|Numerous (biscuits, cakes, tarts, cookies, sandeshs, gelatins, ice creams, pastries, pies, puddings, custards, and sweet soups, etc.)|
|Cookbook: Dessert Media: Dessert|
Dessert () is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
The term “dessert” can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
The word “dessert” originated from the French word desservir, meaning “to clear the table.” Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, which was written by William Vaughan. In his A History of Dessert (2013), Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when “service à la française” (setting a variety of dishes on the table at the same time) was replaced with “service à la russe” (presenting a meal in courses.)”
The word “dessert” is most commonly used for this course in the United States, Canada, Australia, New Zealand and Ireland while “pudding” is more commonly used in the United Kingdom. Alternatives such as “sweets” or “afters” are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, and India.
Sweets were fed to the gods in ancient Mesopotamia:6 and India:16 and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert.:13
Sugarcane was grown and refined in India before 500 BCE:26 and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BCE and China by 600 CE. In South Asia, the Middle East and China, sugar has been a staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use.
Herodotus mentions that, as opposed to the Greeks, the main Persian meal was simple, but they would eat many desserts afterwards.
Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.
The Industrial Revolution in America and Europe caused desserts (and food in general) to be mass-produced, processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a large part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region.
Sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, Cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.
Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar. Desserts can contain many spices and extracts to add a variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors.
Some desserts are made with coffee,a coffee-flavoured version of a dessert can be made, for example an iced coffee soufflé or coffee biscuits. Alcohol can also be used as an ingredient, to make alcoholic desserts.
Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.
Biscuits or cookies
Biscuits, (from the Old French word bescuit originally meaning twice-baked in Latin, also known as “cookies” in North America, are flattish bite-sized or larger short pastries generally intended to be eaten out of the hand. Biscuits can have a texture that is crispy, chewy, or soft. Examples include layered bars, crispy meringues, and soft chocolate chip cookies.
Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavourings include dried, candied or fresh fruit, nuts, cocoa or extracts. They may be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours.
Chocolates and candies
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted, ground, and often flavored. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate.
Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient. Many candies involve the crystallization of sugar which varies the texture of sugar crystals. Candies comprise many forms including caramel, marshmallows, and taffy.
Custards and puddings
These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan. Puddings are thickened with starches such as cornstarch or tapioca. Custards and puddings are often used as ingredients in other desserts, for instance as a filling for pastries or pies.
Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries a doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Doughnuts are most famous for being a trademark favorite of fictional character Homer Simpson from the animated television series The Simpsons.
, a type of ice cream
Ice cream, gelato, sorbet and shaved-ice desserts fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings.
Jellied desserts are made with a sweetened liquid thickened with gelatin or another thickening agent. They are traditional in many cultures. Grass jelly and annin tofu are Chinese jellied desserts. Yōkan is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added.
Pastries are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with a high fat content and crispy texture, such as shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts, and spices. Pastries are sometimes eaten with tea or coffee as a breakfast food.
Pies, cobblers, and clafoutis
Pies and cobblers are a crust with a filling. The crust can be either made from either a pastry or crumbs. Pie fillings range from fruits to puddings; cobbler fillings are generally fruit-based. Clafoutis are a batter with fruit-based filling poured over the top before baking.
Tong sui, literally translated as “sugar water” and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.
Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the whitefortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines – and is taxed at higher rates as a result. Examples include Sauternes and Tokaji Aszú.
Baked Alaska, ice cream and cake topped with browned meringue
Baklava, a pastry comprising layers of filo with chopped nuts, sweetened and held together with syrup or honey
Bananas Foster, made from bananas and vanilla ice cream with a sauce made from butter, brown sugar, cinnamon, dark rum and banana liqueur
Cheesecake, a type of dessert with a layer of a mixture of soft, fresh cheese, eggs and sugar
Cannolis with Pistachio Grain, Candied and Chocolate Drops
Chocolate mousse, a chocolate variety of a dessert incorporating air bubbles to give it a light and airy texture
Preparation of crème brûlée, a rich custard base topped with a contrasting layer of hard caramel
Hotteok (a variety of filled Korean pancake) with edible seeds, sugar, and cinnamon
Jell-o cream cheese square
Gulab jamun decorated with silver foil and almond chips.
