Puddings & Custards

Laurent Tourondel set out to use this lemon cream and blueberry compote for a Fourth of July pie, but decided that he...

The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scal...

The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overw...

Besides being so much creamier and silkier than the store-bought version, homemade ricotta is surprisingly easy to pr...

Plus: More Dessert Recipes and Tips

Panna cotta is an eggless custard, typically served unmolded. But E. Michael Reidt's vanilla bean panna cotta is ...

Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combin...

Dressing Room takes this classic British dessert—which is said to have originated in the 1960s in England's Lake Dist...

Honey adds richness to this tart lemon curd and eliminates the need for refined sugar—another off-limits ingredient f...

Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the So...

It's hard to believe that this espresso-flavored Italian dessert (its name means "pick me up") joined the culinary le...

Butterscotch pudding is traditionally made with butter and a little Scotch (the alcohol burns off during cooking). Li...

One of José Andrés's favorite American sweets is pecan pie. "We love nuts in Spain too, but I confess I fin...

Chef Way This pudding is one component of a seven-part dessert at Café Gray in New York City, where executive pa...

This dessert is called a soufflé at Philipkutty's Farm, but it's much more like a rich, creamy pudding w...