Custard

This is it, the decadent pie that seduced the seductive Marilyn Monroe. She simply couldn't get enough of it. Patch brought this recipe with him from Arkansas, where it was named for his sister Milton.

Active time: 15 min Start to finish: 4 hr (includes cooling)

Just a few short years ago, crème brûlée was found only in four-star French retaurants. Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. So much so that I sometimes think it is the only dessert I should make. Perhaps it is the ease of preparation that makes me think so!

This old-fashioned dessert separates into two delicious layers while baking - a moist sponge cake and a light custard.

This surprisingly rich-tasting custard has much less fat than the classic version made with egg yolks. In another twist, we call for vin santo instead of the conventional choice, Marsala.

This recipe was created to accompany Ginger Cakes with Molten Chocolate Centers and Ginger Crème Anglaise.

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

(Coffee Custards)

This rich-tasting and easy-to-make dessert can be prepared a day in advance for hassle-free entertaining.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.