Bread Pudding with Bourbon Sauce (New Orleans
This recipe is from my first cookbook called What's Cooking America. This
wonderful bread pudding always brings back memories of my visits to New
Capirotada (Mexican Bread Pudding)
Capirotada is a Mexican Bread Pudding and is probably like nothing you have ever had
before. Even if you have had Capirotada almost every cook makes theirs
just a little different. It has an interesting combination of fruits,
nuts, spices, and cheese. Cheese - yes cheese! Usually when I think of
cheese in a dessert it is a cheesecake. In this dessert the one defining
ingredient is the cheese! Remember, most Mexican desserts are not
extremely sweet. Capirotada is a traditional and popular Lenten dessert,
but it can be served at any time, especially when you have some nice
crusty bread that needs to be used.
Figgy Bread Pudding
This fantastic Figgy Bread Pudding recipe and photos was shared with
me by my sister-in-law, Shirley Roth.
Shirley says, "Joe's favorite dessert is bread pudding. I found a recipe using croissants
that called for prunes. Since I still have dried figs (from our fig tree) in
the freezer, I decided to try them instead. It was a big hit with Joe!"
White Chocolate Bread Pudding
From The Palace Cafe - The Palace Cafe, located on New Orleans' Canal Street, is the newest restaurant from the Brennan family, who also operate some of the City's finest restaurants.
This dessert has become extremely popular, and has practically become The Palace Cafe's signature dessert.
Roasted Beet Bread Pudding
This was an interesting experiment with using roasted beets. I had an over-abundance of beets to use this
year that I had roasted them in my oven. Now, what to do with all these roasted
beets? When I came upon this recipe, I just had to try it and, of course, I
couldn't just make the recipe as it was written, but had to experiment! My husband really likes it and I hope you will also.
Creme Brulee - How To Make Perfect Creme Brulee
Very few desserts are more delicious to eat and to look at. Translated from the French, this popular dessert means
"burnt cream," referring to the caramelized finish. A classic finale to a meal, creme brulee can be served slightly warm or chilled.
This is one of my favorite desserts to serve at my dinner parties.
Chocolate Creme Brulee
I adapted this recipe from a recipe by Karen Krasne, creator of Extraordinary
Desserts in San Diego, California. This very elegant dessert is sure to cure your "chocolate craving."
Ginger Creme Brulee
Very few desserts are more delicious to eat and to look at as creme brulee!
Kona Coffee Crème Brulee
These desserts are perfect for company - just bake them ahead and chill in the refrigerator until ready to serve!
Lavender Creme Brulee
If you love lavender and love creme brulee, this dessert will instantly WOW you! I've served this wonderful
creme brulee at many dinner parties.
Raspberry Creme Brulee
Fresh raspberries in a delicious creme brulee! What could be better?
Caramelizing Sugar (Photo Tutorial)
Caramelizing sugar is a term most often applied to melting sugar until it
becomes a caramel color liquid. Caramelized sugar is simply a mixture of sugar
and water cooked until it becomes syrupy and darkens, and reaching a temperature
from 340 to 350 degrees F. Learn how easy it is to caramelize sugar for topping
your flans, making caramels, and other desserts. The technique varies on what
you're using the caramel for, so care should be taken to note in your recipe
what kind of caramel is called for. For example, the caramel needed for caramel
candies is much less cooked than what's needed for spun sugar.
Baked Custard (Old Fashion)
To me, baked custard is definitely a "comfort food." I can eat these custards anytime of the day. I
especially like them for breakfast - it's a quick breakfast that provides your protein and calcium.
Baked Custard (Old Fashion) (low fat, low calorie)
A low fat and low calorie version of the above Baked Custard. It made this version all the time, as I seem to be
always trying to lose weight.
To me, baked custard is definitely a "comfort food." I can eat these custards anytime of the day.
This custard has a gently flavor of custard that doesn't overwhelm, but delights!
Ginger Custard (low fat, low calorie)
A delicious low fat and low calorie version of the above Ginger Custard. Stay on
your diet and still enjoy dessert!
Mango Custard - Quick and Easy Mango Custard
Mangos are in season and our local Asian grocery stores have some
beautiful boxes on sale. This is an easy custard that really highlights the
Pumpkin Custard (low fat, low calorie)
To me, baked custard is definitely a "comfort food."
