Pudding

Can be prepared in 45 minutes or less, but requires additional unattended time.

If mention of "pinto" brings to mind pink beans, think again this time: The following "pinto" bread pudding contains none of those beans beloved of chili fans but is named for the distinctive calico splotches that pattern the West's pinto pony.

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it. A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

Active time: 20 min Start to finish: 2 1/2 hr

Shirley Brody of Portland, Oregon, writes: "We've enjoyed our evenings at Wildwood Restaurant here in Portland for many years. Chef and owner Cory Schreiber has created such a great space for the neighborhood. We would love to have his recipe for butterscotch pudding, which is served in a tall parfait glass. The dessert's sophisticated look matches its rich flavor." You'll need to chill the pudding for at least six hours before serving.

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

John and Tori Nicholas of Indianapolis, Indiana, write: "We had such a wonderful time exploring New Orleans that my wife and I are now hopelessly hooked on the Big Easy. We play lots of Cajun music, and last week we rented the movie A Streetcar Named Desire. The best part of our trip was the chocolate bread pudding at Red Fish Grill." The sugar topping becomes crunchy when baked, creating a perfect contrast to the creamy chocolate pudding underneath.

Chai tea spices — ginger, cinnamon, cardamom — flavor this delicious pudding.

This is equally good served warm or cold. If you prefer it cold, begin preparing the dessert well ahead so that it has time to chill.

There's just a hint of chocolate in these.

"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had." The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.

Arroz con Leche Mexican cooks prefer Ceylon cinnamon, a less pungent variety than the cassia cinnamon sold in U.S. markets. In Latin American markets, it will simply be labeled canela (Spanish for "cinnamon"). In supermarkets or specialty foods stores, look for Ceylon or Sri Lanka cinnamon.

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

You will find this every day at dessert time at Mrs. Wilkes'. "For a delicious change, we sometimes substitute our pound cake for the vanilla wafers," informs Marcia. This is a special favorite of the Girl Scouts who troop over from the Juliette Gordon Low House, birthplace of the founder of the Girl Scouts of America.