Electric Mixer

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)

An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.