Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Quindim is a popular Brazilian baked dessert with Portuguese heritage, made chiefly from sugar, egg yolks and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold in which case it is called a "quindão" and served in slices.
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.
A génoise, also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. It was created by François Massialot in the late 17th century. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
Natillas is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise. In Colombia, the delicacy does not include eggs, and is called natilla.
Ekmek kadayıfı is a specialty dessert of Turkish cuisine but it is also known in many regions that was historically part of the Ottoman Empire. The Turkish name of the dessert literally translates as "Kadayıf made of ekmek " giving clues on its preparation. The dessert is usually served with kaymak, a kind of clotted cream. Historically being a regional specialty of Afyonkarahisar, the dessert is served in special events within its region of origin. The dessert may optionally be flavored or topped with cherries of which Afyonkarahisar produces a significant amount.
Jumbles are simple butter cookies made with a basic recipe of flour, sugar, eggs, and butter. They can be flavored with vanilla, anise, caraway seed, or other flavoring like almond. They were formerly often made in the form of rings or rolls.
Suspiro de limeña or Suspiro a la limeña is a dessert of Peruvian gastronomy.
Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They can be found in many Thai desserts; this unique dish found its way to Thailand in the 17th century. It is a traditional element in Portuguese and Brazilian cuisine, in desserts and as side dishes.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Tocino de cielo is a Spanish dessert made primarily of egg yolks, sugar, and water. It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product. It is sometimes mistakenly called tocino del cielo.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Pão de Ló is a Portuguese sponge cake made of eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
Toucinho do Céu is a Portuguese dessert made primarily of almonds, eggs, and sugar. While it is often described as a cake or tart, toucinho do céu remains largely free of flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.
Sericaia is a Portuguese pudding similar to a soufflé, from Elvas, Alentejo. It is often accompanied with stewed Reine Claude plums grown in the region.
