by Alice Medrich
from Bittersweet
(Artisan, 2003)
Makes about 4 cups
Serves 6 to 8
This is a lovely light (and nondairy, if you want it to be) chocolate mousse with intense chocolate flavor. It is the lightest mousse of …

by Tom Colicchio
from Craft of Cooking
(Clarkson Potter, 2003)
Serves 6
These light, delicious puddings can be made ahead and then reheated in a water bath before unmolding and serving. They’ve been popular since Craft opened, and they …

by Gale Gand and Julia Moskin
from Short + Sweet
(Clarkson Potter, 2003)
Makes 24 tartlets
The “dough” for coconut macaroons is so easy to make — just sugar, egg whites, and coconut — that I was tempted to …

by Nigella Lawson
from How to Eat
(John Wiley & Sons, 2002)
Serves 6 to 8
This is a variant on lemon surprise pudding, in which the mixture divides on cooking to produce a sponge above the thick lemony …

by Todd English, Paige Retus, and Sally Sampson
from The Olives Dessert Table
(Simon & Schuster, 2000)
Serves 8
We’ve jazzed up the classic French custard with a wallop of fresh ginger in addition to vanilla, topped with a …

by Daniel Boulud
from Cooking with Daniel Boulud
(Random House, 1993)
Serves 4
This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance.
It …

Budino Freddo Giandujia
by Micol Negrin
from Rustico: Regional Italian Country Cooking
(Clarkson Potter, 2002)
Serves 6
The hills surrounding the town of Alba are known as the Langhe, and their outstanding crop of hazelnuts forms the basis for Turin’s …

Pastéis de Nata
by David Leite
Makes 12 pastries
I was inspired to create this recipe after trying a similar version in “Foods of the Azores Islands” by Deolinda Maria Avila. This riff, which uses a tart dough, …

Arroz Doce
by Mary Sue Milliken and Susan Feniger
of the Food Network
Serves 6
Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with …

Pastéis de Coco
by David Leite
Makes 10 pastries
My Aunt Exaltina has made these delicacies for as long as I can remember. But are they decadent custards, eggy macaroons, or a bit of both? For 35 years, …

by Todd English and Sally Sampson
from The Figs Table
(Simon & Schuster, 1998)
Serves 8 to 10
Tiramisu, like crème brûlée, has become overdone and almost as popular (if not more popular) than cheesecake and apple pie. I’m …