30 Dishes

Dessert, Sweet

Baked custard

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 (crème anglaise) to the thick pastry cream (crème pâtissière) 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. custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. custard preparation is a delicate operation, because a temperature increase of 3–6 °c (5–10 °f) leads to overcooking and curdling. generally, a fully cooked custard should not exceed 80 °c (~175 °f); it begins setting at 70 °c (~160 °f). a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. a sous-vide water bath may be used to precisely control temperature.

Dessert, Sweet

Black cake

A rum cake or black cake is a type of dessert cake which contains rum. in most of the caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. the result, also known as "black cake", is similar to a fruitcake, with a lighter texture. in trinidad and tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. black cake is traditionally associated with christmas and weddings in trinidad and tobago. in puerto rico, rum cake is called bizcocho de ron, and is a sponge cake, so as to absorb the rum. if fruit is added to it, it is fresh or dried. raisins and sultanas may be soaked in rum for one day or one night. bizcochos de ron are given as gifts during the holiday season.in the united states, rum cakes have been popular since at least the 1970s. while many island travelers go out of their way to pick up a caribbean variety, more and more small u.s. companies are competing, much the way that craft beers are competing with the large beer manufacturers. some offer baked-to-order rum cakes. some infuse the rum directly into their cakes (instead of glazing). many appear to have a decades-old special recipe.it is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. it is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning".

Dessert, Sweet

Bread and butter pudding

Bread and butter pudding is a traditional bread pudding in british cuisine. slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.

Dessert, Sweet

Cassava pone

A dense pudding made with cassava, coconut, pumpkin, spice, vanilla, brown sugar

Dessert, Sweet

Chinese cakes

Bean cakes, small pastries filled with bean paste made from kidney beans, black beans, black-eyed peas

Dessert, Sweet

Coconut buns

A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. they were promoted by the ministry of food during the second world war since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. traditional recipes bulked them with oatmeal, which was more readily available than white flour.

Dessert, Sweet

Coconut cream pie

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. it comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. one feature of most cream pies is a whipped cream topping. the custard filling is related to crème patissière, a key component of french cakes, and tarts. it is a one-crust pie, where the crust covers the bottom and sides but not the top. the crust may be a standard pastry pie crust, or made with crumbled cookies or a graham cracker crust. most cream pies are made with a cooked custard filling. the "magic lemon cream pie", invented at borden and attributed to their fictional spokesperson, jane ellison, is instead thickened by the room-temperature curdling of a mixture of sweetened condensed milk, eggs, and lemon juice. this later evolved into key lime pie.

Dessert, Sweet

Coconut turnovers

Gunjiya, gughara,pedakiya, karanji, kajjikayalu,somas,karjikayi is a sweet deep-fried dumpling, native to the indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. the earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. the preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. it is especially made and consumed during teej, holi and chhath in india.

Dessert, Sweet

Conkies

Conkies is a sweet cornmeal-based food item popular in the west indies. the essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves.in barbados, conkies were once associated with the old british colonial celebration of guy fawkes day on november 5. in modern barbados they are eaten during independence day celebrations on november 30. in saint lucia and trinidad and tobago it is called paime and is usually associated with creole day (jounen kwéyòl), which is on the last sunday of october every year in saint lucia.

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Dessert, Sweet

Custard block

Frozen vanilla custard

Dessert, Sweet

Fudge

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °f (115 °c), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. in texture, this crystalline candy falls in between fondant icing and hard caramels.fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. fudge is often bought as a gift from a gift shop in tourist areas and attractions.

