Recipezaar: Puddings & Mousses,Eggs/Dairy recipes

Apple Juice Sabayon and Berries

Mon, 27 Apr 2009 00:31:34 -0400

This is a simple dessert which is great over fresh berries. Larry DeVries, chef extraordinaire from Brandon, Manitoba, made this at a Woman's Alive Conference in Brandon. I adapted it a bit, as I have a juicer. -- posted by Debbie Boere Vrou

Rice Pudding With Dates

Mon, 27 Apr 2009 01:10:39 -0400

In the original recipe, which was found in the 1995 Vegetarian Times Complete Cookbook, it calls for processing the cooked rice in a food processor or blender until coarse, but I do not do that step! Preparation time does not include the time needed to cook the rice! -- posted by Sydney Mike

Famous Daves Bread Pudding

Wed, 29 Apr 2009 11:57:07 -0400

This is "THE BEST" bread pudding ever! And I know my grandmother would certainly forgive me for rating hers second... When I make it I use 3 cups of milk instead of 4. Be sure to have a very large baking dish, for this is a big pudding. Also, I make half Praline Sauce recipe and it is plenty! I will wish, because I KNOW you will: Enjoy it! -- posted by MillaKette

Syrup Sponge Pudding

Wed, 29 Apr 2009 16:39:31 -0400

The original of this recipe was found in The Lyle's Golden Syrup Cookbook, 2008, & with the use of the very tasty, UK ingredient, golden syrup, this is certainly a special dessert! -- posted by Sydney Mike

Maple Crème Caramel

Mon, 04 May 2009 14:02:44 -0400

I grew up with pure maple syrup, so going to this recipe was very natural for me. Creme Caramel is another of my DH favorites, so I do make this one alot. This recipe does need chilling time, so plan your time accordingly -- posted by Abby Girl

Creme Caramel (Best of Bridge)

Mon, 04 May 2009 14:07:29 -0400

I got this recipe from the Best of Bridge series many years ago. Since creme brulee is a favorite with my DH, I do make this one often. This recipe needs chilling time, so give yourself plenty of time to play -- posted by Abby Girl

Italian Cheese Mousse

Mon, 04 May 2009 14:19:04 -0400

I discovered this recipe many years ago from a good friend. Think...ricotta cheese, orange liqueur, chandied orange peel, chocolate and whipping cream. Yum!!! This dessert needs chilling time, so plan in advance -- posted by Abby Girl

Cheesecake Parfait

Mon, 04 May 2009 14:21:01 -0400

I've been making this since the 1970's and it's great for satisfying that cheesecake craving. For pot luck or family gatherings, double the recipe and serve in a trifle bowl. Choose any type of pie filling, but I've found when doubling the recipe, one can of filling and one can of coconut is adequate. My personal favorite is blueberry. -- posted by gailanng

Portuguese 'bacon from Heaven' (Toucinho Do Ceu)

Tue, 05 May 2009 17:03:47 -0400

No one knows where the name of this dish came from. Some people think it originally contained bacon, and others insist that the bacon in the title is simply a metaphor for something delicious. Regardless of its history, it remains popular in Portugal and Brazil. Adapted from Worldwide Recipes. -- posted by TxGriffLover

Magnificent Mango Mousse

Sun, 10 May 2009 19:16:27 -0400

This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day. -- posted by G.A.B.

Orange Rice Pudding With Golden Raisins (Crock Pot)

Sun, 10 May 2009 19:30:17 -0400

The original of this recipe was found in a recent American Profile magazine. -- posted by Sydney Mike

Pina Colada Bread Pudding (Crock Pot)

Sun, 10 May 2009 19:47:25 -0400

This recipe is from www.thatsmyhome.com Its a Mexican Bread Pudding Dessert. Posting for ZWT5. Please Note: I don't know why its not accepting (10oz frozen pina colada drink mix) so please ignore how it states "powder". -- posted by daisygrl64

Cranberry Panna Cotta

Fri, 15 May 2009 00:47:16 -0400

This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream). From Food and Wine. -- posted by Sweet Jezebel

Coppa Al Caffe (Italian Coffee Parfait)

Sun, 17 May 2009 03:02:05 -0400

I haven't tried this yet, but it's another yummy-looking recipe adapted from a new Italian cookbook I just bought ("One Pot Italian" by Massimo Capra). Cook time is chilling time, and cook/prep times are estimates. Posted for ZWT -- posted by Muffin Goddess

