Vanilla

The do-ahead steps make this recipe great for entertaining.

(Gâteau de Semoule d’Isabelle) A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it's still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. "It's easy to make, healthy, and they all, down to the last child, just love it," she said. It can be served hot, lukewarm, or chilled, and is best the day it is made. Raisins are traditional, though dates or figs are luscious, too.

Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's the kind of over-the-top detail that places this dessert in the same league as any served in your favorite restaurant.

Active time: 5 minutes Start to finish: 5 minuts

Active time: 5 min Start to finish: 50 min

The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.

Poach the pears and serve with traditional anise-flavored fried pastries. Start the pears one day ahead.

Panna cotta means "cooked cream" in Italian, and, indeed, that is just about all these elegant little desserts consist of. A touch of hazelnut liqueur and a rustic sauce of crushed berries make this version just right for romantic company.

Can be prepared in 45 minutes or less.

From L'Etoile, Madison, Wisconsin.

In this version of the classic holiday dessert, a croissant bread pudding is steamed in the oven instead of on the stove top. Ignite the finished product in front of the guests for maximum effect.

This signature dessert from New Orleans is a classic Creole dish.

Taller, heavier-weight paper molds — typically used for individual panettone, the Italian holiday bread — are used instead of regular muffin papers to create a more elegant look. Vanilla and Almond Frosting is an accompaniment for this recipe.

This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.