40 scald recipes

Enjoy this Portuguese favorite that can be served plain or with any type of spread.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

This basic recipe requires a carefully scalded container.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Spiked hot white chocolate made with real white chocolate, brandy or rum, egg yolks, and scalded milk. A rich, creamy after-dinner drink for cold nights.

Classic German Bavarian vanilla cream (Bayerische Creme) with egg custard, vanilla ice cream, and whipped cream set in a mold. A rich, silky no-bake dessert garnished with fresh fruit.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.

Swedish cardamom-scented sweet bread braided into a golden loaf studded with raisins. A Scandinavian classic with aromatic spice and tender crumb, perfect for coffee breaks or holiday mornings.