26 articles
Banoffee pie
Banoffee pie, originally Banoffi pie, is an English dessert of bananas, cream, and boiled condensed-milk toffee, created by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in Jevington, East Sussex, in the early 1970s from Blum's Coffee Toffee Pie.
Bavarian cream
Bavarian cream (crème bavaroise, Bayerische Creme, Bavarois): a gelatin-set vanilla custard lightened with whipped cream, molded and unmolded; origin disputed between Bavaria and France, codified by Carême as fromage bavarois.
Blancmange
Blancmange (blanc mangier, "white food") is a molded milk pudding set with cornstarch or gelatin, flavored with almond or vanilla. Medieval chicken-and-rice savory dish, now a British dessert, cousin of panna cotta and manjar blanco.
Bread pudding
Bread pudding: a baked dish of bread soaked in egg, milk, and sugar custard, dating to 11th-century England as 'poor man's pudding'. Also called bread and butter pudding in Britain, with regional forms like capirotada, Wet Nelly, and pudín de pan.
Christmas pudding
Christmas pudding, also called plum or figgy pudding, is a British steamed dessert of dried fruit, suet, breadcrumbs, spices and brandy, flambéed at Christmas dinner. It evolved from medieval savory plum pottage, was named by Eliza Acton in 1845, and spread through the British Empire.
Cream pie
Cream pie: a chilled American dessert pie with a stovetop custard or pudding filling (milk, eggs, sugar, cornstarch) set in a prebaked crust and topped with whipped cream; distinct from baked custard pies and airy chiffon pies.
Crème brûlée
Crème brûlée, French "burnt cream", is a vanilla custard of cream and egg yolks baked in a bain-marie and topped with caramelized sugar; first printed by Massialot in 1691, distinct from crema catalana.
Crème caramel
Crème caramel, also called caramel custard or flan, is a baked egg-and-milk custard cooked in a caramel-lined mold in a water bath and unmolded so the caramel becomes a soft sauce on top.
Custard
Custard: milk or cream cooked with eggs and sugar, thickened by egg-protein coagulation near 80°C; also called crème anglaise. Covers stirred, baked, and savory types, etymology from crustade, Bird's custard powder, and food safety.
Floating island (dessert)
Floating island (île flottante, œufs à la neige, snow eggs) is a French dessert of poached or baked sweetened meringue on crème anglaise with caramel and almonds, distinct from crisp meringue desserts.
Frangipane
Frangipane: almond-flavored pastry filling of butter, sugar, eggs, and ground almonds, classically two parts almond cream to one part pastry cream; filling of galette des Rois and Bakewell tart, named after the Frangipani family.
Gajar ka halwa (गाजर का हलवा)
Gajar ka halwa (गाजर का हलवा), also gajrela or gajorer halwa, is a North Indian winter dessert of grated red Delhi carrots slow-cooked in milk, ghee, and sugar with khoya and cardamom, derived from Arabic halwa.
Grass jelly
Grass jelly (仙草, cincau, เฉาก๊วย, sương sáo) is a black jelly dessert from South China made by boiling Platostoma palustre with starch and alkali; eaten across Asia as cubes, drinks, and toppings.
Key lime pie
Key lime pie: Florida's official state pie (2006) from the Florida Keys, made with Key lime juice, egg yolks, sweetened condensed milk, and a graham cracker crust, set by acid rather than baking, always yellow, never green.
Kissel
Kissel (kisel, kisiel, kiisseli; кисель) is a viscous Eastern European dessert or drink of fruit or berry juice thickened with starch, descended from ancient fermented oat gruels; served warm or cold across Poland, Russia, Ukraine, and Finland.
Muhallebi
Muhallebi (mahalabia, malabi, mahalabiyeh) is a Middle Eastern and Turkish chilled milk pudding of milk, sugar, and rice or corn starch, documented since a 10th-century Baghdadi cookbook, with variants like tavuk göğsü and kazandibi.
Panna cotta
Panna cotta, Italian "cooked cream," is a Piedmont-origin chilled dessert of sweetened cream set with gelatin; texture controlled by gelatin percentage, Bloom strength, and serving format.
Pumpkin pie
Pumpkin pie is an American spiced pumpkin custard baked in a crust, the classic Thanksgiving dessert. Its custard form dates to Amelia Simmons's 1796 American Cookery; it was promoted by Sarah Josepha Hale and is now made mostly with Illinois canned pumpkin.
Raindrop cake
Raindrop cake, Japanese mizu shingen mochi (水信玄餅), a translucent water-and-agar jelly dessert created by Kinseiken in Yamanashi in 2013, made famous by Darren Wong at New York's Smorgasburg in 2016.
Ras malai (रस मलाई)
Ras malai (रस मलाई, rosh malai) is a chilled South Asian dessert of chhena cheese patties cooked in sugar syrup and soaked in thickened cardamom-saffron milk; origin is claimed by K.C. Das of Kolkata and by Comilla's Matri Bhandar.
Rasgulla
Rasgulla (Bengali roshogolla, Odia rasagola) is a spongy chhena sweet boiled in sugar syrup. West Bengal's version is credited to Nobin Chandra Das (1868); Odisha ties its version to Puri's Jagannath Temple ritual. Both hold separate GI tags (2017, 2019).
Spotted dick
Spotted dick, also known as spotted Richard or railway cake, is a British steamed suet pudding studded with currants or raisins and served hot with custard.
Trifle
Trifle, or Punschtorte, is a British dessert of sponge cake and fruit. Its earliest known recipe appeared in 1596, and it is traditionally served in a glass bowl.
Ube halaya
Ube halaya is a Filipino dessert in which grated purple yam is slow-cooked with coconut milk, condensed milk, butter, and sugar into a thick, deeply purple jam, likely arising as a Spanish colonial-era fiesta food.
Watergate salad
Watergate salad, also called Pistachio Delight or Green Fluff, is a no-cook American dessert salad of pistachio pudding mix, crushed pineapple, whipped topping, marshmallows, and pecans, created by Kraft in 1975 and renamed after the Watergate scandal era.
Zabaione
Zabaione, also zabaglione or sabayon, is an Italian foamy custard of egg yolks, sugar, and wine (Marsala, Moscato, or Vin Santo) whisked in a bain-marie, thickening at 82–85 °C; a Piedmont PAT since 2015 with disputed 16th-century origins.