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.
Part biscuit, part cookie, all flavor, this recipe for Greek apple-filled treats are an ideal dessert, after-school snack, or cookie to munch on with tea.
Mini shortcake scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.
These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.
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.
A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know how to make. And now you know how to make it.
This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
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.
Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
This pie, baked in a paper bag in the grill, is filled with apples and topped with brown sugar streusel. Impress guests by ripping open the bag at the table.
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