Custard

A favorite Christmas drink is transformed into this lovely custard.

Start preparing the custards one day before you plan to serve them.

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.

This delightful custard sauce-infused with black currant tea for a unique accent-is made with milk instead of cream. Begin preparing it a day ahead.

This silky-smooth dessert has only two grams of fat per serving. Just be sure to mix the ingredients according to the recipe instructions and not to overbake the custard, or it will lose its luxurious texture.

Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.

Prepare the custards the day before you plan to serve them.

Jason Corrigan, of A Touch of Garlic in Springfield, Massachusetts, writes: "As the chef at a small Italian restaurant, I have only two nights per week off. That's when I like to come up with simple dishes that my four-year-old daughter and I can make together at home. Well, mostly she just does a lot of pouring and stirring, but she loves to help. I hope one day her younger sister will, too." Make and chill these a day ahead for a treat that doesn't require much last-minute effort.

As a graduate student, my mother came to the U.S. from Argentina intending to study English for a year, but after meeting my father, she decided to stay. Among her Argentinian-influenced recipes, flan (the Spanish version of crème caramel) was a family favorite; my sister and I now make it for dinner parties or special occasions, where this easy dessert always receives rave reviews.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

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.

The secret ingredient in this recipe for ultra-silky flan is cream cheese. It adds richness and stability to the custard dessert so that unmolding is a breeze.

Think of this coconut cream pie recipe like a Samoa cookie in pie form, complete with a coconut graham cracker crust and caramel layer.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.