puddings andamp custards

This no-bake banana cheesecake employs a pastry chef&#x27;s secret ingredient in order to achieve a firm, sliceable texture. Get ready to go in for second, third, fourth helpings. 

Banana Pudding Cheesecake

sweetened condensed milk

cornstarch

(11-ounce) box Nilla wafers

unsalted butter

kosher salt, divided

water

vanilla extract

gelatin

lemon

heavy cream, divided

full-fat cream cheese

mascarpone cheese

bananas, divided

sugar

Mascarpone cheese substitute: The same amount of full-fat cream cheese can be substituted for the mascarpone. Use a total of 1 pound cream cheese.Storage: The cheesecake can be well wrapped and refrigerated for up to 4 days. As it sits for more prolonged periods, the bananas will start to oxidize and get watery.

The Kitchn

Miro Uskokovic

Step 1

Fit a fine-mesh strainer over a medium heatproof bowl, preferably metal.

Step 2

Place 1 (14-ounce) can sweetened condensed milk, 2 large egg yolks, and 1 tablespoon cornstarch in a small heavy-bottom saucepan and whisk to combine. While whisking constantly, bring to a boil over medium-high heat, occasionally scraping down the sides of the saucepan with a heatproof flexible spatula.

Step 3

Continue boiling and whisking until thickened to the texture of pudding, about 1 minute more. Scrape the mixture into the strainer and press through the strainer with the flexible spatula, making sure to also scrape the underside of the strainer. Press a sheet of plastic wrap directly onto the surface of the pudding. Refrigerate until at least room temperature, 40 to 60 minutes. Meanwhile, make the crust.

Step 4

Set aside 10 Nilla wafers from an 11-ounce package for decorating the top of the cheesecake. Place the remaining Nilla wafers (about 3 1/3 cups or 72 cookies) in a food processor fitted with the blade attachment. Process until finely ground, about 20 seconds. Transfer 1/4 cup to a small bowl and reserve for sprinkling.

Step 5

Melt 1 stick unsalted butter in the microwave or on the stovetop. Add the butter and 1/2 teaspoon of the kosher salt to the remaining crumbs in the food processor. Process until combined, about 10 seconds. Transfer the mixture to a 9-inch springform cake pan. Press the crumbs evenly into the bottom and 1 inch up the sides. Refrigerate or freeze for at least 30 minutes to firm up.

Step 6

Meanwhile, place 1 tablespoon water and 1 tablespoon vanilla extract in a small microwave-safe bowl and sprinkle 2 teaspoons powdered gelatin over the top. Set aside for at least 5 minutes to fully bloom. Juice 1/2 medium lemon until you have 1 tablespoon. Wipe the food processor bowl clean.

Step 7

Transfer the cooled pudding to the food processor. Add 2 cups of the cold heavy cream, 8 ounces cream cheese, 8 ounces mascarpone cheese, and the remaining 1/2 teaspoon kosher salt. Process until smooth, about 1 minute.

Step 8

Microwave the gelatin mixture until the gelatin is melted and the mixture is the consistency of warm corn syrup, about 15 seconds. Turn the food processor on, and immediately pour the gelatin mixture through the feed tube while still warm. Continue blending until smooth and creamy, 1 to 2 minutes.

Step 9

Transfer half of the batter into the crust and spread it into an even layer with an offset spatula. Peel and thinly slice 2 1/2 large ripe bananas crosswise (about 1/8-inch thick). Arrange the slices evenly on top of the filling in a circular pattern. Brush the lemon juice onto the bananas.

Step 10

Sprinkle the reserved 1/4 cup cookie crumbs evenly over the bananas. Top with the remaining batter and spread into an even layer. Cover with plastic wrap and refrigerate until set, at least 12 hours and up to 24 hours.

Step 11

When ready to serve, place the remaining 1 cup cold heavy cream and 2 tablespoons powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until thick and fluffy, 2 to 3 minutes. Transfer onto the cheesecake and spread into an even layer.

Step 12

Peel and thinly slice the remaining 1/2 large ripe banana crosswise. Arrange the slices around the top edge of the cheesecake, overlapping and alternating them with the reserved whole Nilla wafers. Remove the sides of the springform pan before slicing.

