Prepare Stovetop Rice Pudding and transfer to heatproof ramekins, or make individual Baked Rice Pudding, omitting the crumb topping. Refrigerate the puddings until cold. Sprinkle each pudding with 2 to 3 teaspoons light brown sugar. Broil or torch the puddings to caramelize as for Crème Brûlée.

Prepare Chocolate Ice Cream. When the ice cream is almost frozen, stir in 1 cup miniature marshmallows and ½ cup chopped toasted walnuts or almonds.

Prepare Chocolate Ice Cream, whisking into the sugar–cocoa powder mixture ¾ cup malted milk powder. Proceed as directed. If desired, when the ice cream is nearly frozen, stir in (1 cup malted milk balls).

Proceed as for Baked Custard, omitting the sugar. Heat the half-and-half gently but do not combine yet with the eggs and salt.

To prepare the caramel, heat ¾ cup sugar, ¼ cup water, and ¼ teaspoon lemon juice or vinegar in a deep heavy saucepan (use one that seems larger than necessary, as the caramel will bubble up quite a bit) over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the syrup to a rolling boil; cover the pan and boil for 2 minutes. Uncover the pan and cook until the caramel begins to darken. When the caramel turns deep amber, remove from the heat and add a little of the half-and-half, stirring. Be careful—the caramel will bubble furiously. Continue adding the half-and-half a little at a time until completely incorporated. If the caramel seizes up, return to low heat and stir until dissolved.

Let the caramel mixture cool for 10 minutes, then whisk into the eggs as directed above and add the vanilla. Strain the custard through a fine-mesh sieve. Proceed as directed, baking the custards for 25 to 30 minutes. When ready to serve, sprinkle the tops of the custards with (flaky sea salt), if desired.

This simple, comforting custard can be readied for the oven in only a few minutes. To flavor, see Flavorings for Custard Bases.

Preheat the oven to 325°F.

Whisk in a medium bowl until just blended:

Heat in a small saucepan just until steaming and the sugar is dissolved:

Gradually whisk the hot milk into the egg mixture. Strain through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Stir in:

Pour into five 6-ounce custard cups or ramekins. If desired, dust with:

Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and pour enough scalding-hot tap water into the pan to come one-half to two-thirds of the way up the sides of the custard cups. Bake until set but still quivery in the center when the cups are shaken, 30 to 40 minutes.

Remove the custards from the water bath and let cool on a wire rack for 30 minutes, then cover each one tightly with plastic wrap and refrigerate for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days. If desired, serve with:

I. You may infuse the milk or cream by gently heating it with the sugar until steaming and stirring in one of the following:

Cover the saucepan and allow to steep for at least 15 minutes. Strain the flavorings out and proceed as directed.

II. Other flavorings may be simply whisked in with the sugar:

III. Other ingredients may be whisked in off the heat after the custard base is cooked:

An updated take on our recipe from the 1963 edition. The espresso powder accentuates the flavor of the chocolate.

Preheat the oven to 325°F. Place in a medium heatproof bowl:

Heat in a small saucepan just until steaming:

Pour over the chocolate, let sit 2 minutes, then whisk until smooth. Add:

Whisk until completely smooth and pass through a fine-mesh sieve. Divide among five 6-ounce custard cups or ramekins. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the custard cups. Bake until set but still quivery in the center when the cups are shaken, 25 to 35 minutes.

Remove the custards from the water bath and let cool on a wire rack for 30 minutes. Cover each custard with plastic wrap and refrigerate for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days. If desired, serve with:

Flan is a custard baked in a dish with caramel on the bottom. When cooled and inverted onto a serving plate, the caramel enrobes the custard. Flan is the preeminent dessert of Spain and Latin America. It is also a favorite in France, where it is known as crème caramel.

Preheat the oven to 325°F. Have ready six 6-ounce custard cups or ramekins or a 9-inch round baking dish.

Prepare the caramelized sugar as directed in Caramel Custard, using a small heavy saucepan (do not whisk in the half-and-half). When the caramel turns deep amber, pour into the cups or baking dish. Using a potholder, immediately tilt the cups or dish to spread the caramel over the bottom and halfway up the sides.

Whisk in a large bowl just until blended:

Heat in a medium saucepan just until steaming:

Gradually whisk the hot milk into the egg mixture and stir until the sugar is dissolved. Strain the mixture through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Stir in:

Pour into the caramel-lined cups or dish. Set the cups or dish in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the cups or dish. Bake until firmly set in the center, 50 to 60 minutes for individual cups, 1 to 1 ½ hours for a single dish.

Remove the custard(s) from the water bath, let cool on a wire rack until barely warm, loosen the edges of the flan with a knife, and invert onto individual plates or a large plate (the plate for a large flan must be either broad or deep to catch all the caramel). If not serving right away, you may refrigerate, covered, for up to 2 days. To unmold, dip the cups or dish briefly in hot water before proceeding as above.

In Latin America, flan is made by simmering milk and sugar until reduced to a thick cream, then adding eggs. Since the cooking of the milk and sugar takes as long as an hour, many prefer to make this with sweetened condensed milk.

Preheat the oven to 325°F. Have ready six 6-ounce custard cups or ramekins or a 9-inch round baking dish.

Prepare the caramelized sugar as directed in Caramel Custard, using a small heavy saucepan (do not whisk in the half-and-half). When the caramel turns deep amber, pour into the cups or baking dish. Using a potholder, immediately tilt the cups or dish to spread the caramel over the bottom and halfway up the sides.

Combine in a small saucepan and bring to a boil:

Reduce the heat and simmer gently for 5 minutes. Remove from the heat, cover, and let stand until just warm. Strain the mixture through a fine-mesh sieve into a bowl.

Meanwhile, whisk in a large bowl just until blended:

Gradually whisk the warm milk mixture into the egg mixture. Pour or ladle into the caramel-lined cups or dish. Set the cups or dish in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the cups or dish. Bake until firmly set in the center, 40 to 55 minutes for individual cups, 50 to 70 minutes for a single dish. Let cool, store, and unmold as for Flan.

Instead of vanilla, you may infuse the cream with a 1 ½-inch piece vanilla bean, split lengthwise. Scrape the vanilla seeds into the milk, add the bean pod, and heat the milk to a simmer. Cover, remove from the heat, and allow to infuse for 15 minutes. Remove the vanilla bean pod, heat to a simmer again, and proceed as directed.

Preheat the oven to 325°F.

Whisk in a medium bowl just until blended:

Bring just to a simmer in a small saucepan:

Gradually whisk the warm milk into the egg yolk mixture. Strain through a fine-mesh sieve into a bowl or large measuring cup with a pouring lip. Skim off any foam with a spoon. Stir in:

Pour the mixture into six 4-ounce ramekins. Cover each ramekin tightly with a piece of foil to prevent a skin from forming. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the ramekins. Bake until set but still quivery in the center when shaken, 40 to 50 minutes.

Remove the custards from the water bath and let cool on a wire rack for 30 minutes, then refrigerate, covered, for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days.

Prepare Vanilla Pots de Crème, using ½ cup sugar, and adding 4 teaspoons instant coffee powder or 1 tablespoon instant espresso powder to the hot milk or half-and-half.

Prepare Vanilla Pots de Crème. When the milk or half-and-half starts to steam, remove from the heat and whisk in 5 ounces bittersweet chocolate (up to 64% cacao), finely chopped. Proceed as directed. The custards will be set in 25 to 30 minutes.

This is the best fruit soufflé we know; the concentrated flavor of the dried apricots adds a surprising richness.

Combine in a medium saucepan:

Bring to a simmer, cover, and cook for 20 minutes. Let cool, still covered, at least 30 minutes.

Preheat the oven to 350°F. Prepare as for a soufflé mold six 8-ounce ramekins or eight 6- to 7-ounce ramekins.

Transfer the apricots and syrup to a blender. Add:

Puree until perfectly smooth, scraping the sides of the blender. If needed, add a tablespoon or two of water. Transfer the puree to a large bowl. Beat on medium speed until soft peaks form:

Increase the speed to high and gradually beat in:

Beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the apricot puree, then fold in the remaining whites. Divide the batter equally among the prepared ramekins and smooth the tops. They should be filled to the brim. Transfer the ramekins to a baking sheet and bake just until well risen and beginning to brown, 11 to 15 minutes for the larger soufflés, 10 to 13 minutes for the smaller soufflés. Be careful not to overbake or they will fall and turn soupy in the center. If desired, open a slit in the top of each soufflé with 2 forks held back to back and spoon in:

Truly the queen of custards, famous for the incomparable thrill of breaking its burnt sugar crust with a spoon.

Preheat the oven to 325°F.

Prepare the custard base for Vanilla Pots de Crème, using 2 cups heavy cream instead of milk or half-and-half. Pour into four 6-ounce or six 4-ounce custard cups or ramekins. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the custards. Bake until the custards are set but still slightly quivery in the center when gently shaken, 30 to 35 minutes.

Remove the custards from the water bath and let cool on a wire rack for 30 minutes. Cover each one and refrigerate for at least 2 hours, or for up to 2 days. Shortly before serving, uncover the custards and gently blot any liquid that has formed on the surface with a paper towel. Sprinkle each of the custards with:

Use a propane torch to melt and caramelize the sugar. Hold the flame about 2 inches above the surface of a custard. Move the flame in small circles to melt and color the sugar as evenly as possible; some sugar will remain unmelted and some spots will char; this is part of the charm. Alternatively, if you do not have a torch, arrange the custards on a baking sheet and place directly under the broiler. Broil until the sugar melts and bubbles, turning the sheet and/or moving the custards around if some brown more quickly than others. Serve at once.

Prepare Crème Brûlée, substituting ⅔ cup maple syrup for the sugar in the custard.

Prepare Crème Brûlée, placing 4 raspberries (16 to 24 total) in each cup before pouring in the custard.

Countless desserts are known as floating islands, or snowy eggs—îles flottantes or oeufs à la neige in French. All consist of some sort of puffy confection, typically a meringue floated on a liquid custard or other dessert sauce.

Separate:

Put the whites in a large bowl; reserve the yolks. Whip the whites until stiff. Gradually beat in:

Bring to just under a simmer in a large skillet:

Drop half of the meringue mixture from a tablespoon into 4 mounds on the milk (or shape them into quenelles). Poach them gently, without letting the milk boil, for about 4 minutes, turning them once. Lift them out carefully with a skimmer and place a towel beneath the skimmer and meringue to soak up the excess milk. Repeat with the remaining meringue mixture, placing the poached meringues on a plate or baking sheet. Set aside.

