An easy banana cream pie with a cornflake crust.
'desserts' on Serious Eats
Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack.
With only a couple of extra steps you can make rice krispie treats that taste just like s'mores.
This moist tropical cake rocks coconut milk and the bright green essence of pandan leaf, a popular Southeast Asian ingredient.
My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture.
A rich and moist gluten free cake soaked in an aromatic grapefruit glaze.
Cranberry cream layered with crumbled gluten free chocolate cookies and cream.
Most of the pies I've encountered have had a butter, shortening, lard or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding.
Gluten-free apple hand pies with a tender, flaky crust.
A true campfire classic, these sweet-stuffed and roasted bananas have rightfully found a place in the heart for many generations.
Topped with a cake-like pastry, this cobbler is naturally egg-free and can be made dairy-free by replacing the butter and milk with dairy-free alternatives.
What we have here is the tart, sweet flavor of pineapple that's intensified through the process of grilling and amped up by the smoky aroma, covered in a sweet creamy sauce with a hint of coconut. It's a cook-out favorite.
A well made phirni will always highlight its star ingredient, rice, while the other delicious ingredients gently follow.
We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce.
This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk, resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard.
On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy.
They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting.
[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For...
[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...
This Southern classic is similar to pumpkin pie. Buttermilk adds a slight tang.