Custard

Adrienne Herman of Rancho Palos Verdes, California, writes: "I recently enjoyed a terrific meal at the Eiffel Tower restaurant at Paris Las Vegas. The highlight was the crème brûlée, which I would love to re-create at home."

Crisp European rolled cookies would be nice alongside this large, impressive custard.

We've given a range on the amount of instant-espresso powder in this recipe: If you like a pronounced coffee flavor, use 2 teaspoons espresso powder; for a taste that's more subtle, go with 1 1/2 teaspoons.

"The last time I was in Texas, where I'm from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée," says Linda M. Dunn of Sparks, Nevada."I'd like to try making it at home." Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don't burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.

We love the added flavor and texture the crust brings to this dessert, but if you're short on time, the crème caramel on its own is still delicious.

(Sformati di Asparagi e Parmigiano) Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

This is a cross between two English classics. The Bakewell tart, named after the town in Derbyshire where it was supposedly invented by accident in the nineteenth century, is a layered jam, custard and almond treat. Burnt cream is the English cousin and forerunner of the French crème brûée. It's also known as Trinity cream, since it is thought to have originated at Cambridge's Trinity College in the eighteenth century.

Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.

Begin preparing this at least a day ahead.

Cool and creamy, this custard combined with fresh berries makes a perfect dessert for a warm June day.

Simply omit the ginger for a classic crème brûlée. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.