Category Archives: Puddings, Custards and Mousses

Chocolate and Vanilla Pudding Cups

I used to love eating those layered Jello pudding cups, the ones that had chocolate on the bottom, vanilla in the middle and chocolate on top. The vanilla layer was my favorite part, as a whole container of chocolate pudding could be a little on the rich side (at the time, anyway). These days, the Jello pudding cups don’t quite do it for me, but ... Read More »

Eggnog Rice Pudding

Eggnog Rice Pudding

Eggnog is widely available in stores through New Years, but sales and consumption probably peak right around Christmas Eve. I know I don’t drink much after Christmas is over. I do often have leftovers, though, and never turn down the chance to use them up in a tasty holiday-ish recipe. My leftover eggnog this year went into a batch of eggnog rice pudding. The rice ... Read More »

Eggnog Bread Pudding with Bourbon Cranberries

Eggnog Bread Pudding slice

Eggnog is a holiday tradition and, in fact, it is one of those few items that you can really only find during the holiday season (unless you make it yourself, of course). It is rich, eggy and has a unique flavor to it. Most people drink it straight, or with a bit of liquor added to it, but eggnog can be used for all kinds ... Read More »

Coffee and Cream Rice Pudding

Coffee and Cream Rice Pudding

I think that vanilla rice pudding will always be my favorite. Not only is there something very comforting about it, but the plainness of the rice and milk pudding is a great canvas for vanilla to really stand out. That said, there experimenting with new flavors is still a fun thing to do because it both gives you more options (when you have a success) ... Read More »

Chocolate Custards

Chocolate Custards

I have an easy time using up extra egg whites when I have them because I have a general affinity for egg white heavy desserts (not to mention high protein egg white omeletes for breakfast!). Angel food cakes, pavlova, macaroons… the list goes on. I have a much harder time using up egg yolks, especially when I have a lot of them to contend with. ... Read More »

Apple Bourbon Bread Pudding

Apple Bourbon Bread Pudding

Apples are not the first fruit I think of to go into bread pudding. For some reason, things like cherries, raspberries and especially various dried fruits seem like more obvious choices to me, despite the popularity of the apple as a baking fruit. They are softer and, in the case of dried fruit, more absorbent. Both seem like better matches for a custardy and tender ... Read More »

Baked Rice Pudding

Baked Rice Pudding

 Rice pudding is comfort food, no question about it. Sweet and creamy, it’s a relatively substantial custard dish made thick with rice and (usually) studded with juicy raisins. I usually make mine on the stovetop, starting either with leftover rice or with uncooked rice, depending on what is available to me at the moment. I’ve even turned stove-cooked rice pudding into ice cream before. While I like ... Read More »

Chocolate Almond Cream Sandwich Cookies

Chocolate Almond Cream Sandwich Cookies, on a platter

The Chocolate Hazelnut Spread I made the other day was delicious, chocolaty and not-too-sweet with a good hazelnut flavor. I began to wonder, after making it, how it would work with other nuts. Hazelnut and chocolate have a very similar flavor profile, but I decided to try the recipe with ground almonds in place of the hazelnuts. The result was a bit milder than the hazelnut ... Read More »

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