Use the milk and the reserved egg yolks to make:

Pour into a wide bowl and refrigerate until the bottom of the bowl is no longer warm, about 30 minutes. Place the meringues on top. If desired, just before serving, drizzle over the tops of the islands:

The batter of this dessert is homogenous when put into the baking dish, but then magically divides during cooking into a layer of quivery custard on the bottom and a light and spongy cake on top. If you serve it from the dish, the sponge will form a decorative top, or you may unmold it. If you prefer a meringue-like quality for the topping, reserve ¼ cup of the sugar to beat slowly into the stiff egg whites before folding them into the egg yolk mixture.

Preheat the oven to 325°F. Lightly butter a 9 × 2-inch round cake pan or six 6-ounce custard cups or ramekins.

Combine in a medium bowl and mash together with the back of a wooden spoon:

Beat in:

Add and mix until smooth:

Gradually beat in:

Stir in:

Beat in a large bowl on medium-high speed until stiff but not dry:

Gently whisk the whites into the milk mixture, blending just until no large lumps of whites remain. Ladle (do not pour) the batter into the prepared pan or cups; it may reach the top. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the custards. Bake until the tops are puffed and golden brown and spring back when pressed lightly with a finger, 30 to 40 minutes for both small and large custards. Let stand for 10 minutes in the water bath. Serve warm, at room temperature, or chilled, in the mold(s) or turned out. If you wish, accompany with:

This simple pudding is made by curdling cream with citrus juice. The absence of eggs or starches makes for a surprisingly light, bright-tasting dessert that pairs perfectly with fresh or roasted fruit.

Bring to a simmer in a wide saucepan:

Simmer gently for 5 minutes, watching the pan so the cream doesn’t boil over. Remove from the heat and stir in:

Divide among six 4-ounce ramekins and refrigerate until set, about 4 hours or overnight. If desired, serve topped with:

For a speckled vanilla pudding, add the seeds from a 1 ½-inch piece vanilla bean, split lengthwise and scraped, instead of the vanilla.

Have ready a 3-cup bowl or four 5- to 6-ounce cups or ramekins. Mix thoroughly in a medium heavy saucepan:

Gradually whisk in:

Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Remove from the heat and stir ½ cup of the milk mixture slowly into:

Stir this back into the milk mixture, bring to a boil over medium heat, and continue to cook for 1 minute, stirring constantly. Remove from the heat. Stir in:

Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, or for up to 2 days.

Have ready a 3-cup bowl or mold or six 5- to 6-ounce cups or ramekins. Prepare the filling for Butterscotch Cream Pie. Taste the pudding and add an extra pinch of salt, if desired. Finish and store as for Vanilla Pudding.

Have ready a 3-cup bowl or mold or four 5- to 6-ounce cups or ramekins. Whisk together in a medium heavy saucepan:

Whisk in gradually:

Cook over medium heat, stirring occasionally, until the mixture comes to a simmer, and continue to cook for 1 minute. Remove from the heat and stir in:

Stir until the chocolate is completely melted. Finish and store as for Vanilla Pudding.

The first version is a ridiculously easy, no-cook pudding that gets its richness from silken tofu. The second version has a more traditional texture.

I. Have ready a 4-cup bowl or four 5- to 6-ounce cups or ramekins. Combine in a food processor or blender:

Blend until completely smooth. Finish and store as for Vanilla Pudding.

II. Prepare Old-Fashioned Chocolate Pudding, substituting 2 cups unsweetened almond, soy, or beverage-style coconut milk for the milk.

For even more banana flavor, puree 2 very ripe bananas with the milk before making the pudding, and use ¼ cup cornstarch. For individual banana puddings, assemble this dessert in small cups, glasses, or ramekins.

Mix together thoroughly in a medium heavy saucepan:

Gradually whisk in:

Whisk in thoroughly:

Add:

Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and cook for 2 minutes, stirring briskly. Remove from the heat, and stir in:

Press plastic wrap directly onto the surface of the pudding and set aside. Have ready:

Peel and cut into ¼-inch-thick slices:

Line the bottom and sides of a 9-inch square baking dish with the wafers. Cover with half the pudding and bananas. Arrange a layer of wafers over the top, then cover with the remaining pudding and bananas. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 2 hours. Just before serving, cover with:

Have Soft Meringue Topping I or II and ¼ to ½ cup finely crushed vanilla wafers ready before assembling Banana Pudding. Preheat the oven to 425°F. Form the pudding layers as quickly as possible, using a heatproof dish. Scatter a thin, even layer of the crushed cookies over the hot pudding. Spread the meringue topping over the hot pudding to touch the sides of the dish. Brown the meringue in the oven for 5 minutes. Alternatively, brown the meringue with a propane torch. Let the pudding cool to room temperature, then refrigerate for at least 2 hours, or for up to 24 hours.

A creamy Puerto Rican coconut pudding that “trembles” when turned out of the mold.

Grease a 1 ½-quart soufflé dish or mold. Combine in a large heavy saucepan:

Heat over medium-low heat, stirring, until the sugar is dissolved. Mix together in a small bowl until smooth:

Stir the cornstarch mixture slowly into the hot coconut milk mixture. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and continue to cook for 1 minute, stirring constantly. Remove from the heat. If desired, stir in:

Pour the pudding into the prepared dish, cover with plastic wrap, and refrigerate for at least 3 hours. Invert onto a plate and unmold. Garnish with:

This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy cream and sugar until steaming in a small saucepan. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods. Cover, remove from the heat, and let stand for 30 minutes. Remove the vanilla bean pods and proceed as directed.

Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold, above.

Melt in a medium saucepan over medium heat:

Whisk in until smooth:

Cook, stirring, for 1 minute. Remove from the heat and stir in:

Return to the heat and bring to a boil, whisking constantly, then remove from the heat. Whisk in a large bowl until well blended:

Very gradually whisk in the hot cream mixture, then stir in:

Beat in another large bowl on medium speed until foamy:

Add and beat until soft peaks form:

Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently stir one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 30 minutes. Serve at once with:

Prepare Vanilla Soufflé, adding the grated zest of 1 large orange to the cream and sugar before bringing to a boil. Replace the vanilla with 3 tablespoons Grand Marnier. Serve with Crème Anglaise.

Unlike most chocolate soufflés, this is made without milk or starch. It is light yet moist, with an exceptional chocolate taste.

Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 7-inch or 1 ½-quart soufflé mold, above.

Combine in a medium heatproof bowl:

Set the bowl in a skillet of hot but not simmering water and stir until the mixture is smooth. Let cool for 10 minutes, then whisk in:

Beat in a large bowl on medium speed until soft peaks form:

Increase the speed to high and gradually beat in:

Beat until the peaks are stiff but not dry. Using a large silicone spatula, stir one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Pour the batter into the prepared soufflé mold and smooth the top. (The soufflé can be set aside at room temperature, covered with an inverted bowl, for up to 1 hour; or cover with plastic wrap and refrigerate for up to 24 hours before baking.)

Bake until the soufflé is risen and set, 25 to 30 minutes. Serve at once with:

Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold.

Melt in a medium saucepan over medium heat:

Whisk in until smooth:

Cook, stirring, for 1 minute. Remove from the heat and stir in:

Return to the heat and bring just to a boil, whisking constantly. Remove from the heat. Whisk in a large bowl until slightly thickened:

Very gradually whisk in the cream mixture, then stir in:

Beat in another large bowl on medium speed until soft peaks form:

Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 35 minutes. Serve at once with:

The specialty of Irma’s grandmother who came from Lübeck, Germany. This is not at all like a standard soufflé, nor is it like a cake. But like so many desserts that defy labels, it is one of our absolute favorites.

Peel, core, and thinly slice:

Melt in a large heavy skillet:

Add the apples and cook over medium heat, stirring often, until tender, about 5 minutes; do not let them brown. Reduce the heat to low. Combine in a medium bowl and pour over the apples:

Stir until thickened. Transfer to a large bowl to cool.

Preheat the oven to 325°F. Grease a 13 × 9-inch baking dish.

Whip in a large bowl until stiff but not dry:

Gently fold the beaten egg whites into the apple mixture. Spread in the prepared baking dish. Combine and sprinkle over the top:

Bake until the top is a deep golden brown and springs back when pressed, about 45 minutes. The cake may be served hot, but it is best very cold, covered with:

If you wish to add fresh pineapple, kiwi, figs, or papaya, cook them first in sugar syrup until tender. When choosing additions, bear in mind how the flavors will complement one another.

Prepare any recipe for gelatin, below. Chill the mixture in a bowl, stirring frequently, until it is the thickness of unbeaten egg whites and falls from a spoon in sheets. If you inadvertently let the gelatin set, simply melt it over gently simmering water and start again. Stir into the gelatin or arrange artfully in the mold up to 1 ½ cups total:

Pour the mixture into a wet 3- to 4-cup mold. Refrigerate until set, about 4 hours, before serving.

Pour into a medium bowl:

Sprinkle over the top:

Let stand for 5 minutes. Add and stir to dissolve the gelatin:

Add and stir until dissolved:

Add:

Pour the mixture into a wet 3- to 4-cup mold. Refrigerate until set, about 4 hours. If desired, when the mixture is set to the thickness of unbeaten egg whites, stir in:

Unmold and serve with:

Prepare Lemon or Lime Gelatin using only ½ cup sugar. For orange gelatin, dissolve the gelatin and sugar in 1 ⅓ cups boiling strained orange juice instead of water (add the lemon or lime juice as directed). For grapefruit gelatin, omit the lemon or lime juice and dissolve the gelatin and sugar in 1 ⅔ cups boiling strained grapefruit juice instead of water. If using zest, substitute 1 teaspoon orange or grapefruit zest.

Pour into a small bowl:

Sprinkle over the top:

Let stand for 5 minutes. Meanwhile, bring to a simmer in a medium saucepan:

Remove from the heat, add the softened gelatin, and stir 1 minute to dissolve the gelatin thoroughly. Set the bottom of the saucepan in a bowl of cold water and let the gelatin cool to lukewarm. Meanwhile, prepare:

For a dessert with fruit on the top, divide the fruit among wet 6-ounce bowls or cups, or place it in a wet 4-cup mold, and ladle the gelatin over. If you want the fruit suspended in the dessert, chill the gelatin in a bowl until it is the thickness of unbeaten egg whites. Then stir in the fruit and pour the gelatin into the wet mold(s). Refrigerate until set, about 4 hours.

Unmold. If desired, serve with:

Gelatin desserts are not just for children.

Have ready:

Pour 1 cup of the Champagne into a bowl and sprinkle over the top:

Let stand 5 minutes to soften. Pour the remaining Champagne into a medium saucepan and let settle. Add:

Bring to a boil, then immediately remove from the heat. Add the gelatin and stir to dissolve. Stir in:

Divide the mixture among 6 wet 6-ounce ramekins, molds, Champagne flutes, or glass tumblers, or one larger mold such as a Bundt pan or bowl. Refrigerate. When the mixture is set to the thickness of unbeaten egg whites, divide among the ramekins or place in the mold:

Unmold and serve with:

Italian panna cotta is a rich but light, smooth gelatin cream. For a panna cotta with little flecks of vanilla bean dispersed throughout, rather than concentrated on the bottom, refrigerate the panna cotta mixture until it has the consistency of unbeaten egg whites, then give it a good stir and divide among the molds. Like custard, panna cotta invites experimentation and you may flavor it in a variety of ways (see Flavorings for Custard Bases). If desired, substitute 1 cup buttermilk for the whole milk, but stir it in along with the vanilla. Buttermilk will curdle if heated.

