10,000 creamed recipes

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.

Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

A frozen Oreo ice cream pie with 42 cookies, chocolate and vanilla ice cream layers, and a ring of whole Oreos standing guard around the edge. Topped with whipped cream and chocolate fudge sauce. No baking, pure indulgence.

Creme Fraiche is so versatile, it can be used in plenty of ways, and just a spoonful adds the creaminess and richness, it's used so often in desserts; and instead of store-bought, you can actually make your own delicious and creamy creme fraiche.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

A triple-strawberry milkshake blending strawberry ice cream, fresh berries, and strawberry concentrate into one thick, frothy glass. Pure berry overload in every sip.

Silky chocolate mousse infused with rum creates an elegant French dessert that melts on your tongue with rich cocoa notes and a warm boozy finish.

Light honey gelato made with skim milk, whipped egg whites, and unflavored gelatin. No ice cream maker needed. A fluffy, low-fat frozen dessert sweetened entirely with honey.

Three-ingredient chocolate ganache fudge frosting made with heavy cream, semi-sweet chocolate, and vanilla. A glossy, spreadable frosting that comes together in under 10 minutes.

A light and scrumptious mousse that tastes great plain or with crackers and vegetables.

Chocolate bar brownie sundaes layer fudgy toffee-studded brownies with Heath-bar vanilla ice cream and a homemade caramel sauce. A make-ahead, three-part dessert where every component is built from scratch.

Frozen no-bake pie loaded with ice cream bon bons and a minty pudding filling, topped with melted chocolate and whipped topping. Five hours in the freezer, zero oven time.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.