Pudding

Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.

For an extra kick, sprinkle a little ground cinnamon, ground cardamom, or finely grated lime peel over the rice puddings before serving.

Great for dessert or breakfast.

Oven-baking this rice pudding eliminates a lot of stovetop stirring while still producing a delicious, creamy dessert.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. While the recipe is not low in calories or fat, almost anyone can fit this dessert into a healthy diet by taking small servings of the panna cotta and sabayon and upping the portion of the antioxidant-rich berries. If you are following an Ayurvedic diet, the experts at Ananda recommend this for the vata dosha, and in moderation for the pitta dosha. Be sure to start this recipe one day ahead.

Warm up on a chilly fall evening with this pumpkin spice bread pudding.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Start this recipe a day before you plan to serve it. Both the pear jam and the panna cotta are best if chilled overnight.

Majarete A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

This budino (Italian for "pudding") is thick with a creamy texture. Be sure to use a large pot when making the caramel. If a smaller saucepan is used, the caramel could bubble over when the cream mixture is added.

The tamarind plant thrives in equatorial regions and is popular both in Asia and in Latin America. This pudding is imbued with the pulp's distinctive mahogany hue, and its intense sour-sweet flavor plays off the subtle chile for a simple dessert.

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

This luscious pudding offers a tasty hit of calcium to help build bones. If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. For this Summer dessert, Chef Barber suggests experimenting with any seasonal berry.

"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Trompe L'Oeil "Egg" Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen — and we can guarantee that even your most eagle-eyed guests will do the same.

Editor's note: The recipe and introductory text below are from A Year at Ballymaloe Cookery School, by Darina Allen. My brother, Rory O'Connell, introduced me to this fantastic combination, which then fired my imagination, and many experiments have followed. We have been having fun ringing the changes with this recipe. Bread and Butter Pudding is also delicious with apple and cinnamon or even mixed spices. I can't wait to try gooseberry and elderflower as soon as they come back into season. Don't cut down on the cream in this recipe and don't use too much bread.

Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.