Desserts

Clafouti came into creation, we suspect, when angels got a little indulgent while making breakfast and ended up with something that veered into the realm of dessert. Our sorta divine intervention.

• (1)
• 10 M
• 35 M
• 10

This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.

• (1)
• 1 H
• 3 H, 45 M
• 6

“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. We’ll have one of those. Actually, we’ll have two.

• Quick Glance
• 15 M
• 2 H
• 10

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

• (1)
• 30 M
• 1 H, 45 M
• 9

Sweet custard flecked with flakes of coconut are what you can expect from pasteis de coco, a dessert classic from Portugal.

• (19)
• 15 M
• 45 M
• 74

This sophisticated chocolate fix draws on just three ingredients, comes together in minutes, and is satiating beyond belief.

• (4)
• 5 M
• 20 M
• 23

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it’s lighter. Serve the crema warm.

• Quick Glance
• 35 M
• 2 H
• 2

Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.

• Quick Glance
• 1 H
• 2 H
• 1

When you’ve got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that’s obscenely indulgent. Tough decision, eh?

• (1)
• 1 H, 45 M
• 5 H
• 10

Not Portuguese? Not a problem. It won’t lessen your appreciation for these little lovelies with the shatteringly crisp pastry cradling ridiculously creamy custard.

• (106)
• 1 H
• 2 H, 30 M
• 769