Food 2: Puddings Custards & Mousses

Showing posts with label Puddings Custards & Mousses. Show all posts

Monday, December 9, 2013

Cardamom-Scented Rice Pudding

Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the rice is added. Cinnamon, cardamom, and jaggery (raw cane or palm sugar) add wonderful aromatic notes; brown sugar is a good substitute for the jaggery, if you can’t find it. Because this dish is so rich, servings should be small.

3-1/2 oz. (1/2 cup) kalijira rice

8 cups whole milk; more if needed

2 3-inch cinnamon sticks, broken in half

8 green cardamom pods

Kosher salt

6 Tbs. packed grated dark Indian jaggery; more to taste

Toasted, flaked unsweetened coconut, for garnish (optional)

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain and set aside.

Pour the milk into a heavy-duty 5- to 6-quart pot and bring to a boil over mediumhigh heat, stirring occasionally. Meanwhile, tie the cinnamon sticks and cardamom pods in a piece of cheesecloth.

When the milk begins to boil, lower the heat to maintain a gentle simmer and add the spice pouch. Cook, stirring frequently, until the milk has reduced to 5 cups, about 45 minutes.

Add the rice and a pinch of salt and continue to cook, stirring gently and frequently, until the rice is very soft (but not mushy) and the pudding has started to thicken, 25 to 40 minutes. Remove the spice pouch.

Add the jaggery and stir until dissolved. Season to taste with more jaggery and salt, if necessary. Remove from the heat and let stand, covered, at room temperature for 30 minutes to thicken; it should be thick enough to pour slowly from a spoon. If a skin forms, stir it back into the pudding. Serve warm, garnished with the toasted coconut, if using.

Blueberry-Cassis Fool

With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts, including this luxuriously creamy fool.

1-1/2 cups heavy whipping cream

2 ro 3 tsp. granulated sugar (or to taste)

1 cup Rustic Blueberry-Cassis Sauce

In a large bowl, whip the cream to soft peaks with an electric mixer. Add the sugar, if you like, and mix until just blended. Gently fold in the blueberry sauce until incorporated (leaving a few streaks of sauce unincorporated gives the fool a nice, rustic look).

Chill the fool until ready to serve, for up to 4 hours.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)

1/2 cup granulated sugar

3 large egg yolks plus 1 large egg

1-3/4 cups heavy cream, chilled

For serving

1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)

2 to 3 Tbs. granulated sugar

2 to 3 tsp. Grand Marnier (optional)

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.

Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.

Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.

Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.

Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Crushed Strawberry-Balsamic Fool Parfait

Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be decent, but not artisanal, quality.

For the strawberry-balsamic sauce

1/4 cup balsamic vinegar

1/4 cup lightly packed light or dark brown sugar

12 oz. strawberries, hulled and halved or quartered lengthwise if large

1⁄8 tsp. pure vanilla extract

Tiny pinch of kosher salt

For the parfait

1 cup heavy cream

4 oz. mild fresh goat cheese or fromage blanc, at room temperature

1⁄3 cup lightly packed light brown sugar

1/4 tsp. kosher salt

2-1/4 cups coarsely crushed amaretti or gingersnaps

6 strawberries, hulled and halved lengthwise

Make the strawberry-balsamic sauce

In a large frying pan, combine the vinegar and sugar over medium heat, bring to a simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a simmer. Watch out for the vinegar fumes, which can be startlingly potent! Add the berries and simmer, stirring gently, until they start to collapse and the juices are running but the berries have not turned to mush, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge of vinegar. Chill until cold.

Make the parfait

Have ready six parfait glasses or wineglasses.

Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor and pulse until the berries are crushed. (I like to leave some texture to the berries, but you can pulse until smooth, too.)

In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese, sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed to high and beat until firm peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting), about 2 minutes. Add the reserved sauce and the processed sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered and refrigerated for up to 1 day before continuing.)

Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 Tbs. of the cookie crumbs. Spread about 3-1/2 Tbs. of the cream mixture over the cookie crumbs in each glass. Top with the remaining crumbs and then with the remaining cream mixture.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Blueberry-Orange Summer Pudding

Ripe fresh fruit is nature's own fast food. It's already sweetened, it's loaded with flavor, it has interesting textures, and it's the perfect building block for intriguing desserts like this vibrant summer pudding made with blueberries and ladyfingers.

6 cups or 4 pints (10 ounces each) blueberries, rinsed and dried

1 medium navel orange

1-1/3 cups granulated sugar

2 packages (3 ounces each) or 4 dozen soft ladyfingers

Set aside a few of the blueberries for garnish, if desired. Lightly grease a small (4-cup) bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Make room in the fridge.

