Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Bon Appétit Test Kitchen
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Scott Peacock
Author: Josie Le Balch
Author: Eli Gorelick
Author: Alice Medrich
Author: Dorie Greenspan
Author: M. J. Adams
Author: Lori Longbotham
Author: Sarah Patterson Scott
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge
Author: Johnny Iuzzini
Author: Michael Richard
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Author: Raquel Carena