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.

Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.

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.

Bon Appetit’s vanilla cheesecake scented with orange peel and topped with sweetened fresh cranberries is a perfect fall dessert when cranberries are fresh.

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.

A simple and delightful dessert. Everyone loves cheesecake, and here lavender adds a touch of summer elegance. On top are strawberries steeped in lime.

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.

This vanilla cake is brightened with lemon zest and topped with a fine wreath of caramelized pears. Warm vanilla custard is poured over each wedge.

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.

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 custard cups, originally from a pastry shop in Belem, Portugal, have a thin, crackly crust filled with luscious cream custards.

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