Finely grate 2 tsp. zest from the orange. Squeeze 2/3 cup juice from the orange. Put the juice and zest in a medium saucepan with about two-thirds of the blueberries and the sugar. Bring to a boil over medium heat, stirring. Reduce the heat to low and simmer, stirring, until the berries are soft and the liquid is syrupy, about 3 minutes. Slide the pan from the heat and add the remaining blueberries. With the back of a spoon, press on the fresh blueberries until lightly crushed. Set aside to cool slightly.

Arrange one row of ladyfingers top side down and slightly overlapping (keep attached, if possible) to cover the interior of the bowl completely. Fill gaps with smaller pieces. Spoon the berries (with as little liquid as possible) into the bowl. Cover with the remaining ladyfingers, then pour the juice on top. Wrap the excess plastic over the bowl. Put a flat plate large enough to cover the pudding on top and set a 2- or 3-pound weight (think large can of tomatoes) on it. Refrigerate for at least 8 hours or up to 2 days.

To serve, unwrap the mold and invert onto a shallow serving bowl or plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges. Garnish with the reserved blueberries, if you like.

Chocolate-Espresso Mini Soufflés

1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins

Granulated sugar for dusting

1 Tbs. dark rum, brandy, or water

1/2 tsp. espresso powder or instant coffee granules

2 oz. bittersweet chocolate, finely chopped

Pinch table salt

1 large egg, separated and at room temperature

1 oz. (1/4 cup) confectioners' sugar

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.

Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.

In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it's very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.

Ginger Crème Brûlée

Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you’re ready to serve them to caramelize the sugar topping. You’ll need a mini blowtorch for this step (we like the Messermeister Cheflamme, available at Chefstools.com).

4 cups heavy cream

1/4 cup plus 2 Tbs. minced fresh ginger

3/4 cup plus 2 Tbs. granulated sugar

1 Tbs. pure vanilla extract

1/4 tsp. table salt

10 large egg yolks

Put the cream, ginger, 1/4 cup of the sugar, the vanilla, and salt in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cover, remove from the heat, and steep for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Bring a kettle of water to a boil. Put twelve 4-oz. ramekins or teacups in a roasting pan or baking dish that's at least as deep as the ramekins.

In a medium bowl, whisk the yolks and 1/4 cup of the sugar until smooth and combined. Lightly whisk about 1/2 cup of the warm cream mixture into the yolk mixture and then gradually whisk in the remaining cream mixture. Stir rather than whip with the whisk—you don't want a frothy mixture, or the baked custards will have a foamy-looking surface. Strain the mixture through a fine sieve into a large Pyrex measuring cup or a heatproof bowl with a spout.

Divide the custard among the ramekins. Slowly pour hot water from the kettle into the baking pan (don't get any water in the ramekins) until it comes about two-thirds of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake until the custards are set around the edges but still slightly jiggly (like Jell-O) in the center, 30 to 35 minutes. Transfer the ramekins to a cooling rack and let cool at room temperature for 30 minutes. Then refrigerate the custards uncovered. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding.

To serve, sprinkle 1-1/2 tsp. of the remaining sugar evenly over each custard. Wipe any sugar off the rim of the ramekins. Light a mini blowtorch and hold the flame 2 to 3 inches from the top of the custard, slowly gliding it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately.

Plum Clafoutis

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs.

1 Tbs. sliced almonds

7 Tbs. granulated sugar

1 oz. (2 Tbs.) unsalted butter; more for the pie plate

12 oz. (3 to 5 medium) red or black plums, pitted and quartered

1 Tbs. brandy

1 Tbs. amaretto

1-1/2 oz. (1/3 cup) unbleached all-purpose flour

1/4 tsp. table salt

3 large eggs

3/4 cup whole milk

1/4 cup heavy cream

1 tsp. pure vanilla extract

Confectioners’ sugar for dusting

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.

Bittersweet Chocolate Pots de Crème

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

1/2 cup half-and-half

1/4 cup whole milk

2 large egg yolks

1/2 cup bittersweet chocolate chips

2 Tbs. granulated sugar

Kosher salt

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

Couscous Pudding with Plumped Brandied Prunes

Quicker than rice pudding (you can have this on the table in 15 minutes flat) and just as comforting, this recipe, excerpted from the cookbook Dessert Express, can be varied to suit your menu.