Pumpkin Pudding (Budin De Calabaza)

Tue, 19 May 2009 01:56:18 -0400

This is a recipe from Puerto Rico. They enjoy pudding as a light but special ending to a meal. This popular dessert is a medley of pumpkin, cinnamon, and cloves. -- posted by breezermom

Strawberry Mousse Parfaits

Thu, 21 May 2009 01:52:01 -0400

From TOH magazine. Although the recipe calls for the parfaits to be served in parfait or cocktail glasses, I think they'd be nice scaled down to fit in a smaller glass, such as shot glasses. The ribbon of bright red strawberries in the middle of the creamy pink mousse looks so pretty! The prep time doesn't include time for the berry mixture to chill. -- posted by Halcyon Eve

Quick Maple Crunch

Thu, 21 May 2009 10:16:01 -0400

A quick recipe for dessert. It looks great in transparent glasses. Amaretti biscuits can be used instead. -- posted by Wild Thyme Flour

Greek Honey Cream With Fruits and Nuts

Sun, 24 May 2009 02:47:17 -0400

Sometimes simple flavors are exquisite. Cool, rich, intensely satisfying. Use a good quality honey with floral or darker elements - the honey choice can make this recipe. Serve with any fresh fruit in season. This recipe arrived via email from gourmet-recipes-from-around-the-world. Thanks Petro B! -- posted by Buster's friend

Vanilla Custard Cups (Low-Fat Low-Carb)

Thu, 28 May 2009 23:23:42 -0400

These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1 -- posted by blucoat

Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

Thu, 28 May 2009 23:26:30 -0400

Entered for safe-keeping. From Super Food Ideas, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert. -- posted by KateL

Strawberries With Balsamic Sabayon

Fri, 29 May 2009 22:58:10 -0400

Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time. -- posted by Alan in SW Florida

Sweet Potato Pone (Cajun)

Tue, 02 Jun 2009 17:05:12 -0400

This recipe comes from the 1986 cookbook, I Hear America Cooking, & although some will tell you that 'pone' should be considered a veggie side dish, others will let you know that it's definitely a dessert! Well, research tells me that, whatever else it is, centuries of cooking account for it as a sweet dessert! -- posted by Sydney Mike

Bread and Butter Pudding

Mon, 08 Jun 2009 16:10:24 -0400

This recipe is from the Collin House Hotel and Restaurant,a restored seventeenth-century stone house in Worcestershire on the edge of the Cotswolds in the UK. It is said that British housewives of yore devised this dessert to use up stale bread. From the R.S.V.P. section of a November 1986 issue of Bon Appetit. -- posted by Leslie in Texas

Dulce De Leche Banana Cream Pie

Fri, 12 Jun 2009 02:01:18 -0400

I am crazy about bananas! It is my favorite fruit for desserts, for snacks, for salads -- mmmm love em! This is a five ingredient recipe from All You Magazine and I don't want to lose it! ***Please note, this recipe is a little labor intensive - cooling time is not listed but pie should be refrigerated at least 2 hours. *** -- posted by kittycatmom

Fresh Orange Tart

Thu, 18 Jun 2009 17:43:01 -0400

This recipe was found in the 2009 cookbook, 100 Great Recipes -- Vegetarian. Preparation time does not include the time needed for the dough to chill for 20 minutes & it also includes neither the time needed for the pastry to cool nor for the finished custard to cool completely. -- posted by Sydney Mike

Meyer Lemon Panna Cotta With Strawberries

Wed, 24 Jun 2009 10:25:55 -0400

This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons. -- posted by Maureen in MA

Grandma Rene's Old-Fashioned Banana Pudding

Fri, 26 Jun 2009 02:51:14 -0400

This was the way my mom made banana pudding. You'll find no vanilla pudding mix in this! It's all homemade and with love. I used a saucepan on the stove to cook the custard, but you have to constantly stir it to keep it from scalding on the bottom because it needs to come to a boil (bubble) to thicken. If you're not comfortable doing that, try using a double-boiler. But it must bubble. For extra zip in the custard, add 1/4 tsp. of lemon oil or 1 tablespoon of lemon zest. The meringue is simple and delicious. If you want a mile-high meringue, use 6 eggs whites (any leftovers in the freezer? Take 'em out!) and 1/2 cup sugar with 1/2 teaspoon cream of tartar and a pinch of salt. Eggs are easier to separate when they're cold. So do so, and let them come to room temp before using. Bananas are best if they're ripe and sweet. Don't get any that are green. If yours are green, wait for them to ripen (putting them in a brown paper bag will speed the process). Don't worry about having too many bananas....it's great piled high with all the ingredients! Best served warm, but good either way. Zap in microwave if you have kept it in the refrigerator for hot banana pudding! This is one of my favorite comfort foods! -- posted by Citruholic