Dessert, Sweet

Goja

Pastries filled with a sweet coconut and spice mixture

Dessert, Sweet

Guava cheese

Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the portuguese-speaking countries of the world, dating back to the colonial days in brazil, where guavas were used as a substitute for the quinces used to make marmelada (quince cheese). an abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. it is a conserve made of red guavas and sugar. in rural areas of brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. it is a deep slightly bluish red colour, sometimes a very dark hue of red. very similar to goiabada dessert is the closely related colombian bocadillo, also made from guava but with more sugar. it is known as guava paste or guava cheese throughout the english-speaking americas, especially the caribbean and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in spanish-speaking americas. it is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes. it is called perad in goa (india), a former portuguese colony. in brazil, goiabada is often eaten with minas cheese. this combination is referred to as "romeo and juliet." it is also popular spread on toast at breakfast. in portugal, it is used as the filling of the popular bolo de rosas (rose cake) in which a layer of pastry is covered with goiabada, then rolled and cut into pieces that resemble roses. this same cake is called rocambole in brazil, and also uses a layer of pastry covered with goiabada, then rolled and served, as a swiss roll. another popular dessert is the bolo de rolo. goiabada may come in many widely different possible textures, ranging from a thin paste, meant to be eaten with a spoon or spread on bread or cakes, to very hard slabs that can be sliced with a knife only with some difficulty. canned varieties are usually half-way between those extremes, being easily cut into soft slices. the many different kinds of goiabada depend on the type of guava, the proportion of sugar, the amount of water, and the cooking process.

Dessert, Sweet

Gulab jamun

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Dessert, Sweet

Gulgula

Fried dough sweetened with jaggery

Dessert, Sweet

Lapsi

Sweet cracked wheat porridge

Dessert, Sweet

Mithai

Mithai (sweets) are the confectionery and desserts of the indian subcontinent. thousands of dedicated shops in india, bangladesh, nepal, pakistan and sri lanka sell nothing but sweets. sugarcane has been grown in the indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 bce) by the indus valley civilisation. the english word "sugar" comes from a sanskrit word sharkara for refined sugar, while the word "candy" comes from sanskrit word khaanda for the unrefined sugar – one of the simplest raw forms of sweet. over its long history, cuisines of the indian subcontinent developed a diverse array of sweets. some claim there is no other region in the world where sweets are so varied, so numerous, or so invested with meaning as the indian subcontinent.in the diverse languages of the indian subcontinent, sweets are called by numerous names, one common name being mithai (मिठाई, মিঠাই, مٹھائی). they include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. some sweets such as kheer and barfi are cooked, varieties like mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. the composition and recipes of the sweets and other ingredients vary by region. mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the indian subcontinent. on south asian festivals – such as holi, diwali, and raksha bandhan – sweets are homemade or purchased, then shared. many social gatherings, wedding ceremonies and religious festivals often include a social celebration of food, and the flavors of sweets are an essential element of such a celebration.

Dessert, Sweet

Peera

Milk fudge confection, made with condensed milk, sugar, spices

Dessert, Sweet

Pine tart

Pineapple tart, a triangle-shaped pastry with a sweet pineapple filling

Dessert, Sweet

Pone

Pone is a type of baked or fried bread in american cuisine, and the cuisine of the southern united states. pone could be made with corn, or some other main ingredient could be used like sweet potato. this style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the thirteen colonies.

Dessert, Sweet

Prasad

Fudge-like confection, may contain dried fruit, nuts

Dessert, Sweet

Pumpkin pone

Dessert, Sweet

Salara

Red coconut roll, rolled sweet bread filled with a red coconut mixture

Dessert, Sweet

Sawine

A sweet dessert made with vermicelli, condensed milk, dried fruit, spices

Dessert, Sweet

Sponge cake

Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. sponge cakes, leavened with beaten eggs, originated during the renaissance, possibly in spain. the sponge cake is thought to be one of the first of the 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 recognized 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.

Dessert, Sweet

Sugar cake

Sugar cakes are confections made with grated coconut, sugar, and food coloring. cooking is done in a saucepan on low heat to avoid burning, and moulding is done immediately afterwards on a baking sheet or shallow plate. they are a popular sweet among schoolchildren in caribbean countries including barbados, trinidad and tobago, and guyana; they were also popular during elizabethan england due to the simple recipe. sugar cakes are also known as cocada in latin american countries.

Dessert, Sweet

Sweet rice

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Tamarind balls

Small snacks made with tamarind pulp, sugar, flour, salt and pepper

Dessert, Sweet

Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. the pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. tartlet refers to a miniature tart; an example would be egg tarts. the categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.