A fool—pureed fruit folded into sweetened whipped cream—is a beloved and classic dessert from the UK. In this version, raspberries take center stage

This steamed cranberry pudding is moist, and bright with bits of berries, and the mild, buttery sauce provides balancing richness and sweetness.

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.

This noodle kugel is an adaptation of the Jewish recipe. The kugel, filled with eggy sugary noodles, is baked until praline-like. A Rosh Hashanah recipe.

Lavender panna cotta is a great summer dessert. The panna cotta has a light lavender flavor and, since it’s cool, is the ideal recipe for a warm night.

Two kinds of chocolate come together in this pots de creme recipe. Milk and bittersweet chocolate fill these pots de creme and on top is whipped cream.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

For this twist on the Italian classic egg cream dessert, Riesling wine spikes a jumble of peaches, nectarines, and summer berries. A refreshing dessert.

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.

Essentially a cheesecake, this recipe calls for a chocolate crust and a filling made from ricotta cheese flavored with orange zest and orange and lemon juices.

This dessert has just about everything you could want in caramel mousse recipe–a rich, deep, lasting caramel flavor and a velvety, creamy texture.

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.

Clafoutis are the perfect light ending to a heavy meal. Serve this custardy dessert while still warm. Overloaded with berries, they’re seriously moist.

Buttery, airy croissants are at the heart of this dessert, which is laced with the flavor of dark, bittersweet chocolate and dried cherries.

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.

This rice pudding, based on those served in Tibet, is speckled with dried apples and flavored with clover honey. Golden raisins are a welcome addition.

Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.

Store-bought pumpkin bread is layered with vanilla pudding, pumpkin butter, and caramel sauce for a fast, easy, delicious dessert in minutes.

This homey dessert, straight from the South, consists of layers of bananas, vanilla wafers, and pudding all topped with a pillow of toasted meringue.

For this dessert, chocolate crusts cradle a creamy chocolate custard filling that’s garnished with a drizzle of olive oil and a sprinkling of sea salt.

This bread pudding a refined affair that uses brioche and a custardy sauce, called creme Anglaise. On the side is a maple-and-licorice-flavored ice cream.