Thai Mango Sticky Rice (Khao Niao Mamuang)
Steamed sticky rice infused with sweet coconut milk and served with ripe mango, coconut sauce, and sesame. Makes 4 servings; hands-on preparation times are estimates.
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Spoon desserts and frozen desserts
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Black Sesame Tangyuan
Eight glutinous rice dumplings filled with black sesame, butter, and sugar. Preparation, cooking, and cooling times are estimates.
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Korean Mango Bingsu
A Korean dessert of finely crushed frozen milk, fresh mango and condensed milk. Serves 2; allow about 15 minutes of preparation and 5 hours to freeze.
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Brazilian quindim
Small coconut, egg-yolk and sugar quindim baked in a water bath. The quantities make 4 servings; preparation times are approximate.
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Suspiro a la limeña
A Peruvian dessert of milk-and-yolk cream topped with port Italian meringue and cinnamon. Makes 6 servings; times are approximate.
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Brazilian brigadeiros
Brazilian condensed-milk and cocoa sweets, cooked until thick, chilled, then rolled in chocolate sprinkles. Makes about 20 pieces, for 4 servings; preparation times and yield are estimates.
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Vietnamese Steamed Bánh Flan
Vietnamese caramel flan made with condensed milk and vanilla, gently steamed. Makes 6 servings; hands-on preparation takes about 15 minutes.
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Tub tim grob (Thai ruby dessert)
Red-dyed water chestnuts coated in tapioca starch and cooked until translucent. Serve with syrup, coconut milk and crushed ice.
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Peruvian purple corn pudding
A Peruvian dessert of purple corn, fruit and spices, thickened with sweet potato flour and finished with lemon. Makes approximately 8 servings.
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Colombian Postre de Natas
A creamy Colombian dessert made with milk, eggs, and cinnamon, served chilled. Makes about 4 servings; allow about 25 minutes for preparation and cooking, plus 1 hour to chill.
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Canadian blueberry grunt
A Canadian dessert of cooked blueberries in a lightly spiced sauce, topped with tender barley-flour dumplings. Makes 6 servings; estimated prep time: 10 minutes, cook time: 25 minutes.
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Turkish baked sütlaç (fırın sütlaç)
A Turkish rice-and-milk pudding baked until its surface is golden. Makes 4 servings.
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Filipino leche flan
A creamy Filipino custard made with egg yolks, sweetened condensed milk, and evaporated milk, cooked in a water bath and topped with caramel. Makes 10 servings; estimated prep: 15 minutes, cooking: 40–60 minutes, and resting: at least 3 hours and 45 minutes.
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Vietnamese Chè Ba Màu
A chilled, layered dessert of mung beans, red beans, pandan jelly, coconut milk, and crushed ice.
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Crème brûlée
A French vanilla custard, gently baked and topped with a thin layer of caramelized sugar.
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Tunisian Assida Zgougou
A Tunisian dessert of Aleppo pine seed cream, thickened with flour and topped with milk custard and nuts.
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Mishti doi with jaggery
Sweet fermented yogurt from Bangladesh, made with reduced milk, sugar, jaggery, and plain yogurt as the starter.
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Chilean leche asada
A Chilean milk-and-egg dessert with caramel and a browned top. Makes 5 servings.
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Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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