Akwadu: Baked Banana and Coconut
A warm baked banana dish with coconut, butter, and citrus, served as breakfast or dessert.
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Spoon desserts and frozen desserts
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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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Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
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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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Indonesian Klepon
Indonesian glutinous-rice sweets filled with palm sugar and coated in grated coconut. This recipe makes approximately 12–14 pieces.
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Sri Lankan Wattalappam
A spiced coconut-milk and palm-sugar custard, baked in a water bath and finished with cashews.
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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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Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
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Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
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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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Senegalese Ngalakh with Millet, Baobab and Peanut
A layered Senegalese dessert with soaked millet as the base and a baobab, peanut and water cream.
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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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