Puddings & Custards

This milky, silky, delicate flan, topped with an almost-burnt caramel sauce, was created by Jeff Koehler, an American...

The lemon flavor makes this sweet bread pudding refreshing. Hefter prepares two versions: this refined one, with laye...

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This creamy custard is served as a starter or as a light dessert. Plus: More Dessert Recipes and Tips

The rich, thick texture of this lemon and cinnamon scented pudding comes from using starchy medium-grain rice. For a ...

There's no custard in this bread pudding, so it's more like a hot, tangy bread salad—a super accompanime...

At the Red Apple, a country inn that Bronson Van Wyck's grandparents built on Eden Isle, Arkansas, this moist, co...

These flans (and other egg-thickened custards that are made without flour) benefit from being cooked in a water bath,...

Rice pudding is prepared in one form or another all over the eastern Mediterranean. This Moroccan version is particul...

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Steven Wagner's friend Alessandro Lunardi, a wine professional, is also a great cook. His mother taught him how to ma...

This unusual bread-pudding soufflé, flavored with raisins and topped with a silky bourbon sauce, is as custardy ...

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What's innovative about the meringue Christophe Morvan prepares at Tournesol in New York City is that it's baked, not...

Throw out any recipe you may have in your card file for crème caramel. It doesn't get any better than this one f...

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This is Ming Tsai's Eastern take on a classic French recipe; the cardamom adds a warm, sweet, spicy flavor to this cr...

Plus: More Dessert Recipes and Tips