Lou Seibert Pappas

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.

Rich, thick Greek yogurt cloaks balsamic-scented blackberries for a refreshing, lower-fat brûlée.