This holiday twist on creamy flan features the addition of sweet-tart cranberry sauce.

Flan con Queso with Cranberry Jellies

cream cheese

corn syrup

smooth cranberry jelly

eggs

evaporated milk

vanilla bean paste

Storage: The flan can be covered and refrigerated for up to 4 days.

Claudette Zepeda

Place 8 ounces cream cheese in the bowl of a stand mixer and let sit at room temperature until softened. (Alternatively, place in a large bowl if using an electric hand mixer.)

Place the following ingredients in a small heavy-bottomed saucepan in this order: 1 tablespoon corn syrup, 1/4 cup water, and 3/4 cup granulated sugar. Cook over medium-low heat undisturbed until the sugar is melted, then continue cooking, swirling the pan occasionally (don’t stir!), until an amber-colored caramel is formed, about 15 minutes.

Quickly pour into an ungreased 9-inch pie plate or round cake pan and tilt the dish to coat the bottom. Set aside to cool while preparing the custard.

Arrange a rack in the middle of the oven and heat the oven to 325ºF. Smash 1/4 cup of the cranberry sauce to break it up. Cut the remaining 1/2 cup cranberry sauce into small cubes.

Beat the cream cheese on medium speed until smooth. Beat in 5 large eggs on medium speed one at a time, waiting for each egg to incorporate before adding the next, until thoroughly combined. Add 1 can sweetened condensed milk, 1 can evaporated milk, 1 teaspoon vanilla bean paste, and the 1/4 cup smashed cranberry sauce and stir to combine.

Pour the mixture through a fine-mesh strainer over the caramel. Carefully drop the cubed cranberry sauce evenly into the custard.

Place the pan of flan in a large roasting pan. Pour in enough boiling water to come about halfway the way up the sides of the flan pan, being careful not to splash any water into the flan. Cover the flan loosely with aluminum foil.

Bake until the center is just set but still jiggles, 40 to 50 minutes. (If you want the top to be browned, uncover halfway through.) Transfer the pan of flan to a wire rack and let cool for 1 hour. Cover and refrigerate overnight.

To unmold, run a knife around the edges of the flan to loosen. Invert a rimmed serving plate at least 1 inch larger than the baking dish over the flan. Grasping both the plate and the baking pan, flip over in one motion. Remove the baking dish. Cut into slices and serve.

For the easiest Thanksgiving dessert, just dump apple pie filling, cranberry sauce, cake mix, and butter into a dish and bake!

4-Ingredient Thanksgiving Dump Cake

(14-ounce) cans whole berry cranberry sauce

(about apple pie filling

(15.25-ounce) box yellow or white cake mix

(1 1/2 sticks) cold unsalted butter,

Vanilla ice cream, optional

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Patty Catalano

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.

Add 2 (14-ounce) cans whole berry cranberry sauce and 1 (about 21-ounce) can apple pie filling to the baking dish and stir to combine. Layer in the baking dish in the following order on top of the fruit (do not stir together): Sprinkle evenly with 1 (15.25-ounce) box yellow cake mix. Cut 1 1/2 sticks cold unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface.

Bake until golden brown, bubbling, and a crispy crust begins to form, 50 to 55 minutes. Cool for 10 minutes, then serve with vanilla ice cream, if desired.

Retro Dessert Recipe: Stirred Egg Custard

milk

vanilla bean,

cornstarch (optional)

salt

whipped cream,

nutmeg,

Nealey Dozier

Combine milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan (a Le Creuset works well here). Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan.

Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the sugar, cornstarch, and salt and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan.

Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don&#x27;t overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat.

Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream and freshly ground nutmeg.

Chunks of toasted challah are soaked in a spiced vanilla custard, then baked, for an easy, crowd-pleasing dessert.

Easy Bread Pudding

(about 1-pound) loaf unsliced challah or brioche bread

unsalted butter,

orange

cinnamon

nutmeg

dried fruit (such

Make ahead: The bread can be toasted up to 1 day ahead. Let cool completely, then store in an airtight container at room temperature.Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven before serving.

