There are many reasons why we take cruises - one being the culinary experiences we have onboard. We get spoiled for sure. And while I am not normally big on desserts, cruise lines make it difficult to say no. Here are 5 yummy examples (and accompanying recipes) of what you may find being served:
Crème Brûlée recipe from the Star Clippers galley:
Crème brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar and is seriously easy to make with readily accessible ingredients. You don’t have a blowtorch? No problem, a minute under the broiler will melt the sugar, magically transforming the top into a crisp candy-like shell. Voilå!
Preheat oven to 285°F.
Set pot or kettle of water on high heat to boil.
Fraiser Strawberry Cake from Ponant
Sang Khya Lapov: Cambodian Pumpkin Coconut Custard from AmaWaterways
Often reserved for special celebrations, Cambodian Pumpkin Coconut Custard, or as it is called in Khmer, “Sang Khya Lapov,” is a sweet and creamy dessert. Not only is it delicious, it’s rich in vital antioxidants, so for a special and healthy dessert, this might be the ideal treat.
Wash the pumpkin thoroughly. Cut a circular opening in the top, scoop out all of the pumpkin insides and rinse to ensure it's clean. Mix the sugar, coconut milk, salt and vanilla over medium heat until the sugar dissolves. Take off the heat and cool to room temperature. Add eggs to the mixture and mix well to form the custard. Pour the custard into the hollowed out pumpkin, just to the bottom of the circular opening. Place in a steamer and steam fro 45 minutes untouched. Once it's done, allow to cool. Slice into individual pieces and enjoy.
Coconut Cranberry Cookies from UnCruise Adventures
If you have ever sailed with UnCruise Adventures, you know that the fresh baked plate of cookies, a highly anticipated afternoon ritual, can often be found magically appearing in the ship lounge. These delicious delights come in all shapes and flavors. Coconut Cranberry is one of the favorites.
Yields 30 cookies
White Chocolate Bread Pudding with Caramelized Coffee Sauce from Crystal Cruises
This just looks so darn yummy!
Caramelized Coffee Sauce
Makes 8 Individual Puddings
The puddings can be made 1 day in advance, covered, and refrigerated. Reheat before serving. The homemade vanilla ice cream can be replaced by a good-quality commercial ice cream. Kahlua is a coffee liqueur, which can be substituted with strong espresso coffee if desired.
To make the bread pudding: preheat the oven to 325 degrees Fahrenheit. Grease the bottoms and the sides of eight 3-½ inch diameter soufflé dishes with soft butter. Coat the sides and bottoms of the dishes with sugar and tap out the excess. Fill each dish half full with bread cubes. Divide the white chocolate pieces evenly among the dishes. Top with the remaining bread cubes.
In a medium bowl, whisk the eggs, sugar, salt and vanilla together. Warm the milk and whisk it into the egg mixture until blended. Divide the milk mixture evenly among the dishes. Place the dishes in a baking pan and add hot water to come halfway up the sides of the dishes. Bake the puddings for 45 minutes, or until a toothpick inserted in the center of a pudding comes out clean.
To make the sauce: in a small, heavy saucepan, melt the sugar over low heat, stirring constantly, until golden brown. Remove from heat. Meanwhile, in another saucepan, heat the cream until small bubbles form around the edges of the pan. Gradually whisk the cream into the caramelized sugar. Stir in the Khalua.
Drizzle sauce on each plate. Run a knife around the edge of each pudding and invert to unmold. Place a pudding, right side up, in the center of each plate. Top with ice cream. Garnish with the chocolate-covered coffee beans and white chocolate curls.
Serve and enjoy!
Laurie specializes in Elbowroom Travel - soul stirring adventures deliciously free from crowds.
For more info, contact her at 602.540.7338 or by email email@example.com.
Laurie Marschall - Owner and Founder