Custard is a dessert that can please all palates because it comes in so many variations. Whether you try a recipe for Frozen Caramel Custard, Double-Deck Chocolate Custards, or Cinnamon-Pumpkin Custard, you'll quickly become a custard connoisseur.See Popular Custard Recipes
Low-fat evaporated milk gives sauces and desserts creaminess without using cream. "I put it in pasta sauces, panna cotta, quiche, tea -- you can't tell the difference," Pam Anderson says.
These rich Italian-style stirred custard desserts are spiked with coffee and garnished with cookies and shaved chocolate. They're very easy to make and make a beautiful presentation.
Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with hazelnuts to yield a tender crust) are the core of this surprisingly luxe dessert.
Here's our version of flan, a Latin dessert. Citrus peel and cinnamon are steeped with the milk to add a unique flavor.
To make this glorious pie, Momofuku pastry chef Christina Tosi uses a cinnamon-sugar crumb crust, a luscious brown butter filling and a cranberry glaze. Adorning the dessert: sweet potato-white chocolate ganache.
Make these pots of creamy lemon pudding with Meyer lemons they're less acidic and give a milder flavor, making them a great choice for desserts.
The chocolate ganache becomes slightly firm, creating a wonderful contrast to the soft custard. If you don't have pot de creme cups, use any small dessert cup.
Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft custard filling and the caramelized shredded coconut topping have the creamy-crunchy texture of a coconut macaroon.
Molly Hawks-Fagnoni and her husband, Michael Fagnoni, love their homemade brioche so much that they created a dessert for it. They start with a layer of ethereal lemon cream, top it with a toasty slice of the brioche, then dollop it with whipped cream. The finishing touch is tart, juicy blackberries in rosemary-vanilla syrup.
This eye-catching, layered dessert uses both semisweet and bittersweet chocolate.
For this rich tiramisu, Jason McCullar first makes a ginger-spiced cake using a recipe from Steen's syrup, a Louisiana cane syrup (steensyrup.com). Then he soaks the cake in a reduction made with chocolate stout (Rogue brewery makes a good version) before layering it with mascarpone cream.
Purchased eggnog is made into a smooth and creamy dessert in this holiday recipe.
Caramelized sugar shards are a beautiful professional-looking topping, especially for creamy custards. Follow the steps, using a heavy skillet and the appropriate heat, while resisting the urge to stir.
These spiced pumpkin custard desserts are lower in calories since they are crustless.