Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Chocolate Cherry Mousse

4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 or 3 tablespoons sugar, as needed
2 large eggs

In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.

Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.

Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

Dark Chocolate Pudding

1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
One 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving

In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt.

In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla.

Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour.

Top each pudding with whipped cream and candied ginger and serve.

Mango Fool

1 cup pureed mango
1/2 cup whole milk yogurt
3/4 cup heavy cream
2 tablespoons sugar
Kosher salt

In a medium bowl, whisk together 3/4 cup of the pureed mango and yogurt. In a separate bowl, whisk the cream with the sugar and salt until it just hold stiff peaks. Fold the cream into the mango mixture. Divide the fool between 4 (4-to 5-ounce) glasses and chill until stiff, 1 hour. Divide the reserved 4 tablespoons mango puree between the glasses and serve.

Silky Chocolate Custard

1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon

In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

MAKE AHEAD
The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

White Chocolate Mousse with Raspberry Compote

For the mousse:

8 ounces chopped white chocolate or white chocolate chips
2 cups heavy whipping cream
1 tablespoon sugar

For the raspberry purée:

2 cups fresh or frozen raspberries
1 tablespoon honey
1 tablespoon framboise liqueur
1 teaspoon lemon juice

Fresh mint, for garnish (optional)

Chill the mixer bowl and whisk attachment. Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Set aside. (Alternatively, use a double boiler.)

Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form.

By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Purée or mash berries with the honey, lemon juice, and liqueur.

Layer berries between layers of mousse; fold lightly into mousse for a marbled effect; or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific.

A fresh mint leaf makes this really pop.

Food 52 suggested a blueberry compote on some for a red,white, and blue July 4 dessert.

Golden Milk Panna Cotta

1 cup low fat milk
1 envelope (7 grams) gelatin
1 1/2 tablespoons ground turmeric
3 cups cream
1/8 teaspoon (I use fine sea salt)
1/16 teaspoon finely ground black pepper (3-4 grinds from a pepper mill set on the finest setting)
1/4 cup plus 2 tablespoons (125 grams) honey (orange blossom, clover or wildflower rather than a strong or dark honey or woody flavored honey)
A cinnamon stick, optional for grating
A whole (or piece of) nutmeg, option for grating
8 pretty dessert glasses or martini glasses (we are not unmolding this panna cotta)

Pour the milk into small bowl and sprinkle the gelatin over the surface. Let the gelatin soften (without stirring) for at least 5 minutes or until needed.

Meanwhile, put the turmeric into a medium saucepan and stir in a tablespoon of the cream to form a smooth paste.

Stir in the remaining cream, salt, pepper, and honey. Stir over medium heat until the honey is dissolved and the mixture is steaming hot—but don’t let it simmer.

Remove the pan from the heat. Add the milk and gelatin and stir well to dissolve the gelatin. Pour the mixture into a bowl and set the bowl into a large bowl of ice and water. Let the mixture cool in the ice bath, stirring and scraping the bottom and sides of the bowl thoroughly (with a rubber or silicon spatula) from time to time to equalize the temperature and prevent the mix from setting against the cold surface of the bowl.

When the mixture has thickened (at about 50° F, but not set, remove the bowl from the ice water. Wipe the bottom of the bowl to avoid dripping water, and pour the mixture into the glasses, dividing it equally.

Cover and refrigerate the panna cotta for several hours and as long at 2 days before serving. It will be quite wobbly, just set enough to be thick and luxurious on the tongue. Use a micro plane grater to grate a little cinnamon and/or nutmeg over each serving.

Cherry Clafoutis

1 1/4 pounds (570 grams) sweet cherries
3 large eggs, at room temperature
1/2 cup (65 grams) all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon almond extract (otpional)
1/2 cup (100 grams) plus 3 tablespoons (38 grams) sugar, divided
1 1/3 cups (330 milliliters) milk
Softened butter, for preparing the baking dish

Heat the oven to 375° F (190° C). Grease a 2-quart shallow baking dish liberally with butter.

