Pudding

(BUDINO DI RISO CON PERE E LIMONE) Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.

Active time: 15 min Start to finish: 4 hr (includes cooling)

Ground cardamom is worth seeking out for this recipe — it adds another dimension to the dessert. The spice can be found at many supermarkets, Middle Eastern and Indian markets, and specialty foods shops. Active time: 15 min Start to finish: 1 3/4 hr

This was a recipe that came from my mother, Rae Horowitz. She told me it was from my Grandma Sade Lyon's recipe and she learned to make it from her.

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

Cooking rhubarb to the right consistency is trickier than you might think — it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you’ll need to boil the rhubarb syrup to the "soft-ball stage." To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.

This recipe was adapted from Richard Sax's ricotta Bavarian, in his book Classic Home Desserts. The pudding's flavor is similar to cannoli filling, but it has the lightness of Bavarian cream. It's important to use fine-quality candied fruit.*

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it. A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.

These pretty mixtures of bread and sweetened berries are inspired by the classic English dessert called summer pudding. Begin preparing them one day before serving so that the bread will absorb the delicious juices.

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.

This surprisingly rich-tasting cereal is a healthful rice pudding — for breakfast. If you can't find dried mango in your local supermarket or natural foods store, you can use dried apricots instead.

(Coffee Custards)

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.