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Ingredients

• ✓ whole milk
• heavy cream
• sugar
• cinnamon stick
• black tea
• garam masala
• black peppercorn
• cardamom pod
• star anise
• nutmeg
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
2. 2 Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3 Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

By Kimberly G

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• semisweet chocolate chip
• salt

Instructions

1. 1 Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.
2. 2 Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.
3. 3 Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

By krisyk

Ingredients

• ✓ whole milk
• white sugar
• vanilla extract
• salt
• tapioca pearl
• egg yolk

Instructions

1. 1 Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
2. 2 Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
3. 3 Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

By Meadowwood

Ingredients

• ✓ whole milk
• brown sugar
• all-purpose flour
• egg yolk
• butter

Instructions

1. 1 In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

By Sara

Ingredients

• ✓ whole milk
• almond meal
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ whole milk
• white sugar
• white rice
• rose water
• almond

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Ingredients

• ✓ whole milk
• white sugar
• cornstarch
• salt
• bittersweet chocolate

Instructions

1. 1 Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
2. 2 While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
3. 3 Place chocolate into a large bowl.
4. 4 Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
5. 5 Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
6. 6 Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.

By fioremarie

Ingredients

• ✓ whole milk
• cornstarch
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
2. 2 Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
3. 3 Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
4. 4 Move sauce to refrigerator and chill completely cold, at least 30 minutes.

By Northstar

Ingredients

• ✓ whole milk
• tapioca
• white sugar
• salt
• egg
• vanilla extract

Instructions

1. 1 Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. 2 Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
3. 3 Serve hot or pour into serving dishes and refrigerated for several hours until cold.

By Nicole

Ingredients

• ✓ whole milk
• vanilla extract
• butter
• egg
• white sugar
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Place milk, vanilla extract, and butter in a saucepan.
3. 3 Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
4. 4 Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
5. 5 Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
6. 6 Serve warm or transfer custard into a large bowl and cover.
7. 7 Allow to cool before chilling. Enjoy!

By chloea

Ingredients

• ✓ whole milk
• peanut butter cookie mix
• egg
• vegetable oil
• water
• cream cheese
• sugar
• whipped topping
• instant chocolate pudding mix
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch pizza pan.
2. 2 Stir cookie mix, egg, oil, and water together in a bowl until a soft dough forms. Place dough on the pan; spread out to look like a pizza crust.
3. 3 Bake in the preheated oven until edges are light golden brown, about 15 minutes. Let cool.
4. 4 Meanwhile, combine cream cheese and sugar in a medium bowl; beat with an electric mixer until light and fluffy. Fold in 1/2 of the whipped topping and set aside.
5. 5 Whisk milk and pudding mix together in a medium bowl until thickened.
6. 6 Spread the cream cheese mixture over the cookie crust, leaving a little of the crust showing around the edges. Spread chocolate pudding over the cream cheese mixture, leaving a little of the cream cheese layer showing.
7. 7 Spread the remaining whipped topping over the pudding, leaving a little of the pudding showing. Sprinkle chocolate chips over the whipped topping. Refrigerate until ready to serve.

By Sweetly

Ingredients

• ✓ whole milk
• heavy cream
• sugar
• maraschino cherry
• egg yolk
• almond extract
• bittersweet chocolate

Instructions

1. 1 Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. 2 Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. 3 Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

By Shannon

Ingredients

• ✓ whole milk
• water
• cinnamon stick
• white rice
• evaporated milk
• sugar
• ground cinnamon

Instructions

1. 1 Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
2. 2 Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
3. 3 Serve warm or cold. Sprinkle each portion with ground cinnamon.

By rorozco

Ingredients

• ✓ whole milk
• bread
• butter
• sugar
• cocoa powder
• cinnamon chip
• cream
• milk chocolate
• egg
• cinnamon chips
• cream
• confectioners' sugar

Instructions

1. 1 Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. 2 In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
3. 3 In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
5. 5 Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

By Sally Sibthorpe

Ingredients

• ✓ whole milk
• egg yolk
• sugar
• cornstarch
• lemon
• cinnamon stick
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ whole milk
• baguette
• egg
• sugar
• vanilla extract
• butter
• brown sugar
• pecan

Instructions

1. 1 Cut bread into cubes; arrange on a baking sheet. Dry out at room temperature for about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat eggs together in a medium bowl. Stir in milk, white sugar, and vanilla until combined.
4. 4 Place bread cubes in a baking pan; pour milk mixture over bread cubes.
5. 5 Place butter in a microwave-safe bowl; microwave until melted. Stir in brown sugar until dissolved, then stir in pecans.
6. 6 Pour pecan mixture over bread cubes; gently fold. Don't mix it in thoroughly, just fold it so pecan mixture forms clumps throughout bread pudding.
7. 7 Bake in the preheated oven until top is slightly brown, 45 to 55 minutes. The center will still be a little jiggly.
8. 8 Cool before serving, at least 20 minutes.