Kelli Foster

Arrange a rack in the middle of the oven and heat the oven to 300℉. Meanwhile, cut 1 loaf unsliced challah or brioche bread into 1-inch cubes. Place in an even layer on a rimmed baking sheet.

Bake until the bread is dry but not browned, about 20 minutes. Set aside until mostly cool.

Meanwhile, increase the oven temperature to 350℉. Lightly coat a 9x13-inch baking dish with unsalted butter. Melt 3 tablespoons unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 30 to 40 seconds total. (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

Place 4 large eggs and 2 large egg yolks in a large bowl and whisk to break up. Finely grate the zest of 1 medium orange or lemon into the bowl if desired; reserve the fruit for another use. Add 4 cups whole milk or half-and-half, 1 cup granulated sugar, 2 tablespoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Whisk until combined.

Add the bread and 1/2 cup dried fruit or chocolate chips if using. Gently stir to coat the bread and press the bread down slightly to soak up the custard.

Transfer to the baking dish and arrange into an even layer. Pour any remaining liquid over the top. Drizzle the melted butter over the top.

Bake until puffed, golden brown, the bread pulls away from the edges of the pan, and the custard is set, 45 to 50 minutes. Let cool for 5 minutes before serving. Serve topped with powdered sugar or vanilla ice cream if desired.

A Surprising Raw and Vegan Recipe: Cashew-Cardamom Chia Pudding

chia seeds

hazelnuts

cashews

vanilla

agave syrup

cardamom

currants and chopped nuts for garnish (optional)

Leela Cyd

In a blender, purée the water, salt, hazelnuts, cashews, vanilla, agave, and cardamom as smooth as possible (mine had some clumps, as my blender isn&#x27;t perfect). In a large bowl or glass container, mix the chia seeds with the blended mixture. Stir to combine. Cover and refrigerate overnight or for about 8 hours. Chia seeds will plump up and absorb most of the liquid. Garnish with chopped nuts and dried fruit if you have it.

Recipe: Vegan Chocolate-Almond Chia Pudding

almond milk

almond butter

cocoa powder

maple syrup

coconut flakes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Almond milk: You can use either sweetened or unsweetened almond milk — just taste and adjust with more maple syrup as needed if you&#x27;re using unsweetened almond milk.

Christine Gallary

Place all the ingredients except the coconut in a blender and blend until smooth. Divide the mixture into 4 (1/2-cup) jars, ramekins, or glasses, cover with plastic wrap, and refrigerate at least 4 hours or overnight, until the chia seeds are fully hydrated. Serve topped with the toasted coconut flakes.

This classic British dessert has a moist sponge cake topped in a delicious toffee sauce.

Sticky Toffee Pudding

dates

baking soda

all-purpose flour

baking powder

cloves

dark brown sugar

heavy cream

Flaky salt, for sprinkling (optional)

Vanilla ice cream,

Storage: Leftover cake and sauce can be refrigerated in separate airtight containers for up to 4 days.

Alexis deBoschnek

Step 1: Make the cake:

Place 6 tablespoons unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Let both sit at room temperature until the butter is softened.

Step 2: Make the cake:

Arrange a rack in the middle of the oven and heat the oven to 350˚F. Coat a 9x9-inch square baking dish with butter.

Step 3: Make the cake:

Place 8 ounces pitted dates and 1 teaspoon baking soda in a medium bowl. Pour 1 cup boiling water over the dates and let stand until softened, about 10 minutes. Scrape the date mixture into a food processor fitted with the blade attachment and process until puréed, 20 to 25 seconds.

Step 4: Make the cake:

Wipe the bowl the dates were in dry. Place 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg in the bowl. Whisk until combined.

Step 5: Make the cake:

Add 3/4 cup packed dark brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until combined, about 1 minute. Add 1 of the eggs and beat on medium speed until combined, then add the second egg and beat until just combined. Add the date purée and 1 1/2 teaspoons vanilla extract and beat on medium speed until just combined. Scrape down the sides of the mixer.

Step 6: Make the cake:

Add the flour mixture to the date mixture and beat on the lowest speed until just combined, scraping down the sides of the bowl as needed. Transfer the batter to the baking dish and smooth into an even layer.

