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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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    I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.

    Recipe #172641

    This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.

    Recipe #258127

    *** Adopted Recipe ***

    Recipe #42992

    This recipe came from the back of a package of pre-made crepes I bought many years ago. It's the best custard, very creamy and sweet. It's great all by itself, or to use as a crepe filling (as the title defines). But I've also used it to sweeten up a bowl of fresh fruit. Since I have kids, I usually make this without the Brandy and it's just as good.

    Recipe #323013

    From "Ciao Italia!"'s Maryanne Esposito.

    Recipe #321871

    Courtesy Alton Brown

    Recipe #244016

    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 smells delicious when it is cooking

    Recipe #142418

    This recipe is from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating with More Than 75 Recipes". "Somewhere between a cake and pudding, this lovely dessert is served warm, with a simple raspberry puree that balances its richness. Other fruits that work well here include stone fruits, but (except for cherries) they have to be peeled first. Figure on about a pound of fruit for just over a cup of puree."

    Recipe #358619

    Adapted from a recipe in _Real Cajun_ by Donald Link. The original Chocolate Yummy is a dessert in the mold of banana pudding with 'Nilla wafers, or Jell-O salad with canned fruit. Here, the store-bought cookies are replaced with home-made, as is the pudding mix and the Cool Whip. "Cooking" time includes refrigeration time.

    Recipe #367806

    From a friend of my mother's, it's been a family favorite for years.

    Recipe #148578

    Instant chocolate pudding is deepened with additional cocoa powder, heated up with wasabi powder and brightened with lime zest. It will get hotter if left to stand, so if you can't eat it all, start with the lesser amount of wasabi. Be sure to use Dutch cocoa powder; natural isn't as deep in flavor. Adapted from a recipe by Kerry Saretsky at Serious Eats.

    Recipe #409244

    Adapted from a recipe at Serious Eats 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

    From The Kitchn blog at Best served piping hot. Author note: "You can use the whole egg in this. However, I find that it's difficult to keep the egg white from curdling at least a little bit when added into the hot cereal, so you may find soft little nubs of egg white throughout. If this won't bother you, add the whole egg. Using just the egg yolk seems to keep it a little smoother."

    Recipe #361891

    Adapted from a recipe by Bonnie Q at Takes a long time, but very worth it. You can lighten it up by using skim milk and Splenda, or enrich it by using heavy cream, or even coconut milk.

    Recipe #327425

    Excellent for diabetics and people who want to eat more squash. This actually tastes more like butterscotch than pumpkin, but the pumpkin does add a smoothness and flavour to this pudding.

    Recipe #117487

    Based on a recipe from "Lidia's Italy," episode 202, "Rolling with Nonna Lisa." Lidia gave no quantities, so this is approximated from other sources.

    Recipe #340787

    34 Reviews |  By Lennie

    This Company's Coming recipe for rice pudding is by far the easiest one I have ever made. I might add an extra tablespoon or so of sugar next time, and maybe top the vanilla up to a full 2 teaspoons. However, it did taste just fine as is. The cinnamon taste is VERY mild, so you may want to sprinkle more cinnamon on top of individual servings.

    Recipe #18831

    A majestic mold lavish with ladyfingers and candied fruit, ribboned with whipped cream. Found in Mom's recipe box, clipped from an unidentified magazine.

    Recipe #336345

    My husband loves rice pudding, but he's diabetic (we both are). This is a simple recipe which only makes enough for two servings. He can't pig out! I usually set aside cooked rice just to make this for him.

    Recipe #215951

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