A whole constellation of desserts derive their magic from eggs: crunchy meringues, mousses, silky-smooth soufflés, crème brulees, and more
Giant, poofy, crunchy meringues studded with toasted nuts, then dolloped with whipped cream and chewy citrus preserves, make this dessert a stunner.
Recipe: Hazelnut Meringues with Kumquat Conserva
For an elegant spring dessert, employ egg whites to create crisp, light individual meringues filled with satiny, rich curd.
Recipe: Meringue Cups with Strawberries and Meyer Lemon Curd
These crunchy, delightful meringues were part of the winning menu in Sunset’s One-Block Feast contest.
Recipe: Pavlovas with Summer Berry Sauce
When peaches are in season, you owe it to yourself (and whoever is at your table) to try this showstopper. It’s equally good with apricots.
Recipe: Almond Pavlova with Peaches, Cream, and Salted Peach Caramel
Based on a recipe given to us by novelist Isabelle Allende, this chocolate mousse is so rich it’s practically fictitious.
Recipe: Decadent Chocolate Mousse
A classic make-ahead dessert ventures south of the border, with hints of cinnamon and chile.
Recipe: Mexican Chocolate Pots de Crème
A top L.A. chef created these winsome little coffee cups of vanilla bean custard, capped with a layer of melted dark chocolate.
Recipe: Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds
A delicately bitter caramel flows over the surface of this dense, delicious chilled custard.
Recipe: Caramelized Orange Pumpkin Flan
Earthy pumpkin is transformed, Cindarella-like, into a sophisticated tart with a crackly, burnished top.
Recipe: Pumpkin Brûlée Tart
Blended eggs and half-and-half transform bread and butternut squash into a custardy, rich delight.
Recipe: Butternut Squash Bread Pudding with Tres Leches Sauce
Somewhere between a soufflé and a cake, this French invention is magnificent with fresh seasonal fruit. It’s a breeze to make, too.
Recipe: Strawberry Clafouti
A German-style pancake cooked in a paella pan, it’s one of the most popular recipes we’ve ever published, and it's remarkably easy, too.
Recipe: Big Dutch Baby