Lightly oil six 4- to 6-ounce custard cups or ramekins. Pour into a small bowl:

Sprinkle over the top:

Let stand for 5 minutes to soften. Meanwhile, combine in a saucepan:

Bring to a boil, stirring, over medium-high heat. Remove from the heat and remove the vanilla bean, if using. Add the softened gelatin and stir for 1 minute until completely dissolved. Stir in:

Pour into the prepared cups and refrigerate until firmly set, about 4 hours. If not serving at once, press plastic wrap directly onto the surface of each cream and refrigerate for up to 3 days. Unmold onto plates and serve with:

A light and tangy take on the classic. The use of less gelatin makes for a very creamy, barely set dessert. It should be enjoyed straight from the ramekin, and is particularly good when the cream is infused with elderflower blossoms (see Flavorings for Custard Bases).

Pour into a medium saucepan:

Sprinkle over the cream or milk:

Let stand for 5 minues to soften. Place the saucepan over medium heat and bring to a simmer, whisking until the gelatin is dissolved, about 2 minutes. Remove from the heat and whisk in:

Whisk until dissolved. Whisk in:

If desired, pass the mixture through a fine-mesh sieve. Divide the mixture among four 4-ounce ramekins, glasses, or teacups and refrigerate until set, at least 4 hours. Serve with:

The director of a boys’ camp in Maine once told us about the crestfallen faces in the dining room when it turned out that the “moose” promised for evening dessert had emerged from the pages of Joy instead of from the woods.

I. A traditional raw-egg mousse. If using pasteurized eggs, they will require more whipping to form stiff peaks.

Combine in the top of a double boiler or a large heatproof bowl:

Set the bowl over a pan of barely simmering water and stir until the chocolate is melted. Whisk in:

Set aside. Beat in a medium bowl on medium speed until soft peaks form:

Gradually beat in:

Increase the speed to high and beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites. Divide among 6 ramekins or custard cups and refrigerate for at least 4 hours and for up to 24 hours.

II. This mousse uses cooked eggs.

Combine in a large heatproof bowl:

Set the bowl over a pan of barely simmering water and stir until the chocolate is melted. Set the bowl aside (keep the pan of water). Whisk together thoroughly in another heatproof bowl:

Set the bowl over the simmering water and, stirring constantly with a silicone spatula, heat the mixture until it reaches 160°F. Remove the bowl from the pan of water and beat with a hand mixer until the mixture is light and fluffy, about 5 minutes. Fold one-third of the egg mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg mixture. Divide among 6 ramekins or custard cups and refrigerate for at least 4 hours and for up to 24 hours.

Using whipped cream instead of eggs highlights the flavors of these lighter chocolates. Because white and milk chocolate are much more prone to overheating and seizing up during melting than bittersweet chocolate, be vigilant and make sure the water never simmers.

Heat a saucepan of water until the water is steaming, not simmering. Combine in a medium heatproof bowl:

Remove the saucepan from the heat, place the bowl of chocolate over the steaming water, and stir until the chocolate is completely melted. If needed, set the pan back on the heat to reheat the water. Depending on the chocolate, it may be very thick and pasty after melting. If so, stir in hot water a teaspoon at a time until the chocolate flows smoothly from a spoon held above the bowl. Set aside. Beat in a large bowl, or in a stand mixer with the whisk attachment, until soft peaks form:

Fold one-third of the whipped cream into the chocolate, then fold the chocolate into the remaining whipped cream. Divide the mousse among 6 ramekins or custard cups and refrigerate for at least 2 hours or for up to 24 hours. Alternatively, layer the mousse in glasses with:

then refrigerate. Or simply serve the chilled mousse with the berries or coulis.

Named for the British boarding school Eton College where it originated, this is an unruly, summery dessert of crushed meringues and berries folded into whipped cream. It is the perfect dessert for peak strawberry season, although raspberries make an admirable stand-in. If desired, you may use store-bought meringue cookies in this recipe. Crumble 12 small meringues and fold them into the whipped cream. Serve garnished with additional meringues.

Prepare:

Combine in a medium bowl:

Allow to macerate at least 15 minutes. Prepare:

To serve, crumble one-third of the meringues and fold them into the whipped cream, then fold in half the strawberries (if the berries have exuded a lot of liquid, leave most of it behind in the bowl and save it to drizzle over the finished desserts). Divide the mixture among 6 dessert bowls or cups and garnish each with a whole meringue kiss and some of the remaining strawberries (store any leftover kisses in an airtight container for another use). Serve immediately.

When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate charlotte or a mousse cake.

Pour into a small cup:

Sprinkle over the top:

Let stand for 5 minutes. Prepare:

with these changes: Substitute the gelatin-water mixture above for an equal amount of the liquid added to the melting chocolate. Fold the whipped eggs or cream in very thoroughly. Spoon the mousse mixture into 6 ramekins or cups or a 5-cup mold or bowl (if you want to unmold the mousse, oil the mold or bowl first). Refrigerate for at least 6 hours to set.

This simple, not-too-sweet mousse is adapted from Joy’s 1963 edition. If using pasteurized eggs, they will require more whipping to form stiff peaks.

Stir together in a small saucepan over low heat until dissolved:

Melt in a double boiler or a heatproof bowl set over a pan of barely simmering water:

When the chocolate is melted, whisk in:

Gradually whisk the rum syrup into the chocolate until smooth. Let cool. Beat in a medium bowl until stiff but not dry:

Fold one-third of the egg whites into the chocolate, then fold in the remaining whites. Whip in a separate bowl until firm peaks form:

Fold the whipped cream into the chocolate mixture. Divide among 6 glasses or cups and refrigerate for at least 2 hours before serving.

Made like a chocolate mousse, this rich loaf is firm enough to be cut into slices and served with a sauce. The terrine can be tightly wrapped and frozen for up to 1 month. Let stand at room temperature for 1 hour before slicing and serving.

Lightly oil an 8 ½ × 4 ½-inch loaf pan and line with plastic wrap, pressing it firmly into the corners and against the sides.

Melt in a large heatproof bowl set over a pan simmering water, stirring until smooth:

Set the bowl aside (keep the pan of hot water). Whisk together in a large heatproof bowl:

Place the bowl over the simmering water and whisk constantly until thick, puffy, and shiny, like marshmallow sauce, at least 10 minutes. Remove from the heat and whisk in the chocolate mixture until thoroughly combined. The mixture will deflate a bit. If there is any sign of separation, whisk in cold water, 1 teaspoon at a time, until the mixture is smooth. Beat in a large bowl on medium speed until soft peaks form:

Gradually sprinkle in:

Increase the speed to high and beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Turn the mixture into the prepared pan and cover with plastic wrap. Refrigerate for at least 8 hours. Remove the plastic from the top, invert the terrine onto a serving plate, and peel off the plastic liner. Cut crosswise into slices and serve with:

If making a cold soufflé, tie paper collars around eight 6-ounce ramekins or one 1 ½-quart soufflé dish (see illustration). For a Bavarian cream, oil eight 8-ounce custard cups or ramekins or a 2 ½-quart charlotte or other mold.

Combine in a medium heatproof bowl:

Sprinkle over the top:

Let stand for 5 minutes. Whisk in a large bowl just until combined:

Heat in a medium heavy saucepan:

Gradually whisk the hot milk into the egg yolk mixture, then return this mixture to the saucepan. Cook over very low heat, stirring gently, until the mixture is thickened enough to coat the back of a spoon and reaches 175°F on an instant-read thermometer. Immediately pour the hot custard over the gelatin mixture and stir to completely dissolve the gelatin. If desired, strain the mixture. Set the bowl in a pan of cool water and stir until the custard is no longer warm and has thickened slightly. Whip until soft peaks form:

If the custard has stiffened, whisk until smooth. Whisk in one-third of the whipped cream and then gently fold in the rest. Turn into the prepared mold(s). Refrigerate for at least 6 hours, or for 10 hours if you plan to unmold the Bavarians. Remove the collar(s) or unmold onto plates. Serve with:

Combine 2 tablespoons grated orange zest and 1 ½ cups strained orange juice in a small nonreactive saucepan and simmer until reduced to just under ½ cup. Let cool completely, then add 1 tablespoon strained lemon juice. Prepare Lemon or Lime Cold Soufflé or Bavarian Cream, substituting the orange reduction for the lemon or lime zest and juice.

Without eggs, this and the recipe that follows are not classic but are nevertheless quite good.

Pour into a bowl:

Sprinkle over the top:

Let stand for 5 minutes. Bring to just under a simmer in a small saucepan:

Remove from the heat and add, stirring to dissolve the sugar:

Stir in the gelatin until dissolved. Stir in:

Chill until the mixture is the thickness of unbeaten egg whites. Whisk the gelatin mixture until fluffy. Whip until firm peaks form:

Fold the cream into the gelatin mixture. Pour into a wet or lightly oiled 4-cup mold. Or, if desired, alternate the cream in layers (in a 5- to 6-cup mold) with:

Chill for at least 8 hours if you plan to unmold the cream. Serve with:

Crush in a large bowl:

Add:

Let stand for 30 minutes.

Pour into a small bowl:

Sprinkle over the top and let stand for 5 minutes:

Add and stir to dissolve the gelatin:

Stir the gelatin mixture into the berries. If desired, add:

Refrigerate the gelatin mixture until it is the thickness of unbeaten egg whites. Meanwhile, whip until firm peaks form:

Gently fold the whipped cream into the berry mixture. Pour into a lightly oiled or wet 1 ½-quart mold. Refrigerate for 8 hours if you plan to unmold the cream.

Serve with:

For more information on alternate molds and cake linings, see About Charlottes.

Have ready:

If desired, brush the ladyfingers with:

Lightly oil a 2- to 2 ½-quart charlotte mold and line the sides (and, if desired, the bottom) with the ladyfingers, trimming them, if needed, to fit inside the mold. Pour into the top of a double boiler or a heatproof bowl:

Sprinkle over the top:

Let stand for 5 minutes, then whisk in:

Set the top of the double boiler or bowl over a pan of simmering water and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. (If you are concerned about eating uncooked eggs, periodically insert an instant-read thermometer off the heat, until the mixture reaches 160°F.) Set the double boiler top or bowl in cold water and, whisking now and then, cool to room temperature. Stir in:

Beat in a separate large bowl on medium speed until light and fluffy:

Beat in the cooked egg yolk mixture by heaping tablespoons. Whip in a separate bowl until firm peaks form:

Using a silicone spatula, stir ½ cup of the whipped cream into the egg yolk mixture, then gently fold in the remaining whipped cream. Turn the mixture into the prepared mold. Cover the top with additional ladyfingers, if you have them, and brush with additional liquor or coffee, if using. Refrigerate for at least 8 hours, or for up to 3 days. Unmold the charlotte, above, onto a plate. Serve with:

For more information on alternate molds and cake linings, see About Charlottes.

