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Puddings & Custards

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Kate Neumann describes this cool, delicate dessert as "just fruit and cream, barely sweetened. It has the qualities o...

This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a ...

For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it's a staple food. ...

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

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

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

This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough c...

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

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

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

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

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...

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

Plus: More Dessert Recipes and Tips

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...

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

This amazing dessert, with sweet and drippy peaches, creamy rice pudding and the crispiest churros ever, is a popular...

In his Bouchon cookbook, Thomas Keller calls this outstanding custard, covered with sweet caramel, the pinnacle of al...

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