In a medium pot, combine the milk, rice, cream, butter, salt and 2 cups water. Bring to a gentle boil, then cover the pot and reduce to a low simmer, stirring 2 or 3 times while it cooks, until ...

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes.

Preheat the oven to 350 degrees F. Bake the bread pudding until golden brown, 50 to 55 minutes. Serve hot with vanilla ice cream, if desired. Drizzle with the caramel sauce.

For the Pudding: 2 large egg yolks. 1/2 cup sugar. 3 tablespoons cornstarch. 3 cups whole milk. 5 ounces bittersweet or semisweet chocolate, chopped. Pinch of salt. 1 tablespoon vanilla extract.

Pouding chômeur--or "pudding of the unemployed"--is a sweet, sticky cake from Quebec, Canada. It originated during the Depression as an easy and cost-effective dessert using pantry …

Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool the pudding for 10 minutes, then invert the Bundt pan over a …

Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.

In a medium saucepan, whisk together the brown sugar, granulated sugar, cornstarch and salt. In a pitcher, whisk together the coconut milk and egg yolks.

Preheat the oven to 400 degrees F. Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth—be sure not to over mix.