Beat the egg whites in another large bowl (beat with an electric mixer until they hold soft peaks). Add in the remaining 1/4 cup of sugar, a little at a time, and continue to beat until the whites hold stiff peaks.

Whisk a quarter of the whites into the batter until combined; then fold in the remaining until well incorporated.

Pour the batter into a buttered 1 1/2-quart baking dish and bake in a hot water bath* until puffed and golden, 45-50 minutes.

Dust with powdered sugar and serve warm or at room temperature.

* To set up the water bath, place the dish casserole with the batter inside of a larger pan (a roasting pan works well for this). Fill the large pan with hot water until it reaches the top of the batter in the smaller pan, being sure to not get any water in the batter.

Lightly adapted from Gourmet via Epicurious.

Add the milk and orange zest into a medium sized saucepan. Heat over low-medium heat, stirring frequently until the milk is just beginning to simmer. Do not let the milk boil.

Turn the heat down to low and carefully remove the orange zest using a slotted spoon. Whisk in the cocoa powder until completely dissolved and no lumps remain.

Add the Truvia, vanilla and salt, and whisk until completely dissolved.

In a large heat resistant measuring cup, measure out the cornstarch. Add about an equal amount of the pudding liquid into the measuring cup and whisk vigorously until no lumps remain and cornstarch is completely dissolved. Whisk the cornstarch/pudding mixture back into the saucepan and stir continuously for an additional 2 minutes. The pudding should thicken up fairly quickly, and you may want to use a rubber spatula to scrape the sides and bottom of the pan frequently.

Remove the pudding from heat and allow to cool for a few minutes. If you are OCD about not having lumpy pudding, you can use an immersion blender and blend the pudding for an additional 20 to 30 seconds just to be certain that all powdered ingredients are completely incorporated.

Transfer the pudding to a serving dish and cover tightly with plastic wrap. Refrigerate for at least 4 hours before serving.

Remove pan from heat and stir in chopped chocolate and vanilla. Stir until chocolate is melted and fully incorporated.

Strain the mixture into a bowl through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture. I use 4 ounce ramekins and the recipe made enough for 6. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for a couple of hours.

I like to garnish with freshly whipped cream and ginger snaps.

Recipe adapted from The Essence of Chocolate (Scharffenberger).

In a sauce pan over medium heat, add strawberries and 1/2 teaspoon stevia. Mix until thickened, about 5-7 minutes. Pour strawberries and juice into a bowl and let cool to room temperature.

Meanwhile, in a large mixing bowl, scoop out just the cream on top of the can of coconut cream—do not use the juice. Beat the cream until light and fluffy. Add the vanilla extract, remaining 1/2 teaspoon (or to taste) stevia, and the cooled strawberries. Beat until well incorporated. The mixture will liquefy.

Using a measuring cup, scoop out 1/2 cup for each serving and divide evenly into 6 cups or bowls. Refrigerate until it slightly harden.

Meanwhile, prepare the topping by adding strawberries and stevia in a bowl. Mix until combined. Refrigerate until ready to use. The longer the strawberries marinate with the sugar, the sweeter and juicer the strawberries will be.

When ready to serve, evenly divide the marinated strawberries over the top.

After about 5 minutes of letting it sit, spoon the mixture into little oven safe jars or dishes (makes four 1/2 cup serving sizes). Sprinkle liberally with the sugar to create a little coating on top.

Place the jars on a baking sheet and stick her under the broiler for about 5 minutes, until the sugar is bubbly and caramelizing.

Now, stick the tray in the fridge another 10 minutes, until the sugar hardens and creates that layer that you want to tap through, just like in Amelie.

Garnish with blueberries, pecan pieces and a pretty dusting of powdered sugar.

Melt the butter in a saucepan over low heat. Pour the butter over the bread and toss to make sure bread cubes are coated evenly.

In a separate bowl, mix together the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins. Thoroughly mix and pour the cream mixture over the bread, tossing evenly to coat. Allow the mixture to sit at room temperature for 30-40 minutes, or until the bread becomes very soft.

Preheat the oven to 350 F and grease the bottom and sides of a 13 x 9 in. pan.

