This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work!
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A well made phirni will always highlight its star ingredient, rice, while the other delicious ingredients gently follow.
Brown rice pudding flavored with ginger, cinnamon and raisins.
This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry.
Rich dark chocolate custard baked in ramekins.
For me, this is the quintessential summer dessert; once I have it, I know summer has arrived. The summer berry pudding takes a bit of time to prepare, but it's all done ahead of time, so it's not too much effort.
This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten.
The Tangelo-Tangerine Puddings from Seasonal Fruit Desserts by Deborah Madison have a lot of good things going for them. First off they're a gorgeous, vibrant shade of orange that brings to mind all sorts of happy things (sunshine, sherbet). Secondly, they are the perfect summer dessert—less than five minutes of heat on the stovetop then a chill in the fridge means you won't suffer from the dreaded summer kitchen sweats. And lastly, they are dairy-free, gluten-free, and even vegan if you opt to sweeten them with agave instead of sugar or honey.
I've never used semolina in a dessert, but Mark Bittman's take sounds just light and decadent enough to merit a try. Described as "somewhere between a cake and a pudding," that semolina is exactly where I want to be.
Eaten straight out of hand or cut up, a ripe peach is hard to beat. But, peach perfection is a fleeting thing, and the only way to forestall an impending perish? Cooking the fruit. Cobblers, pies and preserves all have...
The week's final Cook the Book recipe, adapted from The Sweet Melissa Baking Book, appears today at the insistence of Serious Eats overlord Ed Levine. And though Sweet Melissa Patsisserie is only a few blocks away from my home, I...
I'd imagine this hot chocolate pudding would be an especially welcome dessert on a chilly day. (But who knows when that may be, what with the weird unseasonably warm weather that's befallen much of the U.S. lately). As the authors...