Pudding

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Rum and spices-classic Caribbean ingredients-also happen to be the classic ingredients in the traditional English steamed pudding. This lovely version of the Christmas dessert is from the Grand View Beach Hotel, Villa Point, St. Vincent and the Grenadines. Begin preparing it at least one day before serving.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

This type of dish is common in England, where all desserts are called puddings.

These rich custards are the perfect ending to this — or any other — spring meal.

As quick as packaged pudding, but twice as rich and flavorful.

A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

Postre de Quinoa Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. Active time: 10 min Start to finish: 1 1/4 hr

This dessert has a silky texture and intense flavors. Begin preparing it a day ahead.

In the early days of California cooking, savory puddings were often served, a reflection of the fact that eggs and dairy have historically been mainstays of the state's agriculture. That was a legacy from the mission padres who, in addition to growing field crops such as corn and beans, usually kept cows and chickens to help feed their communities. In Northern California, Dungeness crab season begins around the first of November. The crab lends rich taste and nice texture to the first-course pudding.

Blancmange is a jelled molded pudding (similar to a bavarian) that is made with almonds and milk and is served cold, often with a fruit sauce. Originally, the dessert was thickened with powdered almonds; today gelatin is used in their place. This dessert is said to hail from the Languedoc region of France.

Studded with golden raisins, this rich and creamy Greek dessert is from Philadelphia's Chef Theodore.

Because it's often the first dessert a child is allowed to eat, rice pudding can conjure up wonderful memories, which may be why it continues to be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding, which develops a smooth golden topping as it bakes.

The recipe for the coconut pudding is adapted from Mexican Light Cooking by Santa Fe-based chef Kathi Long.

Canned yams make this side dish a snap.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

A healthy take on an old favorite.

An easy and scrumptious twist on the classic rice pudding from Habitation Lagrange in Martinique.

The lingonberry, a relative of the cranberry, grows wild in the Scandinavian mountains. It adds tartness to the following traditional Danish sweet.