I can eat these custards anytime of the day. I especially like them for breakfast - it's a quick breakfast that provides your protein
Rebecca's Crustless Custard Pie
Remember the Impossible Pies of the 1970s? The flour settles to the bottom and makes it's own crust. This is healthy, wholesome,
and nourishing dessert with a smooth custard filling and a crunchy golden top. Your family will definitely love this gluten-free pie!
A perfect Flan with dark chocolate - what could be better for a chocolate lover?
This Orange Flan is so smooth and so delicious! Flan may be prepared in
a large flan dish or in individual ramekins. In Mexico, flans are usually served in small ramekins (custard cups).
Tres Leches Mexican Flan
Tres leches means "3 milks" in Spanish. This recipe is not low fat or low calorie - it is just
delicious! Please don't be intimidated by the looks of this recipe. It is easier than you think. This dessert is so amazing - so rich and custardy!
Mexican flan is slightly denser than Spanish Flan.
Vanilla Soy Flan with Butterscotch Sauce
I wanted to use the Vanilla Soy Milk that I had purchased in this recipe. Forget about having to
caramelizing sugar, and simply press the brown sugar in the bottom of the
baking dish. The brown sugar dissolves into a sauce as the flan bakes and
chills. What could be easier?
Chocolate Panna Cotta with Port-Balsamic Cherries
These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. They are also perfect for dinner parties because they can be made a day
or two in advance and kept refrigerated until ready to be served.
Coffee Panna Cotta with Chocolate Cream
Flavored with coffee and served with a chocolate
cream adds a new look to this popular Italian dessert. They are also perfect for
dinner parties because they can be made a day or two in advance and kept
refrigerated until ready to be served.
Panna Cotta (Low Fat & Low Calorie)
These are a very easy-to-make version that is low fat and low calorie to make them perfect for any diet.
You can serve these to your dinner guests, and they will never know they had
a diet dessert. They are also perfect for dinner parties because they can be
made a day or two in advance and kept refrigerated until ready to be served.
Vanilla Panna Cotta
Panna Cotta literally translates as
"cooked cream" in Italian. These softly set and creamy Italian puddings are so
silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh
berries or fruits according to the season. They are also perfect for dinner parties
because they can be made a day or two in advance and kept refrigerated until ready to be
Chocolate Caramel Amaretto Budino
This pudding is incredibly rich and creamy, filled with almonds, chocolate, and Amaretti cookie crumbs.
Chocolate Pots de Creme
A chocolate lover's delight! This is a very
rich and delicious dessert. It is so easy to make. I used to
demonstrate this recipe on television shows around the United
States during my first cookbook tour. Everyone loves it!
Chocolate Pots de Creme
This is a very rich and delicious dessert that gives you a wonderful blast of chocolate without
all the fat and calories. This chocolate pots de creme will cure your chocolate craving
and delight your guests.
Chocolate Pudding with Cinnamon and Chile
(Pudin de Chocolate, Canela y Chile)
This recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
Any recipe that involves separating eggs seems always to be a hit with younger chefs,
and this one is safe if they are not very experienced in the kitchen. It
does still require the use of the stove, so be cautious about burns.
Chocolate Rum Cream
This dessert requires no cooking apart from warming the cream, and is extremely east to make. It is
particularly good served with crisp cookies and makes a superb finale to a
dinner party menu.
I found this delicious coffee dessert in an older 1968 Gourmet Magazine.
Dulce de Leche (Arequipe and Manjar Blanco)
Dulce de leche, pronounced DOOL-say duh LAY-chay) is a luscious sweetened milk sauce that is literally finger-linking good! The name
means "milk sweet," "milk jam," and "sweet milk sauce." This
oven method is easy-to-do and very safe. The oven version also eliminates the
need for stirring. Just check the water level halfway through cooking.
Parfait au Café et à L'Armagnac
This icy dessert combines the pleasure of strong coffee with a shot of good brandy.
For an authentic presentation serve it in traditional fluted parfait glasses.
Salted Caramel Cheesecake Pudding
This recipe is by Michael Moorhouse and appeared in the October, 2004 issue of Food and
Wine magazine. I slightly adapted this recipe. This dessert will be one of your favorites from now on!
