Everyone’s all talking about the inauguration and we’re just over here helping ourselves to more of this updated version of the classic that’s creamy and boozy and subtly sweet in a perfect sorta way.
Carefully concocted to rely on less sugar than the cloying milk chocolate cream pie of our childhood, this is a far more adult-friendly, yet still spectacularly satisfying, rendition of a classic.
Not a lot has changed since you last had this after-school classic. It’s still easy. It’s still quick. And it’s still gosh darned comforting as heck.
Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You’d expect nothing less from the French, yes?
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
“The easiest panna cotta I have made.” “Absolutely delicious.” “Very dangerous.” That’s what folks are saying about this dessert.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Uh, it’s got yogurt in it, so clearly this is health food and can be eaten in excess, yes? Well, that’s what we’re telling ourselves.
A silken panna cotta that’s bittersweet in the best possible way. Sorta like an adults-only take on a creamsicle.
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