creamy dessert

Whether its cracked into shards, stretched into strands or used to coat nuts or fruit, toffee offers unlimited fun for cooks of all ages.

Vanilla & cointreau creme caramel

water

(2 cups) caster sugar

560 milliliters (21/4 cups) milk

vanilla bean paste

eggs,

egg yolks,

Cointreau liqueur

Orange Flop 

7 Up (or other citrus soda)

orange jello

oz cream cheese, softened

oz tub of Cool Whip, thawed

mandarin oranges, drained

Pour 2 cups of the soda into a small bowl and microwave until nearly boiling, 2-3 minutes.

Remove the heated soda from microwave and stir in the package of jello.

In a large bowl, beat the softened cream cheese until smooth and then add the jello mixture. Beat until fully combined.

Stir in the remaining 2 cups of chilled soda, then fold in the Cool Whip and mandarin oranges.

Transfer the mixture to a 9x13 baking dish and cover. Refrigerate for 4 hours or until set.

Simple to make, and so creamy and sweet. 

No-Bake Berry Lush

vanilla wafer cookies

butter, melted

sugar

vanilla extract

(8 oz) containers

lbs fresh berries

Place cookies in a large ziptop bag and crush into crumbs with a rolling pin.

Transfer crumbs to an 8-inch square baking pan. Add melted butter and stir to combine. Press mixture firmly into pan.

To a large mixing bowl, add cream cheese, powdered sugar, and vanilla. Beat with an electric mixer until smooth, then mix in one container of whipped topping.

Spread half of the cream cheese mixture over cookie crumbs, followed by half of the berries. Repeat layers.

Top with half of the remaining tub of whipped topping and crumble more cookies over the top, if desired. Chill until ready to serve, at least 1 hour. Enjoy!

Making your own, individual citrus set puddings is even more impressive when served with homemade sugared-almond shortbread for scooping out the cream

Easy lemon posset

double cream

golden caster sugar

cold butter, diced

plain flour

golden caster sugar,

ground rice (or more flour

almond

Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.

Cut the shortbread into shards and serve with the possets and little spoons.

Sutlac (Turkish version of classic Rice Pudding) is a thick and creamy milk-based dessert that has a very special place in Turkish cuisine.

Sutlac (Turkish Rice Pudding)

¼ l milk

rice

150 ml double cream

cinnamon or chopped nuts ((to garnish))

Measure the rice and place it along with the milk in a large pot on low heat. Don&#39;t be tempted to wash it as we need the starch from the rice to thicken our pudding!

Gently simmer for 35-40 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan.

Add the sugar, cream, and vanilla to the milk and then cook it for another 35 to 45 minutes, until the rice is really soft and the pudding has thickened.

At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins.

Preheat your oven grill to 200° C (390° F).

Place the ramekins on a tray and place them under the grill for 10 minutes, until the top of the pudding is nicely caramelized. This will help to create a deliciously caramelized taste. Check constantly to make sure they don&#39;t burn. 

Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature.

Sprinkle on some ground cinnamon or chopped nuts before serving.

This is absolutely delicious! All my guests loved this wonderful pudding. Looks and tastes gorgeous.

So easy to make and was delicious! I used just milk, as I didn’t have any cream. So yum!

This is by far the BEST rice pudding recipe I’ve ever made. It's thick and creamy and just absolutely gorgeous. Not to mention very easy to put together. Highly recommend this to everyone.

This is an incredibly easy recipe to follow. I love rice pudding so I had to follow this one. Turned out very well.

I’ve made this several times for my husband, who is a big rice pudding fan, and he loves it every time! Thank you!

First time I have made rice pudding and everyone loves it. Thank you!

I have made this 4 times now in the past week! I follow the recipe exactly as it’s written and it turns out perfect every time. This is a new favourite in my family &amp; I can’t thank you enough!

Your recipe is similar to mine. But, for novice cooks less is more. This pudding as you said is the traditional desert of Turkey and other Middle Eastern countries.   I have seen other techniques but too complicated and not. Middle Eastern..I sometimes think the word "creamy" misses the definition of creamy and becomes lumpy bits of rice and some kind of egg mixture...oh well...cheers !!

Well, I used "pudding rice" or short grain..rice and I washed the rice until the water was relatively clear (rice is chemically sprayed to protect from bugs that can destroy a farmer's crop.
This I did until water was relatively clear. 1 cup rice to 3cups filtered water. Bring to boil, put lid on pot and slowly simmer for about 25
 minutes water is absorbed...add 1/2 cup sugar and 3 cups whole milk. Bring to almost a boil, stir gently for thickness is starting add 1 cup heavy cream and continue stirring
Until you sense the pudding is thick enough. Add pinch of salt and 3 Tbl. Rose water...stir until you see the thick pudding has thickened sufficiently. With ladle transfer 
pudding to heat proof Pyrex cups. Cover with plastic wrap  to prevent a 
skin to form ..

My favourite pudding! It is on my list to do for the weekend. Thanks for the recipe.

Fantastic recipe, I prefer chilled with some homemade strawberry jam on it. Everyone loved it!

A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

Burnt Basque Cheesecake in a Loaf Pan

cream cheese, softened (full-fat)

eggs, room temperature

heavy cream

salt

all-purpose flour

Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.

Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.

Sift in the flour and fold gently until just combined.

Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.

Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Peanut butter cheesecake

butter

pack peanut cookies

gelatine leaves

tub ricotta

smooth peanut butter

golden syrup

milk

pot double cream

brown sugar

bar peanut brittle, crushed

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

To defrost, thaw in the fridge overnight.

To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Top 7 creamy dessert recipes from across the web

The most viewed creamy dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vanilla & cointreau creme caramel

Orange Flop

No-Bake Berry Lush

Easy lemon posset

Sutlac (Turkish Rice Pudding)

Burnt Basque Cheesecake in a Loaf P...

Peanut butter cheesecake

Top 7 creamy dessert recipes from across the web

The most viewed creamy dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla & cointreau creme caramel

Orange Flop

No-Bake Berry Lush

Easy lemon posset

Sutlac (Turkish Rice Pudding)

Burnt Basque Cheesecake in a Loaf P...

Peanut butter cheesecake

The most viewed creamy dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine