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    You are in: Home / Cookbooks / Puddings, Mousses and Custards
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    63 recipes in

    Puddings, Mousses and Custards

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    Rice cooker recipe from Wolfgang Puck. Remembering that short grain rice is always measured using the cup measure that came with your cooker, this is 3/4 of a regular measure cup.

    Recipe #254086

    When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.

    Recipe #130055

    2 Reviews |  By duonyte

    From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.

    Recipe #491424

    This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (2 c clear jel and cocoa powder, 48 pkts Equal, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk - transfer the powder to storage with a spoon so it doesn't fly everywhere. Adapted from http://bit.ly/10Aiaui

    Recipe #494021

    This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (2 c each sugar, clear jel and cocoa powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk - transfer the powder to storage with a spoon so it doesn't fly everywhere. Adapted from http://bit.ly/10Aiaui

    Recipe #494020

    This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (48 pkts of Equal, 2 c clear jel, 2 T vanilla powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk. Adapted from http://bit.ly/10Aiaui

    Recipe #494019

    This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (2 c each sugar and clear jel, 2 T vanilla powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk. Adapted from http://bit.ly/10Aiaui

    Recipe #494018

    This is of the variety where the cake layer floats on a layer of lemon sauce underneath after baking.

    Recipe #493927

    This recipe makes for a small portion - just enough for two people, and it's low-fat, so it satisfies that dessert craving without being too decadent. You can substitute 2% milk, though the pudding will be a little less thick; it's not worth making with 1% or skim. (If, like me, you only have skim in the house, but you keep half-and-half for coffee, use 1 cup skim and 1/4 c half-and-half.) Adapted from Cook's Illustrated. http://bit.ly/U6ORv7 Link will fail if you are not a subscriber.

    Recipe #493829

    Wonderful way to enjoy chocolate pudding without all the fat. Very satisfying considering there isn't a drop of cream or a pat of butter in it. Cooling time is cook time.

    Recipe #75501

    This unconventional recipe uses the heat of the caramel to thicken the cornstarch and egg yolk; it is not heated once the eggs are added, so they have no chance to scramble. Adapted from Cook's Illustrated Jan/Feb 2013.

    Recipe #493817

    This recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!

    Recipe #79781

    So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time!

    Recipe #205511

    From the wizards at Cook's Illustrated - except it's not on their website, so cribbed from Leite's Culinaria. http://bit.ly/PKPtCc Don’t open the oven door during the first seven minutes of baking this lemon souffle, but do check the souffle regularly for doneness during the final few minutes of baking. Be ready to serve the souffle immediately after removing it from the oven. Using a 10-inch traditional (not nonstick) skillet is essential to getting the right texture and height in the lemon souffle.

    Recipe #486011

    13 Reviews |  By Lan

    This is being posted per a request. Recipe is printed in the SBD book page 182. Also listed is a Lime Zest version, an Almond and a Vanilla version. We have only tried the Mocha as this is our first week on SBD. Hope you enjoy and it satisfies your choco craving.

    Recipe #110938

    From November 2007. Kahlua, Tia Maria, brandy or even whiskey can stand in for the rum. Be sure to use hard Italian-style ladyfingers (savoiardi), not the soft French type.

    Recipe #455441

    Pots de creme are very rich, very thick custards. There is nothing here but vanilla, eggs, and cream, so use the very best you can find. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hXBXaw

    Recipe #454442

    Adapted from a recipe at Serious Eats http://bit.ly/eHmwaT Do not make the mistake of substituting cream of coconut for the coconut milk! Frozen mango can be substituted; thaw it completely first. Be sure the rice is completely cool before folding in the whipped cream; if not, the whipped cream will collapse back into liquid.

    Recipe #449885

    You haven't tried pumpkin at its finest until you've tried this rich bread pudding. This is best served warm but no one will complain if you serve this cold as well.

    Recipe #216719

    Less creamy than traditional rice pudding, this is more like a sweet risotto. Adapted from a recipe in Roger Ebert's _The Pot and How to Use It_, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/cnuh7a

    Recipe #441094

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