Lemon tart, a pastry shell with a lemon-flavored filling
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Throughout much of central and western Africa, there is no tradition of a dessert course following a meal. Fruit or fruit salad would be eaten instead, which may be spiced, or sweetened with a sauce. In some former colonies in the region, the colonial power has influenced desserts – for example, the Angolan cocada amarela (yellow coconut) resembles baked desserts in Portugal.
Bubble tea is famous for its varieties of flavors with bubbles and jellies.
In Asia, desserts are often eaten between meals as snacks rather than as a concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit. In India, where sugarcane has been grown and refined since before 500 BCE, desserts have been an important part of the diet for thousands of years; types of desserts include burfis, halvahs, jalebis, and laddus.:37
Dessert nowadays are made into drinks as well, such as Bubble Tea. It is originated in Taiwan, which locates in East Asia. Bubble tea is a kind of dessert made with flavor tea or milk with tapioca. It is well-known across the world.
In Ukraine and Russia, breakfast foods such as nalysnyky or blintz or oladi (pancakes), and syrniki are served with honey and jam as desserts.
European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants.
are a traditional coconut candy or confectionery found in many parts of
, made with eggs and shredded coconut.
Dulce de leche is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts.Tawa tawa is a Bolivian sweet fritter prepared using sugar cane, and helado de canela is a dessert that is similar to sherbet which is prepared with cane sugar and cinnamon. Coconut tarts, puddings cookies and candies are also consumed in Bolivia. Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and romeu e julieta (cheese with a guava jam known as goiabada). Peanuts are used to make paçoca, rapadura and pé-de-moleque. Local common fruits are turned in juices and used to make chocolates, popsicles and ice cream. In Chile, kuchen has been described as a “trademark dessert.” Several desserts in Chile are prepared with manjar, (caramelized milk), including alfajor, flan, cuchufli and arroz con leche. Desserts consumed in Colombia include dulce de leche, waffle cookies, puddings, nougat, coconut with syrup and thickened milk with sugarcane syrup. Desserts in Ecuador tend to be simple, and desserts are a moderate part of the cuisine. Desserts consumed in Ecuador include tres leches cake, flan, candies and various sweets.
Desserts are typically eaten in Australia, and most daily meals “end with simple desserts,” which can include various fruits. More complex desserts include cakes, pies and cookies, which are sometimes served during special occasions.
The market for desserts has grown over the last few decades, which was greatly increased by the commercialism of baking desserts and the rise of food productions. Desserts are present in most restaurants as the popularity has increased. Many commercial stores have been established as solely desserts stores. Ice cream parlors have been around since before 1800. Many businesses started advertising campaigns focusing solely on desserts. The tactics used to market desserts are very different depending on the audience for example desserts can be advertised with popular movie characters to target children. The rise of companies like Food Network has marketed many shows which feature dessert and their creation. Shows like these have displayed extreme desserts and made a game show atmosphere which made desserts a more competitive field.
Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012.
Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception.
- Chinese desserts
- Culinary art
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Chocolate Mousse Reader’s Digest Association, Inc.
Prep Time: 20 minutes, plus 3 hours chilling
Cook Time: 5 minutes
• 1 1/2 cup dark chocolate, plus extra shaved chocolate, to serve (optional)
• 3 eggs, at room temperature
• 1 teaspoon McCormick’s Pure Vanilla Extract
• 1 1/2 cup whipping cream, whipped, plus extra, to serve (optional)
1. Roughly break up the chocolate and place in a heatproof bowl. Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stand for about 3 minutes, stirring occasionally, to soften. Remove from the heat and stir until smooth.
2. Separate the eggs. Add the egg yolks to the chocolate and stir until smooth. Fold a little cream through the chocolate mixture to loosen it, then fold in the remainder.
3. Using a very clean electric or hand whisk, beat the egg whites in a bowl until soft peaks form. Gently fold the egg whites through the chocolate mixture – use a large metal spoon or rubber spatula, folding until all the white streaks are gone, but taking care not to lose the volume.
4. Spoon the mixture into six 6-ounce glasses or small serving dishes. Cover with plastic wrap and refrigerate for 3 hours, or until the mousses have thickened slightly and are well chilled. Serve topped with whipped cream and shaved chocolate, if desired.