1 cup prunes (about 12)

1/4 cup brandy

1/3 cup plus 1 Tbs. granulated sugar

1/4 cup walnut pieces, finely chopped

3 cups half-and-half

1/8 tsp. table salt

1 cup couscous

2 large egg yolks

1 tsp. vanilla extract

Combine the prunes, brandy, 1 Tbs. of the sugar, and the walnuts in a small microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Let stand on the counter to steep, covered, for 15 minutes.

Combine 1-1/2 cups of the half-and-half, the remaining 1/3 cup sugar, and the salt in a large, heavy saucepan and bring to a boil. Stir in the couscous and cover. Take the pan off the heat and let stand for 5 minutes.

Meanwhile, put the egg yolks in a medium bowl. Bring the remaining 1-1/2 cups half-and-half to a boil in a small saucepan. Whisk about 1/2 cup of the half and half into the egg yolks, 1 Tbs. at a time. Slowly whisk the remaining half-and-half into the egg yolks. Whisk the hot egg yolk mixture into the couscous. Turn the heat to medium high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.

Spoon the hot couscous pudding into bowls, top with the prunes, and serve.

This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.

Sticky Toffee Pudding with Cranberries

This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle's Golden Syrup, which tastes just like rich caramel sauce.

For the baking dish

About 1 Tbs. unsalted butter, at room temperature

For the sauce

2 cups heavy cream

1⁄2 cup dark brown sugar

1⁄2 cup golden syrup (such as Lyle’s) or molasses

1 cup fresh (or frozen, thawed, and drained) cranberries, picked over

1⁄8 tsp. kosher salt

For the pudding

4 oz. pitted dates, chopped

2 oz. sweetened dried cranberries

1 tsp. baking soda

1-1⁄4 cups all-purpose flour

1 tsp. baking powder

1 tsp. espresso powder

1⁄2 tsp. kosher salt

1⁄2 stick unsalted butter, at room temperature

3⁄4 cup granulated sugar

2 large eggs, at room temperature

1 tsp. vanilla bean paste or pure vanilla extract

crème fraîche or vanilla ice cream, for serving (optional)

Grease a 1-1⁄2-quart, deep oval baking dish (or one that will fit in your slow cooker) with the butter.

Meanwhile, add all of the sauce ingredients to a heavy, medium-size saucepan, and bring to a boil over medium-high heat. Cook, stirring frequently, until the mixture is thickened and the cranberries are cooked, about 10 minutes (watch, as you don’t want the mixture to boil over). Pour half of this sauce into the baking dish, and place the dish in the freezer until the mixture solidifies. (Refrigerate the remaining sauce, then warm in a small saucepan over medium-low heat when ready to serve.)

Wash out the medium saucepan, then add the dates, dried cranberries, and 1 cup of water, and bring to a low boil over high heat. Remove from the heat and immediately mix in the baking soda (the mixture will foam a bit). In a small bowl, whisk together the flour, baking powder, espresso powder, and salt. In a stand mixer (or a large bowl with a hand mixer), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Slowly beat in the eggs and vanilla, scraping down the sides of the bowl with a rubber spatula to incorporate everything. Beat on medium-high speed for a couple of minutes to mix well. Reduce the speed to low, then beat in half of the flour mixture, then the date mixture. On low speed, beat in the remaining flour mixture until just combined (do not overmix). Remove the baking dish from the freezer. Pour the batter on top of the solidified cranberry mixture, and cover tightly with foil.

Place a trivet or small rack (or two sticks of foil to form a cross) in the slow cooker, then pour in about 1 inch of boiling water. Set the baking dish on top. Cover and cook on low until a toothpick inserted into the center of the pudding comes out with some moist crumbs, 3 to 4 hours. Let cool to warm, then poke all over with a fork. Pour the reserved sauce over the top, and serve.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

Unsalted butter for greasing the crock

1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)

8 oz. sliced bacon

8 large eggs, at room temperature

5 cups whole or low-fat milk

1 cup pure maple syrup

2 tsp. pure vanilla extract

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)

1/2 cup granulated sugar

3 large egg yolks plus 1 large egg

1-3/4 cups heavy cream, chilled

For serving

1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)

2 to 3 Tbs. granulated sugar

2 to 3 tsp. Grand Marnier (optional)

Make the semifreddo

Serve

Caramel Croissant Bread Pudding

Thanks to buttery, flaky croissants, this bread pudding has a richer flavor and lighter texture than most. It puffs beautifully in the oven but will deflate as it cools, so it’s best baked right before serving. You can assemble the pudding and let it sit at room temperature for up to 1 hour before baking. Serve with whipped cream or vanilla ice cream.

