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RecipeChocolate Pavlova with Tangerine Whipped Cream
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake…
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RecipeSalted Butterscotch Crème Brûlée
Salt lends depth to this rich butterscotch custard and keeps it from entering too-sweet territory. For best results, use ramekins that are about 3/4 inch deep. Once baked, the custards…
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RecipeCappuccino Bavarian Cream
Bavarian cream is a flavored crème anglaise (custard sauce), lightened with whipped cream and set with gelatin. This sumptuous version is flavored with espresso powder.
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RecipeIslas Flotantes
In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.
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RecipeCrème Caramel
Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with…
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RecipeEggnog-White Chocolate Mousse
The delicate sweetness of white chocolate perfectly complements the traditional eggnog flavors of this dreamy, cloud-like mousse.
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RecipeClassic Bread Pudding with Rum-Raisin Sauce
Simply mix the liquid ingredients, pour over the bread, let soak, and bake. It's that easy. And when serving the sauce, use a spoon to be sure to scoop up…
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ArticleBain of the Cheesecake
When making a cheesecake, is the water bath, also known as the bain-marie, the best way to go? Why do we even need to bathe a cheesecake?
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