Stem and pit the cherries and lay them in a single layer in the baking dish.

Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.

Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.

Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes.

Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.

Chocolate Mousse

3 1/2 ounces bittersweet chocolate, chopped
3 large eggs, separated, at room temperature
pinches salt
2 1/2 teaspoons sugar, divided
3/4 cup heavy cream, chilled

Melt the chocolate in a medium heatproof bowl placed over a small pot of simmering water. Stir until the chocolate is melted and smooth.

Remove bowl from water, add the egg yolks, and whisk until smooth.

Using an electric beater, beat the egg whites and a pinch of salt until you have soft peaks. Gradually add 1 1/2 teaspoons sugar, beating constantly, until whites are glossy with medium-firm peaks.

Use a spatula to fold 1/4 of the egg white mixture into the chocolate mixture to lighten it. Then fold the remaining whites into the chocolate until just incorporated, being careful not to overmix or deflate the mixture.

Divide mousse among 4 bowls. Cover and chill until set, about 4 hours (and up to 1 day in advance).

When ready to serve, beat the cream with the remaining teaspoon of sugar until soft peaks form. Spoon over mousse, sprinkle with chocolate shavings, and eat.

Steamed Egg Pudding

120ml fresh milk
2 Tbs sugar
2 Tbs juice from grated old ginger
2 medium-sized eggs, beaten
Wolfberries and mint leaves to garnish

In a microwave, warm a bowl of fresh milk for about 20 seconds.

Stir sugar into the milk.

Add grated ginger juice and beaten eggs into the milk mixture. Mix well and strain the mixture.

Cover the bowl in plastic wrap.

Fill a third of a medium-sized pot with water and place the bowl of milk and egg mixture on a pot stand. Ensure the base of the bowl does not touch the water.

Bring the water to a boil before turning the heat down to medium.

Steam the milk and egg mixture for about 12 minutes. Lift the lid every four to five minutes to release steam.

Remove the bowl of steamed egg pudding carefully. To check if it is ready, shake the bowl slightly. The wobbly pudding should jiggle.

9. Garnish with wolfberries and mint leaves. Serve.

Serves one

Chocolate-Orange Pots de Creme

For the Candied Blood Orange:
1 cup granulated sugar
1 cup water
1 blood orange, sliced ? inch thick

For the Pots de Crème:

1 1/2 cups (10 ounces) bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 tablespoon blood orange zest
1/2 cup granulated sugar
1 teaspoon kosher salt
6 egg yolks

For the Whipped Mascarpone:
1/2 cup mascarpone
1 tablespoon honey
1 teaspoon blood orange zest
1/2 teaspoon kosher salt

Make the candied blood orange: Preheat the oven to 250° and line a sheet pan with a silicone baking mat. In a medium saucepan, combine the sugar and water over medium-high heat. Bring to a boil and cook until the sugar dissolves, 1 to 2 minutes.

Add the blood orange slices and reduce to a simmer; cook until the slices are translucent, 8 to 10 minutes. Using a slotted spatula, transfer the slices in a single layer to the prepared sheet pan. Bake until dried and crisp, 50 minutes to 1 hour. Let cool completely.

Make the pots de crème: Place the chocolate in a blender and set aside. In a medium saucepan, bring the milk, cream and orange zest to a simmer over medium heat.

Meanwhile, in a small bowl, whisk together the sugar, salt and egg yolks until the sugar has dissolved and the mixture is light yellow and thick. Whisk about 1 cup of the simmering cream into the egg yolk mixture to temper, then add it all back into the pot. Cook, stirring constantly with a wooden spoon, until the custard is lightly thickened so it coats the back of the spoon, 5 to 6 minutes.

Pour the custard over the chocolate in the blender and blend until smooth. Divide the mixture between five 8-ounce ramekins, smoothing the tops with an offset spatula, then refrigerate until chilled and set, 2 hours.

