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Nov 15, 2003 04:14 PM

Need dessert suggestions that use milk...

  • m

I don't generally use milk, but I had to buy some for a cake, and now I have almost a full quart of regular milk that will spoil unless I find a recipe or two to use it.
I feel like using it in dessert, but due to an attack of lack of imagination cannot think of anything other than pudding.
Suggestions, please? For desserts that use a cup or so of milk, or more, so I can get rid of what's left? If they involve use of the oven, all the better, I love baking.

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    1. Rice pudding and bread pudding both require a lot of milk, and both require baking.

      2 Replies
      1. re: Colleen

        here's a stove top recipe for rice pudding. parboil about a cup of short grain rice (sushi or arborio are perfect), drain, then put back in a heavy saucepan with the milk and sugar -- 1/2 cup or so. cook and stir over low heat until rice is very soft and almost dissolved. stir in some vanilla, and if you really want to be decadent, some cream. it's great as is, b ut i like to add chopped dried cherries, slivered almonds and grated orange rind.

        1. re: Colleen

          I'd go with bread pudding - best use of milk and eggs, if you ask me!

        2. Tapioca pudding. Extra vanilla. Yum.

          1 Reply
          1. re: Coyote

            I forgot about tapioca! One of my favourites, and VERY easy.

            Double yum.

          2. 1 cup sugar, caramelized to a dark golden-brown and poured into a baking dish to coat the bottom

            Whisk together thoroughly:
            9 egg yolks
            2 cups milk (half-and-half or heavy cream are even better)
            2/3 cup sugar
            1 teaspoon vanilla extract (or 2 inches vanilla bean or 1/4 teaspoon finely grated lime peel)

            Strain the mixture into the baking dish, bake in a bain marie at 300F until set, about 30 - 45 minutes, depending on the depth of your baking dish. Cool, then refrigerate. Unmold and serve.

            1. I've been perusing a Mafhur Jaffrey book, "World of the East Vegetarian Cooking". Many of the dessert recipes use milk: firnee (cardamom scented rice cream), whole wheat halwa, chhena balls in syrup...

              I've been wanting to make carrot halwa, which I enjoy so much in an Indian restaurant. Has anyone made carrot halwa?

              Here is Jaffrey's zucchini halwa recipe, paraphrased:

              ~ 1 lb zucchini, trimmed and coarsely grated
              2 cups milk
              5 cardamom pods
              1 TB oil
              ~ 6 TB sugar
              1 TB golden raisins
              1 TB chopped pistachios

              In a heavy pot, simmer the milk with zucchini and cardamom pods -- until milk is almost evaporated. Keep cooking, stirring and watching, until liquid id gone. Add oli and sugar. Keep cooking until it resembles mashed potatoes. Stir in pistachios and raisins. Serve room temp or cold. (I would serve warm with a scoop of vanilla ice cream...)