Tofu Honey Panna Cotta with Blood Oranges, and Pistachio by House Foods America

Chef Wong combines complimentary colors and textures in this flavorful and satisfying Italian dessert. Recipe created by Chef Lee Anne Wong For House Foods America

Dark Chocolate Creme Brulee by Deborrah Justice

Tiramisu by cathia chalvardjian

Peaches and Creme Brulee by Deborrah Justice

Creme Brulee by Dave Forest

Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.