Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
Puddings And Custards
Created as the strawberry component of a reinvented strawberry shortcake recipe, these macerated strawberries and rich strawberry pudding are made with the help of a flavor-packed freeze-dried strawberries. It's delicious as part of the larger strawberry shortcake recipe, but also works well as a standalone fruit-and-pudding dessert.
Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard.
It's natural to associate crème brûlée with overindulgence. A Lighter Way to Bake uses light cream and lemon to craft a lighter version. It's still sweet and creamy, but not as heavy.
A classic panna cotta is infused with chamomile tea and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
This recipe for panna cotta takes a bit of advance planning in order to set the layer of hibiscus gelee and pomegranate over the top of the coconut custard, but is well worth the extra time.
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
Milk and sugar taste like so much more when you let them simmer slowly. The gorgeous creamy amber of this pudding belies a flavor that's part butterscotch, part caramel, and completely irresistible.
70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.
Even people who don't like pudding like chocolate pudding. You may recall the stovetop classic made with powdered mix, but why go that route with a recipe as simple as this? A hefty portion of chocolate and more than a few cups of milk yield smooth, deep, sweetness that serves a crowd.
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
A tangy chocolatey pudding that's quick, easy, and a great way to use up leftover buttermilk.
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.
A double dose of white chocolate goes into this One Bowl Baking bread pudding: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce. The smooth white chocolate contrasts beautifully with chewy chunks of baguette. Simply sublime.
Rich in diced figs and spices, this pudding gives a hint of fruitcakey-ness, but with a flavor that is far superior. The figs give it a mellow, almost honey-like sweetness, and keep it just moist enough to be slightly sticky, but not so sticky that it sticks to your teeth.
Invert your pumpkin pie this year by topping pumpkin pie filling with a ginger cookie crumble.
This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard, and a nice glug of bourbon, which certainly doesn't hurt anything. It's a perfectly decadent entrée into the Thanksgiving season.