Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

A few useful notes.

Four small portions are a home serving arrangement; the control scales the weighed ingredients.

Use pure maple syrup rather than maple-flavored pancake syrup.

The cooking plan

How to make Maple and Brown Sugar Pots de Crème.

1. Heat the oven to 300°F. Set four small ovenproof ramekins, at least 5 fluid ounces each, in a deep roasting pan.

2. Whisk yolks, brown sugar, maple syrup and salt until evenly mixed. Gently whisk in the cream without making excessive foam.

3. Strain into a jug and divide among the ramekins, leaving space at the top. Place the pan in the oven and carefully add hot water halfway up the ramekins.

4. Bake, using about 40 minutes as a guide, until the custards are set with a gentle central movement and the centers reach 160°F. Adjust time for the actual depth and dishes.

5. Carefully remove ramekins from the water. Cool promptly and refrigerate within 2 hours. Keep covered at 40°F or colder until serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

A few useful notes.

The six small ramekins are a home serving arrangement. Do not substitute ordinary drinking glasses for ovenproof dishes.

If preparing the unbaked mixture ahead, cool promptly and refrigerate covered; do not leave it on the counter overnight.

The cooking plan

How to make Espresso Pots de Crème.

1. Heat the oven to 300°F. Set six small ovenproof ramekins, about 4–5 fluid ounces each, in a deep roasting pan.

2. Warm cream and milk in a saucepan until bubbles appear at the edge. Whisk in the instant coffee until dissolved.

3. Whisk yolks and sugar in a heatproof bowl until blended. Slowly whisk in the hot coffee mixture in several additions. Strain into a pouring jug and let surface foam settle; skim it off.

4. Divide among the ramekins, leaving room at the top. Put the pan in the oven and carefully add hot water to reach about halfway up the ramekins.

5. Bake, using about 40 minutes as a guide, until set with a slight central movement and the centers reach 160°F. Size and fill depth affect timing.

6. Lift the ramekins from the water with heatproof protection. Cool promptly and refrigerate within 2 hours. Cover once chilled and keep at 40°F or colder until serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

A few useful notes.

Six small dessert portions are a serving suggestion.

Keep the finished pudding refrigerated until serving.

The cooking plan

How to make Vanilla Basmati Rice Pudding.

1. Heat the oven to 300°F. Rinse the rice, put in a saucepan and cover with fresh cold water. Bring to a boil and cook for 2 minutes. Drain and rinse under cold water.

2. In an ovenproof pot, bring milk, vanilla seeds and pod, and sugar just to a boil. Stir in the drained rice.

3. Transfer to the oven and cook for about 25–30 minutes without stirring, then check the rice. Continue as needed until the grains are tender. Remove the vanilla pod.

4. Whisk yolks in a heatproof bowl. Gradually whisk in spoonfuls of the hot pudding, then stir the warmed yolk mixture back into the pot.

5. Cook over low heat, stirring, until the egg-thickened pudding reaches 160°F. Avoid a rolling boil.

6. Divide into shallow serving containers. Cool promptly, refrigerate within 2 hours and keep at 40°F or colder. Serve chilled.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

A few useful notes.

Yield depends on the thickness of the piped strips; the control represents one batch.

Egg whites are weighed rather than counted.

The cooking plan

How to make Vanilla Langues de Chat Cookies.

1. Heat the oven to 375°F. Line baking sheets with silicone baking mats or parchment rated for that temperature.

2. Beat softened butter, vanilla and confectioners sugar until creamy. Add the weighed egg whites in small additions, mixing until incorporated.

3. Add flour and mix only until the batter is smooth. Transfer to a piping bag fitted with a small round tip.

4. Pipe strips about 4 inches long, leaving 3–4 inches between them for spreading. Keep their thickness consistent.

5. Bake for about 10–12 minutes, until the edges are browned and the centers are baked through. Timing varies with thickness; watch the first tray closely.

6. Let the cookies firm briefly on the tray, then transfer to a rack. Cool completely before storing airtight in a dry place.