Category: Puddings and Custards

Pandan Custard Cake

80 gr egg yolks about 4 egg yolks (reserve whites) 125 gr butter unsalted, melted 250 ml pandan juice (see note) 250 ml coconut milk or whole milk 150 gr granulated sugar 115 gr cake flour 1/8 tsp salt 1 tsp pandan essence optional MERINGUE: 120 gr egg whites about 4 egg whites FOR DUSTING:… Continue reading Pandan Custard Cake

5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

Bread pudding 1 (1-pound) challah loaf 3 cups half-and-half 1/2 cup dark brown sugar 2 tablespoons pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 2 large egg yolks 1 tablespoon unsalted butter, more or less for greasing the pan Salted brown sugar sauce 1 cup dark brown sugar 1/2 cup half-and-half 2 tablespoons… Continue reading 5-Ingredient Bread Pudding With Salted Brown Sugar Sauce

Pear Pudding Cake

1/2 cup all-purpose flour 1/3 cup white granulated sugar 1 Tbsp baking powder 1/8 tsp fine salt 1/3 cup milk whole or 2 percent recommended 2 Tbsp vegetable or canola oil or other neutral oil 1 tsp vanilla 2 large eggs 4 pears ripe, peeled, cored and cut into chunks Topping: 1/3 cup white granulated… Continue reading Pear Pudding Cake

Pressure Cooker Rice Pudding

3/4 cup arborio or other short-grain rice 2 1/2 cups whole milk 1/3 cup granulated sugar 1 (2-inch) cinnamon stick 1 (4-inch) strip orange or lemon zest, peeled with a vegetable peeler (optional) 1/2 vanilla bean, halved lengthwise, seeds scraped with the tip of a paring knife, or 1 tablespoon vanilla extract Large pinch of… Continue reading Pressure Cooker Rice Pudding

No-Bake Melon Cheesecake Bars

FOR THE CRUST: 9 1/2 ounces/269 grams graham crackers (about 18 whole crackers) 1/2 cup/115 grams unsalted butter, melted 2 tablespoons granulated sugar 1/2 teaspoon kosher salt (Diamond Crystal) FOR THE FILLING: 2 (1/4-ounce/7-gram) packets powdered gelatin (about 5 teaspoons) 1 1/4 pounds/566 grams peeled cantaloupe, diced (about 3 cups) 1 (8-ounce/226-gram) package cream cheese,… Continue reading No-Bake Melon Cheesecake Bars

Pressure Cooker Sweet Coconut Rice (Narali Bhath)

1 cup basmati rice 1 teaspoon saffron 1 tablespoon warm milk 2 tablespoons ghee divided 20 whole cashews 2 whole green cardamom pods 6 cloves 1 1/2 cups water 1/2 teaspoon kosher salt 1 cup fresh coconut grated (frozen works well) 3/4 cup sugar 2 tablespoons raisins 1 teaspoon cardamom powder Wash, rinse, and soak… Continue reading Pressure Cooker Sweet Coconut Rice (Narali Bhath)

Easiest Lemon Curd (with Variations)

1/2 cup/113 grams unsalted butter (1 stick) 2 teaspoons finely grated lemon zest 1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons) 3/4 cup to 1 cup/150 grams to 200 grams granulated sugar 3 large eggs 1 egg yolk Pinch of salt Put the butter in a large (at least 6 cup)… Continue reading Easiest Lemon Curd (with Variations)

Pressure Cooker Zarda (Pakistani Sweet Rice)

Saffron Mixture: 2-3 threads Saffron Strands 2 teaspoons (2 teaspoons) Sugar Or Other Sweetener Equivalent 1/4 cup (61 g) Whole Milk For the Rice: 2 tablespoons (2 tablespoons) Ghee, divided 2 tablespoons (2 tablespoons) Sliced Pistachios 2 tablespoons (2 tablespoons) Sliced Almonds 1/4 cup (36.25 g) Raisins 1 cup (185 g) Basmati Rice 1.5 cup… Continue reading Pressure Cooker Zarda (Pakistani Sweet Rice)

Pressure Cooker Coconut Rice (Sweet Narali Bhat)

1/2 cup (40 g) dried unsweetened coconut shreds 1/2 cup (125 g) hot water 1 cup (185 g) Jasmine Rice, rinsed and drained 1.25 cups Water 1/2 cup (100 g) Sugar Or Other Sweetener Equivalent, or preferred sweetener 1 ounce (28.35 g) Raisins 2 teaspoons (2 teaspoons) Ghee Pinch Saffron Strands 4 (4 ) Whole… Continue reading Pressure Cooker Coconut Rice (Sweet Narali Bhat)

