I had some sweet potatoes in, and came up with this because I wanted to enjoy a pudding that had the soft texture of sweet potatoes.I used "anno-imo" which is a sweet potato with a high water content. If you are using a normal one, increase the amount of milk and sugar a little.The recipe will give you a generous amount of caramel, so if there's any left over, store it in the fridge! Recipe by uzukaji

In the process of making a pudding cake, I really got into pudding. I like the feel when you put it in your mouth. So I've been making pudding everyday. I wonder how long I'll be into pudding.I included a link for a caramel sauce recipe. Be sure not to heat the milk more than about 50℃. The cooking times may vary depending on the oven used so please adjust accordingly. If you use heavy cream instead of milk you get a lighter taste. Please make by oven or pot, whichever you prefer. Recipe by Yukiline

I always make pudding when kabocha squash is in season. I usually make this pudding in the oven, but I wanted to try making it with gelatin to reduce the time and effort.If you will be pouring caramel sauce into the bottom of the cups, pour in the sauce while it's still hot and refrigerate the cups until well chilled. Then pour in the pudding. You can also pour caramel sauce over the pudding and eat it that way. Of course, it's delicious without caramel sauce. The amount of kabocha you use doesn't have to be exact. Recipe by YUZUMAMAN

I had forgotten how yummy rice pudding is. The cinnamon and nutmeg are a great components.

I have made these for ages. I think the first time I made these on my own... I was in high school. I never actually wrote down the recipe. Just winged it. I am teaching my kids to cook, so I start to jot down recipes for them.

I love this rice pudding - it is easy and is a good fill in for higher calorie desserts. The cinnamon and vanilla make it a great snack during the fall and winter holiday season.

I've always tried to make rice Pudding but failed miserably :-(. I found this rice at an Asian market, looked at several recipes and came up with this! Perfect, every time: rich and creamy, lots of interesting flavours, and not too sweet. Finally success! :-)NB: Check photo below to get the right rice ;-)

I am always looking for ways to use up expired milk. This recipe was on a blog called Pioneer Woman. It was originally for butterscotch pudding but I adjusted it for chocolate and vanilla as well.This recipe makes 4 small dishes. You can chill it for an hour but I prefer it warm.

My family loves eating this caramel pudding from a single bowl instead of ramekins because it makes it more 'share-able' and it's also easier to double the recipe without having to use several bowls.

This is a dessert for a Hinamatsuri (Girl's Day Festival) party. I finally, finally achieved what I wanted in terms of appearance and taste after a lot of trial and error! I didn't want to use food coloring, but using cherry blossoms alone didn't make the pudding pink at all, so I used a tiny bit. The pink layer tastes like sakura mochi, and is just irresistible for cherry blossom lovers.Soak the salt-preserved cherry blossoms for as long as possible to infuse the milk.Keep mixing to prevent the pudding mixture from separating into 2 layers. The pudding will set when it is chilled, so the point is to keep stirring until it starts setting.Add the food coloring a tiny bit at a time! Recipe by Rinkachan

its a really good recipe for kids, my girls love it, when I make it! :chef

This is an old family recipe from Western NY. It's a molasses cake, and nobody in my family remembers why they called it 'pudding '