Pudding

This dessert is fantastic served with ripe summer berries. To further refine it, try mixing the fruit with a little rosewater and sugar.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

This rich Belizean pudding, or pone, is delicious warm or chilled.

I have never understood why pudding has not inspired the same passion as the ubiquitous cupcake. Pudding is Americana personified and every bit as interesting and delicious as any other dessert, but for some reason it is not as glorified as some of its peers. Perhaps it's because pudding is not as visually exciting? In an attempt to add a bit of visual flair to puddin', we created a S'mores version that looks great in a clear glass (or glass container). To us, diner desserts equal layered desserts, and the layers of dark chocolate pudding look terrific with the alternate layers of toasted graham. The marshmallow topping is both tasty and a tad sexy. It’s about time pudding got its groove back.

Judging by the incredulous, delighted looks on the food editors’ faces when they swallowed their first spoonful of what is essentially cold, airy, whipped lemonade, this 19th-century dessert deserves a renaissance. The warm, sunny sweetness of basil infuses the accompanying custard sauce.

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, "one of the clearest signs I know that there is a providential plan to the universe." The subtle, malty flavor of good Scotch whisky is carried in this instance by a pudding cake, which separates into two layers as it bakes. Eat this while it's still warm from the oven.

Egg bread, bittersweet chocolate, and an intense caramel sauce combine to make this the ultimate comfort dessert. Be sure to start this recipe ahead of time. It takes about half an hour for the custard to soak into the bread.

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

This is probably my favorite dessert in the book. It looks and tastes like you struggled all day, yet from start to finish it takes less than 45 minutes to prepare (and 25 minutes of that is baking).

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.

Gajar halva is a luxurious Indian dessert made from carrots slowly cooked down with sweetened milk and spices. This version is fast enough for weeknights and brings the warmth of the Indian sun to mind.

Riz au Lait et Rosace d'Oranges The great rice pudding revival taking hold of Paris is an oddly quiet phenomenon. In interviews for this book, individual bistro chefs like Gérard Fouché were genuinely surprised to learn that dozens of their colleagues had also added a riz au lait to their dessert menus during the last few years. Hankerings for home-style throwbacks are universal: You will be among many instantly enticed by Fouché's creamy rice pudding.

Lapsang souchong, the variety of tea called for in this recipe, is made by smoking tea leaves over a cypress or pine wood fire. Steeping the tea in the milk mixture gives the dessert a subtle smokiness. Find Lapsang souchong at tea shops, specialty foods stores, and online at englishteastore.com. If you don't care for the taste of smoked tea, use Earl Grey instead.