Chef Remy
Bourbon Pecan Brittle
Shattery sheets of amber candy studded with toasted Louisiana pecans and kissed with good bourbon, the kind of homemade sweet that disappears from holiday tables before the wrapping paper hits the floor.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
1329 recipes
Culinary Explorer
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Recipes
Chef Dean
Bourbon Vanilla Bean Panna Cotta
Silky cream custard perfumed with scraped vanilla bean and aged Kentucky bourbon, unmolded onto summer berries soaked in their own ruby juices. This is porch-sitting dessert, make-ahead elegance without a lick of fuss.
Chef Thomas
Bread and Butter Pudding
A deep dish of buttered bread, raisins, and vanilla custard baked until the top goes crackly and the middle still trembles. The quietest kind of comfort, made from almost nothing.
Chef Dean
Bread Pudding with Bourbon Sauce
Stale bread reborn as a custardy, cinnamon-laced wonder, its golden top yielding to soft, custard-soaked depths while warm bourbon sauce pools into every crevice like liquid velvet.
Chef Remy
Bread Pudding with Whiskey Sauce
Stale French bread reborn in a bath of vanilla custard, baked until golden and trembling, then baptized tableside with a sinfully rich bourbon sauce that pools into every crevice
Chef Juliana
Brigadeirão
You don't need candy hands or birthday confidence. Blend, bake gently, chill properly, and you get brigadeiro you can slice, proof that dessert is learned the same way as rice.
Chef Juliana
Brigadeiro de Café
You don't need candy-shop courage. You need a pan, a spoon, strong coffee, and the patience to watch the ponto instead of trusting the clock.
Chef Juliana
Brigadeiro de Leite em Pó
You think candy needs a special hand. It doesn't. One pan, one spoon, and the discipline to stop at the ponto. Anota aí: this is party-table joy you can learn.
Chef Juliana
Brigadeiro de Paçoca
You don't need candy-shop hands for this. You need a pan, a spoon, and the discipline to stop at the right ponto.
Chef Juliana
Brigadeiro Tradicional
You don't need talent for brigadeiro, just a heavy pan, low heat, and the nerve to watch the ponto. The pê-efe solves dinner; this solves the birthday table.
Chef Joost
Broodpap
Broodpap is Dutch thrift in its gentlest form: stale bread made tender again in milk, sweetened with cinnamon, and served from the kind of bowl nobody throws away.
Chef Dean
Brown Butter Peach Upside-Down Cake
Peak-season peaches sink into bubbling brown sugar caramel while nutty brown butter perfumes a tender, golden crumb. This is summer captured in a cast iron skillet, worthy of every church potluck and backyard gathering from Georgia to California.
Chef Fai
Sticky Rice Dumplings in Coconut Cream (Bua Loi)
Glutinous rice flour, palm sugar, coconut cream, and a pinch of salt. Thai dessert follows the same governing rules as every savory dish. The system doesn't stop at the sweet course.
Chef Elsa
Buchteln mit Vanillesauce
Pillowy yeast buns with a hidden pocket of dark Powidl plum jam, baked together so the sides stay impossibly soft, then set swimming in a warm vanilla custard that pools into every crack when you pull them apart.
Chef Graziella
Budino di Cioccolato
Dense, bittersweet Italian chocolate pudding with a silky texture that proves you do not need a box, a microwave, or five minutes. You need good chocolate, proper technique, and the patience to let it chill.
Chef Lupita
Buñuelos Oaxaqueños con Miel de Piloncillo
Oaxaca's Christmas buñuelos, hand-stretched until you can almost see through them, fried to dark amber, and drowned in a piloncillo syrup spiced with canela, anise, and orange peel.
Chef Lupita
Uruapan Buñuelos with Hawthorn Honey
Michoacán's Uruapan buñuelos are crisp fried-dough wheels served at Christmas with a dark miel de tejocote y guayaba, the kind of dulce that closes a Posada in the Meseta.
Chef Makoa
Butter Mochi (Hawaiʻi Local Mochiko Coconut Cake)
A chewy, golden Hawaiʻi Local square from mochiko, butter, and coconut milk, baked in one pan until the edges pull crisp and the middle stays tender.
Chef Klaus
Butterkuchen
North Germany's Freud-und-Leid-Kuchen, the cake for joy and sorrow both: a yeast sheet pressed full of cold butter, sugar, and almonds until the top turns crisp.
Chef Ally
Buttermilk Panna Cotta with Strawberry Consommé
A quivering, tangy panna cotta made with real buttermilk, crowned with a crystal-clear consommé that captures the essence of peak-season strawberries in every ruby spoonful.
Chef Ally
Butterscotch Pots de Crème
A custard of browned butter and dark sugar, baked until barely trembling and chilled until impossibly silky. The kind of dessert that makes a room go quiet, spoons scraping ramekins for every last bit.
Chef Lupita
Cabadas Michoacanas de Navidad
Michoacán's Christmas cabadas are copper-cooked milk and piloncillo candies, beaten until matte, folded with toasted almond, and sold from canastas in Pátzcuaro and Morelia when December starts asking for sweets.
Chef Lupita
Caballeros Pobres Yucatecos
Yucatán's torrija. Day-old pan francés soaked in cinnamon milk, capeado in egg whites whipped to peaks, fried in lard, and bathed in a clove-and-canela syrup spiked with jerez and plumped raisins.
Chef Remy
Café au Lait Pots de Crème
Silky bittersweet chocolate custard steeped with chicory coffee from a New Orleans morning, baked low and slow until it trembles like velvet, served cold with clouds of sweetened cream.
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