Custard

This recipe demonstrates Methocel’s ability to form a warm gel. This custard mimics the texture of the classic chawan mushi, hence the recipe’s name. We add Methocel at a ratio of 1 percent of the total weight of the other ingredients. The flavor of the cheese gives it an unusual twist. We’ve served this with marinated baby tomatoes, fresh cherries with tarragon, or a little crab salad garnished with fresh lovage. Any garnishes should be room temperature or slightly warm because as the custard cools the texture will soften, although the individual ramekins help preserve their heat.

This custard shows off the way that you can combine different types of carrageenans to create a custardlike dessert with a soft, tender texture that holds its shape beautifully. It gives you the gentle, set texture of a baked egg custard but it can be cooked on top of the stove. Beyond that, if you love peanut butter, you are going to be in hog heaven. It’s that good.

While most custard is made with eggs and dairy, classic Japanese chawan mushi is made using stock. There’s no real equivalent to chawan mushi. It is a light and deeply savory custard. The egg-to-liquid ratio is 3:1, designed so there is slightly more liquid than the eggs can hold. This way, as you dip the spoon into the custard, it releases some of its juices and creates its own sauce. Here we’ve used fresh clams to make the broth. Its buttery flavor speaks of our American heritage. We’ve garnished the custards with the clams, celery, and jalapeño instead of cooking them inside the custard, as would be traditional; this preserves the texture of the littlenecks. As with all steamed custards, it’s important to keep a close eye on things because the time difference between a smooth, silky custard and a grainy, scrambled mess is less than you might think.

This quick passover-flan recipe came recently to Paris with North African Jews and has stayed. A quick dessert usually made with canned pineapple, it is even better with fresh. Because it can be prepared two days in advance, and left in the mold until serving, the flan is popular for Sabbath-observant Jews.

A friend described the flavors of a pudding she tasted in an Iranian restaurant, and I applied them to the classic crème caramel. It is magnificent.

I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls. Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples aren’t going to peel themselves. Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.

Berries and orange juice are top sources for vitamin C, which may help you blast up to 30 percent more fat during exercise. Suh-weet!

The monounsaturated fats in this dessert's hazelnuts are super satiating. Trust us: You'll want seconds—but maybe not until tomorrow.

"I love mint Oreos," says owner Mindy Segal. "This is my take on that combination." The smooth pots de crème are offset by a chocolate brittle that's so addictive and simple to make, we serve it on its own for a quick dessert fix.

You can make these custards and their grape garnish up to 2 days in advance.

Shojin Chawan Mushi The classic version of chawan mushi, often part of a formal banquet menu, is made with eggs and fish-based dashi. But lightly seasoned soy milk can be transformed into a custardlike consistency reminiscent of the classic by adding the coagulant nigari, in a process similar to the making of tofu. I have filled my vegan chawan mushi with seasonal tidbits: wild mushrooms in the fall and asparagus tips and fresh bamboo shoots in the spring. The custard must be served in the same heatproof container in which it is steamed. The Japanese use special chawan mushi cups with lids that are placed on top only after steaming. Ramekins, custard cups, or teacups without handles can be used in their place.

The simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard. Home cooks who don't have a chef's blowtorch can easily use their broiler/grill to caramelize the sugar topping. But remember to leave the oven door slightly open and keep watch. A golden sugar crust can quickly turn black if left too long under the flame.
This dessert was born of a collaboration between the cellar and the kitchen. Some years ago during the creation of Chandon Riche—our off-dry sparkling wine, which has a hint of sweetness—our winemaker recalled the aromatics issuing from the orange tree that grew not far from the wine cellar. He ran to the kitchen with a bottle of the new wine and asked if the chefs could produce a dessert that evoked the same citrus impression. Bitter Orange Crème Brûlée is now a signature dish at the restaurant.
For a nice pairing with this dessert, add the classic ladyfinger sugar cookies, if you like; they bring a crisp element to join the silky custard and the crunch of the sugar. Make them in advance of the crème brûlée.

The crunchy praline is a nice contrast to the smooth, rich custard.

One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It is so delicious that I had to experiment with it back in my American kitchen. I have to admit I am very happy with the final result and I think you will be, too. This is an unpretentious and easy dessert to assemble. You can prepare everything in advance and just bake it on the day of serving.

These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layers, assemble the trifles in clear bowls or dessert glasses. Enjoy the extra muffin for breakfast the next day.

One of the delights of making tiramisù is its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation, in the style of Signora Garatti's original "coppa imperiale." And while the conventional version of tiramisù calls for espresso soaked savoiardi, I've found that other flavors can be incorporated into the dessert with great success. Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for a tiramisù that is refreshing and irresistible.

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.