For this twist on the Italian classic egg cream dessert, Riesling wine spikes a jumble of peaches, nectarines, and summer berries. A refreshing dessert.
For your little princess, these pink, pink, pink cheesecakes meld a buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.
Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.
Similar to coffee custards or pots de creme, these little cups filled with cardamom-scented Turkish coffee pudding are an elegant ending to a Turkish meal.
A rich, deep caramel flavor and a velvety, creamy texture. Not much else you could possibly want from a mousse.
This Indian rice pudding recipe isn’t only tasty but has a very striking presentation. The bright yellow mango against the white rice is stunning.
Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know how to make. And now you know how to make it.
Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.
Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
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