Chapel Hill Cold Lemon Soufflé

Sun, 28 Jun 2009 13:23:35 -0400

This recipe is taken from "Chapel Hill Favorites" published there in 1982. This makes 6-8 servings. -- posted by Dan-Amer #1

Vanilla Souffles With Vanilla Creme Sauce

Sun, 28 Jun 2009 17:34:00 -0400

Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever. -- posted by breezermom

Pound Cake Banana Pudding

Mon, 29 Jun 2009 01:18:46 -0400

You can use homemade pound cake for this recipe, but I have listed store bought for ease of preparation. This recipe comes from Mrs. Wilkes' Dining Room in Savannah, Georgia. Prep and Cook time does not include the 6 hours of chilling time! -- posted by breezermom

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Fluffy Banana Caramel Pudding

Sun, 12 Jul 2009 09:36:10 -0400

I invented this recipe myself, it's incredibly light and fluffy and absolutely delicious! The sauce is not too sweet and thick, very delicious. We serve it with vanilla ice cream. It sounds complicated but It's really quite simple, just make sure you mash the banana thoroughly. -- posted by Kelzie

Warm Banana Souffle

Thu, 16 Jul 2009 15:44:06 -0400

from inncuisine.com -- posted by ellie3763

Banana Pudding With Graham-Cracker Crunch

Thu, 16 Jul 2009 18:04:22 -0400

A different take on banana pudding. -- posted by gailanng

Green Tea Mousse

Sun, 19 Jul 2009 20:40:43 -0400

Green tea mousse is a cool dessert. This recipe uses maccha green tea powder. **Please note: Prep Time is cook time and Cook Time is chill time. -- posted by kittycatmom

Low Calorie but Creamy Custard Dessert.

Wed, 22 Jul 2009 11:08:58 -0400

The best way to chill out at the end of a sizzling summer day is with a refreshing sweet treat. This guilt-free dessert is sure to keep you cool and satisfied. Very low calorie, sweet and creamy. -- posted by DJBiker

Chocolate Pudding

Fri, 24 Jul 2009 15:36:40 -0400

This is THICK pudding. Made with real chocolate. My own recipe. -- posted by Chef A. Rocuant

Portuguese Sweet Rice (Arroz Doce)

Sun, 26 Jul 2009 13:05:02 -0400

Sweet Rice is as individual as the cooks who make them. I've tasted sweet rice by different cooks, but I've never tried one that came close to the creamyness, and sweet, lemony flavour of my grandma's rice. This is her recipe. It takes about 30-45 minutes to make, but the results are well worth it. -- posted by Chef #1335041

Lemon-Blueberry Cheesecake Parfaits

Fri, 31 Jul 2009 11:55:33 -0400

Pastry Chef Maggie Leung's reimagined cheesecake is super-versatile: It's three components-the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote - are all fantastic together, but each can be used in a lots of other ways. My best-friend Judy decided she wanted to entertain outside this summer and she gave me the tedious (NOT!!) task of looking for a WOW dessert but understated and we both agree that this is the one. This is not the only dessert she is serving so we want to choose with much thought to her other desserts, as well. Food&Wine Magazine, August 2009 edition.Just between chilling and cooling time it takes about 6 hrs, that is if it is all done in one day - the shortbread can be made up to two days ahead of time & the assembled parfaits can be refrigerated for up to 1 day. ;) -- posted by Manami

Basic Sugar Free Custard

Sun, 02 Aug 2009 10:06:30 -0400

I modified this from recipe #96081 because I needed a custard that was sugar free for my diabetic husband and lactose free for me. My husband loved it and asked for two pieces. I had some when it was warm and some cold in the morning for breakfast - it was good both ways. -- posted by Chef #1297174

