End your springtime feasts with one of these sensational custard desserts from Julia Child, America’s Test Kitchen or chef Michael Simon.
Whether it’s an Easter feast or a springtime party, my menus often conclude with a dessert of coconut cake or strawberry shortcakes. Winners, indeed. But a sweet, recent eat-athon at my house changed my plans.
Ah, crème caramel, that eggy caramel custard that bakes atop a layer of caramel. It’s baked in a bain-marie — the baking dish nestled into a hot water bath in the oven — then chilled and inverted onto a serving dish. The result: a welcome puddle of caramelized sugar coats the surface of the luscious custard.
Fresh berries are the perfect accompaniment for these custard cousins, adding a contrast in texture and color. Best of all, they all can be made a day in advance and refrigerated. Panna cotta is an Italian dessert of sweetened cream thickened with gelatin. The cream may be flavored with coffee, vanilla or other delights. I love the tanginess that this version of panna cotta, a recipe by chef Michael Simon, offers. Whole milk Greek-style yogurt provides the alluring burst of flavor.
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