A white ramekin filled with a partially eaten double chocolate souffle and a spoon resting inside
Christopher Hirsheimer
1 of 12

Double Chocolate Soufflés

These double chocolate souffles were the first thing I learned to bake and I continue to make them to this day, anytime I need a little sweet treat. Dark chocolate, milk, sugar, whiskey, and eggs come together quickly and more easily than you might think.
A round flourless almond cake on a wooden baking paddle with almonds scattered around it
Amélie Roche
2 of 12

Flourless Almond Cake

This flourless almond cake is made with ground almonds and quick and easy to toss together. It’s French-inspired and flavorful and gluten-free through and through. Crisp and crunchy on the outside, dense and chewy on the inside. Perfect for Passover.
A metal baking pan of gluten free brownies with one piece missing
Josh Weissman
3 of 12

Gluten-Free Brownies

These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they’re flourless. Swear.
A coconut panna cotta topped with peanut brittle crunch on a white plate.
Armando Rafael Moutela
4 of 12

Coconut Panna Cotta

Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
An espresso cheesecake on a silver platter with two slices cut from it.
Sara Remington
5 of 12

Espresso Cheesecake

This espresso cheesecake is coffee squared. It has an espresso biscotti crust and is filled with a chocolate-espresso-cream-cheese filling. Elegant and sophisticated.
Four wine poached pears in a shallow white baking dish.
Jennifer Davick
6 of 12

Wine Poached Pears

These wine poached pears are an easy, elegant dessert made by gently cooking peeled pears in white wine and then drizzling them with a creamy butterscotch sauce.
Four small crocks of pumpkin pots de creme--pumpkin pudding topped with crumbled cookie and whipped cream.
Colin Price
7 of 12

Pumpkin Pots de Crème

These fancy-sounding pumpkin pots de crème are essentially creamy custards made from half-and-half, brown sugar, pumpkin, eggs, and warm spices, topped with maple whipped cream and crushed amaretti cookies. Perfect for entertaining.
Three plates, each with a crème caramel on them with spoons resting on the side.
Laura Edwards
8 of 12

Crème Caramel

I find this dessert such a simple comfort. It might be the most basic of baked custards, but it really is heaven on a plate. Perhaps it is the memories of eating it as a child, or maybe it’s the texture. Either way, it is a delicious, classic dessert that deserves to be brought back from the annals of “retro” and “old-fashioned” to sit proudly on our dinner tables once again.
Four individual white bowls of avocado chocolate pudding with spoons on a wooden table.
Elizabeth Nyland
9 of 12

Avocado Chocolate Pudding

The key to using avocado in an avocado chocolate pudding is to make sure you completely purée it, so that there are no undesirable lumps in your pudding
Serving bowl and small bowl of French rice pudding topped with whipped cream, along with spoons on a lace tablecloth.
Ilva Beretta
10 of 12

Riz au Lait ~ French Rice Pudding

Riz au lait is another way of saying French rice pudding. It’s just made without egg but with plenty of milk and sugar and it’s so gosh darn easy and impossible to stop eating. Quite possibly the thing we love most about the French.
A piece of Portuguese tea flan on a white plate, drizzled with caramel sauce with the remaining flan in a bowl in the background.
Helena Pereira
11 of 12

Portuguese Tea Flan

Portuguese flan, or pudim, is a riff on a classic dessert. For this version, milk is infused with smoky, strong flavored tea, such as Lapsang souchong, and is then added to eggs and sugar to make an unusual, elegant dessert. A caramel top gives the dessert its depth and sweetness.
A slice of no-bake cheesecake drizzled with maple bourbon syrup on a white plate with a pitcher of syrup also on the plate.
Guillaume Czerw
12 of 12

No-Bake Cheesecake

This no-bake cheesecake is made with a buttery biscuit crust and an unbelievably smooth and creamy white chocolate filling made with heavy cream, cream cheese, and mascarpone. And did we mention no oven required?

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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