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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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 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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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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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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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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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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Senegalese Thiakry
A Senegalese dessert of millet couscous mixed with evaporated milk, milk, and sweetened plain yogurt, with a touch of vanilla sugar.
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Cuban Flan
A flan made with condensed and evaporated milk, topped with caramel, pressure-cooked, and chilled before unmolding.
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Rice kheer
A creamy Indian dessert of rice slowly cooked in milk with cardamom, saffron, raisins, and nuts.
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Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
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Classic Georgian Pelamushi with Grape Must
A Georgian dessert of grape must thickened with flour and a little sugar. This version follows the documented classic method using wheat flour.
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Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
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Mishti doi with caramelized sugar
A Bengali dessert of concentrated milk, caramelized sugar, and yogurt, fermented until set and served chilled.
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Brevas with arequipe
Fresh figs simmered in spiced syrup, rested in the syrup, and filled with arequipe. This version serves 4.
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