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Who can resist luscious creamy desserts?

They are the world's favorite comfort food, says expert food writer Lori Longbotham. And that's saying a lot, since comfort foods are our most beloved of all. But this former Gourmet editor, and author of the hit Luscious Desserts series, maintains that creamy desserts are "the teddy bears of the dessert world." They are the indulgences and luxuries that we count on to raise our spirits, the dishes that touch our hearts and stay there, and the desserts that we are always pleased to see sitting in front of us.

Building on the success of Luscious Lemon Desserts, Luscious Chocolate Desserts, and Luscious Berry Desserts, Longbotham adds to her winning repertoire of delectable delights with her newest addition to the series: LUSCIOUS CREAMY DESSERTS. This volume is filled with the secrets of rich, creamy cakes, puddings, frozen treats, and more. While all 75 desserts in the book are luscious and creamy, they are not all vanilla, or even all white. Her recipes celebrate the wonderful soft texture we crave, but also contrast it with crisp additions of pralines, cookies, and nuts. Gorgeous, vibrant colors and bold flavors result in absolute melt-in-your-mouth goodness every time. From the first page to the very last spoonful, this collection of decadent recipes will leave you wanting more.

See more recipes from Luscious Creamy Desserts online, and don't forget to check our blog, where Chronicle Books authors, editors, and staff post new recipes, tips, and advice each week.

LUSCIOUS CRÈME BRÛLÉE
(Serves 8)

Crème brûlée is the ultimate dessert. This one is unfussy and served as one large custard, rather than in tiny ramekins. Serve yourself and enjoy.

2 cups heavy (whipping) cream
1 cup half-and-half
6 large egg yolks
3/4 cup sugar
Pinch of salt
2 teaspoons pure vanilla extract

STEP 1  Preheat the oven to 300°F. Have ready a flameproof 1-quart shallow baking or gratin dish and a roasting pan. Put on a kettle of water to boil for the water bath.

STEP 2  Heat the cream and half-and-half in a medium saucepan over medium heat until hot. Remove from the heat.

STEP 3  Whisk together the yolks, 1/2 cup of the sugar, and the salt in a medium bowl. Slowly add the cream mixture, whisking constantly until blended and smooth. Add the vanilla. Pour the mixture through a fine strainer set over a medium glass measure or bowl.

STEP 4  Pour the custard into the baking dish and skim any foam from the top. Transfer to the roasting pan, place in the oven, and pour enough boiling water into the pan to reach halfway up the sides of the baking dish. Bake for 25 to 30 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Do not overbake—the custard will set further as it cools. Remove the baking dish from the water bath and let cool completely on a wire rack.

STEP 5  Refrigerate the crème brûlée, loosely covered, for at least 4 hours, until thoroughly chilled and set, or for up to 1 day.

STEP 6  Preheat the broiler. Have the roasting pan ready, and fill a bowl with ice water. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the remaining 1/4 cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to come halfway up the sides of the baking dish.

STEP 7  Broil the custard about 3 inches from the heat for 2 to 3 minutes, until the sugar has melted and turned a dark amber color; carefully move or rotate the dish if necessary so the sugar caramelizes evenly. Remove from the broiler and cool the custard in the ice water for 5 minutes.

STEP 8  Carefully remove the baking dish from the baking pan. Serve right away, or refrigerate, uncovered, for no longer than 1 hour before serving—or the topping will soften.

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