I didn’t learn the true value of a good custard until I worked in a bakery. These recipes are real workhorses—they’re delicious on their own, but many of them can be combined with other elements to make other even more amazing desserts. After all, what’s a cream puff without the cream? What’s a mousse cake without the mousse? What’s a custard pie without the custard? And what’s anything, really, without a healthy dollop of whipped cream on top?!
Not only are these recipes versatile, they’re the epitome of flexible. There are a lot of ways to add your own tweaks to the recipes to create different flavors. Even the methods are easily varied. And almost any custard can be made ahead of time, which means using it as a component in another dessert becomes even easier.
Eggnog Panna Cotta with Raspberry Sauce
Caramelized White Chocolate Pots de Crème
Rice Pudding with Cardamom Stewed Peaches