International Desserts to Expand Your Palate

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Exploring international desserts is a delightful way to experience different cultures and flavors from around the world. These sweet treats not only satisfy your cravings but also offer a glimpse into the culinary traditions of various countries. From delicate pastries to rich, creamy confections, here are some must-try international desserts that will expand your palate and introduce you to a world of flavors.

French Crème Brûlée

Crème brûlée is a classic French dessert known for its rich, creamy custard base and a caramelized sugar topping. The contrast between the silky custard and the crunchy caramel is simply divine.

Ingredients:

  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tbsp granulated sugar (for caramelizing)

Instructions:

  • Preheat your oven to 325°F (160°C).
  • In a saucepan, heat the heavy cream and vanilla bean (including the seeds) over medium heat until just boiling. Remove from heat and let it steep for 10 minutes.
  • In a bowl, whisk the egg yolks and 1/2 cup sugar until well combined.
  • Gradually pour the warm cream into the egg mixture, whisking constantly.
  • Strain the mixture through a fine sieve and divide it among ramekins.
  • Place the ramekins in a baking dish and add hot water to the dish, halfway up the sides of the ramekins.
  • Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
  • Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
  • Before serving, sprinkle the tops with sugar and caramelize using a kitchen torch until golden brown.

Italian Tiramisu

Tiramisu is a popular Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder. It’s a perfect blend of flavors and textures.

Ingredients:

  • 1 cup strong brewed coffee, cooled
  • 1/4 cup coffee liqueur (optional)
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 24-30 ladyfingers
  • Unsweetened cocoa powder (for dusting)

Instructions:

  • In a shallow dish, combine the coffee and coffee liqueur.
  • In a bowl, beat the egg yolks and sugar until thick and pale.
  • Add the mascarpone cheese and beat until smooth.
  • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  • Gently fold the whipped cream into the mascarpone mixture.
  • Dip the ladyfingers into the coffee mixture briefly and layer them in a dish.
  • Spread half of the mascarpone mixture over the ladyfingers.
  • Add another layer of coffee-dipped ladyfingers and top with the remaining mascarpone mixture.
  • Refrigerate for at least 4 hours or overnight.
  • Dust with cocoa powder before serving.

Japanese Mochi

Mochi is a traditional Japanese dessert made from glutinous rice flour, which creates a chewy, sticky texture. It’s often filled with sweet red bean paste, ice cream, or fruit.

Ingredients:

  • 1 cup glutinous rice flour (mochiko)
  • 1 cup water
  • 1/4 cup granulated sugar
  • Cornstarch (for dusting)
  • Fillings: sweet red bean paste, ice cream, or fruit

Instructions:

  • In a microwave-safe bowl, mix the glutinous rice flour, water, and sugar until smooth.
  • Cover the bowl with plastic wrap and microwave for 2 minutes.
  • Stir the mixture and microwave for another 1-2 minutes, or until it becomes translucent and sticky.
  • Dust a clean surface with cornstarch and transfer the mochi dough onto it.
  • Let it cool slightly, then cut into small pieces.
  • Flatten each piece and place a small amount of filling in the center.
  • Fold the dough over the filling and pinch to seal.
  • Dust with more cornstarch if needed and serve.

Indian Gulab Jamun

Gulab jamun is a popular Indian dessert made from milk solids and flour, deep-fried until golden, and soaked in a fragrant sugar syrup.

Ingredients:

  • 1 cup milk powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 2 tbsp ghee (clarified butter)
  • 1/4 cup milk
  • Oil (for frying)

Syrup:

  • 1 1/2 cups water
  • 1 1/2 cups granulated sugar
  • 4 green cardamom pods, crushed
  • 1 tsp rose water

Instructions:

  • In a bowl, mix the milk powder, flour, and baking soda.
  • Add the ghee and milk, and knead into a soft dough. Let it rest for 10 minutes.
  • In a saucepan, combine the water, sugar, and cardamom pods. Bring to a boil and simmer for 5 minutes. Add the rose water and set aside.
  • Heat oil in a deep pan over medium heat.
  • Divide the dough into small balls and fry them until golden brown.
  • Remove from the oil and immediately immerse in the warm sugar syrup.
  • Let them soak for at least 30 minutes before serving.

