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 fresh 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.
Outrageously popular in Portugal, these cute little custard cups known as pasteis de nata boast a silken filling, a flaky pastry, and quite the dedicated following.
Slices of sponge cake are dipped in a sugar syrup, drizzled with a custard sauce, and sprinkled with cinnamon in this Portuguese Christmas tradition.
Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.
A creamy custard rife with flakes of sweet, sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
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