Step 7: Make the cake:

Bake until the cake is set and a tester inserted into the center comes out clean, 30 to 35 minutes. Immediately use the tines of a fork to poke holes all over the cake, poking all the way down to the bottom and spacing the pokes about 1/2-inch apart.

Step 1: Make the sauce:

Melt 1 stick unsalted butter in a medium saucepan over medium-high heat. Add 1 1/4 cups packed dark brown sugar, 1 cup heavy cream, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Stir until smooth and glossy, about 1 minute.

Step 2: Make the sauce:

Remove the saucepan from the heat. Drizzle 1 cup of the sauce over the warm cake. Return the pan to the oven and bake until the sauce bubbles, about 5 minutes. Sprinkle with flaky salt if desired. Serve the toffee pudding hot with the remaining sauce and vanilla ice cream.

This easy, no-bake dessert comes together in just 20 minutes.

Impossibly Creamy Lemon Mousse

graham cracker sheets (2 to 2 1/2 ounces), or 3/4 cup graham cracker crumbs

kosher salt

sugar, divided

Make ahead: The lemon mousse can be made, covered, and refrigerated up to 1 day ahead. Make the graham cracker mixture and whipped cream, assemble, and serve.Storage: Leftovers can be covered and refrigerated for up to 2 days — the crumbs will soften over time.

Kristina Razon

Step 1: Make the graham cracker crumbs:

If using whole graham crackers, place 4 whole graham cracker sheets in a large zip-top bag. Seal the bag and crush with a rolling pin into fine crumbs (about 3/4 cup).

Step 2: Make the graham cracker crumbs:

Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the graham cracker crumbs and 1 pinch kosher salt, and cook until fragrant and the crumbs are toasted and crunchy, about 2 minutes. Remove the pan from the heat and let cool while you make the lemon mousse.

Step 1: Make the lemon mousse and topping:

Place 1/2 cup of the cold heavy cream, 1 tablespoon of the powdered sugar, and 1 pinch kosher salt in a medium bowl (or in the bowl of a stand mixer). Beat with an electric hand mixer on medium speed or whisk by hand until soft peaks form, about 1 minute. (If using a stand mixer, beat with the whisk attachment on medium-high speed until soft peaks form, 1 1/2 minutes. Transfer the whipped cream to another bowl.)

Step 2: Make the lemon mousse and topping:

Finely grate the zest of 1 medium lemon (about 1 1/2 teaspoons), then juice 1/2 of the lemon until you have 1 tablespoon.

Step 3: Make the lemon mousse and topping:

Place the lemon juice, 1 teaspoon of the zest, 1/2 cup of the lemon curd, the remaining 2 tablespoons powdered sugar, and 1 pinch kosher salt in a large bowl (or now-empty stand mixer bowl). Beat with the electric hand mixer or whisk attachment on a stand mixer on medium speed until well-combined, about 15 seconds.

Step 4: Make the lemon mousse and topping:

Add the remaining 1 cup cold heavy cream. Beat on medium speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until soft peaks form, about 2 minutes.

Step 1: Assemble the mousses: 

Divide the graham cracker crumbs between 4 (6- to 8-ounce) glasses, jars, or ramekins (about 3 tablespoons each). Transfer the mousse into a large zip-top bag and snip off one bottom corner; pipe a scant 1/4 cup into each glass over the crumbs. Dollop 1 tablespoon lemon curd into each glass over the mousse and use the back of a small spoon to spread it into an even layer. Pipe the remaining mousse (about 1/3 cup each) over the lemon curd.

Step 2: Assemble the mousses: 

Divide the whipped cream into each glass (generous 1/4 cup) over the mousse. Garnish with the remaining 1/2 teaspoon lemon zest. Refrigerate for at least 4 hours or up to overnight.

What makes this silky custard dessert so rich is the caramel sauce that&#x27;s baked into it. 

Crème Caramel

vanilla bean, vanilla extract

Storage: Refrigerate crème caramel, lightly covered, for up to 5 days. 

Maria Do

Remove all but the bottom rack from the oven and heat the oven to 300ºF. 

