultimate Thanksgiving Guide

In England, cooks steam their Christmas puddings. But Nick Malgieri, the director of pastry and baking at the Institu...

For additional flavor, cook the caramel as long as possible to add an almost bitter edge to the dessert. The baked cu...

The unusual thing about these lemony cakes is that while they are baking, the batter splits, creating a creamy, puddi...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

What's the secret to this incredibly airy, intensely chocolaty mousse? Alice Medrich, doyenne of all things chocolate...

These simple, airy soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto...

Plus: More Dessert Recipes and Tips

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