This variation is one of the fanciest of my panna cotta recipes. It pairs the tropical flavor of coconut (which is my go-to at the end of winter when I'm so tired of apples, pears, and citrus fruits) with a bright fuschia-colored layer of hibiscus gelee and little gems of pomegranate seeds.
Puddings and Custards
Just Whipped Up
More like Dulce de Lovely. Two cans' worth of sweetened condensed milk are whisked into a milk and cream base to made this irresistible Puddin'.
We begin our Puddin' feature with a chocolate pudding that's not too dense or sweet, but plenty dark and rich.
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
A tangy chocolatey pudding that's quick, easy, and a great way to use up leftover buttermilk.
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
A double dose of white chocolate goes into this bread pudding fromOne Bowl Baking: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce.
Invert your pumpkin pie this year by topping a spiced, orange-scented pumpkin custard with a sweet ginger cookie crumble.