Lemon Crepe Pudding

Ingredients 2 (8-ounce) packages cream cheese, at room temperature 3/4 cup store-bought lemon curd 1/4 teaspoon kosher salt, divided 1/4 cup unsalted butter, plus more for greasing 24 (10-inch) store-bought crêpes 1 medium Meyer lemon, very thinly sliced and seeded 1/4 cup pure maple syrup 1 tablespoon powdered sugar Preheat oven to 350°F. Beat cream… Continue reading Lemon Crepe Pudding

Classic Panna Cotta

2 (1/4-oz.) envelope unflavored gelatin (about 2 1/4 teaspoons) 3 tablespoons cold water 2 cups whole milk 3/4 cup granulated sugar 1 vanilla bean pod, split 2 cups buttermilk 1 teaspoon fine sea salt 5 tablespoons apricot jam, peach preserves, or orange marmalade, warmed Sprinkle gelatin over 3 tablespoons cold water, and let stand 5… Continue reading Classic Panna Cotta

Lemon Custards with Strawberries

FOR THE CUSTARDS: 2 cups heavy cream 2/3 cup granulated sugar 2 teaspoons finely grated lemon zest (from 1 to 2 lemons) Pinch of fine sea salt 1/3 cup fresh lemon juice (from 2 to 3 lemons) FOR THE STRAWBERRY TOPPING: 1 cup sliced strawberries 1 to 2 teaspoons granulated sugar Freshly ground black pepper,… Continue reading Lemon Custards with Strawberries

Classic Rice Pudding

1/2 cup (100 grams) long-grain rice, preferably jasmine 1 teaspoon fine sea salt 1 quart (946 ml.) whole milk 1/4 to 1/3 cup (50-67 grams) sugar (to taste) 1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract Rinse the rice under cold running water, then turn it into a medium saucepan, and cover… Continue reading Classic Rice Pudding

Coconut Rice Pudding

1/4+cup white sugar 1/2 teaspoon kosher salt 1/4 teaspoon ground cardamom, plus more to serve 1 13 1/2-ounce can coconut milk 1/2 cup Arborio rice, briefly rinsed, then drained 4 inch strip orange zest, white pith removed (see note) 2 teaspoons vanilla extract 1/3 cup shelled roasted, salted pistachios, roughly chopped Heat the oven to… Continue reading Coconut Rice Pudding

Cherry Clafoutis

1 cup granulated sugar, plus more for dusting 5 large eggs 1/2 vanilla bean, split and seeds scraped 3/4 cup all-purpose flour, sifted 3/4 cup plus 2 tablespoons almond flour or almond meal 1 teaspoon kosher salt 1 cup whole milk 1 cup heavy cream 12 ounces sweet cherries, pitted Confectioners’ sugar, for dusting Sweetened… Continue reading Cherry Clafoutis

Chia Pudding with Maple

1 cup whole milk (or coconut milk) 1/4 cup chia seeds 2 – 3 Tbsp Runamok Barrel-Aged Maple Syrup (Whiskey, Bourbon, Rum or Apple Brandy) 1/2-tsp vanilla extract Sliced fruit, nuts, toasted coconut or other topping (optional) Combine the first four ingredients and stir. Put in a small container, cover and place in the fridge.… Continue reading Chia Pudding with Maple

Kesar Ras Malai

for the thickened milk: 800 mls whole milk 200 gms of condensed milk 100 gms caster sugar 1/4 tsp cardamom powder A good pinch of saffron For the milk dumplings/paneer: 2 pints whole milk juice of 2 lemons for the syrup: 200 gms caster sugar 400 mls water Pinch of saffron Chopped pistachio and silver… Continue reading Kesar Ras Malai

Pasayam (South Indian Kheer)

50 gms Basmati rice 110 mls full fat milk 250 mls coconut milk 40 gms jaggery or unrefined brown sugar 5 cardamom pods; seeds only pounded to a fine powder to serve: 2 tbsp butter A tbsp of cashew nuts, pistachios & raisins Pinch of saffron In a wide heavy bottom sauce pan add the… Continue reading Pasayam (South Indian Kheer)

Semiya Pasayam (Vermicelli Kheer)

4 cups milk divided (3 cups + 1 cup) 1 cup vermicelli (semiya) 1 cup water 6 Tbsp sugar 2 Tbsp condensed milk 1 Tbsp ghee (clarified butter), divided 10 cashews broken 10 almonds sliced 10 golden raisins 10 pistachios sliced Boil milk in a saucepan and keep it aside. Heat 1/2 tablespoon ghee in… Continue reading Semiya Pasayam (Vermicelli Kheer)