Vanilla

A buttery free-form crust joins forces with a lucious fruit filling to make the perfect seasonal dessert. Just add vanilla frozen yogurt or ice cream.

Cool and creamy, this custard combined with fresh berries makes a perfect dessert for a warm June day.

This large rustic tart has hints of anise, cinnamon and clove, spices that are also found in the noted honey cake of Burgundy, pain d'épice. The apples can be roasted one day ahead so that the tart can be baked early in the day on Christmas Eve.

A clafouti is a sweet baked "pancake," made popular in France, that is usually filled with cherries or other seasonal fruits. In most versions, while the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty on the top of the soft, custardy center. In this recipe, however, I use puréed pumpkin mixed into the batter instead of adding chunks of fruit at the end. It makes for a particularly creamy, silken clafouti to which I add some chopped hazelnuts for crunch. This dessert could take the place of a pumpkin pie at Thanksgiving; since it's much lighter, your guests will be grateful to see it after the huge turkey dinner. The batter can be made ahead and baked while you eat, or during the football interlude before dessert. I call for a cheese pumpkin in this recipe. It's a thick, fleshy, rather squat pumpkin with very dense flesh. If you can't find one, don't substitute regular pumpkin, which is much too watery. Instead, use butternut or Hubbard squash. In a pinch, you can also substitute canned unsweetened pumpkin purée instead of making your own.

The size of tapioca pearls varies widely. What one brand calls "small," another brand might term "large," so don't pay much attention to the label. Instead, look for pearls that are 1/8 to 3/16 inch in diameter for making this dessert.

A delicious treat from Aspa Herrgård. If you don't want to caramelize the top in brûlée style, just sift powdered sugar over the tart before serving.

This traditional French dessert combines all the best qualities of custard, pudding, and cake.

We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam. We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature. Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle. Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.

Use this sugar to add a fresh-tasting vanilla flavor to all your favorite recipes. It's especially good when used to sweeten whipped cream.

Depending on the capacity of your ice-cream maker, you may have to freeze the custard in 2 batches. This recipe can be prepared in 45 minutes or less.

Lime peel adds a lovely touch to this creamy dessert. Begin preparation a day ahead.

There's no butter or oil in these crisp cookies, which are perfect with the Fruit In Spiced Wine For the best texture, be sure to slice them thinly. To keep them crunchy, carry them to the picnic in an airtight container.

Serve this tender, moist Bundt cake with the Strawberry-Rhubarb Compote , vanilla ice cream, or just on its own. Decorate with whole strawberries, if desired.