Custard

Tangelos are a cross between tangerines and grapefruits. This dessert could be made with tangerines in place of the tangelos. We find using turbinado sugar (purified raw sugar) instead of granulated sugar on top of the custards results in a more evenly caramelized crust that shatters at the tap of a spoon.

There's just a hint of chocolate in these.

Even though purists protested, a variety of ingredients were used to flavor the classic French custard. And in all its incarnations, it became the fin-de-siécle way to end a swanky restaurant meal.

If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California. Serve this rich custard with the raisin-studded cookies featured here.

This unique flan — made with pineapple juice rather than milk or cream — comes from Patria in New York. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

Think custardy maple flan paired with crisp cookies.

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.

(Café Liègeois Onctueux) Liège is a province of Belgium; café liègeois is usually coffee ice cream with whipped cream, but it can also be iced coffee with whipped cream. This thick drink—served elegantly in wineglasses—combines the two styles into one delicious dessert.

The parfaits can be made a day ahead.

This rich-tasting and easy-to-make dessert can be prepared a day in advance for hassle-free entertaining.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.

This recipe was created to accompany Ginger Cakes with Molten Chocolate Centers and Ginger Crème Anglaise.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

This old-fashioned dessert separates into two delicious layers while baking - a moist sponge cake and a light custard.