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baked rhubarb

SERVES 4

Unsalted butter, softened, for the dish

1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces

¾ cup sugar

2 tablespoons light corn syrup

½ vanilla bean, halved lengthwise

1. Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Put the rhubarb, sugar, and corn syrup in a medium bowl. Scrape in the vanilla seeds, and add the pod. Toss together.

2. Transfer to the buttered baking dish. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard the pod. Let cool slightly in the dish on a wire rack. Toss gently before serving.

chocolate pudding

MAKES SIX 6-OUNCE SERVINGS

1/3 cup plus 1 tablespoon unsweetened cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup sugar

4 large egg yolks

2½ cups milk

½ cup heavy cream

½ teaspoon pure vanilla extract

4 ounces semisweet chocolate, finely chopped

Whipped cream, for garnish (optional)

Chocolate shavings, for garnish (optional)

1. Into a medium bowl, sift together the cocoa, cornstarch, and salt. Stir in the sugar. Add the egg yolks to the bowl, and pour in ½ cup milk; whisk until well combined.

2. In a medium saucepan, heat the remaining 2 cups milk and the heavy cream over medium heat until the mixture just comes to a boil. Slowly whisk the milk mixture into the cocoa mixture.

3. Rinse out the saucepan but do not dry (to help prevent scorching). Return the custard mixture to the saucepan, and place over medium-low heat. Stir in the vanilla. Stirring constantly with a wooden spoon, cook until the custard has thickened slightly and is the consistency of mayonnaise, about 10 minutes (do not let it boil). Don’t worry if lumps form.

4. Pour the custard through a fine sieve into a clean bowl, discarding any solids. Add the chopped chocolate in two batches, stirring until thoroughly melted and combined after each addition.

5. Divide the pudding among 6 serving dishes, cover with plastic wrap, and chill at least 4 hours or up to overnight before serving. Garnish with whipped cream and chocolate shavings, if desired.

lemon sponge pudding

SERVES 6

For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.

3 tablespoons unsalted butter, room temperature, plus more for the baking dish

2/3 cup granulated sugar

¼ teaspoon salt

3 large eggs, separated

3 tablespoons all-purpose flour

1 cup milk

6 tablespoons fresh lemon juice

2 tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting

1. Preheat the oven to 325°F. Butter a shallow 9-inch round glass or ceramic baking dish; set aside. In a large bowl, stir together the butter, granulated sugar, and salt. Stir in the yolks. Add the flour, milk, and lemon juice and zest; mix until incorporated.

2. In a separate bowl, beat the egg whites until stiff but not dry peaks form. Gently fold the egg whites into the butter mixture.

3. Ladle the batter into the prepared dish. Set the dish in a roasting pan; pour boiling water around the dish to come halfway up the sides. Bake until just set and lightly golden, 30 to 35 minutes. Remove the ramekins from the roasting pan; let cool slightly. Dust with confectioners’ sugar, and serve.

rice pudding with candied butternut squash

SERVES 10

Unsalted butter, softened, for the ramekins

1 cup Arborio or other short-grain white rice

5 cups whole milk

1 cup heavy cream

½ cup sugar

4 large egg yolks, lightly beaten

½ teaspoon coarse salt

½ teaspoon finely grated lemon zest

¼ teaspoon ground nutmeg

4 cups boiling water

Candied Butternut Squash (recipe follows)

½ cup walnut halves (about 2 ounces), toasted and coarsely chopped

1. Preheat the oven to 350°F. Lightly butter ten 5-ounce ramekins; set aside. Put the rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the milk is just about to simmer. Reduce heat to medium. Simmer