This chocolaty, velvety-smooth, bourbon-spiked dessert custard bathes your mouth with pure pleasure. A hint if mint makes it even more intriguing.

Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.

Small, creamy cupcakes filled with the sweet-tart flavor of key limes are topped with a swirl of lime whipped cream. These are great for parties or birthdays.

These pears are poached long enough to absorb the lemon-y liquid, giving them a tender and buttery texture. Bosc pears hold their shape best when cooked.

Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.

The flavor of sweet-tart blackberries are complemented by the zing of orange juice and the depth of Cointreau in this creamy, lick-the-dish-worthy mousse.

Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.

Hailing from Egypt, this cinnamon-tinged custard is speckled with almonds and pistachios and sits on a raft of puff pastry. Elegant and surprisingly easy.

Crisp, delicate puffs are split in half, filled with an airy toasted walnut pastry cream, then sprinkled with powdered sugar. How Italian.

Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.

Thanks to an ample amount of chocolate, this bread pudding transcends its homey origins. Rich brioche, raisins, milk, cream and eggs make it irresistible.

Layers of thick, creamy chocolate mousse and smooth coffee mousse alternate with crumbles of walnut brownies and are topped off with dollops of whipped cream.

This bread pudding is heavenly and sinful all at once. It uses a dense egg bread that sets into a creamy custard. Inside are chocolate layers and raisins.

For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.

An Oreo cookie crust is filled with a rich custard made from bittersweet and semisweet chocolate. Vanilla-infused whipped cream is crowned high on top.

How French women don’t get fat on this creamy rice pudding full of milk and dark chocolate is beyond us. We guess it’s portion control.

Mini chocolate cakes puff up during baking to form a crisp top. The middle gives way to a steamed pudding and, at the bottom, is a 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.

Donna Hay has studded this white chocolate dessert mousse with bright bursts of midnight-blue blueberries for a punctuation of flavor.

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.