Have ready:

Stir together in a small bowl until the sugar is dissolved:

Let cool to lukewarm, then stir in:

Lightly oil a 2- to 2 ½-quart charlotte mold and line the sides (and, if desired, the bottom) with the ladyfingers or cake. Brush the coffee syrup onto the ladyfingers or cake strips. Prepare:

If you wish, fold in:

Fill the lined mold with the mousse. Cover the top with additional ladyfingers or cake scraps, if you have them, then brush with any remaining syrup. Refrigerate for at least 4 hours, or for up to 3 days. Unmold the charlotte onto a plate. Serve with:

Prepare Chocolate Charlotte, substituting Coffee Bavarian Cream for the chocolate mousse. Serve with Crème Anglaise flavored with rum, or Chocolate Sauce.

Tiramisù is Italian for “pick me up”—and how could ladyfingers soaked in espresso and brandy and slathered with Marsala-laced mascarpone fail to do so? Feel free to use the crunchy, store-bought variety of ladyfingers (do not bake further).

Have ready:

Preheat the oven to 350°F.

If using the génoise, use only 1 ½ layers. Cut the whole layer into 8 strips and the half layer into 4 (reserve the remainder for another use). Cut all the strips widthwise in half. Arrange the ladyfingers or génoise strips on a baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Let cool. Meanwhile, prepare:

Let the zabaglione cool for about 15 minutes. Combine in a large bowl and whip until the mixture holds soft peaks:

Fold the zabaglione into the whipped mascarpone and set aside. Combine in a shallow dish:

Have ready:

Dip half of the ladyfingers or génoise strips into the espresso mixture and arrange in a 2- to 3-quart serving bowl, leaving a little space between them. Spread half of the mascarpone filling over and between them. Sprinkle with half of the grated chocolate. Dip the remaining ladyfingers or génoise strips into the remaining espresso mixture and arrange on top. Spread the remaining filling over and between them, and sprinkle with the remaining chocolate. Sift over the top:

Cover and refrigerate for at least 1 hour, or for up to 24 hours before serving.

Pavlova is the larger, statelier cousin of Eton Mess. Named after Russian ballerina Anna Pavlova, it is widely believed to have originated in Australia or New Zealand, although some say it was created in the United States. Regardless, it is delicious, and can be made using almost any fruit. You may bake the meringue base several hours ahead of time, but do not top with whipped cream and fruit until the moment before serving.

Preheat the oven to 300°F. Line a baking sheet with parchment paper. Place a 9-inch round cake pan on top of the parchment and trace around it with a pencil. Flip the parchment over so the tracing shows through.

Prepare, using ¾ cup sugar and whisking 2 teaspoons cornstarch into the sugar before adding to the egg white mixture:

Scrape the meringue onto the baking sheet within the traced circle and spread it into a disk with a slight depression in the center. Place in the oven and reduce the temperature to 250°F. Bake until the meringue is set, about 1 hour. Turn the oven off and let the meringue cool completely in the oven, about 1 hour more.

While the meringue bakes, prepare one of the following:

Or, if desired, have ready:

Transfer the baked meringue to a serving platter. Prepare:

Spread the whipped cream over the meringue and top with your choice of fruit topping. Serve immediately.

Prepare:

Refrigerate until cold. Have ready:

Arrange half of the ladyfingers or cake pieces in the bottom of a 2- to 3-quart serving bowl. If the bowl is glass, make sure that each layer of ingredients touches the sides of the bowl so that the contrasting layers can be seen. Sprinkle with, if desired:

Spread with half the preserves. Sprinkle with half the berries or fruit slices. Top with half the crème anglaise and sprinkle with half the nuts. Top with the remaining ladyfingers, more liquor, if using, and the remaining preserves, fruit, and crème anglaise. Whip until the mixture holds soft peaks:

Spread the whipped cream or pipe it decoratively on top of the trifle. Sprinkle with the remaining nuts. Cover and refrigerate for at least 3 hours, or, preferably, for up to 24 hours before serving.

You can find many sophisticated versions of this dessert in pastry shops across France. The versions that follow are very simple and rustic: a mountain of chestnut puree topped with a snowy peak of whipped cream.

You may also use 1 pound vacuum-packed, precooked chestnuts for this, in which case you do not need to cook them in milk. Simply begin with the sugar syrup step and proceed as directed.

Have ready:

Cut an X on the flat side of each nut. Cook in a saucepan of boiling water to cover for 5 minutes. Turn off the heat. Remove a few nuts at a time and peel off the outer shell and inner membrane. Place the nuts in a medium saucepan with:

Cook at a low simmer until very tender, about 30 minutes. Drain, discarding the milk (or reserve it for another use). Bring to a simmer in another medium saucepan:

Add the softened chestnuts and cook until the syrup is reduced and thick enough to coat the nuts, about 15 minutes. Cool until just warm and puree the chestnuts and syrup in a food processor until smooth. Press the chestnut paste through a ricer onto a serving plate in a big mound. Do not mash or compact the chestnuts. Prepare:

Place the cream on the chestnut mound and let it flow down the sides. Chill well before serving. Just before serving, grate over the top:

And then, as our dear old French friend would have said, “I’d be so pleased, I would not thank the King to be my uncle.”

Mont Blanc is easier to make with store-bought sweetened chestnut puree, but because of its remarkable viscosity the puree needs to be lightened up before it will pass through a ricer. We like to use pastry cream for that purpose.

Prepare:

Allow the pastry cream to cool. Beat in a stand mixer on medium speed until loosened up:

Gradually beat in ½ cup of the pastry cream, beating until the mixture is smooth. Press the chestnut mixture through a ricer onto a serving plate in a big mound. Top with whipped cream and chocolate as in version I.

Preheat the oven to 325°F. Butter a 1 ½-quart shallow baking dish or six 6-ounce custard cups or ramekins. If desired, coat the bottom and sides with:

Place in a large bowl:

Beat together in a medium bowl until well blended:

Add the milk mixture to the rice. If desired, also add:

Stir lightly with a fork to combine. Spread the rice in the prepared baking dish or cups. Bake until a knife inserted in the center comes out clean, about 40 minutes for the large pudding or 25 minutes for the smaller puddings. Serve warm with:

For a dairy-free rice pudding, substitute beverage-style coconut milk for the milk in this recipe.

Combine in a large heavy saucepan:

Bring to a simmer over medium-high heat, then reduce the heat to low and cook, stirring frequently, until the rice is very tender and the pudding is thick and creamy, about 45 minutes. Remove from the heat and stir in:

Spoon into a serving bowl or individual cups or ramekins. Serve warm or cold. If storing or serving chilled, press plastic wrap directly onto the surface. If desired, top the pudding(s) with:

This recipe is based on the Indian dessert kheer, a rice pudding flavored with cardamom and saffron.

Proceed as for:

Adding along with the milk and sugar:

About 10 minutes before the rice has finished cooking in the milk, add:

When the rice has finished cooking, remove from the heat and stir in:

Omit the vanilla, if using.

This Thai specialty is very easy to make at home. Purchase 1 mango for every 2 servings.

Soak in water to cover by 2 inches for at least 3 hours or overnight:

Drain the rice. Place a steamer basket or steamer insert in a saucepan with 1 inch of water in it. Put the soaked rice in the basket, cover the pan tightly, and steam until the rice is tender, about 20 minutes. While the rice cooks, combine in a small saucepan:

Stir over medium-low heat until the sugar is dissolved and the mixture is steaming.

Once the rice is cooked, transfer to a bowl and stir in ¾ cup of the coconut milk mixture. Cover and let sit for 10 minutes. Pack the rice into small bowls and unmold into neat mounds on plates. Serve with:

Drizzle with more of the coconut milk mixture. If desired, sprinkle with:

Using brown sugar adds a hint of caramel flavor.

Whisk together thoroughly in a large heavy saucepan:

Let stand for 10 minutes, then slowly bring to a simmer over medium heat, stirring constantly. Simmer, stirring, for 2 minutes. If desired, gradually whisk about half of the pudding into:

Then thoroughly stir the egg mixture into the remaining pudding. Cook, stirring, over low heat just until you see the first sign of thickening, about 3 minutes. Remove from the heat and stir in:

Let cool in the saucepan for 30 minutes; the pudding will thicken considerably. Spoon into cups or bowls. Serve warm or chilled. If you wish, accompany with:

Combine in a bowl:

Cover and refrigerate overnight. Transfer the tapioca and milk to a heavy saucepan and stir in:

Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring frequently, until the mixture is translucent and beginning to thicken, about 12 minutes. Transfer to a large bowl to cool slightly.

Preheat the oven to 325°F. Butter a 2 ½- to 3-quart baking dish.

Beat together in a small bowl:

Stir the egg yolk mixture into the cooled tapioca mixture. Beat until stiff but not dry:

Fold into the tapioca mixture and pour into the prepared baking dish. Bake until the top is puffed and golden brown and the pudding jiggles when the dish is lightly shaken, about 40 minutes. Serve hot or cold. If desired, serve with:

This pudding is exceptionally good when made with pearl tapioca, however, you can substitute quick-cooking tapioca: Reduce the amount of tapioca to ⅓ cup, soak it for only 10 minutes, and cook the pudding for just 2 minutes at a rolling boil. If desired, substitute beverage-style coconut milk for the milk.

Combine in a large heavy saucepan:

Cover and refrigerate for at least 8 hours, or overnight. Stir into the tapioca:

Bring to a simmer over medium-high heat, then reduce the heat and gently simmer, stirring constantly, until the pearls are translucent and no longer gritty, about 15 minutes. Be careful not to overcook the pudding, or it will be gluey. Remove from the heat. Whisk in a small bowl until frothy:

Gradually whisk in 1 cup of the hot pudding. Whisk this mixture into the remaining pudding in the pan and let stand for 5 minutes, covered. (The pudding will still be hot enough to cook the egg.) Just before serving, stir in:

Transfer to a bowl or individual cups and sprinkle with more:

Serve warm with:

Butter a 2-quart baking dish. Trim the crusts and cut into ½-inch cubes:

You should have 5 lightly packed cups. Spread the bread in the prepared baking dish. If desired, scatter over the top:

Whisk together thoroughly in a large bowl:

Pour the mixture over the bread and let stand for 30 minutes, periodically pressing the bread down with a spatula to help it absorb the liquid.