Tapioca Pudding (low fat, low calorie)
Tapioca Pudding is definitely considered a comfort food to most Americans. My husband loves this pudding
and could eat it every day.
Tea-Infused Orange Cream Pudding
Recipe by Ellen Easton from her Victorian Tea Menu. Also includes a recipe for Candied Edible Flowers.
Chocolate Soufflé - Cheaters Chocolate Soufflé
I slightly adapted this recipe from Good Housekeeping. The
traditional chocolate soufflé recipes scares me as they sound too
complicated and can be a challenge! This version is foolproof and very easy to make. You
can even make this soufflé batter ahead of time and refrigerate
until ready to bake. The secret to this soufflé is using sweetened
condensed milk. Be prepared, as this soufflé is very rich and will definitely satisfy any chocolate craving.
Give it a try!
This is a homemade or mock version of clotted cream. Excellent to use for your tea parties.
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts.
It is still a specialty of Devon, Cornwall, and Somerset as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream.
It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.
Everyone loves cream puffs, but most cooks are afraid to try making them since they are
considered time consuming and difficult to make. This is actually false, as
they are quite easy to prepare and very impressive to serve.
I adapted this recipe from
the 1952 West Coast Cook Book by Helen Evans Brown. Helen Brown was
the culinary authority of the West Coast during the 1950s and 1960s.
Helen says in her book, "Gourmets who visit San Francisco enthuse about this
dessert, which is to be found at a few of the best hotels and restaurants.
It's not often served at home, apparently because most cooks don't dare
risk it, but it's really very simple to make." This is a spectacular
dessert that is well worth the effort for the impressive results.
Frozen Orange Soufflé
Recipe from the cookbook From the Earth to
the Table, John Ash's Wine Country Cuisine, by John Ash. This simple dessert
always seems to capture people's attention. It can be made a day ahead of time,
Hasty Pudding/Indian Pudding
Despite the name Indian Pudding, it is not a traditional native
dish. Native Americans had neither milk nor molasses to use in their
cooking. They did mix ground corn with berries, and may have had
maple syrup. Hasty Pudding and Indian Pudding are basically the same
pudding, as Hasty Pudding was an English tradition for centuries.
Printed references to hasty pudding in England date to 1599, while
Indian pudding recipes start appearing in American cookbooks in
A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is
serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd is so easy-to-make as all it
contains is eggs, sugar, lemon juice, lemon zest, and butter.
Mango with Sticky Rice
A very sweet treat you'll absolutely love! In Northern Thailand and
Northeastern Thailand, sticky rice is a staple. This Thai dish takes some time to prepare, but it is worth the wait!
Mango Zabaglione - Food Processor Method
I love Zabaglione, but using the normal method of whisking the egg yolks in a bowl over
simmering water can be tricky. If you are not careful, you will end up with
scrambled eggs! For me, making it in the food processor is much easier. I use
whole eggs instead of just the yolks and more cream to give it stability.
Peaches and Cream Custard
This is so good and so easy to make! This is a take-off from my Peaches and Cream Pie recipe.
I didn't want to take the time to make pie crust, and I didn't have any store-brought crusts in the freezer.
This would be great for either breakfast or a dessert.
Everyone seems to know about the delicious lemon curd which is a British teatime favorite. How about pumpkin curd? This sweet, yet tart, velvety
pumpkin spread is heavenly on freshly baked scones, muffins, and tea breads. This is a definite "must try."
This recipe is by Betty Ray of Vancouver, WA. The recipe and photo appeared
in Sunset magazine's 2004 Recipe Annual. According to the Sunset article, Betty Ray, she created this creamy
parfait as a light alternative to pumpkin pie for Thanksgiving dinner.
Tiramisu in a Martini Glass
Also known as Tuscan Trifle and Zuppa Inglese. Tradition tiramisu is a pudding-like dessert that usually consists of sponge cake or
ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. Tirasmisu was originally made as a loose custard, it is only in recent years that using
mascarpone cheese has come into fashion.
Zabaglione with Fresh Berries
Zabaglione [zah-bahl-YOH-nay], is a famous Italian dessert that is usually served with sliced fresh fruit or berries. The
French refer to this as Sabayon and it is used as a dessert or a sauce. It is light and
refreshing and perfect as warm weather dessert.