A partially sliced coconut crème brûlée tart topped with raspberries on a white linen cloth with a fork and napkin beside it.

Coconut Crème Brûlée Tart

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

A shallow white dish filled with coffee creme brulee, with a spoon resting inside.

Coffee Crème Brûlée

“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.

A piece of Portuguese tea flan on a white plate, drizzled with caramel sauce with the remaining flan in a bowl in the background.

Portuguese Tea Flan

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.

Two individual servings of chocolate mouse in glass tumblers served on a small plate with a silver spoon resting beside.

Chocolate Mousse for One

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

A slice of pure pumpkin cheesecake on a white plate drizzled with caramel glaze with a fork resting beside it.

Pure Pumpkin Cheesecake

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.

Glass bowl filled with pecan pie bread pudding, caramel sauce, bourbon-vanilla ice cream on a marble table

Pecan Pie Bread Pudding

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?

A classic flan de leche on a white plate, covered with caramel and a spoonful of custard missing from the flan.

Flan de Leche

A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.