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Desserts & Sweet Treats
Desserts, pastries, sweets, and celebratory finishes.
New Zealand Hokey Pokey Ice Cream
Make New Zealand hokey pokey ice cream with a churned vanilla custard base and crisp homemade golden-syrup honeycomb pieces.
South African Malva Pudding
Make South African malva pudding with apricot jam, milk, butter, vinegar, and a warm cream sauce poured over the golden sponge.
French Cherry Clafoutis
Make French cherry clafoutis with ripe black cherries baked in a light egg, milk, cream, flour, vanilla, and kirsch custard batter.
Mexican Jericalla
Make Mexican jericalla, Guadalajara’s cinnamon-vanilla baked custard with a silky centre and deeply blistered top, without caramel.
Brazilian Quindim
Make Brazilian quindim with egg yolks, sugar, coconut, coconut milk, and butter, baked gently for a glossy custard and golden coconut layer.
Indian Gulab Jamun
Make traditional Indian gulab jamun from khoya: softly fried milk-solid dumplings soaked in warm rose, cardamom, and saffron syrup.
Turkish Künefe
Make Turkish künefe with buttered tel kadayıf, stretchy unsalted cheese, lemon syrup, grape molasses, and crushed pistachios.
Greek Galaktoboureko
Make Greek galaktoboureko with creamy semolina custard layered in buttered filo and soaked with a fragrant lemon-cinnamon syrup.
Portuguese Pastéis de Nata
Make Portuguese pastéis de nata from scratch with spiral-laminated butter pastry and creamy egg-yolk custard scented with lemon and cinnamon.
Japanese Anmitsu
Make Japanese anmitsu with kanten jelly, homemade red-bean paste, shiratama dumplings, fresh fruit, and fragrant black-sugar kuromitsu.