Wide and shallow 9-ounce molds are perfect for creme brulee 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 half-cup ramekins can be used instead; reduce sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, since the custards will be deeper.
Although it's not a traditional sabayon, this version stays true to the lightness of the original. It's lovely with our Pineapple Mousse with Pistachios, but can also stand on its own or with other citrusy desserts.
These individual desserts, subtly infused with licorice flavor, are studies in texture. Creamy custard fills crisp, dense chocolate pastry shells, and a topping of lacy sugar crackles with each bite.
For the best results, prepare these tarts no more than one day in advance, and wait to caramelize them until just before serving. This way, the tart shells will remain firm and crumbly, and the sugary topping will keep its crunch.
Clafouti is a baked custardlike cake that originated in the countryside of central France. "It is a rustic dish that is simple to make and tastes so good -- like a thick, moist, fruit-filled crepe," says chef Eric Ripert. This recipe is from Ripert's website. Photo by Gino Reyes.