Milk-Chocolate Cremoso With Espresso Parfait

Sun, 02 Aug 2009 17:23:14 -0400

This is another recipe on my best-friend Judy's list for her summer party. Recipe by Chef Michael Schwartz from "Michael's Genuine Food & Drink" at 130 NE 40th Street, in Miami, Fl where it is a showcase for it's Chef/Owner's cuisine The dessert is listed as: "Chocolate Cremoso with sea salt, olive oil, sourdough crostini & espresso parfait for $9" . Miamians are assumed to be too bikini-conscious to indulge in this dessert - a decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil; however, it is one of the best-sellers at Michael's. "Some people are like, - olive oil & chocolate? But the olive oil reinforces the richnerss of the cremoso. Like you really need more richness.!" At least 4 hours chilling time The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to a week. From Miami's Got Good Taste in F&W Magazine, published in the December 2008 Edition - this is also a staff favorite. What is NOT to be liked? :) -- posted by Manami

Ricotta Parfait (Giada De Laurentiis)

Tue, 04 Aug 2009 02:17:48 -0400

I saw Giada make this on her show today and thought it sounded like an easy healthy and different sort of breakfast. Let me know what you think. I intend to make this soon! -- posted by Cricketo

White Chocolate Mousse Pastries

Tue, 04 Aug 2009 12:53:10 -0400

I found this simple but elegant recipe in a magazine a few years back. It's from the Baker's Chocolate Company. It's so easy to prepare but looks like you spent alot of time making something special. Everyone loves these. -- posted by Realtor by day, Chef by night

The Realtor's Chocolate Surprise

Fri, 07 Aug 2009 02:23:48 -0400

My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best. -- posted by Realtor by day, Chef by night

Double Raisin Bread Pudding

Mon, 17 Aug 2009 03:55:14 -0400

Serve warm or cool, with ice-ccream or cream. Or serve with Spirited Sauce, Recipe below. From Canadian Living Magazine 2003 Issue. -- posted by daisygrl64

Flan Clasico

Mon, 17 Aug 2009 12:52:52 -0400

A coffee flavored flan recipe from the back of Nescafe Clasico instant coffee granules -- baked in a water bath -- chill 4 hours before serving. ------------NOTE: Prep time includes bake time -- Cook time is chill time! -- posted by Kerfuffle-Upon-Wincle

Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Tue, 18 Aug 2009 03:35:21 -0400

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime! -- posted by BecR

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Old Fashioned Banana Bread Pudding

Fri, 21 Aug 2009 11:54:58 -0400

A cozy kind of dessert that's comforting and scrumptious. From Land-O-Lakes cookbook -- posted by daisygrl64

Italian Rice Pudding from Friendship Dairies

Mon, 24 Aug 2009 01:58:02 -0400

There are very few products that I'm brand-loyal to, but Friendship Dairies makes some wonderful, health-beneficial cottage cheese. -- posted by Sweet Jezebel

Chocolate Chocolate Pudding for 2

Mon, 24 Aug 2009 02:26:18 -0400

This yummy pudding is so easy to make and tastes so much better than store bought or boxed mixes. I really like knowing exactly what's in the food we eat. Give this one a try, you'll never go back to the boxed pudding again! -- posted by Realtor by day, Chef by night

Fitzherbert Pudding - (Sussex Uk)

Tue, 25 Aug 2009 02:48:52 -0400

Unusual name of a great sounding pudding!! Please note Zaar did not allow me to enter the phrase 'cooking apple pulp' as it was written in the recipe; I used 'applesauce'. Posted by request. Source: Favourite Sussex Recipes by Pat Smith -- posted by Elly in Canada

Blender Chocolate Mousse

Tue, 25 Aug 2009 11:16:40 -0400

This looks pretty easy !! -- posted by katew

Vanilla Buttermilk Panna Cotta

Sun, 06 Sep 2009 20:12:50 -0400

This recipe can be prepared in a few minutes, not counting chilling time. It has the refreshing tang of buttermilk and uses condensed milk instead of sugar. Serve with your favorite fruit or fruit sauce. You might even try chocolate or caramel ice cream sauce. -- posted by StickyToffee

Melt in Your Mouth Bread Pudding

Wed, 09 Sep 2009 11:07:06 -0400

I am asked to make this bread pudding on every holiday! It is the creamiest and richest bread pudding I have ever had! I just kept making it and adding and subtracting ingredients till I got the perfect taste. Just try it once and your family will be hooked too! -- posted by 3 southern belles