Preheat the oven to 350°F.

Bake the pudding in a water bath until a knife inserted in the center comes out clean, 55 minutes to 1 hour. Serve warm with:

Prepare Bread Pudding using Banana Bread Cockaigne cut into ½-inch cubes. Toss 1 cup chocolate chips or chunks with the bread cubes before pouring the custard into the baking dish. Bake as directed and serve warm. If desired, top with (Southern Whiskey Sauce or warm Chocolate Sauce made with white chocolate).

Spread over the bottom of a 13 × 9-inch baking dish:

Cut into ½-inch-thick slices:

Arrange the slices almost upright in tightly spaced rows in the prepared dish. Tuck between the slices:

Whisk in a large bowl until frothy:

Pour the liquid over the bread and let stand for 1 hour, periodically pressing the bread down with a spatula to wet the tops of the slices.

Preheat the oven to 375°F.

Bake the pudding until the top is puffed and lightly browned, about 1 hour. When it comes out of the oven, cover with:

Let cool on a rack for 30 to 60 minutes, then cut into squares and serve.

A rich, dense molasses pudding with hints of warm spice. We love to serve it warm with vanilla ice cream and a sprinkling of whiskey.

Preheat the oven to 325°F. Grease a 9-inch springform pan.

Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth:

Add and beat until fluffy:

Add:

Set aside. Whisk together thoroughly in another large bowl:

Stir the flour mixture into the fig mixture until combined. Pour the mixture into the prepared pan. Bake until a toothpick inserted into the pudding comes out clean, about 1 hour. Serve hot with:

A soft pudding with an old-fashioned flavor. Be sure to use very ripe, mushy persimmons.

Preheat the oven to 400°F. Butter a shallow 3-quart baking dish.

Cut lengthwise in half:

Remove any seeds, then scrape the pulp from the skins with a spoon. Puree the pulp in a blender or food processor. If it looks stringy, force it through a sieve with the back of a spoon. Measure 1 ½ cups pulp. Whisk in a large bowl until light:

Whisk in the persimmon pulp, then whisk in:

Whisk together thoroughly in a separate medium bowl:

Add the flour mixture to the persimmon mixture and whisk until well blended. Pour the batter into the prepared dish. Bake until the top is deep golden brown and springs back when lightly pressed, about 50 minutes. Serve the pudding warm or cold with:

Prepare Persimmon Buttermilk Pudding, substituting 1 ½ cups canned unsweetened pumpkin puree for the persimmon pulp. Serve with Hot Brandy Sauce, Whipped Cream, or vanilla ice cream.

A truly warming dessert, with a taste and texture somewhat like pumpkin pie. This dish is a descendant of the British “hasty pudding.” Early American settlers substituted cornmeal, or “Indian meal,” for the traditional wheat, as cornmeal was much more readily available.

Preheat the oven to 325°F. Generously butter a 1 ½- to 2-quart baking dish.

Measure into a large heavy saucepan:

Stir in, very gradually at first to prevent lumps:

Stirring constantly, bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until thick, about 5 minutes. Remove from the heat and whisk in:

Turn the pudding into the prepared dish. Bake in a water bath until the center looks firm but still slightly quivery when the dish is shaken, about 1 hour 10 minutes. A dark crust will form on top. Serve warm with:

Preheat the oven to 350°F. Butter and flour eight 6-ounce ramekins or a 9 × 2-inch square baking pan.

Combine in a small saucepan:

Bring to a boil, then reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in:

Set aside. Whisk together in a small bowl:

Beat in a large bowl on high speed until lightened in color and fluffy:

Beat in one at a time:

Beat in:

Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture until just combined. Pour into the prepared ramekins or pan. If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer comes out moist but clean, 20 to 25 minutes for ramekins, about 35 minutes for a single large pan. Cool on a rack for 10 minutes. Run a knife around the edge of the ramekins or pan, then turn out the pudding(s) and invert onto the rack, right side up, to cool slightly. Serve warm, each serving covered generously with warm:

Reminiscent of a chocolate soufflé, but more substantial.

Preheat the oven to 350°F.

Spread on a baking sheet:

Toast, stirring 2 or 3 times, until lightly golden, about 3 minutes. Let cool completely. Very generously butter a 2-quart heatproof bowl or pudding basin. Sprinkle the inside of the bowl with 2 tablespoons of the toasted crumbs, tilting to coat. Combine in a large heatproof bowl:

Set the bowl in a skillet of almost simmering water and stir until the mixture is smooth. Remove from the heat and whisk in:

Sprinkle the remaining bread crumbs over the chocolate mixture along with:

Fold until the crumbs and cocoa powder are incorporated. Turn the batter into the prepared mold and cover with an inverted plate. Set a rack or folded kitchen towel in the bottom of a pot large enough to hold the pudding comfortably. Set the pudding inside and pour enough boiling water into the pot to come halfway up the sides of the mold. Bring the water to a brisk simmer over medium-high heat and tightly cover the pot. Replenishing the water as needed, steam the pudding until the top has flattened and the center feels firm, about 1 hour 15 minutes. Turn off the heat and let the pudding stand in the covered pot for 15 minutes. Invert the pudding onto a platter and serve with:

Ground almonds give this moist, flavorful pudding a fine-grained texture.

Preheat the oven to 350°F.

Spread on a baking sheet:

Toast, stirring 2 or 3 times, until golden brown, 5 to 7 minutes. Let cool completely, then grind in a food processor until fine but not at all oily. Generously butter a 2-quart heatproof bowl or pudding basin. Sprinkle the inside of the bowl with 3 tablespoons of the ground almonds, tilting to coat. Heat in a heavy saucepan over medium-high heat:

Stir until the sugar is dissolved. Boil until the syrup begins to darken around the edges. Gently swirl the pan until the caramel turns deep amber. Remove from the heat and carefully stir in:

If necessary, heat briefly over low heat to melt the caramel, stirring until smooth. Transfer the caramel to a large bowl and let cool to lukewarm. Beat the remaining ground almonds into the caramel along with:

Beat in a large bowl on medium speed until foamy:

Add:

Beat until soft peaks form, then increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, stir one-quarter of the egg whites into the caramel mixture to lighten it, then gently but thoroughly fold in the rest. Turn the batter into the prepared mold and cover the top with an inverted plate or cake pan. (The uncooked pudding can be refrigerated for up to 4 hours before steaming.)

Set a rack or folded kitchen towel in the bottom of a pot large enough to hold the pudding comfortably. Set the pudding inside and pour enough boiling water into the pot to come halfway up the sides of the mold. Bring the water to a brisk simmer over medium-high heat and tightly cover the pot. Replenishing the water as needed, steam the pudding until a skewer inserted in the center comes out with only a few moist crumbs clinging to it, about 2 hours. Turn off the heat and let the pudding stand in the covered pot for 15 minutes. Invert the pudding onto a platter and serve with:

A festive Christmas dish that contains no plums (the English, who created it, called most dried fruits plums). Making it requires patience: Slow cooking is necessary so that the suet melts before the flour particles expand. If cooked too fast, the pudding will be hard. Many cooks set aside a calm day early in the holiday season for this project, for the pudding will only improve and mature while stored. An Irish friend’s mother steams her pudding a year in advance and stores it covered in the refrigerator, “feeding” it whiskey every other month (for more, see About Fruitcakes).

To make a single large pudding, use a 3-quart pudding mold, a 3-quart pudding basin, or a deep heatproof glass or ceramic bowl with a capacity of 3 to 3 ½ quarts. To make smaller puddings, use 2 or 3 molds, basins, and/or baking dishes with a total capacity of 3 to 4 quarts. Very generously grease the mold(s) with vegetable shortening.

Bring to a boil in a large saucepan:

Cover tightly and simmer gently for 20 minutes, then uncover and cook, stirring, until nearly all the liquid has evaporated. Let cool to room temperature. Combine in a large bowl:

Rub together lightly with your hands just until the suet particles are separated. Add:

Rub together just until blended. Whisk together thoroughly in a separate bowl:

Stir the egg mixture into the flour mixture, then stir in the raisin mixture. If desired, also stir in:

Pour the batter into the prepared mold(s), leaving at least 1 inch of headspace for expansion. If you are using a pudding mold with a cover, grease the inside of the cover and snap it in place. Otherwise, crimp a sheet of foil over the rim of each mold allowing little or no overhang down the sides, and cover with an inverted plate.

Set a rack or folded kitchen towel in the bottom of a pot large enough to hold the pudding comfortably. Set the pudding inside and pour enough boiling water into the pot to come two-thirds of the way up the sides of the mold(s). Cover the pot tightly. Bring the water to a boil over high heat, then adjust the heat to maintain a brisk simmer. Replenishing the pot with boiling water as necessary, steam a single large pudding for 6 to 7 hours, 2 smaller puddings for 4 to 5 hours, or 3 small puddings for 3 to 4 hours. When done, the pudding should be very dark in color nearly to the center. At this point, a large pudding can be kept warm in the covered pot, with the heat off, for 3 hours; smaller puddings for about 1 ½ hours.

Remove the pudding(s) and let stand at room temperature for 20 minutes, then invert onto a platter. If you wish to flame the pudding, warm to barely lukewarm in a small saucepan:

Drizzle the liquor over the pudding and then, standing back, ignite with a long match, lighter, or torch. Serve with:

To store the pudding, cool to room temperature in the mold(s), then turn out. Wrap first in plastic, then in foil; refrigerate for up to 1 year—the pudding will become softer, darker, and more flavorful with age. To reheat, return the pudding to its original mold, well greased, and steam again in briskly simmering water for 1 ½ to 2 hours for a large pudding, about 1 hour for smaller puddings, or until a knife inserted in the center for 15 seconds comes out hot.

Use for dipping fruit—pieces of pineapple, banana, or orange—or small squares of cake.

Combine in a small saucepan and stir over low heat until smooth:

Keep warm in a fondue pot.

Heat in a small saucepan over medium-low heat until warm:

Add and cook over low heat, stirring until smooth:

Keep warm in a fondue pot.

Think of this as a barely sweet, crustless, no-bake cheesecake; a perfect, creamy pedestal for ripe, seasonal fruit. If you have the traditional heart-shaped molds with perforated bottoms, line them with dampened cheesecloth and drain the cream directly in the molds for 24 hours.

Have ready:

Beat in a separate medium bowl until combined:

Fold the sour cream or whipped cream into the cream cheese mixture. Line a sieve with moistened cheesecloth and set it over a bowl. Spoon the mixture into the sieve and refrigerate for 24 hours to drain. Divide the cheese among 8 small ramekins or other molds and refrigerate for 1 hour.