Jam Roly Poly Reader’s Digest Association, Inc.
Prep Time: 20 minutes
Cook Time: 30 minutes
• 2 cups self-rising flour
• 7 tablespoons frozen butter
• 1 cup strawberry jam
• 1 teaspoon McCormick’s Imitation Strawberry Extract
• custard, to serve
1. Preheat the oven to 400°F. Sift the flour into a large bowl and stir the butter through. Make a well in the centre. Add 1/2 cup water and mix with a non-serrated knife until the mixture starts to clump together.
2. Gather the dough (it will be slightly sticky) into a ball and turn out onto a sheet of lightly floured baking parchment. Roll out to a 10 × 8 inch rectangle between two sheets of baking parchment or greaseproof paper.
3. Spread the jam mixed with extract over the dough, leaving a 3/4 inch gap along the short sides. Roll up the dough, starting from a short side. Place the roll, still on the baking paper, onto a baking tray. Roll the baking paper up, twisting the ends to enclose.
4. Bake for 30 minutes, or until golden brown. Allow the roly poly to cool completely, then cut into slices. Serve with custard, within 1 hour of cooking.
Lemon Delicious Reader’s Digest Association, Inc.
Prep Time: 15 minutes
Cook Time: 20 minutes
• 4 tablespoons butter, at room temperature
• 3/4 cup (170 g) sugar
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon McCormick’s Pure Lemon Extract
• 3 eggs, separated
• 1 1/2 cups (330 ml) milk
• 1/2 cup (80 ml) lemon juice
• 1/4 cup (35 g) self-rising flour
• sifted confectioner’s sugar, for dusting
• cream or ice cream, to serve
1. Preheat the oven to 350°F. Lightly grease six 1 cup (250 ml) ovenproof dishes.
2. Using electric beaters, beat the butter, sugar, lemon zest and egg yolks for 3–4 minutes, or until light and creamy.
3. Gradually add the milk, stirring with a wire whisk. Stir in the lemon juice. Sift the flour over and gently mix to combine.
4. Using very clean beaters, beat the egg whites in a bowl until soft peaks form. Fold into the batter using a large metal spoon, taking care not to lose any volume.
5. Spoon the mixture into the prepared dishes and set them in a baking dish. Transfer to the oven and carefully pour enough boiling water into the baking dish to come halfway up the side of the dishes.
6. Bake for 20 minutes, or until the puddings spring back when gently touched (they will still be pale). Dust with icing sugar and serve immediately with cream or ice cream.
Baked Custard Reader’s Digest Association, Inc.
Prep Time: 5 minutes
Cook Time: 25 minutes
• 2 1/2 cups (625 ml) milk
• 4 eggs
• 1/2 cup (115 g) sugar
• 1 teaspoon McCormick’s Pure Vanilla Extract
• a pinch of ground nutmeg
1. Preheat the oven to 350°F. Lightly oil six 3/4 cup (185 ml) ovenproof dishes. (If you’d prefer to make one large custard, use a 5 cup/1.25 liter baking dish and extend the cooking time to 30 minutes.)
2. Heat the milk in a small saucepan over medium heat until it nearly comes to the boil.
3. Meanwhile, whisk the eggs, sugar and vanilla in a large jug until the sugar has dissolved. Whisking constantly, gradually add the hot milk — don’t whisk too vigorously though as you don’t want lots of froth on top of the custard. Pour the custard into the oiled dishes and sprinkle lightly with nutmeg.
4. Fold a clean tea towel and place it in a large baking dish. Stand the dishes on the tea towel and pour in enough boiling water to come halfway up the side of the dishes.
5. Bake for 20 minutes, or until the custards are just set but still wobbly (the tip of a small sharp knife should come out clean). Carefully lift the dishes out of the baking dish. Serve warm, at room temperature or chilled.
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Dessert Crepes Reader’s Digest Association, Inc.
Serves 4 (makes 8)
Prep Time: 5 minutes, plus 30 minutes resting
Cook Time: 20 minutes
• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/2 cup milk
• 2 tablespoons cold butter, in one piece
• 1/2 teaspoon McCormick’s Pure Lemon Extract
• lemon juice, for drizzling
• sugar, for sprinkling
1. Sift the flour into a bowl and make a well in the center. Whisk the egg and milk together, then gradually add to the flour, whisking until smooth. Cover with plastic wrap and set aside to rest for 30 minutes.
