Vanilla Creme Brulee

There is nothing more delicious than this Vanilla Creme Brulee. This is a great finale to a great meal and this dessert can be served warm or cold.  If you are looking for the perfect dessert to serve to your significant other on Valentine's Day, this is it.

There are many dishes and desserts on my bucket list.  This one was one of them, and I'm happy I was able to make it.  I'm never intimidated by cooking or baking anything, the more complex the recipe the better. 

This is a really easy dessert to make. Review the recipe and you will be surprised as to how easy it is. 

Arroz Con Dulce (Rice Pudding)

Growing up in a Puerto Rican family Arroz con Dulce was something my family and I looked forward to during the holidays.  I learned to make it watching my mom.  She had the biggest aluminum pot you can find. She would make about 10 plates, and believe me all 10 plates would be gone before new years.

I remember the house smelling so good with the cinnamon and cloves. A sign that we were about to celebrate one of the biggest holidays, Christmas.  Christmas brings back so many memories of my mom and dad.  It's really hard, but cooking these dishes makes me happy because I'm keeping up with our tradition. I hope to pass it on to my nephews and nieces.

This recipe is an old recipe, the only thing I changed was not using fresh coconuts. It takes about 2-3 hours to cook the Arroz Con Dulce.  But let me tell you, it is delicious and worth it.

Baked Pumpkin Custard

Custards are these creamy, delicious desserts that are perfect for any occasion.  Eating this Baked Pumpkin Custard is like eating a pumpkin pie without the crust.  I love making desserts that are easy, and this is one of them. 

Having company over for the holidays? Make this dessert in less than an hour.  The best part about it, you can eat it warm or cold. 

I love that this custard is not extremely sweet.  It's velvety and melts in your mouth!!

Ingredients

3 large eggs

1-15 ounce can 100% pure pumpkin

1 1/2 tsp pumpkin pie

1-14 ounce can sweetened condensed milk

1 1/3 cups whole milk

1 tsp vanilla extract

1/4 tsp salt

boiling water

sweetened whipped cream

cinnamon

Preheat oven to 350 Degrees F

Whisk eggs in large bowl, then add the pumpkin and pumpkin pie spice until blended.  Whisk in sweetened condensed milk, whole milk, vanilla and salt until blended.

Pour into 6-6 ounce custard cups. Place custard cups into a 13x9 baking pan.  Place dish on oven rack in the center of the oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake for 35 minutes or until center are almost set.

Remove custard cups from baking dish and place on wire rack to cool.  serve warm or cold.  top with whipped cream and sprinkle a little bit of cinnamon over the top before serving.

Tembleque (Coconut Pudding)

Tembleque is a coconut dessert pudding from Puerto Rico.  Tembleque means jiggly or shake in Spanish. Not only is this dessert jiggly and sweet, it basically melts in your mouth.  If you like coconut like me and my entire family, you will love this dessert.

Flan

Flan is a dessert that I like to make during holidays.  It is creamy and delicious and the caramel is just perfect.  Flan is one of those desserts that don't last long in my house. 

I love the color of the caramel, can't wait to cut myself a nice big piece. 

Caramel Ingredients:

11/2 cups sugar

2 tbsp of water

Custard Ingredients:

1/2 cup sugar
4 eggs
1-14 ounce can sweetened condensed milk
1-12 ounce can evaporated milk
1 tbsp vanilla
hot water

Preheat oven to 350 Degrees F

To make the caramel pour 1 1/2 cups sugar and water in a pan and heat on medium heat until it browns and becomes golden like caramel. You must keep a close eye on the caramel until it is done - don't let it get too dark. For ramekins quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. For the mold just pour and swirl to make sure the bottom is completely covered and swirl as high as you can go on the sides.

 

Mix eggs with an electric mixer then add the rest of the ingredients and mix well.   Place ramekins or mold into another baking pan.  Pour mixture into molds or ramekins and cover with aluminum foil.

Then add hot water to the pan half way up, this is called Bano de Maria.  For ramekins cook until flans are gently set for about 35-40 minutes.  For mold cook flan for about 1 hour and 10 minutes.

Cool on wire rack, then refrigerate for up to 8 hours before serving.   When ready to serve run a knife around the inside of ramekin or mold and place a rimmed plate upside down over top and invert flan.

TIP: Bano de maria is where you place the flan casserole into another one with hot water inside. This process is done so that the flan can cook and not burn.

To make it a coconut flan just substitute the evaporated milk for Coconut Milk.