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Rum Raisin Creme Brulee
Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
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Meringue Snowballs In Custard
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
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Banana Pudding
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
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Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
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Creamy Caramel Flan
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
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Caramelized Baked Custards
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
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Old-Time Custard Ice Cream
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon. —Martha Self, Montgomery, Texas
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Cranberry Bread Pudding
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
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Hazelnut Pots de Creme
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. —Elise Lalor, Issaquah, Washington
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Rhubarb Custard Bars
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
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Pumpkin Pie Custard
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
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Favorite Banana Cream Pie
Homemade banana cream pie recipe is my mom’s specialty. This dreamy dessert has a wonderful banana flavor, looks pretty and cuts easily, too. —Jodi Grable, Springfield, Missouri
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Burnt Custard
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
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Lemon Custard Cake
This lemon custard cake recipe comes from my grandma— it’s nice to whip up when unexpected company stops in. It’s a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin
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Lemon-Ginger Creme Brulee
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
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Spiced Pumpkin Custard Pie
If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.—Charlene Chambers, Ormond Beach, Florida
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Berries with Vanilla Custard
What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire
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Lemon Chess Pie with Berry Sauce
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
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Squash Custard Pie
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
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Cinnamon-Spiced Pumpkin Flan
I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. —Alisha Rodrigues, Tetonia, Idaho
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Orange Natilla Custard Pie
After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. —Amy Freeze, Avon Park, Florida
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Baked Custard with Cinnamon
Mother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. —Mary Kay Morris, Cokato, MN
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Cranberry Creme Brulee
Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen
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Banana Bread Pudding
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
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Mom's Lemon Custard Pie
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska
Originally Published: October 20, 2017