Custard

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Crème brûlée is the perfect dessert to highlight the flavor of vanilla bean, and the strawberries act as a hidden little surprise when you crack the top.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

This easy bread pudding recipe gets an even easier sauce.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.

This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that “if it can be infused, it should be infused with Earl Grey.” I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there’s a variation for that version.

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).