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Readers' Recipe Requests: Desserts
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Cocktails Entrees Desserts In-Port Eats & Drinks


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We received over a dozen requests for this recipe, including this promise from Sheila: "I make a pretty good bread pudding, nothing to compare with the bread pudding on Holland America Line's Oosterdam. I will be forever in your debt if you can provide this recipe." Sheila, now that we've learned this scrumptious way to use day-old bread, you don't owe us anything.
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Ingredients
1 quart milk
6 eggs, beaten
3 egg yolks, beaten
6 oz sugar
1 tsp vanilla extract
1 1/2 lbs day-old bread
3 oz butter, melted
4 oz raisins

Vanilla Sauce
1 pint milk
1 pint heavy cream
1 vanilla bean
8 oz sugar
9 oz egg yolks
Bread and Butter Pudding With Vanilla Sauce
This bread pudding with its creamy, vanilla-bean-speckled sauce is a Holland America classic. If you don't have custard cups, serve it family style in a large casserole dish. This recipe yields 15 servings of bread pudding and three pints of sauce. To make a rum sauce, add 1/4 cup of rum per every pint of vanilla sauce -- yum.

1. To make the custard, combine milk, eggs, egg yolks, sugar and vanilla; mix well.

2. To prepare the bread, cut in cubes, drizzle with butter and toast in the oven.

3. Combine custard, bread and raisins; fill buttered custard cups.

4. Bake in a water bath in a 325 degree oven for 45 minutes or until custard is set.

5. To make the sauce, heat milk, heavy cream, vanilla bean (cut in half lengthwise) and half of the sugar until it boils. Remove the vanilla.

6. Combine egg yolks and the rest of the sugar, then temper with part of the boiling milk while stirring constantly.

7. Pour tempered mixture into the remaining milk and return to the heat.

8. Stirring constantly, cook to 180 degrees. Remove immediately from stove and strain into a bowl.

9. Cool using an ice bath -- simply place the bowl in a larger bowl filled with icy water, being careful not to let the sauce get wet.


When Cruise Critic Editor Carolyn Spencer Brown headed off to Barcelona to cruise on Windstar's Wind Surf, she vowed to spend more time in the ship's gym -- and less dawdling over dessert. Alas. This strawberry shortcake, served in the ship's alternative restaurant Degrees, was so sumptuous she (gulp) ordered another.
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Ingredients
10 large eggs
1 1/2 cups sugar
2 cups flour
Splash vanilla extract

Filling
3 cups whipped cream
1 cup powdered sugar
6 cups fresh strawberries, sliced
Strawberry Short Cake
Fresh whipped cream dresses up this dessert and is simple to make; 1 1/2 cups of heavy cream will yield 3 cups of whipped cream. Whip cream with a hand mixer on high speed until soft peaks form (if you overdo it, your whipped cream will start to taste buttery). For the best results, be sure everything is cold, including your bowl and beaters -- we stick ours in the freezer five minutes beforehand.

Windstar's recipe calls for making individual cakes. If you don't have a cookie cutter or cake ring, try cutting the sponge into squares of equal size and construct cake(s) freehand!

1. Mix eggs with sugar and whip until creamy; add flour and vanilla extract. Spread out onto lightly greased or parchment lined sheet pan and bake at 350 degrees until toothpick inserted in center comes out clean.

2. Cut cooled sponge cake into thin rounds using a 3" round cookie cutter or cake ring. Place layer of sponge cake in cake ring, and top with whipped cream and sliced strawberries. Add a second layer of sponge cake topped with whipped cream and sliced strawberries, followed by a final layer of sponge cake. Remove cake ring.

3. Continue making individual cakes with remaining cake layers.

4. Decorate cakes with remaining whipped cream. Garnish with fresh strawberries and powdered sugar.


"DH and I took a pre-holiday cruise last year on Norwegian Pearl. After a truly amazing and filling filet mignon in Cagney's Steakhouse, I wanted to forego dessert (which is not something I normally do). However, our waiter urged us to try the Sinful Chocolate Obsession. When I declined and tapped my tummy, he swore it would be enough to feed both of us, so I should at least try a spoonful and let DH have the rest. Well, when that Sinful Chocolate Obsession was brought to our table, I think DH had at best two bites. I need this recipe … now. Thanks.” -- tinkerbell4398
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Ingredients
2 lbs semisweet chocolate
4 1/2 oz butter
12 egg yolks
4 oz sugar, seperated
4 egg whites
1 tbsp rum
8 oz heavy cream
2 oz almonds, toasted
2 oz pistachios, chopped

Ganache
2 lbs dark chocolate couvertures, finely chopped
32 fl oz heavy cream

Sinful Chocolate Obsession
This recipe makes enough batter for 10 individual cakes (and we have to imagine more than enough ganache). Scale it down for your kitchen! Chocolate couvertures are disks or blocks of chocolate used by professional cooks; they are smooth and glossy when melted. If couvertures are not available, use the best quality bar chocolate you can find in your supermarket.

1. Melt chocolate and butter together.

2. Whip yolks and 2 oz sugar together. Combine into chocolate butter mix.

3. Whip whites together with 2 oz sugar and rum to volume. Combine into chocolate butter yolk mix.

4. Whip the heavy cream and fold into mixture; fold in nuts.

5. Pipe or spoon into individual cake dishes or ramekins, and top with a cardboard disk to act as base once flipped out. Freeze.

6. Make ganache: Bring the heavy cream to a simmer. Pour the hot cream over the chocolate; allow one minute then stir to blend. Strain and cool.

7. Remove cakes from ramekins and plate with desired garnishes (NCL's chefs use raspberry sauce, vanilla sauce, mint sprigs, whipped cream and chocolate shavings); top cake with ganache.


This takes the "cake" for most requested recipe so far, even though gbolton isn't sure if "learning how to make this would be in the best interest of my health." Lynn Zaik begs, "Carnival's Melting Chocolate Cake please! We spent 12 nights aboard Carnival Spirit to Hawaii in April and ate this every night. I have been having withdrawals ever since. Please help!"
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Ingredients
1 lb dark chocolate
1 lb butter
10 eggs
1/2 cup plus 4 tbsp sugar
1/2 cup less 4 tbsp flour
Melting Chocolate Cake
We scaled Carnival's recipe down but couldn't help but share it in its original form. Serving 90, it called for 8 pounds of dark chocolate, 8 pounds of butter, 80 eggs, 5 pounds of sugar and 5 pounds of flour! This kitchen-friendly version will make 10 to 12 individual cakes. Make sure that the eggs are at room temperature and chocolate is still warm when combining.

1. Melt the chocolate and butter together.

2. In a seperate bowl, mix the eggs and sugar; whisk for a few minutes, then add the flour.

3. Add the egg mixture to the melted chocolate and mix.

4. Pour the mix into greased individual serving dishes. Bake in the oven at 200 degrees celsius (between 375 and 400 fahrenheit) for 14 minutes.

5. Enjoy warm! Cruise Critic member tinabrn says it's "awesome with ice cream."





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