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RecipeGinger Crème Brûlée
Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you’re ready to serve them to caramelize the sugar topping. You’ll…
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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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RecipeClassic Crème Brûlée
One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on…
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RecipeChocolate Pots de Crème
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RecipeCoffee-Caramel Pots de Crème
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RecipeGianduia Mousse
The hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture that’s a real palate pleaser. In addition to the serving suggestion below and my recipe for Profiteroles,…
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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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RecipeWhite Chocolate Mousse
This simple eggless mousse puts the milky flavor of white chocolate center stage, highlighted by subtle molasses notes from raw cane sugar. Because this mousse contains little more than the…
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RecipeBlack Forest Trifle
A 2-1/2- to 3-quart glass bowl or trifle bowl is the best choice for showing off all the layers of this festive dessert. Be sure to spread each layer to the…