Mexican Tres Leches Cake

Tres leches cake is a moist, rich cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. It’s a beloved dessert in Mexico and throughout Latin America.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs
  • 1 cup granulated sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract

Milk Mixture:

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup heavy cream

Topping:

  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Instructions:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, beat the eggs and sugar until light and fluffy.
  • Add the milk and vanilla extract to the egg mixture and mix well.
  • Gradually fold in the flour mixture until combined.
  • Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely.
  • In a bowl, whisk together the evaporated milk, condensed milk, and heavy cream.
  • Poke holes all over the cooled cake with a fork and slowly pour the milk mixture over the cake.
  • Refrigerate for at least 4 hours or overnight.
  • Before serving, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
  • Spread the whipped cream over the cake and serve.

Greek Baklava

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with honey syrup. It’s a traditional dessert in Greece and the Middle East.

Ingredients:

  • 1 package phyllo dough, thawed
  • 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1 tsp ground cinnamon
  • 1 cup butter, melted

Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 cinnamon stick

Instructions:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix the chopped nuts and ground cinnamon.
  • Brush a 9x13-inch baking dish with melted butter.
  • Layer 8 sheets of phyllo dough in the dish, brushing each layer with butter.
  • Sprinkle a thin layer of the nut mixture over the phyllo.
  • Continue layering phyllo and nuts, brushing each phyllo layer with butter, until all the nuts are used.
  • Finish with 8 layers of phyllo dough, brushing each with butter.
  • Cut the baklava into diamond or square shapes.
  • Bake for 50-60 minutes, or until golden and crisp.
  • While the baklava is baking, make the syrup by combining water, sugar, honey, vanilla extract, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes.
  • Remove the baklava from the oven and immediately pour the hot syrup over it.
  • Let it cool completely before serving.

Thai Mango Sticky Rice

Mango sticky rice is a popular Thai dessert made with sweet sticky rice, fresh mango, and coconut milk.

Ingredients:

  • 1 cup glutinous rice
  • 1 1/2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt

Instructions:

  • Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
  • Drain the rice and steam it for 20-25 minutes, or until tender.
  • In a saucepan, heat the coconut milk, sugar, and salt until the sugar dissolves.
  • Pour half of the coconut milk mixture over the cooked rice and stir to combine. Let it sit for 15 minutes to absorb the flavors.
  • Serve the sticky rice with sliced mango and drizzle with the remaining coconut milk.

Turkish Delight

Turkish delight, or lokum, is a chewy, fragrant confection flavored with rosewater, lemon, or other fruit extracts, and often filled with nuts.

Ingredients:

  • 4 cups granulated sugar
  • 1 1/4 cups cornstarch
  • 4 cups water
  • 1 tsp cream of tartar
  • 1 tbsp lemon juice
  • 1 tbsp rosewater
  • 1/2 cup chopped pistachios (optional)
  • Powdered sugar (for dusting)

Instructions:

  • In a saucepan, combine the sugar, lemon juice, and 1 1/2 cups of water. Bring to a boil and cook until the sugar reaches the soft-ball stage (240°F/115°C).
  • In another saucepan, mix the cornstarch, cream of tartar, and remaining water. Cook over medium heat, stirring constantly, until it thickens.
  • Gradually pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
  • Cook the mixture over low heat for 1 hour, stirring frequently, until it becomes very thick and golden.
  • Stir in the rosewater and chopped pistachios.
  • Pour the mixture into a greased baking dish and let it cool completely.
  • Cut into squares and dust with powdered sugar.