7 Must-Try Milk Desserts Around The World
Image Credit: Unsplash

Aside from being a waste of food, letting milk spoil also costs money. Therefore, it is better to do everything within your power to finish that gallon of milk when the expiration date draws near. Obviously, one of the most fun ways to do this is to turn the milk into a delicious dessert. There are tonnes of mouthwatering milk desserts available. When talking about traditional desserts, milk has been one commonality across the world, with countries like India heavily incorporating milk into their dessert scene. Other countries also aren't far behind, so here are 7 milk desserts around the world that you should try at least once in your life.

Clotted Cream Ice Cream

Clotted cream ice cream is a classic British ice cream, linked to Cornwall, even though it's available in stores throughout the UK. This ice cream is used to make eggs, clotted cream, and Cornish whole milk. The ice cream has a distinct flavour and a velvety smoothness since it is made with Cornish clotted cream.

This rich ice cream is available in numerous pubs and cafés across the area and can be flavoured with a variety of other ingredients, such as vanilla. Topping the scoops of Cornish ice cream with a dab of clotted cream is also a common practice.

Pastel De Nata

The world is familiar with pastel de nata, a typical Portuguese egg custard tart. It's said that the filling shouldn't be very sweet or contain any vanilla or lemon flavours for the greatest outcome. Rather, top the tarts with some cinnamon and serve with a cup of coffee, if possible.

This dessert was first prepared by Catholic nuns and monks at Santa Maria de Belém, Lisbon, before the 18th century. Remaining egg yolks from starching garments and clarifying wines were used to make the tart. Later, the clergy struck a commercial sale agreement with a local bakery for pastel de nata, and the product became very popular.

Pączki (Polish Doughnuts)

Polish doughnuts, known as pączki, are traditionally produced using yeast-leavened dough that is high in fat, sugar, eggs, and milk. For pączki, a little liquor, such as rum, is frequently included in the dough to stop the oil from absorbing while being fried. Compared to its Austrian relative, Krapfen, they are bigger, darker, and frequently have a ball-like form as opposed to a circular one.

Rose jam and plum preserve are traditional fillings. To form the shape of a ball, they are positioned in the middle of the dough and then wrapped around it. Pączki is not only a delicious dessert but also has cultural importance in Poland and among Polish communities across the world.


Originating in the French province of Brittany, these thin pancakes are created with wheat flour. Since white wheat flour became more widely available at the start of the 20th century, crêpes—despite being a national dish and a staple of France—have become so popular that they have spread around the world.

Made with flour, eggs, milk, and butter beaten into a thin batter, these delicious delights are cooked on a crêpe pan. They claim that if you catch one in the pan, your family will have plenty of food for the rest of the year, and it's customary to flip them in the air as they cook.

Carlota De Limón

Carlota de limón is a cool, no-bake Mexican treat that is made out of layers of crushed Maria biscuits and a cream mixture of milk and lime juice. The cream has to be frozen until it is nearly the consistency of ice cream. Traditionally, this tasty treat is enjoyed during Christmas and Easter.

Tres Leches

Three types of milk—whole, condensed, and evaporated—are spread over a sponge cake to create the rich, luscious treat known as tres leches cake. The cake's history is a little unclear, although most accounts place it in Nicaragua. Nevertheless, it is widely consumed across Central America, the US, and Europe, where it is a mainstay at many festivals and events.

It is thought that to encourage the usage of the product and increase milk sales for the milk firms; the original recipe was initially put on milk cans in Latin America.

Gulab Jamun

The foundation of gulab jamun is milk solids that are formed into balls, kneaded into a dough, and deep-fried in ghee. After that, the balls are submerged in a sweet mixture flavoured with rose water, green cardamom, and saffron. To intensify the flavours of gulab jamun, it is sometimes topped with dried nuts when it is served.

Luqmat al-qadi, an Arabic dessert that gained popularity during the Mughal Empire, is said to be the dessert's original source. Indian chefs in the royal kitchens modified the dish by fusing freshly imported Persian ingredients with their own flavours.

These days, Trinidad and Tobago, where gulab jamun is also quite popular, and India both create gulab jamun for weddings and the Diwali celebration.