Tiramisu Parfait With Homemade Ladyfingers

Mon, 14 Sep 2009 18:35:47 -0400

A simple, yet rich dessert... I got this recipe from several different places and changed it a bit to be my own... you need ramekins, a sifter, a mixer, a refrigerator, wax paper, a spatula, and baking pans. -- posted by Kyle Adamson

Pumpkin Creme Caramel

Mon, 28 Sep 2009 01:51:38 -0400

This recipe isn't low anything, it's all out holiday rich and an irresistible alternative to Thanksgiving pumpkin pie, this creamy dessert is sure to delight your guests. There is a 4 to 24 hr chill time so you can make it the day before and be all prepared. Found on BH&G. -- posted by Annacia

Eclair Cake - Layered

Mon, 28 Sep 2009 14:57:22 -0400

This recipe is a bit different where you layer each ingredient. Others you slice the cake and fill with pudding. Try this one, much easier and tastes just as good!! -- posted by Golden Sunflower

Rice Bread Pudding 1998

Wed, 30 Sep 2009 15:28:29 -0400

I have never made this, but I will soon. It was given to me by my friend Marge who died of cancer not long after. -- posted by andypandy

Blueberry Bread Pudding With Guava Cream

Thu, 01 Oct 2009 00:49:03 -0400

From Crosse & Blackwell website. -- posted by nsomniak6

Creme Brulee - by Stacey and Jo

Fri, 09 Oct 2009 02:45:01 -0400

Rich, decadent dessert worth the calories! Crisp sweet crust - it's simply the best recipe. My good friend and I decided to make several creme brulee recipes one day and vote which one was the best. With a tiny bit of tweeking this one is the winner hands down! Delicious with sliced sweet fresh strawberries. -- posted by Jb Tyler, TX

Tapioca Cream Cheese Pudding

Mon, 12 Oct 2009 17:38:12 -0400

I whipped this recipe together the other day when I finally got tired of buying ready-made tapioca pudding! Maybe one day I'll actually try it from scratch (if only I can find a really good outlet for scratch)! Pudding servings are usually set at 1/2 cup, but mine are considerably larger than that! This pudding is thick enough that I have even used it as a nice filling for a 3-layer cake! -- posted by Sydney Mike

Luscious Berries With Custard Sauce

Tue, 13 Oct 2009 14:42:56 -0400

Delightful custard sauce poured over sun ripen berries. Land-o-Lakes Cookbook. -- posted by daisygrl64

Low Fat Mint Cookies & Cream Cheesecake Cups

Wed, 21 Oct 2009 13:39:00 -0400

A decadent dessert that doesn't taste diet. -- posted by Chef #1421050

Ultimate Flan

Wed, 21 Oct 2009 20:33:31 -0400

That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated. -- posted by Sweet PQ?

Chocolate Pudding for One

Wed, 21 Oct 2009 20:54:51 -0400

Looking for that chocolate pudding fix, and don't want to make alot ? Then here's the recipe to try. I found the basic recipe in the TOH 's 2001 Annual recipes, it was sent in to them by Anne Boesiger of Meridian, Idaho. Since I like a thicker and more intense chocolate flavor, the amounts of cornstarch and chocolate were changed.The database wouldn't let me add just a pinch of salt, so I had to put 1/8 teaspoon. Also, the way that the ingredients were added was changed too. Chill time is included in cook time. The longer you let this chill, the more intense the chocolate flavor will be. Submitted to " ZAAR " on October 21st, 2009 -- posted by Chef shapeweaver ©

Sensational Rice Custard Pudding

Fri, 23 Oct 2009 15:51:24 -0400

This is a very old recipe that was my husband's grandmother's own creation. She was well known for her cooking and baking. I have been making this for over 40 years and always get raving reviews. Once, a cousin gifted me with a very large glass bowl that had 8 smaller serving dishes. She included a note that this was to become 'the family dinners rice custard pudding bowl' as everyone requested that I make it for all our gatherings! For a creamier custard pudding, use Aborio rice or a medium grain rice; I prefer the short Aborio rice. Never use instant rice. You may wish to use less sugar as this is a very sweet custard pudding, due to the condensed milk. I hope this becomes a favorite of your family too! -- posted by Debaylady

