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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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    This is almost like a vanilla custard pie, but with a less-sweet crust and less-sweet filling, it works as a great brunch dish. A very light sprinkle of grated nutmeg or ground cinnamon over the top is a nice addition. If you sprinkle the top with sugar and brulee it, this could be a wonderful addition to afternoon tea. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/aNsISi

    Recipe #439509

    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

    Adapted from recipe #409244 - reentered to get nutrition information for the low-cal version. As noted there, "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." http://bit.ly/4Ij62A

    Recipe #411547

    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

    Recipe #409344

    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. http://bit.ly/4Ij62A

    Recipe #409244

    Adapted from a recipe in _The Craft of Baking_ by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy

    Recipe #395994

    From Mark Bittman, published in the _New York Times_, May 15, 2009.

    Recipe #372371

    Posted by Susan to the Cooking-Dragon mailing list. Any fruit liqueur, framboise, eau de vie de fraises, kirschwasser, Cointreau or Grand Marnier can be used in this recipe.

    Recipe #369429

    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

    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 by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).

    Recipe #364226

    From The Kitchn blog at http://tinyurl.com/deaj2w 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

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

    Recipe #258127

    Recipe #59464

    By xtricks at LiveJournal.

    Recipe #343214

    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

    An easy way to use up leftover cooked rice. Doesn't taste quite as good as the old-fashioned kind, but tasty enough.

    Recipe #336494

    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

    Adapted from a recipe by Marlene28 at allrecipes.com. With only 3 ingredients, quality is paramount - get the best cream you can, and only fresh lemon juice and zest (from organic lemons, if possible). You MUST divide into servings; it will not set properly if left in one bowl. Makes a great ice cream, too.

    Recipe #329508

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