Dessert

3842 recipes found

Vanilla Crème Brûlée
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Mar 19, 2003

Vanilla Crème Brûlée

Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

1h4 servings
Apple or Pear Crisp
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Nov 13, 2002

Apple or Pear Crisp

I don't know why anyone would make a pie instead of a crisp. A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavored and easier to make. If you choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown. You must begin with pears that have started to soften, or their texture will remain unpleasantly firm.

1h6 to 8 servings
Espresso Chocolate Cake
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Jan 20, 2002

Espresso Chocolate Cake

1h 25m12 to 14 servings
Hibiscus Gelée
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Dec 19, 2001

Hibiscus Gelée

3h6 to 8 servings
Apricot Mousse
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Dec 5, 2001

Apricot Mousse

3h 30m6 - 8 servings
Sour Cream Cheesecake With Vanilla Bean
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Sep 26, 2001

Sour Cream Cheesecake With Vanilla Bean

This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors – cinnamon, chocolate and the tang of the sour cream and cream cheese – in a magical way.

1h 10m12 servings
Easy Apple Tart With Apricot Marmalade
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Apr 4, 2001

Easy Apple Tart With Apricot Marmalade

Hana says: This tart is not kosher for Passover, so wait until after the holiday to make it. Gitta Friedenson, an old friend, passed along the recipe. Use a glass dish so you can check how brown the bottom gets. And don't serve it too hot, because it falls apart.

1h 30m24 servings plus one hour for chilling the dough.
Sweet Potato Pie
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Nov 15, 2000

Sweet Potato Pie

This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

1h 55mOne 9-inch pie
Simplest Sticky Toffee Pudding
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Apr 30, 2000

Simplest Sticky Toffee Pudding

1h6 puddings
Chocolate Baked Alaska
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May 27, 1998

Chocolate Baked Alaska

Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it. But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue. When Amanda Hesser brought this recipe to The Times in 1998, the pastry chef Stacie Pierce of the Union Square Cafe used espresso caramel ice cream instead of vanilla or chocolate and served a big ball of it on top of a tender chocolate souffle cake, rather than the traditional spongecake. The warm and cold effect is the same, and the flavors, sharper and distinct, come across as more mature.

2h8 servings
Lima Bee Ice Cream
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Mar 19, 1997

Lima Bee Ice Cream

1h 15m6 cups
Easy Apple Tarte Tatin
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Oct 15, 1995

Easy Apple Tarte Tatin

1h4 to 6 servings
Chocolate Crumb Crust
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Sep 10, 1995

Chocolate Crumb Crust

15mOne nine-inch pie crust
Darden Sisters' Sweet Potato Pie
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Dec 21, 1994

Darden Sisters' Sweet Potato Pie

1h 10m16 to 18 servings (2 pies)
Wolfgang Puck's Flourless Chocolate Cake
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Mar 31, 1993

Wolfgang Puck's Flourless Chocolate Cake

1h 45m8 servings
Shortcut Sweet Potato Pie
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Jul 8, 1992

Shortcut Sweet Potato Pie

2h8 to 10 servings
Best Peach Cobbler
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Jun 7, 1992

Best Peach Cobbler

Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We’re not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. This recipe is all about showcasing the fruit, so when you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior. If you'd like a taller cobbler with a higher cake-to-fruit ratio, do as many readers do, and double the batter.

1h 20m8 to 10 servings
Eating Well's Chocolate Cake
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Nov 6, 1991

Eating Well's Chocolate Cake

45m12 servings
Apricot Gratin with Almonds and Kirsch
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Jul 7, 1991

Apricot Gratin with Almonds and Kirsch

1h6 sevings
Plum Tart With Red-Currant Glaze
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Jul 7, 1991

Plum Tart With Red-Currant Glaze

1h8 servings
Blueberry Crumble
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Aug 5, 1990

Blueberry Crumble

55m8 servings
Strawberry-Rhubarb Cobbler
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May 30, 1990

Strawberry-Rhubarb Cobbler

55m8 servings
Chocolate Walnut Torte
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Apr 8, 1990

Chocolate Walnut Torte

1h 35m6 servings
Apple Meringue
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Apr 8, 1990

Apple Meringue

1h 5m6 servings