Custard

This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

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

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

(Coffee Custards)

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

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

This version of clafouti is like a custard.

This unique flan — made with pineapple juice rather than milk or cream — comes from Patria in New York. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

These custards are inspired by the Japanese egg custard chawan mushi, made with dashi broth (a stock of dried kelp and dried bonito flakes). We've used chicken broth for simplicity, but any broth or stock that you have on hand will work fine. Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms).

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