If you learn to make this Bavarian Cream, you really will never need any other dessert recipe. This gets raves from my guests every time it’s served and it can be designed to suit any season. At this ...

4 tablespoons (1/2 stick) unsalted butter 1/2 cup packed dark brown sugar 1 teaspoon large-flake salt 1/2 cup heavy cream 1 teaspoon vanilla extract Melt the butter in a medium heavy-bottomed saucepan ...

What the Brits call a "pudding" is not pudding by American standards. Rather, it's a rich, spongy date cake that's steamed to give it a dense, moist texture. What makes these individual-size cakes ...

We’ve got a wave, and it’s called desserts. We can thank Marie M. for its beginning. This week, let’s make some Sundaes. Check out author Leora Skolkin Smith’s discussion of Schrafft’s butterscotch ...

Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter, brown sugar, and corn syrup. Bring to a boil over high heat; cook, stirring occasionally, until sugar has dissolved, 2 to 3 ...

My mother hated to cook and so did some of her friends. When I was a girl, they learned about a new recipe that was going around. It combined peaches, sour cream, and brown sugar in an easy dessert.

This undated photo provided by America's Test Kitchen in September 2018 shows individual sticky butterscotch pudding cakes in Brookline, Mass. This recipe appears in the cookbook “Just Add Sauce.” ...

What the Brits call a “pudding” is not pudding by American standards. Rather, it’s a rich, spongy date cake that’s steamed to give it a dense, moist texture. What makes these individual-size cakes ...