6 cups 1-1/2-inch croissant pieces (torn from 4 large croissants)

4 large eggs

Kosher salt

1-1/2 cups granulated sugar

1-1/2 cups heavy cream

1 cup 2% milk

1/4 cup rum, Cognac, bourbon, or whiskey

Position a rack in the center of the oven and heat the oven to 400°F.

Put the croissant pieces in a 2-1/2-quart heatproof baking dish. Break the eggs into a medium bowl, add a pinch of salt, and whisk to blend.

Heat the sugar in a wide, heavy-duty 4-quart saucepan over medium heat without stirring until it begins to turn dark amber, 3 to 5 minutes. Swirl the pan to caramelize the sugar evenly. Reduce the heat to low and whisk in the heavy cream, milk, and liquor (be careful, as the liquids will sputter and steam). The caramel will seize up; raise the heat to high and continue whisking until it dissolves, about 3 minutes.

Slowly whisk the caramel mixture into the eggs. Pour the mixture over the croissants, making sure they are fully covered. Bake until golden-brown and puffed, about 15 minutes. Serve.

Plum Clafoutis

1 Tbs. sliced almonds

7 Tbs. granulated sugar

1 oz. (2 Tbs.) unsalted butter; more for the pie plate

12 oz. (3 to 5 medium) red or black plums, pitted and quartered

1 Tbs. brandy

1 Tbs. amaretto

1-1/2 oz. (1/3 cup) unbleached all-purpose flour

1/4 tsp. table salt

3 large eggs

3/4 cup whole milk

1/4 cup heavy cream

1 tsp. pure vanilla extract

Confectioners’ sugar for dusting

Position a rack in the center of the oven and heat the oven to 350°F.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.

Banana Pudding with Vanilla Wafer Crumble

This excerpt from David Guas and Raquel Pelzel's DamGoodSweet features a banana pudding flavored with banana liqueur and topped with a vanilla-wafer and cinnamon-tossed crumb topping. The topping always stays crisp and provides an amazing contrast to the soft-tender bite of the chopped bananas and the silkiness of the pudding.

For the pudding

5 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp. salt

2 cups whole milk

3 Tbs. banana liqueur (or 1 tsp. banana flavoring)

2 tsp. vanilla extract

2 Tbs. unsalted butter

2 ripe bananas

For the crumble

1 cup vanilla wafers (about 15 cookies)

2 tsp. sugar

1/4 tsp. ground cinnamon

Pinch salt

1 Tbs. unsalted butter, melted

To make the pudding

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1-1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.

To make the crumble

While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)

To serve

Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)

Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins

3/4 cup granulated sugar

3 large egg yolks, at room temperature

1 cup buttermilk, at room temperature

1/4 cup whole milk, at room temperature

1-1/8 oz. (1/4 cup) all-purpose flour

1/4 tsp. table salt

1/3 cup fresh lemon juice, at room temperature

4 large egg whites, at room temperature

1 Tbs. finely grated lemon zest

1/2 cup lightly sweetened whipped cream, for serving (optional)

1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Crushed Strawberry-Balsamic Fool Parfait

For the strawberry-balsamic sauce

1/4 cup balsamic vinegar

1/4 cup lightly packed light or dark brown sugar

12 oz. strawberries, hulled and halved or quartered lengthwise if large

1⁄8 tsp. pure vanilla extract

Tiny pinch of kosher salt

For the parfait

1 cup heavy cream

4 oz. mild fresh goat cheese or fromage blanc, at room temperature

1⁄3 cup lightly packed light brown sugar

1/4 tsp. kosher salt

2-1/4 cups coarsely crushed amaretti or gingersnaps

6 strawberries, hulled and halved lengthwise

Make the strawberry-balsamic sauce

Make the parfait

Have ready six parfait glasses or wineglasses.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Basic Crème Caramel

You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).

1 recipe Basic Caramel

2 cups whole milk

1 cup heavy cream

2/3 cup granulated sugar

1/8 tsp. table salt

4 large eggs

2 large egg yolks

1 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 325°F. Arrange eight 6-oz. ramekins in a large roasting pan.

Make the Basic Caramel according to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.

Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat.

Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly.

Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out.

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

2 tsp. unflavored gelatin

1 cup heavy cream

1/2 cup sugar

1/2 tsp. vanilla extract

2 cups buttermilk

For the compote

1/2 cup sugar

4 cups thinly sliced rhubarb

2 cups quartered hulled strawberries

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.