This rich and tangy goat cheese panna cotta pairs perfectly with sweet, ripe figs, orange blossom honey and salty, toasted pistachios.
The Crema Catalana is a classic Spanish dessert often confused with Crème Brûlée. Filled with pastry cream and topped with caramelized sugar, it’s sure to be a favorite.
Did you freeze some of summer’s corn for later? How about using it to make a fun panna cotta dessert? Corn can be the star of desserts too. Creamy, sweet corn panna cotta and crumbly, cornmeal and nut cake, sbrisolona, make an unlikely but delicious pair.
A puff pastry dessert from Campania that is filled with a lemon custard and topped with toasted almonds.
This pear custard pie is ridiculously easy and ever-so-yummy.
Made with almonds instead of cow’s milk, these creamy panna cotta make for a delightfully nutty dessert that is cool enough for a hot summer day.
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Blood orange juice and zest take a creamy, crunchy-topped crème brûlée to an awesome new level.
With one delicious batter, create a banana custard cake with three different textures and notes of nutmeg, brown sugar, and rum.
A vanilla bean flecked buttermilk custard base pie, familiar in southern cuisine, is both sweet and tangy, a great year round dessert.
A savory custard tart is filled with fresh rosemary, a hint of dried lavender, and a handful of blue cheese before being topped with sweet roasted figs. A stunning combination of flavors.
A rich French custard cake is lightened with a tangy blueberry sauce that all sit in a cookie butter crust before being topped with a lemon frosting.
When the temperatures are too high for a cup of tea, make a cool panna cotta dessert infused with the teabags.
Learn how to make the smoothest custard center with a crunchy, unburned sugary crust.
Originally from British Columbia, these bars start with a wafer crust, continue with a custard center and finish with a glossy topping of chocolate.
For aged gouda, there are few things more unexpected than dark chocolate. The big flavors are rounded out with a butter crust to be the star of the party.
Head baker at Bread Ahead, Justin Gellatly, talks about legendary custard-filled donuts. Join in his delight of the treat to take you back to childhood.
Once you have it down you will be craving to hear that perfect crack as your spoon dips into the crust of caramelized sugar and dives into the custard below
Learn to master the technique of making custard for homemade ice cream in this visual guide and then you are set to make just about any flavor you choose.
Rice milk and white chocolate replace eggs of a traditional custard and give delightful flavor. Serve cold, in a cake, or between layers of crisp pastry.
Spruce up your custard recipe with lemongrass and ginger. The crunch of caramelized sugar and the unique flavors make for a rich and satisfying dessert.
Pronounce (ga-lahk-toe-boo-reh-koh), this Greek custard with a flaky top, cinnamon, and a lemon syrup is wonderful at any meal. The sweet spanakopita.
Impress with luxurious chocolate pots de creme flavored with smooth rum.
This rich, custard-base ice cream takes pumpkin desserts to a whole new level. Just be patient with letting the custard cool.
These sweet dumplings made from gram flour, ghee and sugar are popular during festivals like Deepawali and Krishna Janmashtami and are often served with vanilla custard.
Enjoy this awesome and super simple blueberry custard tart recipe, courtesy of Tania Goulart.
This silky, flowery custard with satiny gin berry glaze is a wonder of smooth fanciness.
How about a serving of Europe’s smoothest ice cream in perfectly paired flavors, served freshly made to order?
Olivia Caminiti gets introduced to the tradition of eating a sweet bread pudding for breakfast.
Quenelles of poached meringue dusted with praline float dreamily on a vanilla custard. Love at first bite.
This old fashioned Italian dessert – a more adult version of innocent custard – should be on every cook’s repertoire.
This dessert is subtle but delicious. The maple is almost a background note, floating lightly and delicately in the rich pudding.
Sarah Kenney sends her husband to the hardware store, and then goes about making the perfect Crème Brulée.
Bria Helgerson stopped trying to de-glutify recipes, and instead went for naturally gluten free foods for the cabin weekends with her girlfriends. Enter Valrhona.