Custard

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.

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.

Just a few short years ago, crème brûlée was found only in four-star French retaurants. Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. So much so that I sometimes think it is the only dessert I should make. Perhaps it is the ease of preparation that makes me think so!

(Sformati di Asparagi e Parmigiano) Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

From the Enchantment Resort in Sedona, Arizona.

Adrienne Herman of Rancho Palos Verdes, California, writes: "I recently enjoyed a terrific meal at the Eiffel Tower restaurant at Paris Las Vegas. The highlight was the crème brûlée, which I would love to re-create at home."

This dessert has a silky texture and intense flavors. Begin preparing it a day ahead.

Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.

Try this sweet alternative to fat-and cholesterol-laden crème brûlée.

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

Cool and creamy, this custard combined with fresh berries makes a perfect dessert for a warm June day.

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

(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.

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

A favorite Christmas drink is transformed into this lovely custard.