Chef Thomas
Baked Rice Pudding
A proper baked rice pudding, slow-cooked in whole milk with butter and nutmeg until the top sets into a freckled golden skin. The kind of pudding that makes January feel like less of a long haul.
Recipe Archive
Desserts
Desserts bring structure to sweetness, from cakes and custards to frozen treats and fruit-driven finishes that close the meal with intention.
857 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Makoa
Baked ʻUlu Coconut Pudding (Hawaiian Ripe Breadfruit Custard)
Very ripe Hawaiian ʻulu, the canoe-crop breadfruit, mashed soft with coconut milk and sugar, then baked until the middle sets like a quiet custard.
Chef Juliana
Bala Baiana
You think caramel means isso não é pra mim. Good. We'll prove it wrong with coconut filling, açúcar com vinagre, and a clear ponto de vidro that snaps cleanly when it sets.
Chef Remy
Bananas Foster Cheesecake
New Orleans' most famous dessert transformed into a showstopping cheesecake, with layers of buttery caramelized bananas, dark rum caramel, and a silky filling so rich it could make Brennan's jealous.
Chef Dean
Basque Burnt Cheesecake
A crustless wonder from San Sebastián with a dramatic caramelized top that cracks like crème brûlée, giving way to a center so impossibly creamy it trembles when you slice it.
Chef Takumi
Basque Cheesecake (バスクチーズケーキ, Basuchī)
A blackened top, a barely set center, and no crust to fuss over. Basuchī looks dramatic, but the whole dish rests on hot heat and patient chilling.
Chef Joost
Bavarois met Frambozensaus
A French-Bavarian name, a Dutch party mould, and the quiet trick of gelatine: custard cooled just enough, cream folded gently, and a dessert made ahead like a host with sense.
Chef Juliana
Beijinho de Coco
You already learned brigadeiro. This is the same pan lesson with coconut: stir until it pulls from the bottom, cool, roll, and crown each sweet with one clove.
Chef Lupita
Beso de Monja Poblano
Puebla's convent kiss pairs two small almond meringues around a slow-reduced milk and yema cream, a delicate dulce from the kitchens of Puebla de los Ángeles.
Chef Lupita
Beso Oaxaqueño (Nieve)
Oaxaca's hometown nieve, hand-churned in the wooden garrafa with pineapple, shredded carrot, toasted coconut, and chopped pecans. The proud invention of the dulceras under the laurel trees of the Zocalo.
Chef Klaus
Bethmännchen
Frankfurt's Advent marzipan ball is small, pale gold, and exacting: real almond paste, rosewater, three almond halves pressed on firmly, then a short bake for gloss.
Chef Juliana
Bicho-de-Pé
You think party sweets are for the aunt who never measures. They're not. Cook real strawberry into condensed milk, watch the ponto, and the pink one on the birthday tray is yours.
Chef Klaus
Bienenstich
Bienenstich works when the almond top caramelises without burning and the yeast cake cools before the cream goes in. Rush either one and the bee has stung you.
Chef Elsa
Bischofsbrot (Bishop's Bread)
A light Viennese sponge loaf hiding a mosaic of dark chocolate, candied orange, cherries, raisins, and toasted almonds in every thin slice, dusted with powdered sugar and meant for a quiet afternoon with good coffee.
Chef Joost
Bitterkoekjespudding
An old Dutch moulded toetje, where bitter-almond macaroons soften into milk pudding and turn thrift, patience, and one good puddingvorm into celebration.
Chef Joost
Bitterkoekjesvla
A bowl of vanillevla with bitterkoekjes folded through it is the quiet Dutch trick that turns milk, eggs, sugar, and a few almond biscuits into a proper toetje.
Chef Lupita
Gulf Coast Orange Sponge (Bizcocho de Naranja Veracruzano)
Veracruz's Gulf Coast orange sponge, built on tall-whipped eggs, cítricos jarochos, vainilla de Papantla, and a piloncillo glaze that soaks into the crumb without making it heavy.
Chef Lupita
Bizcotelas Yucatecas de las Concepcionistas
Merida's convent biscuit, beaten by hand for four centuries by the Concepcionistas, baked twice into a crackling sponge made for dipping into cafe con leche or thick Yucatecan chocolate.
Chef Takumi
Black Sesame Ice Cream (黒ごまアイスクリーム, Kuro Goma Ice Cream)
Black sesame ice cream is decided before the custard thickens: toast the seeds until fragrant, grind them while warm, and the dark gray color tells you it came from seed, not flavoring.
Chef Takumi
Black Sugar and Kinako Shaved Ice (黒蜜きなこかき氷, Kuromitsu Kinako Kakigōri)
Kuromitsu kinako kakigōri is summer pared down: ice shaved fine, black-sugar syrup poured slowly, and roasted soybean flour settling over the top like toasted snow.
Chef Thomas
Blackberry and Apple Crumble
Wild blackberries and Bramley apples collapsed together under a thick, sandy crumble, the pudding that makes September feel like it's worth staying in for.
Chef Ally
Blackberry Brown Betty with Sourdough Crumbs
Layers of peak-season blackberries and tangy sourdough crumbs, baked until the fruit turns jammy and the top shatters at the touch of a spoon. A dessert that wastes nothing and celebrates everything.
Chef Dean
Blueberry Buckle
A golden-topped New England treasure where tender butter cake, jammy wild berries, and a craggy cinnamon streusel buckle and crack into something your grandmother would recognize as honest summer baking.
Chef Joost
Bokkenpootjestaart
Goat-hoof biscuits made into a whole taart: almond meringue, chocolate, advocaat, and cream, the Dutch bakery counter quietly becoming a dinner-party secret.
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