Custard

Begin preparing this at least a day ahead.

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.

The fabulous texture and perfect balance of coffee and brandy flavors in the custard are enhanced with a crunchy brown-sugar topping. Bake the custards a day ahead so that they chill fully before the topping is broiled.

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

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

Chill the flans overnight before serving.

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."

These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.

This recipe is an accompaniment for Pear Charlottes with Chamomile Crème Anglaise .

This traditional French dessert combines all the best qualities of custard, pudding, and cake.

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.

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