2. Wrap the butter in a sheet of kitchen paper. Heat a 8-inch non-stick frying pan over a medium-high heat and wipe around the inside with the butter-filled paper towel. Set the wrapped butter aside on a plate to use again.
3. Pour 1/2 cup of the batter into the pan and quickly swirl to make a thin, even layer. Cook for 1 1/2 minutes, or until lightly golden underneath, then turn and cook for a further minute. Transfer to a warm plate. Repeat with the remaining batter. (If you want to serve the pancakes all at the same time, keep them warm on a plate in a 225°F oven, covered loosely with foil.)
4. To serve, fold the pancakes into quarters. Drizzle with lemon juice and sprinkle with sugar.
Terrific Trifle Reader’s Digest Association, Inc.
Prep Time: 20 minutes, plus 2 hours jelly setting plus 4 hours chilling
Cook Time: 5 minutes
• 1/2 cup package of flavored gelatin
• 8 ounce madeira cake or trifle sponge cakes
• 1 1/2 to 2 tablespoons strawberry jam
• 1/2 teaspoon McCormick’s Imitation Strawberry Flavor
• 2 tablespoons sweet sherry
• 2 14-ounce cans peach slices, drained
• 2 cups cold ready-made custard
• 1 ounce flaked almonds
• 1/2 cup whipping cream
1. Prepare the gelatin according to the packet instructions. Pour the mixture into a 8 inch square pan and refrigerate for 2 hours, or until set.
2. Cut the cake into 1/2 inch slices and spread half with the jam. Sandwich the other cake slices on top, then cut into 3/4-inch cubes. Arrange half the cake cubes in a 2-quart glass serving dish – don’t worry if they fall apart. Sprinkle with half the sherry.
3. Roughly cut the gelatin into 1 inch cubes. Arrange half the gelatin cubes over the cake, then top with half the peaches. Spoon half the custard over them, spreading it out to cover the top.
4. Repeat the layers with the remaining ingredients. Cover with plastic wrap and refrigerate for 4 hours.
5. Preheat the oven to 350°F. Spread the almonds on a baking tray and toast for 5 minutes, or until lightly golden – watch carefully as they can burn quickly. Allow to cool.
6. Just before serving, spoon the whipped cream over the trifle and sprinkle with the toasted almonds.
Cinnamon Teacake Reader’s Digest Association, Inc.
Prep Time: 10 minutes
Cook Time: 35 minutes
• 1/3 cup butter, at room temperature
• 1 egg
• 1/2 cup (145 g) sugar
• 1 teaspoon McCormick’s Pure Vanilla Extract
• 1 1/2 cups (200 g) self-rising flour, sifted
• 3/4 cup (200 ml) milk
1. Preheat the oven to 350°F. Grease and line a 8-inch round cake tin with baking paper.
2. Using electric beaters, beat the butter, sugar and vanilla in a bowl until the mixture is almost white. Add the egg and beat until well combined. Using a large metal spoon, gently fold the flour and milk into the batter until combined. Spoon the mixture into the cake tin and smooth the surface.
3. Bake for 30–35 minutes, or until a cake skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack.
4. While the cake is still warm, brush the top with the melted butter and sprinkle with the sugar mixture. Serve warm or cold.
Golden Syrup Dumplings Reader’s Digest Association, Inc.
Prep Time: 15 minutes
Cook Time: 15 minutes
• 1 1/4 cup self-rising flour
• 4 tablespoons butter, chopped
• 1/2 cup milk
• 1/2 teaspoon McCormick’s Imitation Maple Flavor
• 12 ounces golden syrup (or substitute equal parts honey and corn syrup or maple syrup)
• cream or vanilla ice cream, to serve
1. Sift the flour into a bowl. Using your fingertips, rub in 1 tablespoon of the butter until evenly combined. Make a well in the center, add the milk and mix with a non-serrated knife until the mixture starts to clump together. Gather the dough into a ball. Pinch off level tablespoons and lightly roll into 12 small balls.
