Custard

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.

Peggy Loftus, a contributor to Food52, devised these stellar custards.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.

Get your whisk ready for this sabayon recipe—it's the key to a custardy end product.

This classic flan recipe will never lead you astray. A fluffy, light custard with a sweet caramel sauce. Not too eggy, and never dense.

What started in medieval England as a drink made with sweetened, spiced hot milk has evolved into a delicious flavored pudding. 

This appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat. We promise you’ll want more than one.

Zabaglione is a light, foamy custard. For this recipe, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.