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Recipe (75)

75 results

Recipe

Ginger 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…
Recipe
Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn,…
Recipe

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.
Recipe

Basic Crème Caramel

You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).
Recipe

Blueberry Fool

An intense blueberry compote is the base for this summer fool.
Recipe
Mango-Mint Fool

The contrast between refreshing mango puree and rich whipped cream gives this fool its wonderful flavor. The secret to making the flavors pop is a pinch of salt—and a pinch…
Recipe

Three-Berry Fool

If you don’t want to use liqueur, substitute orange juice.
Recipe

Pastry Cream

This classic vanilla and rum-flavored custard is the filling layer for Boston Cream Pie.
Recipe

Salted 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…
Recipe
Cappuccino 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.