2. Put the remaining butter into a large, deep frying pan with the golden syrup and 1 cup water. Stir over a medium heat until melted and combined. Bring to the boil. Carefully add the dumplings, then cover and cook for 5 minutes. Using a spoon, gently turn the dumplings over. Increase the heat to medium-high and cook, uncovered, for a further 5 minutes.
3. Drizzle the dumplings with the pan syrup and serve with cream or vanilla ice cream.
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Bread and Butter Pudding Reader’s Digest Association, Inc.
Prep Time: 10 minutes, plus 10 minutes standing
Cook Time: 45 minutes
• 8 thick bread slices
• 1 1/2 tablespoons butter, plus some melted butter, for brushing
• 1/2 cup (175 g) honey, plus extra, for drizzling
• 4 eggs
• 1 cup (250 ml) cream
• 2 cups (500 ml) milk
• 1/4 teaspoon McCormick’s Cinnamon, Ground
• ice cream, to serve
1. Preheat the oven to 300°F. Brush a shallow rectangular baking dish with a little melted butter.
2. Spread each slice of bread with the butter and honey. (To make the honey easy to spread, warm it for 30 seconds in the microwave.) Cut each slice into four triangles, then arrange them in the baking dish, overlapping the slices as needed.
3.In a bowl, lightly whisk together the eggs, cream, milk and cinnamon. Pour the egg mixture over the bread and place a saucer on top. (Weighing the bread down with a saucer allows the egg mixture to soak into the bread, giving a rich, dense pudding.) Stand for 10 minutes, then remove the saucer.
4. Place the dish in a larger baking dish and transfer to the oven. Carefully pour enough hot water into the larger baking dish to come halfway up the side of the smaller dish.
5. Bake for 45 minutes, or until the pudding is just set and golden. Serve warm with ice cream and a drizzle of extra honey.
Variations Instead of honey, use 1/4 cup (55 g) caster sugar and whisk it with the eggs in step 3. Replace the plain bread with fruit bread, or sprinkle 1/2 cup (100 g) mixed dried fruit or 1/2 cup (60 g) golden raisins over the bread before adding the eggs.
Tortilla Dessert Cups Recipe photo by Taste of Home
Diabetics and dessert lovers alike are “wowed” by these creamy treats. Says Susan Miller of Wakeman, Ohio, “After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they’re low in anything!”
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 10 flour tortillas (6 inches)
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
- 2 cups reduced-fat whipped topping
- 1/4 cup milk chocolate chips, melted
- In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
- Meanwhile, for filling, beat cream cheese in a mixing bowl until smooth. In another bowl, whisk milk and pudding mix for 2 minutes or until thickened. beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.
Originally published as Tortilla Dessert Cups in Light & Tasty February/March 2001, p22
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Reviews forTortilla Dessert Cups
To fill two moulds, 24 cm in diameter (height 3 cm)
500 g egg white (1 egg white weighs approximately 30 g)
350 g caster sugar
350 g egg yolk (1 egg yolk weighs approximately 20 g)
250 g T45 flour (for pastry-making)
60 g corn starch or cornflour
Whisk the egg whites stiffly with the sugar and salt. Fold into the egg yolks, add the flour,
corn starch and lemon. Spread the raspberry jam over four discs of 22 cm in diameter and make into two rolls. Bake at 230 °C. Cut the rolls in half (making four rolls). Freeze, then cut into 3 cm strips. Line the rings and put a Charlotte biscuit in each one.
500 g raspberry pulp
100 g caster sugar
25 g raspberry brandy
17 g gelatine
425 g whipped cream
Make a mousse: soak the gelatine, wring it out and dissolve it in the alcohol.
Pour into the raspberry pulp and gently fold in the sweetened whipped cream.
Fill the rings halfway. Place a biscuit disc on top.
Chocolate mousse (Prepared the day before)
280 g dark chocolate (Valrhona pure Caribbean)
30 g hazelnut paste
40 g honey
40 g glucose syrup
310 g cream
700 g cream
Heat together 310 g cream with the honey and glucose syrup, then pour over the chocolate and hazelnut paste.
Make a ganache and mix with the 700 g of cream.
Whip (not too stiffly) with an electric whisk and add to the rings.
Place the 2nd biscuit disc on the raspberry mousse, then the chocolate mousse and the second layer of biscuit.
Coat the top with a raspberry jelly.
Decorate as you wish and serve with the raspberries.