Pour the bread mixture into the pan and bake in the oven for 30-35 minutes, or until the bread is slightly browned and set. Serve warm and store in the refrigerator.

*Note: use the whole loaf, even if it isn’t 6 cups.

Adapted from Emeril.

Drain water from tapioca. Place the tapioca into a slow cooker along with the milk and salt. Cook on high for 2 hours, stirring occasionally.

Then, in a small bowl, whisk together the egg yolk and sugar. Temper the eggs by drizzling small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the vanilla and stir to combine. Put the lid on.

Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled. Spoon into mason jars, top with raspberries and whipped cream. Enjoy with vanilla wafers!

Add the butter, one piece at a time, stirring until melted before adding the next piece. Stir in the vanilla. Pour pudding into a bowl. Cover with plastic wrap, pushing the plastic wrap evenly against the top of the pudding. This will keep the pudding from developing a “skin” as it cools. Refrigerate for 2 hours or until pudding has chilled thoroughly.

Toast the coconut on a sheet pan in a 325 F oven until golden. Watch carefully, browning happens quickly. When done, set aside to cool.

In a medium sized bowl whip the cream together with the 1 tablespoon sugar until it reaches preferred consistency. I like my whipped cream with a little body, not too soft, but definitely not to the butter stage.

To Assemble:
For 8 individual servings: In 8 small, individual serving dishes, layer the following: coarsely crumbled Vanilla Wafers, sliced bananas, pudding, crumbled Vanilla Wafers, sliced bananas, pudding. Top with whipped cream and a sprinkle of toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight.

For a single dish: Do not crumble the Vanilla Wafers. Leave them whole. Place a layer of whole Vanilla Wafers on the bottom of a 9 x 9-inch dish. Add a layer of 1/2 of the sliced bananas. Cover with half of the pudding. Repeat layers: Vanilla Wafers, bananas, pudding. Top with whipped cream and sprinkle with toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight.

Notes:

For smooth pudding: Blending the ingredients together prior to starting the cooking process will help insure a smoother end product. Stirring constantly is important. Don’t leave the pudding unattended or else it will burn and/or be lumpy. The cooking process won’t take more than about 10-15 minutes. The time actually goes quite quickly. My pudding only took 11 well spent minutes.

About cooling the pudding: As pudding cools it forms a “skin” on top. This skin cannot be mixed back into the pudding with good results. The pudding will be lumpy and will have rubbery particles from the skin. To avoid a skin forming, place the plastic wrap right against the warm pudding and up the inside of the bowl. Allow to cool completely in the refrigerator.

Recipe adapted from recipes by Paula Deen and Alton Brown.

2. Cut nectarines in half. Remove stones and place cut nectarines on a baking paper lined oven proof dish/rimmed pan with the cut side facing up.

3. Drizzle honey, vanilla, and a sprinkle of brown sugar on top.

4. Bake for 15 minutes, then remove the dish from the oven and scoop up the juices and baste the nectarines with the juice. Then put the dish back in the oven and bake for a further 15 minutes or until golden and sticky.

5. Serve with yoghurt, drizzled with honey.

In the bowl of a mixer, beat cream cheese until nice and fluffy. Slowly add in sweetened condensed milk, banana pudding, vanilla pudding, cold milk and vanilla extract. Beat until well incorporated. Slowly fold half of the whipped topping into the banana pudding.

For the rum sauce:
In a medium sized pan or pot, add butter, brown sugar, vanilla extract, cinnamon and rum and bring to a boil. Remove from heat and allow to cool for 20 minutes.

To assemble the tiramisu:
Arrange a full row of ladyfingers at the bottom of a 9×13 sized baking pan. Pour 1/4 of the warm rum sauce over the ladyfingers to soak them. Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas. Take half of the banana pudding mixture and smooth over the top of the sliced bananas.

Next create another layer by repeating all steps starting with adding another row of ladyfingers, then pour 1/4 of the rum sauce on ladyfingers, add sliced bananas, pour remaining rum sauce over that and finally add the rest of the banana pudding mixture. Lastly, take remaining half of whipped topping and spread over the top of the tiramisu. Finish the top of the tiramisu with crumbled wafers sprinkled over the top.

Place the baking pan in the refrigerator for at least 4 hours before serving.