Custard

This flan is my variation of a classic Cuban dessert that's usually made with calabaza (also known as West Indian pumpkin). I've added a crunchy gingersnap crust, and the overall effect is like a cheesecake with a crispy crust. Use canned pumpkin if calabaza is unavailable.

Think custardy maple flan paired with crisp cookies.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.

"On our honeymoon in Hawaii, my husband and I enjoyed dinner at Princeville Resort's La Cascata restaurant on Kauai's north shore," writes Jamie Smietan of Rancho Santa Margarita, California. "I tried the crème brûlée which had a rich coffee flavor. A copy of the recipe would be the perfect souvenir." Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) would work well, too.

From the Enchantment Resort in Sedona, Arizona.

There's just a hint of chocolate in these.

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California. Serve this rich custard with the raisin-studded cookies featured here.

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s." This rich dessert is called a semifreddo ("half frozen") in Italian.

Mocha custards are the "coffee" part of this whimsical "coffee and doughnuts" dessert.

Refrigerate the flans overnight before serving.

This recipe can be prepared in 45 minutes or less. When blood oranges are out of season, you can use any type of seedless orange.

Begin making this ultra-creamy flan (think crème brûlée) one day before serving.

Active time: 30 min Start to finish: 1 1/2 hr

Flanes de Coco This classic Iberian dessert was introduced by the Spaniards. In the version below, coconut, which thrives in the Pacific coast state of Colima, flavors the flans. Begin making them one day ahead; they must chill overnight before serving.

This recipe can be prepared in 45 minutes or less. This foamy custard is a traditional Italian dessert. Delicious with no accompaniment at all, it's even better spooned over fresh fruit or served with biscotti. Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove.

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.