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3. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; freeze at least 2½ hours (up to 1 week). Serve garnished with lime slices.

FIT TO EAT RECIPE PER SERVING: 221 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 57 G CARBOHYDRATE, 11 MG SODIUM, 2 G PROTEIN, 6 G FIBER

custards

AND

puddings

pumpkin bread pudding

SERVES 6

If you prefer to omit the bourbon, simply double the amount of hot water.

Unsalted butter, room temperature, for the ramekins

6 tablespoons dark-brown sugar

1 cup raisins

1/3 cup bourbon (optional)

1/3 cup hot water

1 15-ounce can pumpkin puree

4 large eggs

1 cup granulated sugar

1½ cups milk

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground allspice

Pinch of salt

1 12-ounce day-old loaf brioche or challah bread, cut into ¾-inch cubes

Confectioners’ sugar, for dusting

1. Preheat the oven to 350°F. Butter 6 10-ounce ramekins or custard cups, sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place the raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.

2. In a large bowl, whisk together the pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among the prepared dishes, pressing down slightly to make level.

3. Bake until the custard is set in the center and the top is golden, about 40 minutes. If the bread browns too quickly, cover it loosely with aluminum foil. Remove from the oven; let cool slightly. To serve, unmold onto plates; dust with confectioners’ sugar.

chocolate-espresso mascarpone puddings

SERVES 6

6 large egg yolks

¾ cup sugar

1/3 cup unsweetened cocoa powder

12 ounces mascarpone cheese

1½ tablespoons instant espresso powder dissolved in 1 tablespoon boiling-hot water

¾ teaspoon pure vanilla extract

¼ teaspoon coarse salt

1 cup heavy cream

Candied orange peel, for garnish (optional)

1. Whisk the yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set the bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160°F and the mixture is thickened, about 3 minutes.

2. Remove from heat; whisk in the cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).

3. Beat the cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.

vanilla pudding with baked rhubarb

SERVES 4

1 cup sugar

¼ cup all-purpose flour

½ teaspoon salt

2 cups milk (not skim)

1½ vanilla beans, halved lengthwise

4 large egg yolks, lightly beaten

4 tablespoons unsalted butter, cut into small pieces

Baked Rhubarb (recipe follows)

1. Whisk together the sugar, flour, and salt in a medium bowl; set aside. Pour the milk into a medium saucepan; scrape in the vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around the edges of the pan, about 7 minutes.

2. Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.

3. Put the egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 10 to 12 minutes.

4. Remove from heat; discard the pods. Add the butter; whisk until melted. Pass the pudding through a fine sieve into a medium bowl, pressing it with a rubber spatula. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes.

5. Spoon the pudding into serving bowls; top