Meanwhile, make the whipped mascarpone: In a medium bowl, combine all the mascarpone ingredients. Whisk until the mixture holds a stiff peak.

To serve: Spoon a dollop of the whipped mascarpone over each pot de crème and stick a candied blood orange wheel about a third of the way into the surface, then serve.

Lemon Meringue Pots de Creme

2 cups half-and-half
4 large eggs, separated
3/4 cup sugar, plus 4 tablespoons
3 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, softened
2 teaspoons lemon zest
1/2 cup lemon juice
1 tablespoon finely chopped pistachios

Heat half-and-half to just under a boil in a heavy-bottomed saucepan or a double boiler. In a mixing bowl, combine egg yolks, 3/4 cup sugar, cornstarch and salt. Whisk well until creamy, a minute or two.

Slowly whisk 1/2 cup of hot half-and-half into egg-sugar mixture, then add remaining half-and-half and mix well. Pour back into saucepan and cook over medium heat, whisking continuously, until custard is thick, about 5 minutes. Remove from heat and whisk in butter, lemon zest and lemon juice. Spoon custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, and up to several hours. (May be done even a day ahead.)

Combine chopped pistachios with 1 tablespoon sugar. Heat oven to 350 degrees. Put egg whites in mixing bowl and add 3 remaining tablespoons sugar. Beat whites to stiff peaks. Spoon a pile of meringue onto each custard-filled ramekin, using all the meringue. Sprinkle with pistachio-sugar mixture. Bake for 10 to 15 minutes, until the tops are browned. (May be baked just before guests arrive, then kept at room temperature until time for dessert.)

Passion Fruit Eton Mess

1 cup heavy whipping cream
2 ounces roughly crumbled meringue (~4 medium meringues)
1/2 cup passionfruit curd
tiny herb flowers (optional)

Whisk the cream to floppy peaks in a medium bowl. Arrange most of the meringues in a bowl or serving platter. Cover them with the whipped cream, and (barely) toss, or jostle, once or twice. Dollop with the curd, and use a spoon to pull pretty streaks of it through the cream and meringue mixture. Finish with flowering herbs, if convenient – for example, we used some beautifully fragrant flowering strawberry mint. Basil flowers would be a nice alternative as well.

Thai Black Sticky Rice Recipe (Khao Neow Dam)

2 cups whole-grain black (purple) sticky rice (or use white sticky rice aka glutinous rice)
2 cups (or 1-14oz can), coconut milk, Chao Koh or Mae Ploy brand
1/2 cup white sugar
1/2 tsp salt
2 tbsp toasted white sesame seeds and/or toasted unsweetened shredded coconut (optional)
Strawberries and mint leaves (optional)
Preparation

Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The grains will absorb water and grow in size.

When ready to cook, drain the rice and place in a heat-proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to barely cover the rice grains. Place the bowl on a steamer rack and steam over medium heat about 30-40 minutes. If you do not have a steamer, use a large pot in which the bowl fits. Place a trivet on the bottom along with 2-3 inches of water. Bring to a boil. Balance the bowl with the rice on the trivet and add hot water to the rice. Cover and steam. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. If you wish the rice to be softer, add more water to the rice.

While the rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm.

When the rice is cooked and while still hot out of the steamer, add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving.

The flavored rice can be molded into a round mound on a serving plate and decorated with toasted sesame seeds and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds and coconut and a mint leaf.

For a wetter pudding like texture, the rice may alternatively be cooked by boiling, the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice. Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning. Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes. Make the sauce less sweet but more salty for contrast with the already sweetened rice. When ready to serve, dish the rice into individual serving bowls and dribble some sauce over each serving.

Serve warm or at room temperature.

Notes and Pointers:

Because of its rich, nutty flavor, black sticky rice is usually eaten by itself and not served with fruits, like white sticky rice often is with mangoes.

