Category
Desserts
11 recipes
DessertsNo-bake passion fruit dessert with cookie layers
A no-bake passion fruit dessert layered with cookies, set with one envelope of gelatin and 1 cup of heavy cream, ready after 3 hours in the fridge. How many fruits you need, leaf versus powdered gelatin, and why it sets raw.
DessertsVenezuelan Quesillo, the Caramel Flan with Tiny Holes
Venezuelan quesillo is a caramel custard of 5 whole eggs and a can of sweetened condensed milk, baked in a water bath. Why the tiny holes are the point, the oven heat that makes them and how to unmold it without breaking it.
DessertsColombian Buñuelos, the Christmas Cheese Fritters
Colombian buñuelos, the salty cheese fritters of Christmas, made with cotija or queso costeño, cornstarch and tapioca. Fried at 300-330 °F so they puff without splitting, 20 of them in 57 minutes. Cheese swaps and why they burst.
DessertsColombian Natilla, the Eggless Christmas Custard
Colombian natilla, the firm eggless Christmas custard of milk, cornstarch, panela and cinnamon, made for 10 people. Fifteen minutes of work plus 4 hours chilled, how much cornstarch per quart and why it will not set.
DessertsStovetop Flan, Caramel Custard Without an Oven
Flan cooked in a covered water bath on the stove for 90 minutes, with caramel, 5 eggs and 2 cups of whole milk. The temperature custard sets at, why the water must never boil and why it needs 4 hours in the fridge.
DessertsColombian Mazamorra, Cooked Corn Served Cold With Milk
Mazamorra paisa is cracked corn soaked overnight, simmered two hours and served cold with milk and panela on the side. What the claro is, why baking soda is not nixtamalization, how it differs from peto and how long it keeps.
DessertsColombian Rice Pudding, Creamy by Starch Not Cream
Colombian rice pudding with short-grain rice, a cinnamon stick and condensed milk, ready in 55 minutes for 6 bowls. The 6-to-1 liquid ratio, why the rice is never rinsed and why it thickens as it cools rather than in the pot.
DessertsFudgy Chocolate Brownies with Walnuts
Fudgy brownies with a shiny crust and a centre that still wobbles when the pan comes out of the oven at the 26-minute mark. Why a clean toothpick means you overbaked them, which chocolate bar to buy, and how a 9x13 pan gives 12 squares.
DessertsArequipe, Colombian Dulce de Leche From Milk
Arequipe made the long way: a quart of milk, sugar and baking soda reduced for 125 minutes down to 225 °F exactly. Why baking soda darkens the milk, how to read the set without a thermometer and the five ways it fails.
DessertsPineapple Upside-Down Cake With Real Caramel
Pineapple upside-down cake built on a dry caramel cooked to 356 °F rather than on melted butter and brown sugar. The 10-minute window for turning it out, fresh versus canned fruit and the five things that go wrong.
DessertsGuava Roll, Colombian Guava Paste You Can Roll
Guava paste cooked to 223 °F so it sets firm enough to roll instead of setting into a block. Why the skin stays and the seeds go, which guava to buy in the US and the 90 minutes of drying before it rolls.