Take this custard out of the refrigerator about 10 minutes before serving.
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
The presentation of this flaming dish is quite a show.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This simple dessert has become so famous in America that it seems to appear on every menu in the land.
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.
A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert.
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.