For toppings, stronger flavors like toasted sesame seeds or toasted shredded coconut do more to accentuate the natural flavor of the rice.

Paal Pasayam (3-Ingredient Kheer)

1/2 cup Basmati rice
1 can condensed milk
1 quart 2% milk
1 teaspoon crushed cardamom
Saffron strands as needed

Cook the basmati rice in 1 1/2 cups of water until its completely soft. You do not need the grains to be separate here. Mash down completely with the back of a wooden spoon.

Combine the mashed rice, condensed milk and the 2% milk (you may want to whisk the cooked rice in to ensure that there are no lumps). Add the spices, bring to a gentle boil and cook down on a low heat until the consistency of a thick soup.

Serve chilled or warm.

Meyer Lemon Olive Oil Custard

3 whole eggs, room temperature
1/2 cup sugar
1/2 cup Meyer lemon juice
2 tablespoons Meyer lemon zest
1/2 teaspoon vanilla extract
1/2 cup extra virgin olive oil, preferably fresh olio nuovo

Place all ingredients but the olive oil in a high-speed blender (capable of generating frictional heat above 160 F). If you don’t have a high-speed blender, see note. Turn the blender on to its highest setting and process for 4 minutes.

While continuing to run on high speed, pour in the olive oil and blend for an additional 90 to 105 seconds until you can see the custard firming up on the sides. If you don’t have a high speed blender, simply blend until smooth and frothy in step 2, stream in the olive oil with the motor running, then pour into a double boiler or bowl set over gently simmering water on the stovetop, stirring until it thickens up (it should reach 160 degrees for fully cooked eggs, or hold at 140 degrees for 3 1/2 minutes).

Note: This recipe was created using the Vitamix Professionial Series 750, using its “hot soup” programmed cycle. It can be replicated by setting the blender at its top speed and running for a total process time of 5 minutes 45 seconds. The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.

Shrikhand

32 ounces plain full-fat Greek yogurt
1 1/2 cups loosely packed confectioners’ sugar
1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus 1/3 cup for garnish, roughly chopped
1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped
1/4 teaspoon cardamom powder

Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.

Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

Sweet Vermicelli Pudding

4 to 5 green cardamom pods
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter or high-fat butter
1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
6 ounces vermicelli noodles, broken into 1-inch pieces (about 1 1/2 cups)
1 cup sugar
2 tablespoons sweetened or unsweetened flaked coconut, for serving
1 tablespoon raisins, for serving
1 tablespoon slivered almonds, for serving
1 cup khoya (thickened milk solids) or heavy cream, for serving

Crush cardamom pods with a mortar and pestle or the side of a chef’s knife and remove seeds (discard husks).

Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.

Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.

Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.

Sweet Potato Flans

The Flan

1 cup mashed sweet potato
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup maple syrup
4 eggs
1 cup buttermilk (or yogurt)
2 teaspoons vanilla extract
Sea salt

Caramel Pecans and Maple Yogurt

1 teaspoon butter
1/2 cup pecans, broken or whole
1 teaspoon sugar
Sea salt
1 cup yogurt
1 tablespoon maple syrup

Heat the oven to 325 F.

In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth.

Divide the purée among six custard dishes. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes.

Bake in the center of the oven for 45 minutes. The flans should be set and barely quiver when shaken. Let cool.

While the flan is cooling, melt the butter in a small pan over low heat. Then add the pecans, sprinkle with sugar, and turn to coat evenly. Cook, stirring frequently, until the sugar coats and caramelizes the nuts.

Remove to a plate and sprinkle with salt. Chop as finely or coarsely as you want.

In a small bowl, combine the maple syrup and the yogurt. Taste, and add more maple syrup if you want.

Serve the flan topped with a spoonful of maple yogurt, garnished with chopped caramel pecans.

Phirni (Sweet Indian Rice Porridge)

1/2 cup long grained rice (preferably Basmati)
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
1 pinch of saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios

Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.

Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.