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Puddings & Custards

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This sweet and gooey pudding cake with crisp candied edges, a Maine favorite borrowed from neighboring Quebec, is kno...

Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche...

This dessert is also a terrific breakfast topped with maple syrup.

In this clever variation of Key lime pie, Michael Mina replaces the usual lime curd with lemon and the typical graham...

The batter for these buttery chocolate cakes comes together almost effortlessly in a food processor. Plus: More Dess...

Carolina Buia says that when her mother was growing up in Caracas, Venezuela, it was common for the lady of the house...

This stunning recipe calls for a head of Boston lettuce per person, resulting in a soup with pure, intense flavors th...

This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski...

Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working...

As kids, Mateo Granados and his sisters loved to make this creamy rice pudding. To update the recipe, Granados likes ...

Some chefs will do anything to get customers to try something they believe in. Alison Barshak, from Alison at Blue Be...

Sensuous and not too sweet, these little chocolate pots de crème are made with only four ingredients, so it's es...

A cookbook published in 1669 called The Closet of Sir Kenelm Digby Knight Opened inspired Dennis Leary to make blancm...

Green tea powder, which is full of antioxidants, often appears as green tea ice cream. The recipe here transforms it ...

With only six ingredients (three of which are berries), this is an excellent dessert for lazy summertime entertaining...

Sue McCown's crunchy tuiles are wonderfully light and delicate. Layer them with the blackberry mousse just before ser...

Semifreddo, the lightly frozen custard dessert, is cold and creamy like ice cream but requires only an electric mixer...

When Annabel Langbein started cooking professionally in 1981, she began gaining weight, eventually putting on 50 poun...

A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ...

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