This is a Cambodian recipe that I’ve learned from a Cambodian-American friend of mine. I’ll even eat it for breakfast! It’s delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Custards and Puddings
Gram’s Persimmon Pudding
This recipe was found in my grandma’s recipe box. I made it for Thanksgiving and it was a huge hit!
Baked Cream of Coconut
A friend told me once of this very easy to make dessert and I could not believe how easy it is to make and how good it tastes! Everybody loves it at home. It will taste even better the longer you leave it in the refrigerator!
Custard Bread Pudding
I received this recipe from my husband’s aunt who has been serving this at her restaurant for years. Great for people who don’t like bready things, because it has more custard than bread.
Semolina Pudding
A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don’t get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds.
Bananas Foster Pudding
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Steamed Christmas Pudding
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here’s my favorite combination.
Maple Syrup Pudding
This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an ‘upgraded’ version of poor man’s pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom.
Chomeur’s Pudding
A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture.
Blueberry Clafouti
The texture of this French dessert is between a custard and a cake. Blueberries are used in this version although cherries are the traditional choice, but almost any berry or stone fruit would work.
Traditional Indiana Persimmon Pudding
This recipe has been handed down in our family since 1850. It’s a Thanksgiving favorite, hot or cold!
Cranberry Pudding
This is a great holiday treat. I’ve made it for years and have passed it on to friends and family. Good eating!
Sweet Potato Pudding
A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.
Noodle Pudding
This noodle pudding is a family favorite. The recipe has been passed to many friends. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Cut into serving size pieces before freezing. Defrost after freezing and then bake at 350 degrees for 30 minutes or until hot.