Unmold and serve with:

Combine in a saucepan or pot just large enough to hold the pears in one layer lying on their sides:

Bring to a boil, then reduce the heat to low and simmer, covered, for 5 minutes. Peel and slice ½ inch from the bottom of:

Add the pears to the pot, keeping the liquid at a low simmer. Poach, uncovered, until tender, 10 to 20 minutes, turning frequently. The pears can be set aside at room temperature in the poaching liquid, covered, for up to 12 hours, or refrigerated for up to 3 days. The longer they sit, the more deeply they will color; turn them periodically to tint them evenly.

Serve the pears upright on the plate. They are delicious warm, at room temperature, or chilled, with a few spoonfuls of the poaching liquid. If desired, also serve with:

For an elegant presentation, remove the pears from the syrup and boil the syrup over high heat until reduced to about ⅔ cup of thick glaze. Strain to remove the spices. Serve the pears on plates, drizzled with the glaze.

Have ready:

Just before serving, reheat the biscuits or scones in a 250°F oven for 10 minutes. (Do not heat sponge cake or pound cake, if using.)

Meanwhile, prepare:

Split each warm biscuit in half with a fork. Place the bottom of each biscuit (or a layer of sponge cake or pound cake) on each of 8 dessert plates. Spoon the berry mixture over and top with the biscuit tops or another layer of cake. Spoon a generous dollop of cream on top of each shortcake. Serve immediately.

Melt in a large skillet over medium-low heat:

Add and stir until dissolved and bubbling thickly:

Add 2 of the following:

Simmer until tender, basting occasionally and turning the fruit pieces to caramelize both sides. Add:

Cover the skillet for about 30 seconds to heat everything through, then remove the lid, light the liquor with a long match or lighter, and let it flame until it extinguishes itself. If needed, cover the skillet with a lid to extinguish the flames. Serve immediately.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

Pour into a medium bowl and stir in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

Beat together in a medium bowl:

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Though optional, crème de menthe adds a second level of mint flavor, softens the texture, and lends the ice cream a pretty, pale-green color.

Prepare Vanilla Ice Cream, omitting the vanilla or vanilla bean. Bring the cream or milk mixture to a simmer as directed and stir in 1 cup chopped mint. Remove the pan from the heat, cover, and let steep for 30 minutes. Strain the mixture into a medium bowl, pressing firmly to extract all the liquid; discard the mint. Proceed as directed. If desired, add (1 to 2 tablespoons crème de menthe) just before refrigerating the ice cream base. When the ice cream is almost frozen, stir in 3 to 4 ounces semisweet or bittersweet chocolate, chopped.

Prepare Vanilla Ice Cream, omitting the vanilla or vanilla bean. Bring the cream or milk mixture to a simmer as directed and add ¼ cup crushed or coarsely ground coffee beans. Remove from the heat, cover, and steep for 30 minutes. Strain into a medium bowl; discard the coffee beans. Proceed as directed.

Gently warm ½ cup dark rum and ¾ cup raisins in a small saucepan over low heat until just starting to steam. Remove from the heat, cover, and steep for 20 minutes. Drain the raisins, reserving both the rum and raisins. Prepare Vanilla Ice Cream, substituting 1 tablespoon of the rum for the vanilla or vanilla bean. When the ice cream is almost frozen, add the raisins.

Prepare Vanilla Ice Cream. Bring the milk or cream mixture to a simmer as directed and add 2 tablespoons tea leaves or 6 tea bags, such as green tea, Earl Grey, or rooibos. Remove from the heat, cover, and steep for 30 minutes. Strain, pressing firmly to extract all the liquid; discard the tea leaves or bags. Proceed as directed.

Proceed as for Vanilla Ice Cream II, omitting the vanilla bean. Once the ice cream base reaches 175°F and coats a spoon, place 2 tablespoons matcha powder in a medium bowl. Gradually whisk the heavy cream into the matcha until there are no lumps, then whisk this into the ice cream base along with 1 teaspoon vanilla. Proceed as directed.

Heat the milk or cream mixture as directed in:

Omit the vanilla bean, if using version II. Keep warm over low heat. Combine in a small heavy saucepan:

Set over medium-high heat and swirl the saucepan gently until the sugar is dissolved and the syrup is clear. Don’t let the syrup boil until the sugar is completely dissolved. Cover the pan and let the syrup simmer for 1 minute. Uncover and continue to boil until it begins to darken around the edges. Gently stir the pan until the caramel turns deep amber. When the caramel is ready, remove from the heat, stand back, and immediately stir in the warm milk or cream mixture until thoroughly blended. Be careful: It will sputter. If the caramel hardens, place the pan over low heat and stir until it softens and blends with the cream. Remove from the heat and proceed with the ice cream recipe as directed. If using version I, reduce the vanilla to 1 teaspoon.

This is an exceedingly delicious, lightly tangy take on vanilla ice cream.

Combine in a blender:

Blend just until completely smooth and the sugar is dissolved, about 30 seconds. Refrigerate until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the mixture into an ice cream maker and freeze as directed.

Prepare Crème Fraîche Ice Cream, substituting 2 cups buttermilk for the milk and 1 ½ cups heavy cream for the crème fraîche.

This is the tastiest, easiest vanilla ice cream recipe we know.

Combine in a blender:

Blend just until smooth. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Prepare ½ recipe Hot Fudge Sauce. Let cool completely. Prepare Vanilla Ice Cream. When the ice cream is churned, spread a thin layer of room-temperature fudge sauce on the bottom of the container you wish to store the ice cream in. Top with one-third of the ice cream, then spread or drizzle half of the remaining fudge sauce on top. Repeat this layering with the remaining ice cream and fudge sauce, ending with a layer of ice cream on top. Freeze until firm, for at least 4 hours. When scooped, the fudge ripple will show.

This recipe is a quick route to a positively festive peppermint ice cream.

Place in a medium heatproof bowl:

Bring just to a simmer in a medium saucepan:

Pour the hot milk-cream mixture over the candy, let cool, then cover and refrigerate for 12 hours.

Stir the mixture well, then pour into an ice cream maker and freeze as directed. If desired, when the ice cream is almost completely frozen, stir in:

Whisk together in a medium saucepan:

Gradually whisk in:

Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Whisk together in a medium heatproof bowl:

Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Stir in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in:

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

Beat together in a medium heatproof bowl:

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove from the heat and stir in until smooth:

Stir in:

Mix well to combine. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

For green pistachio ice cream, add 2 to 4 drops green food coloring after the almond extract.

Finely grind in a food processor, but not to a paste:

Transfer to a medium saucepan and add:

Bring just to a simmer over medium-low heat, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract all the liquid; discard the nuts in the sieve. Stir in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add:

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

We like to use salted nuts in this classic ice cream.

Combine in a small saucepan and bring to a boil, stirring to dissolve the sugar:

Boil the syrup for 2 minutes. Meanwhile, beat in a double boiler top or medium heatproof bowl:

Slowly beat the hot sugar syrup into the egg yolks. Cook over simmering water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add and stir until melted:

Strain through a sieve into a medium bowl, then stir in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add:

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

For a truly moreish treatment, serve topped with Chocolate Shell and flaky sea salt. For this recipe, use creamy, no-stir peanut butter; “natural” peanut butter tends to separate.

Combine in a blender:

Blend until completely smooth. Transfer to a bowl and whisk in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, fold in:

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Toast:

Combine in a medium saucepan and bring to a simmer over medium-low heat, stirring to dissolve the sugar:

Stir in 1 cup of the toasted coconut, remove from the heat, cover, and steep for 30 minutes.

Strain the milk through a fine-mesh sieve into a bowl, pressing firmly on the coconut to extract all the liquid; discard the coconut. Return to the saucepan and bring to a simmer over medium-low heat. Beat together in a medium heatproof bowl:

Slowly stir in about ½ cup of the milk mixture, then stir the egg mixture into the rest of the milk. Cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Transfer to a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Stir in:

Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, stir in the remaining 1 cup toasted coconut. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

There is perhaps no better way to showcase the flavor of a really good olive oil than this savory-sweet ice cream. We recommend using a buttery olive oil rather than a peppery one.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar:

Beat together in a medium heatproof bowl:

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks, then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a blender or a deep bowl if using an immersion blender. Combine in a measuring cup or pitcher with a pouring lip:

For a blender, slowly pour the cream-oil mixture in a thin stream into the ice cream base with the machine running on medium speed. For an immersion blender, slowly pour the cream-oil mixture into the bowl with the custard while blending on high speed. The ice cream base should be emulsified. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden. If desired, serve scoops of this ice cream lightly sprinkled with:

Combine in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar:

Beat together in a medium heatproof bowl:

Slowly whisk half the hot milk mixture into the beaten egg yolks, then pour this mixture back into the rest of the milk. Cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Whisk in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in:

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

This super simple and unusual vegan ice cream is from our friend Helena Root. If desired, fold in up to (1 ½ cups ½-inch cubes gingerbread or spice cake) after churning the ice cream.

Add to a blender and puree until completely homogenous:

Pour into a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

This base can be tweaked to create different flavors. Any of the suggestions from the Garnishes and Additions to Ice Cream chart, may be mixed into the base, the base may be heated and infused with different flavors as for Mint Chocolate Chip Ice Cream or Coffee Ice Cream, or stir in caramelized sugar as for Caramel Ice Cream. The optional citric acid does not make the ice cream taste sour at all—it simply adds a little complexity.

Combine in a medium bowl:

Let sit overnight. Drain the cashews and transfer to a blender. Add:

Blend until very smooth, scraping down the sides of the blender as needed. Unless you have a high-powered blender, strain the ice cream base through a fine-mesh sieve. Transfer to a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Preheat the oven to 350°F.

Pit and halve or quarter:

Toss the fruit in a 13 × 9-inch baking dish with:

Roast, stirring every 10 minutes, until the fruit is extremely soft and broken down, about 45 minutes. Let cool completely in the dish, then slip the skins off the fruit.

Scrape the fruit and its juices into a blender and puree until smooth, or use an immersion blender. Transfer to a medium bowl and whisk in:

Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Combine in a food processor:

Pulse about 10 times, just until the fruit is crushed. Transfer to a bowl and refrigerate for 1 hour.

Stir in:

Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

You may substitute 1 cup (about 9 ounces) thawed frozen berry puree for the homemade puree in this recipe.

Combine in a food processor:

Pulse until the fruit is crushed and very juicy. Transfer to a small bowl and refrigerate for 1 hour. Strain the mixture through a fine-mesh sieve, pressing firmly to extract all the berry juices; discard the seeds. Add:

Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Ice milk is less creamy than ice cream, but it is also more refreshing.

Combine in a small bowl and stir until the sugar is dissolved:

Place in a medium bowl:

Gradually stir the orange juice mixture into the milk. If the milk looks slightly curdled, it will not affect the texture of the ice milk. Pour into an ice cream maker and freeze as directed.

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Rather than buying pineapple juice, you may use the juice drained from the can of crushed pineapple.

