Rice is an incredible kitchen staple, cooked and enjoyed all across the world in a wide variety of dishes. From sushi to ...

This simple lemon pudding is extra luscious thanks to a generous dose of sour cream. Instructions: In a small, heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat ...

Tip: Lemon pudding cakes can be made up to a day ahead and stored, covered, in the refrigerator. Reheat gently at 300°F ...

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, ...

Lisa Gardner, pastry chef at Maple Drive in Beverly Hills, has incorporated lemon grass into a rice pudding. “It’s really nice and fresh tasting,” she says, explaining that chef Eric Klein “wanted to ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Pudding cakes are easily one of my favorite ...

Preheat oven to 350 degrees. Pan spray or brush melted butter around the inside of individual ramekins. Put a spoonful or two of sugar in each ramekin. Move the sugar around so the insides of the ...

Few dessert flavors evoke summer freshness like lemon. To be fair, a lemon dessert is also a great break from winter spices and chocolate. Lucky for us, lemons are available year-round, so let’s ...

Lush but light, lemon posset is a creamy dessert that sidesteps all of the usual requirements of a custard. It contains no eggs nor starch nor gelatin. It takes mere minutes to mix up on a stovetop, ...