Desserts That Start With E

March 17, 2026

From centuries-old European classics to pastry shop staples you’ve probably eaten more than once, the letter E has a solid lineup in the dessert world. And in this article, you’ll discover interesting facts about them, including how you can make them at home.

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Eclairs

Eclairs are essentially choux dough filled with creamy pastry and topped with a glossy fondant glaze. If you want to make a homemade eclair, cook the choux dough on the stovetop before baking. This technique drives off enough moisture to create that hollow center. Skip that step, and you get a dense, gummy log instead of the real thing.

Fun Fact: The word “éclair” literally means “lightning” in French.

Elephant Ears (Palmiers)

Two ingredients. That’s it. You roll puff pastry in granulated sugar, fold it into that two-scroll shape, and bake until the sugar caramelizes into a lacquered shell around buttery layers.

In France, they’re called “palmiers” for their palm-leaf shape. In the U.S., especially at fairs and bakeries, they’re made oversized and sold warm under the name elephant ears.

Egg Custard Tart

If you like a simple but delicious dessert, an egg custard tart might be the perfect option for your taste buds. This classic British baked good features a crisp shortcrust pastry shell with a rich, creamy custard made from only three ingredients: egg yolks, milk, and sugar. Of course, don’t forget to sprinkle it with nutmeg on top for a slightly nutty taste and a woody aroma.

Eton Mess

Unlike other desserts, nothing needs to be precise when you make an Eton Mess. All you need to do is combine fresh or macerated strawberries with lightly whipped cream, add some crushed meringue, and mix it all together. The result? A fruity, creamy, and crunchy dessert ready in less than 10 minutes.

English Pudding

When you hear “pudding” in Britain, it doesn’t always mean the creamy dessert you might expect! Traditional English puddings are dense, steamed desserts that can have spices, dried fruit, and even shredded beef.

Espresso Panna Cotta

If you enjoy a creamy dessert that isn’t too sweet and has a coffee flavour, you should try an espresso panna cotta. You can make this irresistible Italian dessert by gently heating cream, sugar, and gelatin, and then adding a shot (or two) of espresso before letting it set into a silky custard.

So, what does it taste like? Well, the espresso shot balances the cream, while the sugar softens the coffee’s bitterness. Together, you get a velvety dessert with a gentle coffee kick! If you want to make it sweeter, you can add chocolate shavings or a drizzle of caramel.

Fun Fact: “Panna cotta” means cooked cream in English.

Ekmek Kataifi

Ekmek kataifi is a three-layered dessert from Greece. It starts with shredded phyllo pastry baked until crisp, and then soaked in sweet syrup. The next layer is a thick kaymak cream (creamy custard), and then whipped cream with a generous amount of pistachios.

When you take a bite of this dessert that starts with E, you get the perfect contrast of flavors: a syrupy, slightly chewy sweet base, a rich, velvety cream, and a nutty crunch.

Eggnog Bread Pudding

Bread pudding began as a clever way to use up stale bread, but it’s come a long way since those humble beginnings. Nowadays, there are many variations of bread pudding. You have mixed berries and nuts, guava and cheese, white chocolate, and cinnamon-raisin. If you are looking for a festive take, you have the eggnog bread pudding! All you have to do is add eggnog to the custard mixture, and you have a dessert with warm spices like nutmeg and cinnamon.

English Trifle

If you’ve ever seen a giant glass bowl filled with custard, whipped cream, fruit, and sponge cake (or ladyfinger), chances are you were looking at an English trifle. So, what makes it different from other layered desserts? Well, its sponge layers are soaked with alcohol, specifically cream sherry. Some versions use dessert wine or port, while others prefer a non-alcoholic option like apple juice.

Elisenlebkuchen

What sets Elisenlebkuchen apart from generic gingerbread is the near-total absence of flour. The dough is built mostly from ground hazelnuts and almonds, giving it a chewy texture rather than a cakey crumb. Plus, they’re baked on a thin wafer base called an Oblate, which makes them easier to stack.

Fun Fact: Elisenlebkuchen holds a protected geographical indication status, meaning the name can only legally be used for lebkuchen made in that specific region.

Eve’s Pudding

Eve’s pudding, or apple sponge pudding, is another simple dessert worth making. You put stewed apples (Bramley apples are highly preferred) in the bottom of a baking dish. Next, add a layer of sponge batter on top. As it bakes in the oven, the batter turns golden while the apples underneath become soft and jammy. Some recipes add custard for a sweeter taste, while others have a scoop of vanilla ice cream on top.

Elderberry Pie

Elderberry pies might not be as famous as apple or blueberry pies, but that doesn’t mean you shouldn’t try them! This pie, as its name suggests, features cooked elderberries, which lend a tart, earthy flavor.

Fun Fact: You should not eat raw elderberries. This fruit contains a cyanogenic compound. When you chew or digest an uncooked elderberry, the compound releases cyanide, which leads to nausea, diarrhea, and vomiting.