Recipes

A savory bread pudding with seared foie gras, caramelized onions, and boudin sausage in an egg-cream custard with Parmigiano-Reggiano — rich and deeply New Orleans.

A seasonal bread pudding of seared foie gras, blanched fresh pumpkin, caramelized onions, and cream custard, topped with Parmesan — a remarkable fall dish.

A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.

Classic confectioner's fondant — sugar syrup cooked to soft-ball stage and worked on a marble slab until creamy and smooth, the base for many candy coatings.

Baked French onion soup in casserole form — caramelized onions in a creamy chicken soup sauce, covered with Swiss cheese slices and topped with buttered French bread croutons.

Creamy Southern-style green bean casserole with cream cheese, mushroom soup, water chestnuts and garlic, topped with slivered almonds and cheddar cheese.

A rich custard-based coconut ice cream made with whole milk, heavy cream, coco lopez, and frozen fresh coconut — churned in an ice cream maker to half-gallon yield.

Silky baked coconut custard with vanilla bean and coco lopez, served chilled and garnished with whipped cream, chocolate shavings, and espresso powder.

Moist citrus cake with almond ice cream.

A citrus-infused orange cake made with ground almonds and Cointreau, served with toasted almond ice cream and strawberry compote.

A low-carb Atkins recipe for Fresh Fruit Ice Cream.

Creamy blueberry and mascarpone frozen pops sweetened with honey and enriched with heavy cream.

A rich lemon pastry cream combining egg yolks, cornstarch, heavy cream, and fresh lemon juice, whipped to a thick and creamy custard.

Creamy tropical mango ice cream with fruit relish.

Homemade mango ice cream served over a mango puree and topped with a tropical fruit relish of diced mango, papaya, pineapple, kiwi, mint, and coconut.

Creamy peach ice cream with Rainier cherries.

Luscious homemade peach ice cream made from sauteed fresh peaches and heavy cream, served with rum-macerated Rainier cherries and butter cookies.

Elegant tart with a buttery orange shortbread crust, raspberry preserves, mascarpone cream filling, and fresh raspberries on top.

Grilled pizza rounds topped with a creamy artichoke-garlic puree, Fontina cheese, and fresh white anchovy fillets, finished in the oven.

A country inn recipe for From Scratch, Creamy Rice is Nice Pudding.