Custard

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

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

This easy bread pudding recipe gets an even easier sauce.

Step away from the oven—this flan is cooked on the stovetop.

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 (likecoffee crème brûlée, andcoconut crème brûlée, andpistachio crème brûlée…).

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

To make this silky pudding, whip up a custard of yolks, sugar, milk, and cream, then pour it over dark chocolate. Chill, and top with candied walnuts when serving.

For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American–style dessert.

This genius dessert—a simple lemon tart perfumed with elderflower cordial—comes from the first cookbook of “The Great British Bake Off”’s youngest contestant ever.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

A perfect marriage of two of the very things that represent my love of food and culture: espresso and flan. It doesn’t get much better than this. The toasty almonds add great texture and the espresso will subtly keep you energized.

Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.

In this updated version of the childhood favorite, everything—except the gummy worms—is made from scratch.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.