Egg cup filled with Tahitian cream custard, two vanilla beans, on a pile of sugar

Tahitian Crème Anglaise

This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.

Three cookies--two balls, one oblong--with circular and perforations decorations on top on a wire rack

Traveler’s Date Cookies

Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.

Rainbow Cookies

Rainbow Cookies

Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.

Profiteroles

Profiteroles

Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.

Welsh Cakes

Welsh Cakes

The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.

Slice of toast with scrambled eggs drizzled with truffle oil on a plate

Truffled Egg Toast

Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.

Chocolate-Coconut Crepes

Chocolate-Coconut Crepes

Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.