Custard

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.

Think of this coconut cream pie recipe like a Samoa cookie in pie form, complete with a coconut graham cracker crust and caramel layer.

The secret ingredient in this recipe for ultra-silky flan is cream cheese. It adds richness and stability to the custard dessert so that unmolding is a breeze.

The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

It's like crème brûlée for us lazy, fearful folk.

This new recipe from Che Fico in San Francisco is silky smooth heaven with candied walnuts on top.

Fancy name, seriously easy dessert.

A new recipe to make all summer, or hang in MoMA.

And you don’t need any fancy equipment.

We had to have the recipe for the famous flan from Commander's Palace in New Orleans.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

An earth-shattering crust with creamy custard filling—the stuff dreams are made of.

You don't even have to stir things.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

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.

Quiche is an amazing thing and we won't hear otherwise.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.