Pudding

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

It involves about 5 minutes of prep—and it's impossible to dislike.

Makes you wonder why you would ever serve cold pudding again.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Très fabulous. Be cautious of these common mistakes, and your crème brûlée will be every bit as good as your favorite French restaurant's.

Why drink O.J. with your yogurt when you can mix it in?

Almost any fresh fruit (pears, apples, berries) can replace the figs.

You know what never goes out of style? Chocolate mousse.

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.

Chocolate, vanilla, rice, and tapioca—we love all pudding equally. Here are 11 great recipes for it.

Veggies may seem out of place in a panna cotta, but the custard serves as a blank canvas for pretty much any flavor—savory included.

Tea isn't just for drinking—check out these creative ideas for cooking with it, too.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

So easy a kid could do it. No, really, let your kid do it.

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.

More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.