Combine in a small bowl and stir until the sugar is dissolved:

Place in a medium bowl:

Stir the pineapple juice mixture into the milk. Pour into an ice cream maker and freeze as directed.

Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

If the chocolate is at the correct temperature, it will take only one dip to evenly coat a balloon. If the chocolate is too cold, then the coating will be too thick; too hot, and the balloon will likely need more than one dip. Keep leftover chocolate to fill any holes in the cups.

Line a baking sheet with parchment paper or a silicone liner. Inflate to about 5 inches in diameter:

Temper and pour into a medium bowl:

Dip the bottom third to half of one balloon into the chocolate, moving it from side to side to coat evenly. Lift the balloon and allow the excess chocolate to drip off, then place, dipped end down, on the prepared baking sheet. Repeat with remaining balloons and chocolate. Refrigerate until set, about 30 minutes. Prick each balloon with a pin to release the air and gently peel the deflated balloon from the chocolate cup. Holes can be patched with the remaining chocolate. Return the bowls to the refrigerator until ready to serve.

Preheat the oven to 350°F.

Place on a rimmed baking sheet:

Toast until golden brown and fragrant, 10 to 12 minutes. Wrap the nuts in a kitchen towel, rub vigorously to remove as much of the skins as possible, then finely grind them in a food processor, but not to a paste. Bring just to a simmer in a medium saucepan:

Add the nuts. Remove from the heat, cover, and steep for 30 minutes.

Strain the milk into a double boiler or heatproof bowl, pressing firmly to extract as much liquid as possible; discard the nuts. Add:

Place the double boiler or bowl over simmering water, stirring occasionally to dissolve the sugar. Meanwhile, beat together in a medium heatproof bowl:

When the milk mixture is steaming, slowly whisk about half of it into the beaten eggs, then stir the egg mixture back into the remaining milk. Cook in the double boiler over a gentle simmer, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Strain the custard through a fine-mesh sieve into a medium bowl. Stir in:

Refrigerate the gelato base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

Prepare Hazelnut Gelato, beating ¼ cup Dutch-process cocoa powder into the egg yolk mixture before adding the hot milk.

Fior di latte means “flower of milk.” It is an incredibly simple flavor that relies solely upon the highest quality milk you can buy. Grass-fed milk and cream from a local dairy will be your best bet. This is the perfect gelato to serve with seasonal fruit.

Combine in a medium saucepan over medium heat and cook, stirring frequently, until the sugar is dissolved:

Transfer to a medium bowl and stir in:

Refrigerate the gelato base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.

The optional honey or syrup will yield a slightly smoother, less icy texture. For a vegetarian version, the gelatin may be omitted (use 1 ¾ cups milk total). This recipe calls for Greek yogurt; to make it with regular yogurt, you will need to drain it first. Line a fine-mesh sieve with cheesecloth or a flour sack towel and set over a bowl. Spoon 2 cups plain whole-milk yogurt into the sieve. Refrigerate and allow to drain for 2 hours. Scrape the yogurt into a medium bowl; discard the liquid.

Place in a small cup:

Sprinkle with:

Let stand for 5 minutes to soften. Combine in a medium saucepan:

If using, split lengthwise in half:

Scrape the seeds into the milk mixture. Add the pod and bring just to a simmer over low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin and milk mixture, stirring until the gelatin dissolves completely. Let cool to room temperature.

Place in a medium bowl:

Gently whisk the milk mixture into the yogurt. Stir in:

Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.

Remove the vanilla pod, if you used it. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Prepare Vanilla Frozen Yogurt, omitting the vanilla bean and adding ½ cup Dutch-process cocoa powder to the hot milk mixture; whisk until smooth. Proceed as directed, adding the vanilla.

For a vegetarian version, the gelatin may be omitted (reduce the milk to 1 cup total).

Place in a food processor:

Pulse about 10 times, just until the fruit is crushed; do not puree. Transfer to a large bowl and stir in:

Cover and let stand at room temperature for 1 hour.

Place in a small cup:

Sprinkle with:

Let stand for 5 minutes to soften. Combine in a medium saucepan:

Bring just to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for 5 minutes, then add the gelatin mixture, stirring until it dissolves completely. Let cool to room temperature.

Gently whisk the milk mixture into the strawberries. Whisk in:

Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Canned sweetened Alphonso mango puree can be found at Indian markets. It has a glorious tart-sweet flavor and a stunning orange color.

Place in a medium bowl:

Whisk in:

Refrigerate the frozen yogurt base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Combine in a blender:

Puree, then strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract as much juice as possible; discard the seeds. Stir in:

Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Taste and add more sugar or lemon juice if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Prepare Raspberry Sorbet, substituting 1 ½ pints blackberries for the raspberries. Add the framboise or vodka, if desired, or substitute (kirsch).

Prepare Raspberry Sorbet, substituting 2 ½ cups blueberries for the raspberries. Use lemon juice and increase it to 2 tablespoons. If desired, substitute (crème de cassis or kirsch) for the framboise or vodka.

Prepare Raspberry Sorbet, substituting 1 pound strawberries, hulled and sliced, for the raspberries. If desired, substitute (kirsch or amaretto) for the framboise or vodka.

Prepare Raspberry Sorbet, substituting 3 medium mangoes, peeled and pitted for the raspberries. Reduce the sugar to ¾ cup. Use 2 tablespoons lime juice. If desired, substitute (Grand Marnier, tequila, or dark rum) for the framboise or vodka.

Prepare Raspberry Sorbet, substituting 1 ½ pounds soft, ripe peaches, peeled and pitted for the raspberries. Use 2 tablespoons lemon juice and add it to the peaches before they are pureed. Taste the mixture after chilling and add more lemon juice if needed. If desired, substitute (amaretto or peach brandy) for the framboise or vodka.

Fresh lemon juice and strips of lemon zest are essential for this recipe. If you have access to Meyer lemons, this sorbet will highlight their natural sweetness.

Combine in a small saucepan:

Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat, cover, and steep for 30 minutes.

Strain the sugar syrup into a medium bowl and stir in:

Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Taste and add more sugar if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Prepare Lemon Sorbet, substituting the finely grated zest of 1 lime and ¾ cup lime juice for the lemon zest and juice. If desired, substitute (1 tablespoon tequila or rum) for the vodka or limoncello.

Combine in a small saucepan:

Heat over medium heat, stirring, just until the sugar is dissolved. Do not boil. Remove the pan from the heat, cover, and steep for 15 minutes. Strain into a medium bowl. Stir in:

Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Taste and add more sugar or lemon juice if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Pink grapefruits are sweeter than white ones, though still tart enough to make this pale pink sorbet supremely appealing.

Prepare Orange Sorbet, omitting the lemon juice and substituting the zest of 1 pink grapefruit and 3 cups pink grapefruit juice for the orange zest and juice. If desired, substitute (1 tablespoon tequila) for the Grand Marnier, white Curaçao, or vodka.

Remove the rind and seeds from 4 pounds red or yellow watermelon. Puree in a blender until smooth, then strain through a fine-mesh sieve; discard the pulp. Prepare Orange Sorbet, omitting the orange zest and substituting 3 cups watermelon juice for the orange juice. Increase the lemon juice to 3 tablespoons. If desired, substitute (1 tablespoon Campari) for the Grand Marnier, white Curaçao, or vodka. Add more lemon juice to taste, if needed.

Chocolate sorbet is a bit of a head trip. The rich chocolate flavor will have your brain screaming “ice cream!” even though there’s not a drop of cream in sight. In fact, the absence of dairy is what shows the chocolate flavor to its best advantage, so choose high-quality cocoa powder and chocolate. For more information on the difference between standard cocoa powder and superb high-fat cocoa powder, see here.

Place in a medium saucepan:

Gradually whisk in until smooth:

Whisk in:

Bring just to a simmer, whisking frequently. Remove from the heat and add:

Let sit for 5 minutes, then whisk until the chocolate is melted and the mixture is smooth. Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

This refreshing sorbet makes a fine ending to a rich meal, or scoop the sorbet into glasses and pour more sparkling wine over it for an adult sorbet float.

Combine in a medium saucepan over medium heat:

Cook, stirring, until the sugar is dissolved. Bring to a boil, cover, and boil for 5 minutes. Let cool completely, then stir in:

Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

This is a quick and easy ice dessert that doesn’t require an ice cream maker. The secret is canned fruit in heavy syrup. The higher proportion of sugar in the heavy syrup means the texture of the sorbet is soft and creamy even after a couple days in the freezer. Fruit in a light syrup can be used, but the final texture will be icier. Bananas may also be frozen and blended. They do not need additional sugar to achieve a creamy texture. If desired, freeze two or more different types of sorbets, then layer them in clear glasses. A 15- to 16-ounce can will yield 1 ½ to 1 ¾ cups frozen sorbet; layer the sorbet from two cans of this size for 6 to 8 servings.

Puree in a food processor or blender:

Pour the puree into a zip-top freezer bag and freeze flat overnight. Repeat with as many different fruits as desired. When ready to serve, remove the fruit from the bag, cut into pieces, and place in the food processor. Add, if desired:

Pulse until the mixture is almost smooth—some chunks of frozen fruit should remain. Scrape down the sides once or twice. Repeat with each frozen puree. Layer the fruit sorbets in clear parfait glasses or wineglasses. If desired, top with:

Place in a small cup:

Sprinkle with:

Let stand for 5 minutes to soften. Combine in a small saucepan:

Bring to a boil, stirring to dissolve the sugar. Boil, covered, for 5 minutes without stirring. Add:

Dissolve the gelatin in the heated syrup. Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Puree in a food processor:

Strain through a fine-mesh sieve into a bowl. Stir in the gelatin mixture. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Place in a small cup:

Sprinkle with:

Let stand for 5 minutes to soften. Combine in a medium saucepan:

Bring to a simmer, stirring occasionally to dissolve the sugar. Strain through a sieve into a bowl; discard the zest. Add the gelatin, stirring until it is completely dissolved. Stir in:

Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Prepare Orange Sherbet, substituting the zest of 1 lemon for the orange zest and ¾ cup lemon juice and 1¼ cups water for the orange juice. Increase the sugar to 1 cup.

Prepare Orange Sherbet, substituting the zest of 1 lime for the orange zest. Substitute ½ cup lime juice and 1¼ cups water for the orange juice. Increase the sugar to 1 cup.

Try this tart sherbet as a palate cleanser. Frozen cranberries may be used here—do not thaw. A 12-ounce bag yields 3 cups cranberries, so buy two and freeze the leftovers for another use.

Place in a small cup:

Sprinkle with:

Let stand 5 minutes to soften. Combine in a medium saucepan:

Bring to a simmer and cook over medium heat until the berries have popped, about 10 minutes. Let cool slightly. Puree the cranberry mixture in a blender or food processor until smooth. Strain through a fine-mesh sieve into a bowl, pressing firmly to extract as much juice as possible; discard the pulp. Combine in a small saucepan:

Heat, stirring, until the sugar is dissolved. Stir into the cranberry puree. Add the gelatin, stirring until dissolved. Stir in:

Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.

