These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of dark fudge sauce.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
Called pasteis de nata, these little lovelies, which originated in a pastry shop in Belem, Portugal, have a thin, crackly crust cradling a ridiculously creamy custard.
Eating this dessert is sorta like spooning white chocolate ganache straight into your mouth. Sounds terrible, right?
Silky smooth cups of custard, called pots de creme, are given an Indian turn with the infusion of the distinctive flavors of tea, ginger, peppercorn and lemon.
Mascarpone cheese, whipped cream, and thin slices of pound cake make up this Italian torte that sits on a puddle of espresso sauce.
Trifle, a layered dessert of sponge or pound cake, creme Anglaise, fruit and fresh whipped cream, has been showing up at Christmas dinners for centuries.
This bread pudding has a decidedly Spanish-Moorish flavor from the orange zest as well as the blood orange caramel sauce. Delicious.
This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.
An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.
These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
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