While “vanilla” is often used as a synonym for plain or boring, the flavor of this complex spice is anything but. We love this simple <a href=”https://www.saveur.com/article/Recipes/Panna-Cotta/”>Panna Cotta</a>, an Italian-inspired dessert (the name means ”cooked cream”) that can be dressed up with almost any kind of fresh fruit. If you’re not a fan of rich chocolate desserts, look to these dreamy, vanilla recipes to satisfy your sweet tooth. (Michelle Heimerman/)
A classic white cake recipe with a foolproof frosting. Get the recipe for <a href=”https://www.saveur.com/best-white-layer-cake-recipe/”>White Mountain Layer Cake with Marshmallow Buttercream</a> (Matt Taylor-Gross/)
Beating egg yolks with sugar until pale and fluffy is the key to the smooth texture in this rich, classic French dessert. Get the recipe for <a href=”https://www.saveur.com/creme-brulee/”>Crème Brûlée</a> (Farideh Sadeghin/)
Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for <a href=”https://www.saveur.com/bruleed-italian-plums-with-armagnac-custard-recipe”>Brûléed Italian Plums with Armagnac Custard</a> (Farideh Sadeghin/)
Scalded milk produces a moist texture in this simple Virginian dessert, an ivory-hued cake that’s so straightforward it’s often referred to, even in vintage cookbooks, as “old-fashioned.” Get the recipe for <a href=”https://www.saveur.com/article/recipes/hot-milk-cake/”>Hot Milk Cake with Vanilla Buttercream</a> (Andre Baranowski/)
At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar, you can substitute 3/4 cup sugar and 1 tsp. vanilla extract. Get the recipe for <a href=”http://www.saveur.com/sauternes-creme-caramel-with-armagnac-soaked-prunes-recipe”>Sauternes Custard with Armagnac-Soaked Prunes</a> (Tom Parker/)
The creaminess of this classic vanilla custard gains an edge with the addition of light rum. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/La-Tarte-Vanilla-Rum-Custard/”>Vanilla-Rum Custard (La Tarte)</a> (Penny De Los Santos/)
Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color’s a bit shocking, but they’re a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for <a href=”https://www.saveur.com/meringue-creme-anglaise-recipe”>Meringue Floating in Crème Anglaise</a> (Matt Taylor-Gross/)
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart. Get the recipe for <a href =”https://www.saveur.com/article/recipes/labneh-tart/”>Labneh Tart</a> (Andre Baranowski/)
This vanilla cake is anything but basic—the tang of buttermilk adds interest, while brown sugar bumps the earthy vanilla notes. Christina Tosi uses it as the base for her towering, masterful Strawberry Lemon Layer Cake. Get the recipe for <a href=”https://www.saveur.com/vanilla-cake-recipe/”>Vanilla Cake</a> (Matt Taylor-Gross/)