Combine in a small saucepan:

Cook over medium heat, stirring, just until the sugar is dissolved. Let cool. Puree in a food processor or blender:

Strain through a fine-mesh sieve into a bowl; discard the seeds or skins. Stir the puree into the cooled syrup. Refrigerate until cold or quick-chill in an ice water bath.

Pour the granita base into a 13 × 9 × 2-inch baking dish. Place in the freezer. Every 30 minutes, scrape the mixture with a fork, stirring the frozen crystals from the edges of the dish back into the liquid, loosening and breaking up the crystals. Repeat until the mixture is completely frozen, about 3 hours.

A classic Italian dessert, served with unsweetened whipped cream. Very strong brewed coffee may be used in place of the espresso.

Combine in a medium bowl:

Stir until the sugar is dissolved, then refrigerate until cold or quick-chill in an ice water bath. Freeze as described in Berry Granita.

Prepare Espresso or Coffee Granita using only 1 cup espresso or coffee. After dissolving the sugar, add 1 cup whole milk. Proceed as directed.

Combine in a small saucepan:

Bring to a boil over medium heat, stirring occasionally to dissolve the sugar, then cover and boil 5 minutes without stirring. Remove the pan from the heat and let steep for 15 minutes.

Strain into a medium bowl; discard the zest. Let cool to room temperature, then stir in:

Refrigerate until cold or quick-chill in an ice water bath. Freeze as described in Berry Granita.

Place in a dessert glass or bowl:

Top with:

If desired, drizzle over the top:

Top with:

Stir together well in a medium bowl:

Pour the mixture into 3-ounce plastic or paper cups or molds made especially for ice pops. If using plastic or paper cups, place them on a rimmed baking sheet and cover with a sheet of plastic wrap after filling. Poke small holes in the plastic wrap above each cup and insert ice pop sticks into the holes. The plastic wrap will hold the sticks in place. Transfer the molds to the freezer. Freeze until solid, for at least 8 hours. Unmold the pops by briefly running the outside of the cups or molds under cool water or by dipping the molds in cool water until the pops easily release from the molds.

Stir together well in a medium bowl:

Freeze and unmold as described in Fruit Ice Pops.

Roasting the bananas gives them a deeper, richer flavor.

Preheat the oven to 400°F.

Place on a baking sheet:

Roast until very soft and mushy, about 25 minutes.

Let cool slightly, then peel over a blender container, letting the banana pulp fall into the blender; discard the peels. Add to the blender:

Freeze and unmold as described in Fruit Ice Pops. If desired, to coat the pops with chocolate, prepare:

Transfer the chocolate shell to a tall glass or container. Dip the unmolded pops in the chocolate, either halfway or to cover completely. Alternatively, drizzle the pops with the chocolate. Place the coated pops on a baking sheet lined with parchment paper and freeze solid, then transfer to a zip-top bag to store.

Whisk together in a medium saucepan:

Whisk into the sugar mixture:

Bring to just under a simmer over medium heat, whisking constantly. When the mixture thickens, remove from the heat and whisk in:

Let cool completely. Freeze and unmold as described in Fruit Ice Pops.

After the first two hours of snowfall, snow is clean and usable for this favorite childhood treat. Do not use snow gathered off the ground.

Place in a chilled bowl:

Stir in:

Affogato is a simple dessert, but one that hits all the right notes: It is creamy and sweet, but with a good dose of bitterness from the espresso. It is the perfect way to end a special meal without serving a heavy-handed dessert. While technically any ice cream can be used in affogato, we recommend keeping it simple with flavors like vanilla, chocolate, or caramel.

For each serving, place in a small glass or cup:

Pour over it:

If desired, garnish with:

Or serve with:

Stand up on either side of an oblong dish:

Place in between the banana halves:

Spoon the following over the ice cream, using a different topping for each scoop:

Top with:

If desired, scatter over the top:

Top with:

For each sandwich, spoon partially softened ice cream between two cookies, then refreeze. Some favorite combinations are:

Roll the sides in:

Do not be limited by the combinations here. You can mix any ice cream with these crusts. Ice cream pies are easiest to cut with a knife dipped in hot water and dried before each cut.

Fill with:

Top with:

Freeze until firm, about 1 hour.

Fill with:

If desired, top with:

Freeze until firm, about 1 hour. Serve with:

Fill with:

If desired, top with:

Freeze until firm, about 1 hour. If not topped with caramel sauce, serve with, if desired:

Prepare:

Pour into a 1 ½-quart mold or 6 individual parfait glasses and freeze until firm, about 6 hours for a single mold or 3 hours for glasses.

Top with:

Combine in the top of a double boiler or a heatproof bowl placed over a saucepan or pot of barely simmering water:

Stir in:

Cook, stirring constantly, until the custard coats the back of a spoon. Pour into a medium bowl and refrigerate until cold.

Whip to soft peaks:

Fold into the coffee mixture. Divide among parfait glasses and freeze for at least 4 to 5 hours. If frozen longer, let stand at room temperature for 5 to 10 minutes before serving topped with:

Preheat the oven to 350°F.

Spread on a rimmed baking sheet:

Toast until fragrant, stirring occasionally, 10 to 15 minutes. Immediately transfer the nuts to a clean kitchen towel. Wrap the nuts in the towel and rub vigorously to remove as much of the skins as possible. Let cool completely.

Reserve 6 hazelnuts for garnish. Finely grind the remaining nuts in a food processor, but not to a paste. Bring almost to a simmer in a medium saucepan:

Stir in the ground nuts. Remove the pan from the heat, cover, and steep for 30 minutes.

Strain the milk into a bowl, pressing on the nuts to extract as much liquid as possible; discard the nuts, and return the milk to the saucepan. Add:

Bring to a simmer, stirring occasionally to dissolve the sugar. Beat in a medium heatproof bowl:

Slowly whisk half the hot milk mixture into the eggs. Pour this mixture back into the saucepan and cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a large bowl. Chill thoroughly. Whip to soft peaks:

Gently stir one-quarter of the whipped cream into the chilled custard, then fold in the remaining whipped cream. Spoon the mixture into 6 individual goblets. Place plastic wrap directly on the surface of the custards. Freeze until firm, for at least 3 hours. Garnish each goblet with a hazelnut. Serve immediately.

Line a 9 × 5-inch loaf pan with plastic wrap, allowing the excess to hang over the edges. Beat in a stand mixer with the whisk on medium-high speed, 2 to 3 minutes:

Combine in a small saucepan:

Simmer over medium heat until the syrup is clear. Continue to cook until the sugar reaches 243°F on a candy thermometer. With the mixer running on medium-high speed, slowly add the hot sugar syrup to the eggs, pouring it down the side of the bowl and avoiding the whisk. Beat on high speed until light and fluffy and cooled to room temperature, 5 to 10 minutes.

Gently fold in:

Whip to soft peaks:

Gently fold the cream into chocolate mixture. Pour into the prepared pan and place plastic wrap directly on the surface. Freeze until firm, for at least 8 hours.

Remove the plastic covering and unmold the semifreddo onto a serving platter. Peel away the plastic wrap, slice, and serve immediately. Alternatively, the semifreddo may be scooped from the pan with an ice cream scoop.

Authentic Italian spumone is essentially an unmolded bombe, below, usually with a center of soft semifreddo or pastry cream, often flavored with amaretti cookies and studded with candied fruit.

Line a 9 × 5-inch loaf pan with plastic wrap, allowing the excess to hang over the edges. Spread evenly in the bottom of the pan:

Freeze until firm enough to hold the next layer, about 30 minutes.

Spread evenly on top of the first layer:

Freeze as for the first layer.

Beat together in a medium bowl:

Spread over the pistachio ice cream and freeze until hard, for at least 2 hours.

Unmold and remove the plastic wrap. Slice and serve with:

Kulfi is an Indian still-frozen dessert traditionally made by cooking milk down until rich and concentrated. It is common, however, to use evaporated milk and cream for a speedier procedure. For information on rose water, see Extracts and Flavorings.

Combine in a medium saucepan:

Bring just to a simmer, stirring to dissolve the sugar, then take off the heat, let cool, and refrigerate overnight.

Strain the mixture; discard the solids. Stir in:

Pour the mixture into kulfi molds or small paper cups, transfer to the freezer, and allow to freeze solid, overnight. To unmold, run the molds under cool water until the ice cream pops out. If using paper cups, simply peel the paper away from the ice cream and invert onto a plate.

This marvelous construction is a show-stopping finale to a celebratory meal. Though it needs last-minute preparation, it isn’t very difficult to make. Miraculously, a little cake on the bottom and a covering of soft meringue is enough to insulate the ice cream while the topping is browned in a hot oven. Of course, if you are in possession of a propane torch, putting the finishing touch on this dessert will be its finest hour. A layer of brownies can be substituted for the cake, if desired. If you wish to use multiple flavors of ice cream in the same dessert, mold the ice cream as directed in About Bombes.

Line a dome-shaped bowl with plastic wrap. Depending on the size of the bowl, fill it with:

Smooth the ice cream so the top is flat, and freeze solid. Have ready a round of:

at least ½ inch thick and cut slightly larger than the diameter of the bowl in which the ice cream was molded. If desired, sprinkle it lightly with:

Position the cake on top of the ice cream in the bowl, making sure no plastic wrap comes between the ice cream and the cake. Cover and freeze until needed.

Invert and unmold the dessert onto a serving platter (if using a propane torch to toast the meringue) or a foil-lined baking sheet (if toasting the meringue in the oven). Use any overhanging plastic wrap to help coax the ice cream out of the bowl. If needed, drape a hot, wet kitchen towel over the bowl until the ice cream releases from the bowl. Place the unmolded dessert in the freezer for 20 minutes to set the outside layer.

If you do not plan on using a propane torch to brown the meringue, preheat the oven to 450°F.

Prepare:

Spread the meringue over the dessert so the surface is entirely coated with a ¾-inch thickness of meringue, bringing the meringue right down to the surface of the platter or baking sheet. Swirl the topping decoratively with the back of a spoon, or reserve some of the meringue in a pastry bag and pipe on fluted edges and patterns. Bake for 5 minutes, watching carefully, to lightly brown the meringue. Alternatively, evenly brown the outside with a propane torch. Serve immediately, with, if desired:

These old-fashioned Italian desserts get their almond flavor from amaretti cookies, which are traditionally made from apricot kernels.

Combine in a medium bowl:

Let stand 1 hour. Whip to soft peaks:

Fold in the cookie mixture and:

Divide among 12 paper muffin cups set in a muffin tin or on a baking sheet. Before freezing or when partly frozen, decorate the tops with:

Freeze until firm, for about 3 ½ hours.