Beverages

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

Wide and shallow 9-ounce molds are perfect for crème brûlée because they provide ample surface area, ensuring a bit of crunchy topping in every bite. You’ll need five of them for this recipe. Ten 4-ounce ramekins can be used instead; reduce the sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, as the custards are deeper.

If you prefer to omit the bourbon, simply double the amount of hot water.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

The word affogato means “drowned” in Italian; affogato al caffè is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. If you prefer, substitute very strong brewed coffee for the espresso.

This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

This recipe is versatile. You can use any firm-flesh pears or apples—or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

In place of fresh pineapple, you can drain two 8-ounce cans crushed pineapple, roast it, and skip making the syrup.

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.