Step 1: Make the custard: 

Place 3 large egg yolks, 1 large egg, 1/3 cup granulated sugar, and 1/8 teaspoon kosher salt in a medium bowl and whisk until combined. 

Step 2: Make the custard: 

If using a vanilla bean, split 1/2 vanilla bean lengthwise down the middle with a paring knife, then scrape the seeds out into a small saucepan and add the bean. (If using vanilla extract, reserve for the end of this step.) Add 1 1/2 cups heavy cream and 1 cup whole milk. Heat over medium-high heat until simmering, 5 to 7 minutes. Turn off the heat and discard the vanilla bean if needed. If using vanilla extract, add 2 teaspoons to the hot cream mixture now. 

Step 3: Make the custard: 

While continuously whisking the egg and sugar mixture, carefully and slowly pour in a little of the hot cream to temper the eggs. (You want to bring the eggs up to temperature without scrambling them.) Whisk in the remaining hot cream in a steady stream until well-combined, about 1 minute. Use a large spoon to scrape off and discard the foam from the top. If the bowl does not have a pouring lip, transfer the custard to a large liquid measuring cup or pitcher to make pouring easier. You should have about 24 to 28 ounces custard total. 

Step 1: Make the caramel:

Place 2/3 cup granulated sugar and 1/3 cup water in a completely dry and clean small saucepan. Cook over medium heat undisturbed until it reaches a light amber color, 12 to 15 minutes. Meanwhile, bring 4 cups water to a boil, and arrange 6 (4-ounce) or 4 (6-ounce) ramekins in a 9x13-inch baking dish or roasting pan. 

Step 2: Make the caramel:

Once the caramel is light amber, turn off the heat and swirl the caramel around in the pan to reduce the bubbles. Then, working quickly, pour the caramel into the ramekins and swirl to evenly coat the bottoms. The caramel will harden fast. 

Step 3: Make the caramel:

Fill each ramekin with the custard up to the raised line right below the lip, or about 1/2-inch from the top. Carefully place the baking dish on the bottom rack of the oven. Pour enough boiling water into the baking dish, being careful not to splash any onto the custards, to reach halfway up the sides of the ramekins. Cover the baking dish with aluminum foil. 

Step 4: Make the caramel:

Bake until the custards are nearly set but still jiggle like jello, 40 to 45 minutes for 4-ounce ramekins, or 45 to 50 minutes for 6-ounce ramekins. (If they ripple like water, they need more time.)

Step 5: Make the caramel:

Remove the baking dish from the oven and uncover. Let the custards cool in the water until room temperature, about 45 minutes. Individually wrap each ramekin with plastic wrap, then refrigerate until completely chilled, at least 4 hours or up to overnight. 

Step 6: Make the caramel:

When ready to serve, run a small thin knife around each crème caramel so they release easily. Invert a small plate over the ramekin, then flip both at the same time to unmold the crème caramel onto the plate; let the caramel drip down the edges. (If the crème caramels do not unmold easily, dip the bottoms of the ramekin in hot water for a few seconds to help release the sides.)

Top 10 puddings andamp custards recipes from across the web

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Top Tags

Banana Pudding Cheesecake

Flan con Queso with Cranberry Jelli...

4-Ingredient Thanksgiving Dump Cake

Retro Dessert Recipe: Stirred Egg C...

Easy Bread Pudding

A Surprising Raw and Vegan Recipe: ...

Recipe: Vegan Chocolate-Almond Chia...

Sticky Toffee Pudding

Impossibly Creamy Lemon Mousse

Crème Caramel

Top 10 puddings andamp custards recipes from across the web

The most viewed puddings andamp custards recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Pudding Cheesecake

Flan con Queso with Cranberry Jelli...

4-Ingredient Thanksgiving Dump Cake

Retro Dessert Recipe: Stirred Egg C...

Easy Bread Pudding

A Surprising Raw and Vegan Recipe: ...

Recipe: Vegan Chocolate-Almond Chia...

Sticky Toffee Pudding

Impossibly Creamy Lemon Mousse

Crème Caramel

The most viewed puddings andamp custards recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine