Baking

For individual bread puddings, divide the mixture among eight buttered 6-ounce ramekins; reduce the cooking time to 40 minutes.

To produce the delightful hard surface that crackles when tapped with a spoon, you will need to brown the sugared tops with a small kitchen blowtorch, available at most specialty stores.

Wide and shallow 9-ounce molds are perfect for crème brûlée because they provide ample surface area, ensuring a bit of crunchy topping in every bite. You’ll need five of them for this recipe. Ten 4-ounce ramekins can be used instead; reduce the sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, as the custards are deeper.

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

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

Because there is no butter in the sponge cake, it will remain soft when frozen in the Lemon Semifreddo Cake.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.