Vegan Tofu Berry Custard by The Blender Girl

It just doesn’t get much easier than this delicious summer pudding or custard. It can be prepared in less than 10 minutes (and that includes getting the ingredients out of your fridge), and is absolutely delicious. I got this recipe from my friend Alison about 10 years ago, and my snout has paid homage to her fabulous berry custard…

Delicious Egg Custard!!! by Catherine Pappas

This is a delicious and comforting dessert. With Love, Catherine xo

Coconut Custard by Pam

This is an extremely easy recipe for coconut custard that forms its own crust. Everyone that likes coconut seems to love this recipe.

Smoked Serrano Crème Brulee by Sir Porkalot

A Crème Brulee that will blow away your guests. This is a great mixture of sweet & spice, just a tad bit of heat on the back side, and a wonderful persistent flavor through out.

Cheese Flan - Flan de Queso by Ann Chibel

When I make this flan I am always asked for the recipe and everyone loves it. Hope you do as well.,

Flan Your Way by Joan

Who says low fat desserts can't be delish! This homey dessert can be jazzed up for company and it is a nice way to end a heavy meal. The cooking method used, is a water bath, common for custard and cheesecake baking to produce a creamy smooth dessert One may play around with the recipe using Splenda for baking in the…

Lemon Curd by Kathy Young

taste great all alone or as a pie!! we have it both way's!!

Little Baked Custards by Michael R. Long

This is a great little dessert. I get 4 servings out of this, Which works great for my wife and I. This way I can make a dessert for two days at once. And then do something else the night after that. This gives us a change instead of having a big cake or pie, or something from the store... There isn't a whole lot to do on these,…

Grand Marnier Creme Brulee by Joann Mathias

creme brulee by theresa

I love creme brulee so much that it's almost always my choice for my birthday dessert. There are many variations and flavors that you can use but my favorite still remains this Classic Crème Brulee.

Lemon Curd by Evelyn Scott

This recipe is delicious on the ricotta pancakes (see recipe) Can also be used as the filling for many different desserts requiring lemon custard-like filling.

Lemon Tartlets by Sheila Smith Thomas

You can make shells 1 to 2 weeks early and freeze. Make filling day before. Spoon filling into tartlet shells approximately 2 hours before serving. Put filling in a zip lock bag – cut one corner and use the bag like a pastry bag to fill tartlets. Do not use can whipped cream – it will get runny too fast. I usually get little…