By T-fal

Ingredients

• ✓ whole milk
• salt
• bourbon
• butter
• sugar
• heavy cream
• egg
• cinnamon
• brown sugar
• white sugar
• brioche
• sourdough bread
• salt
• vanilla extract
• butter
• heavy cream
• brown sugar
• sugar
• egg

Instructions

1. 1 Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
2. 2 Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
4. 4 After soaking, spoon bread mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 55 minutes.
6. 6 Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
7. 7 Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
8. 8 Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
9. 9 While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
10. 10 Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
11. 11 Cut the pudding into squares and serve with warm bourbon sauce.

By Darcy Lenz

Ingredients

• ✓ whole milk
• dark chocolate
• cocoa powder
• salt
• sugar
• nonfat dry milk powder
• heavy cream
• milk
• tapioca starch
• almond
• butter
• white sugar
• brown sugar
• milk
• salt
• marshmallow

Instructions

1. 1 Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
2. 2 Mix sugar and milk powder together in a small bowl.
3. 3 Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
4. 4 Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
5. 5 Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
6. 6 Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
8. 8 Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
9. 9 Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
10. 10 While almonds are cooling, spread marshmallows out on the second baking sheet.
11. 11 Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
12. 12 Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

By LauraF

Ingredients

• ✓ whole milk
• glutinous rice flour
• white sugar
• baking powder
• butter
• egg
• vanilla extract
• coconut

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
3. 3 Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.

By SAXONY

Ingredients

• ✓ whole milk
• prune
• all-purpose flour
• white sugar
• vanilla sugar
• baking powder
• salt
• egg
• rum

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Ingredients

• ✓ whole milk
• cinnamon
• vanilla extract
• confectioners sugar
• cream cheese
• butter
• pecan
• heavy cream
• white sugar
• butter
• almond extract
• vanilla extract
• egg
• egg white
• salt
• baking powder
• cake flour
• cinnamon
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
2. 2 Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside.
3. 3 Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes.
4. 4 Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full.
5. 5 Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside.
6. 6 Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks.
7. 7 Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely.
8. 8 Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
9. 9 Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

By kphanie

Ingredients

• ✓ whole milk
• vanilla extract
• sugar
• heavy cream
• water
• gelatin
• banana
• vanilla bean
• salt
• cornstarch
• white sugar
• egg yolk
• vanilla extract
• agave nectar
• butter
• baking soda
• salt
• almond flour
• sweetened condensed milk

Instructions

1. 1 Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
5. 5 Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
6. 6 Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
7. 7 Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.
8. 8 Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

By NutritionJunkie

Ingredients

• ✓ whole milk
• sugar
• all-purpose flour
• salt
• egg yolk
• butter
• vanilla extract
• vanilla wafer
• banana
• heavy cream
• powdered sugar

Instructions

1. 1 Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
2. 2 Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
3. 3 Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
4. 4 When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
5. 5 Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ whole milk
• water
• long-grain white rice
• butter
• white sugar
• egg
• flour
• vanilla extract
• heavy cream
• raisin
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ whole milk
• chocolate sandwich cookie
• butter
• butter
• cooking spray
• cream cheese
• powdered sugar
• vanilla pudding mix
• vanilla extract
• heavy cream
• cream of tartar

Instructions

1. 1 Gather all ingredients.
2. 2 Process cookies and melted butter in the bowl of a food processor until cookies are finely ground and the mixture is thoroughly combined; reserve 1 ½ cups of mixture for topping cake.
3. 3 Press remaining mixture into a lightly greased (with cooking spray) 9x13-inch baking dish. Chill while preparing filling, about 20 minutes.
4. 4 Beat softened butter and cream cheese at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, 1 to 2 minutes. Gradually add 1 ¼ cups powdered sugar and beat until very creamy and thoroughly combined, about 1 minute.
5. 5 Beat pudding mix, milk, and vanilla in a medium bowl with an electric mixer at medium speed for 2 minutes until mixture has thickened. Add pudding mixture to cream cheese mixture and beat at medium speed until very smooth and combined, about 2 minutes.
6. 6 Beat heavy cream and cream of tartar in a medium bowl with an electric mixer at medium speed until foamy, about 2 minutes; gradually add remaining 1/4 cup powdered sugar and beat on medium-high until medium-stiff peaks form, about 5 to 6 minutes. Gently fold whipped cream into cream cheese-pudding mixture.
7. 7 Spoon cream cheese-pudding mixture on top of chocolate cookie crumb mixture in baking dish; smooth with a small off-set spatula.
8. 8 Sprinkle reserved 1 ½ cups chocolate cookie crumb mixture evenly over top.
9. 9 Cover and chill at least 4 hours, up to 24 hours. Decorate top of cake as desired with desired toppings.

