Electric Mixer

This classically simple milliard is similar to a clafouti - both desserts are a cross between a cake and a custard and are about as thick as a thin cake layer.

A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing "Sille," a wine that used to be made in Silléry, in France's Champagne region. "Bub" was medieval slang for a bubbly drink. There are a number of syllabub recipes in eighteenth-and nineteenth-century Irish cookbooks. This modern version calls for a sweet dessert wine and whipping cream.

Sprinkling this creamy custard with powdered sugar and then placing the dessert under the broiler gives it a delicate crust. Serve with crisp gingersnap cookies.

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses—old and new—throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.

More confections than cookies, really, meringues accompany ice cream well and add a festive dimension to the table. They are best baked on a cool, dry day.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

This recipe yields more than is needed for the Parisienne apples. Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal. Active time: 10 min Start to finish: 10 min

Can be prepared in 45 minutes or less.

(Chocolate Rum Cookies)

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

Active time: 20 min Start to finish: 8 1/2 hr (includes chilling)