Just Plain Bread Pudding

Mon, 26 Oct 2009 17:55:53 -0400

Nothing fancy, but it is the bread pudding we have had for many years and we love it. -- posted by Donna Matthews

Strawberry Pudding

Mon, 26 Oct 2009 18:08:58 -0400

***Updated to fix all the kinks, tastes much better now*** I expanded on a simple blancmange recipe and adapted it to make it a special strawberry creation...since I now have a ton of strawberry Nesquik and want to be creative with it. And it turned out very yummy. :D It looks like it took a lot of effort but it didn't. This would probably make an awesome kid pleaser as well. NOTE: Cooking time does not include cooling/setting time. Vegans and the lactose-intolerant-- if you use soymilk, rice milk, almond milk, etc. this will not set. You may want to try a tofu-and-blender approach instead. -- posted by the80srule

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Spooktacular Halloween Pudding Cups

Sat, 31 Oct 2009 14:17:46 -0400

Super fun Halloween treats that the kids are sure to enjoy. Easy to make and look great to!! I got the idea off of another website that used chocolate pudding but I thought using vanilla and dying it orange would be really cool since the pudding and oreos together would be traditional Halloween colors. This recipe can be easily divided in half and so on. For the pudding I used the kind that you cook verses the instant. I think the cooked pudding has a much nicer and thicker consistancy. The amount below for the oreos is a guesstimate because it wouldn't let me put down 1 large package of oreos but either way just one regular package of oreos crushed is what you need. Enjoy! -- posted by mamawheezy

Ricotta Almond Flan

Tue, 03 Nov 2009 08:07:11 -0500

from The Mozzarella Company in Dallas -- posted by Candace Michelle

Easy Creme Caramel (Pudim De Leite Condensado)

Fri, 06 Nov 2009 14:37:28 -0500

A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without. -- posted by robd16

Caramel Apple Bread Pudding - Diabetic Friendly

Fri, 06 Nov 2009 17:44:23 -0500

Diabetic friendly and also low in carbs. A great comfort food! -- posted by Chef #1437924

Donna's Chocolate Torte

Mon, 16 Nov 2009 01:36:25 -0500

My mom used to make this quite a bit and we always loved it. It won't last too long. -- posted by CAREBEARCOOKING

Apple Bread Pudding With Cranberries

Wed, 18 Nov 2009 01:07:42 -0500

I haven't tried this yet, but am going to tonight. I really want to be faithful to use up all my freshly milled, daily bread! This is going to be a GREAT addition to my repertoire. -- posted by vanilla sugar

Gingerbread Bread Pudding

Wed, 18 Nov 2009 17:34:02 -0500

The original of this slightly tweaked recipe was found in the 2009 cookbook, Gingerbread. -- posted by Sydney Mike

guilt-Free Ice Cream Wannabe

Thu, 19 Nov 2009 22:11:26 -0500

This delicious low-calorie dessert is a great way to satisfy your craving for a big bowl of chocolate ice cream without blowing your diet. The thickness of the Greek yogurt provides the creamy texture of ice cream for just a fraction of the calories. Also, by using frozen berries, the yogurt freezes as they are mixed in, giving the cool, frozen texture of real ice cream. The Fiber One cereal sprinkled on top provides a nice crunch and textural contrast - enjoy! -- posted by Chef #1453068

Cream Pie Filling

Fri, 20 Nov 2009 15:32:02 -0500

This recipe is from my Aunt Edna's co-worker. Her co-worker told my aunt that her mother used to make it. -- posted by Blue_Milkshake

Sunday's Best Rice Pudding (Traditional Style)

Mon, 23 Nov 2009 14:16:07 -0500

In memory of my dad who used to take me to Pickwick Restaurant for rice pudding every Sunday afternoon. This is the closest recipe I could find to that which was served at the restaurant: Creamy with a hint of cinnamon and nutmeg. Delicious whether served warm or cold with a sprinkle of cinnamon on top. Also, if prepared ahead, rice pudding makes a quick breakfast in case you're too much in a hurry to make oatmeal. -- posted by Rachael Potter

Aletria a Antiga (Sweet Angel Hair Pasta)

Mon, 30 Nov 2009 01:58:32 -0500

This is a typical dish in every home at Holiday times, its a very old tradition, thats a must on the table in every Portuguese home. Its a very simple receipe to prepare,yet very elegant, especially when its nicely decorated with cinnamon over the top. Just let your imagination go to work . -- posted by Mia #3

