Custards & Puddings

A riff on the classic lemon tart that's ubiquitous in pâtisseries all across Frances, these orange tartlets are comfort food extraordinaire.

Everyone's all talking about politics and we're just over here helping ourselves to more of this updated version of the classic that's creamy and boozy and subtly sweet in a perfect sorta way.

Not so cloyingly sweet than the chocolate cream pie of our childhood, this dark chocolate beauty is a spectacularly satisfying remake of a classic.

Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You'd expect nothing less from the French, yes?

"The easiest panna cotta I have made." "Absolutely delicious." "Very dangerous." That's what folks are saying about this dessert.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You're welcome.

"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.

When life hands you too many doughnuts—yes, it's possible—make pudding. You heard us. Doughnut pudding.

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

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.

Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

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.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

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.

First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.

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

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