By Pam Lolley

Ingredients

• ✓ whole milk
• egg
• egg yolk
• kosher salt
• sugar
• brown sugar
• vanilla extract
• cinnamon
• lemon
• heavy cream
• sourdough bread
• butter
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine.
3. 3 Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
5. 5 Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces.
6. 6 Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
7. 7 Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
8. 8 Serve slightly warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ whole milk
• white sugar
• butter
• egg
• brown sugar
• cinnamon
• bread
• raisin
• milk
• brown sugar
• butter
• egg
• flour
• cinnamon
• salt
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl.
3. 3 Gently stir in bread cubes and raisins.
4. 4 Lightly spoon mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.
5. 5 For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth.
6. 6 Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.
7. 7 Pour sauce over warm bread pudding or serve on the side in a bowl.

By Gail Cobile

Ingredients

• ✓ whole milk
• vanilla extract
• white sugar
• heavy cream
• milk
• evaporated milk
• sweetened condensed milk
• white sugar
• cream of tartar
• almond extract
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
3. 3 Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
4. 4 Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
5. 5 Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
6. 6 Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

By Garnet B

Ingredients

• ✓ whole milk
• vanilla extract
• heavy cream
• semisweet chocolate chip
• water
• vanilla extract
• cocoa powder
• confectioners' sugar
• butter
• vanilla extract
• butter
• bittersweet chocolate
• egg
• cocoa powder
• cornstarch
• all-purpose flour
• salt
• white sugar
• vanilla extract
• lemon juice
• milk
• salt
• white sugar
• butter
• baking powder
• cake flour
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 3 (9-inch) cake pans.
2. 2 Make cake: Beat 4 egg whites in a glass or metal bowl with an electric mixer until foamy. Continue to beat until stiff peaks form. Lift the beaters straight up: the tip of the peak should curl over slightly. Set aside.
3. 3 Sift together cake flour and baking powder in a separate bowl; set aside.
4. 4 Beat butter, sugar, and salt in a separate large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, mixing well after each addition. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir in lemon juice and vanilla until incorporated.
5. 5 Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into the prepared pans and spread evenly.
6. 6 Bake in the preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
7. 7 Make custard: Combine 1 1/2 cups sugar, salt, flour, cornstarch, and cocoa powder in a saucepan and mix well. Whisk remaining 1/2 cup sugar into 4 beaten eggs in a medium bowl; set aside. Pour milk into sugar mixture in the saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
8. 8 Return custard to the saucepan and cook, stirring constantly, over medium heat until custard is thickened, about 5 minutes. Remove from heat; stir in butter and vanilla. Transfer custard to a bowl and allow to cool.
9. 9 Make buttercream: Place butter in a large bowl. Gradually beat in confectioners' sugar until incorporated. Beat in cocoa powder until well combined. Mix in vanilla until smooth. Drizzle in 1 tablespoon hot water or as needed to thin frosting; mix well until desired consistency is reached.
10. 10 Make ganache: Place chocolate chips in a large bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in vanilla. Allow to cool to room temperature; cover and set aside. Ganache should be spreadable and not firm.
11. 11 Assemble cake: Using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or aluminum foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
12. 12 Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake in the refrigerator for 30 minutes to firm up.
13. 13 Frost the top and sides of cake with chocolate buttercream. Chill in the refrigerator for 30 minutes to firm and set.
14. 14 Spread frosted cake with ganache. Remove parchment strips or aluminum foil from the cake plate. Store cake in the refrigerator.

By metread

Ingredients

• ✓ whole milk
• powdered milk
• yogurt

Instructions

1. 1 Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
2. 2 Cover the slow cooker and preheat on High for about 20 minutes.
3. 3 Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
4. 4 Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
5. 5 Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
6. 6 Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
7. 7 Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
8. 8 Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
9. 9 Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.

By Diana Moutsopoulos