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Bread Pudding Muffins

Wed, 09 Dec 2009 15:10:24 -0500

Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com" -- posted by blucoat

Carl Andersen's Ris Alamande, Danish Christmas Dessert

Fri, 11 Dec 2009 11:42:55 -0500

Having lived in Copenhagen since 1994 I can testify that 90% of Danes will have a variation of this dish for dessert on Christmas Eve, which is the big day here. Carl Andersen was the founder and longtime owner of Chatam Restaurant in Hollywood, a favorite of the stars of the past. The recipe is from his daughter's "Star Food" cookbook. PLEASE REMEMBER: You can not use "converted" rice to prepare this dish. You also can not hurry up the cooking times-it says two hours in the oven, and that is what you must do. I have modified the dish by leaving out 1 cup blanched, slivered, almonds, which I have never seen used in the dish here. One whole blanched almond may be added just before serving-the person who finds this in their serving traditionally receives a "mandelgave", some small gift, from the host/hostess. NOTE: If there is any excess milk floating around after the cooked rice has cooled, pour it off and proceed with the recipe. -- posted by Dan-Amer #1

Olive Garden Strawberries Romano

Fri, 25 Dec 2009 23:44:52 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

Wed, 30 Dec 2009 08:17:04 -0500

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat

Quivering Eggnog (Mousse)

Wed, 30 Dec 2009 20:38:41 -0500

I'm not quite sure where this recipe came from, but I have had it for a very long time. I think it's like an eggnog mousse - light, airy, but rich because of the cream. NOTE: Cooking time=chilling time, but is estimated. -- posted by Sweet PQ?

Peanut Butter-Banana Sandwich Bread Puddings With Dark Caramel S

Thu, 31 Dec 2009 11:33:29 -0500

These puff much like soufflés, so present to guests right out of the oven. Encourage them to hold off enjoying the desserts for five minutes while they cool slightly. From Southern Living magazine. -- posted by Sweet Jezebel

Chocolate Wattleseed Mousse With Wattleseed Cream

Mon, 04 Jan 2010 02:36:57 -0500

wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time -- posted by **Jubes**

Flan

Tue, 05 Jan 2010 11:13:32 -0500

This recipe is from a Cuban friend of my mother-in-law. I've made flan before and it was always such a pain. This recipe is so much easier and so much creamier. -- posted by Stephanie Brinley

Microwave Vanilla Pudding - Opt Banana Pudding

Tue, 05 Jan 2010 11:34:30 -0500

My mother gave me this recipe and said this is the only way to cook pudding. I like it hot but feel free to let it cool before eating. This is great served with bananas and vanilla wafers. -- posted by Ceezie

Chocolate Sponge Custards

Sat, 09 Jan 2010 09:48:27 -0500

Unlike Basic Baked Custard, for sponge custards, egg whites are beaten separately and folded into the batter. During baking the batter separates, to form a creamy custard on the bottom with a sponge-cake-like top. Recipe is from incredibleegg.org. -- posted by Sweet Jezebel

Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

Tue, 12 Jan 2010 14:58:48 -0500

From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made. -- posted by Jubal Harshaw

Caramel Bread Pudding

Thu, 14 Jan 2010 11:52:36 -0500

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself. -- posted by Booted Bear

Cheap and Easy Bread Pudding

Sun, 17 Jan 2010 17:46:00 -0500

This is a great way to use up leftover Recipe #379727 - I had three of them left over from the week and trimmed them up, cubed them and made a basic bread pudding recipe. I took it out of the oven as DH was leaving for work and he hung around while I packed it up for him. The whole house smells great! Switch up the ingredients to what your family likes! -- posted by Secret Agent

Slow Cooker Creme Brulee

Tue, 19 Jan 2010 17:00:26 -0500

No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk -- posted by DrGaellon

Butterscotch Pecan Bread Pudding

Thu, 04 Feb 2010 10:27:15 -0500

The ultimate comfort food, Butterscotch Pecan Bread Pudding. Home baked goodness. -- posted by Chef #983617

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Vanilla Egg Custard

Mon, 08 Feb 2010 11:52:47 -0500

This is an easy recipe from Vegetarian Cooking for Good Health by Gary Null. It does take a while to make, though. -- posted by lilycullen98