Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require...
Author: Mark Bittman
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's...
Author: Mark Bittman
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little...
Author: Melissa Clark
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali,...
Author: Brigid Washington
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in...
Author: Melissa Clark
Rice pudding prepared in an electric pressure cooker is both speedy and simple - the kind of thing you can whip up in minutes in between other kitchen...
Author: Melissa Clark
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened...
Author: Melissa Clark
You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries....
Author: David Tanis
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn...
Author: Craig Claiborne And Pierre Franey
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie...
Author: The New York Times
Using a microwave to cook lemon curd streamlines the entire process, and eliminates the need to stand over the stove whisking constantly. The result is...
Author: Melissa Clark
Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and...
Author: Melissa Clark
When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook...
Author: Jeff Gordinier
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced...
Author: Priya Krishna
Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened...
Author: Alison Roman
One of the most wonderful ways to celebrate fresh (and, in this case, even frozen) fruit, clafoutis originated in the Limousin region of France. Here,...
Author: Nik Sharma
Whipping up this dessert may be the wisest decision you'll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries...
Author: Vallery Lomas
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But...
Author: Steven Kurutz
This butterscotch budino from the pastry chef Dahlia Narvaez is a pudding to shame all other puddings. The budino's simple master stroke? Over the pudding...
Author: Frank Bruni
Rich and creamy with a hit of floral cardamom, these puddings are a perfect make-ahead dessert. For the most flavor, make sure to break open the cardamom...
Author: Yossy Arefi
Sweet potato pone is a baked custard pudding-like dish that's something like a crustless sweet potato pie. This version is made with whole shreds of sweet...
Author: Jerrelle Guy
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the...
Author: Melissa Clark
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait...
Author: Samantha Seneviratne
A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes....
Author: Florence Fabricant
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But...
Author: Dorie Greenspan
Anyone looking to try one's hand at playing around with a recipe can't do better than to start with rice pudding. I began making rice pudding with our...
Author: Dorie Greenspan
This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World...
Author: Julia Moskin
The journalist and cookbook author Von Diaz cooked her way through the classic Puerto Rican cookbook, Cocina Criolla, about six years ago, eventually using...
Author: Tejal Rao
You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and...
Author: Mark Bittman
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with...
Author: Samantha Seneviratne
A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring...
Author: David Tanis
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers...
Author: Kayla Stewart
The classic Italian panna cotta - cooked cream - is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in...
Author: David Tanis
Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its...
Author: David Tanis
Pastel de tres leches, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and whole...
Author: Samantha Seneviratne
This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake - but it's far faster (under an hour), far easier (no fussy water...
Author: Erin Jeanne McDowell
This custard, a mix of French and Chinese techniques and tastes, comes from the New York pastry chef Daniel Skurnick. Because Mr. Skurnick is responsible...
Author: Dorie Greenspan
This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it...
Author: Melissa Clark
There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly...
Author: Priya Krishna
Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by...
Author: Tejal Rao
Diplomat cream is the professional baker's tool for pastry cream that won't collapse and turn watery. It uses both cornstarch and gelatin for the reliable...
Author: Gabrielle Hamilton
A classic, old-fashioned chocolate pudding, this dessert is made a bit more interesting by layering with whipped sour cream (for a little tang) and crushed...
Author: Alison Roman
Flour helva, a thick, sweet pudding that tastes of warm, toasted flour and browned butter, is both a ceremonial and everyday dish in Turkey. It's essential...
Author: Melissa Clark
Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied...
Author: Melissa Clark
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée. The pudding...
Author: Melissa Clark
This recipe for arroz con leche came to us from Veronica Garcia of Houston. The original came from her maternal grandmother, but Ms. Garcia has since made...
Author: Sam Sifton
"Simple ingredients made super special" could not be more true of these lemon possets, which are well worth the effort for their perfect combination of...
Author: Yotam Ottolenghi
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require...
Author: Mark Bittman
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But...
Author: Dorie Greenspan