Author: Jamie Shannon
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Lou Jones
Author: Bon Appétit Test Kitchen
Author: Scott Peacock
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: M. J. Adams
Author: Josie Le Balch
Author: Eli Gorelick
Author: Jeff Morgan
Author: Elsie Wollaston
Author: Dorie Greenspan
We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Ana Garcia
Author: Lori Longbotham
Author: Sarah Patterson Scott
Author: Alice Medrich
Author: Alexis Touchet
Author: Bon Appétit Test Kitchen
Author: Elizabeth Falkner
Author: Emily Luchetti
Author: Ruth Cousineau
Author: Lou Jones