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.
Thick, rich, and decadent, this chocolate cake is soft and pudding-like within, cakey without. Think dessert spoon bread.
Here the classic French custard with a wallop of ginger in addition to vanilla. On top are blackberries in a sweet-tart sauce.
This lighter version of bread pudding uses brioche, has a minty-lemon flavor, and is bursting with deep-purple baked blueberries.
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.
Slices of sponge cake are dipped in a sugar syrup, drizzled with a custard sauce, and sprinkled with cinnamon in this Portuguese Christmas tradition.
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