Still hungry? Check out more recipes below!
A silky Mexican cream cheese flan baked in a golden caramel, combining eggs, sweetened condensed and evaporated milk, vanilla, and a touch of salt for a rich, custardy dessert.
Saksak is a traditional Papua New Guinean treat: soft sago-and-ripe-banana dumplings wrapped in banana leaves, steamed, and finished with lightly sweetened coconut milk.
A silky, custard-style ice cream infused with Bambarra rum, vanilla, and a hint of salt. Rich and boozy with a smooth scoop, it’s perfect for an elegant finish to a meal or a celebratory treat.
Buttery, tender shortbread infused with desiccated coconut and a hint of vanilla—crisp at the edges, melt-in-the-mouth at the center. A simple island-inspired treat perfect for tea or coffee.
Kohupiimakook is a classic Estonian quark cake: tender, lightly tangy, and delicately sweet, perfumed with vanilla and lemon zest. Raisins add bursts of sweetness in a creamy, custardy filling over a simple buttery base.
Chè ba màu is a classic Vietnamese three-color dessert of sweet mung beans, red beans, pandan jelly, and rich coconut sauce over crushed ice—refreshing, creamy, and delightfully layered.
Crispy-on-the-outside, soft and fluffy Palauan-style banana cocoa fritters (Tama) scented with vanilla and cinnamon, fried to golden perfection.
Capirotada is a classic Mexican bread pudding layered with toasted bolillo, piloncillo-spice syrup, nuts, dried fruit, coconut, fresh fruit, and queso fresco—rich, aromatic, and comfortingly sweet.
Azerbaijani paxlava is a rich, layered walnut pastry made with an enriched dough and perfumed with cardamom, cinnamon, saffron, and rose water, then finished with a bright lemon-honey syrup. Fragrant and celebratory, it’s a classic for holidays and tea time.
A light, refreshing lemon–mint granité: icy crystals infused with bright lemon juice, zest, and fresh mint. Simple to make and perfect for hot days.
0
0
