Category
Desserts
88 recipes
DessertsHomemade Guava Paste, Colombian Bocadillo to Slice
Homemade guava paste, the Colombian bocadillo, uses 4 cups of sugar per 2.2 lb of sieved pulp cooked to 226-230°F (108-110°C). How to judge the set without a thermometer, frozen pulp in the US and UK, storage and 40 bars.
DessertsColombian Gelatina de Pata, Beef-Foot Panela Candy
Colombian gelatina de pata is a soft, chewy candy made from beef-foot stock boiled down with panela and pulled by hand until pale. How long to cook the foot, the cold-plate test, the dark version and storage, 4 hours in a pressure cooker.
DessertsPanelitas de Leche, Colombian Milk Fudge Squares
Panelitas de leche, Colombian milk fudge from a liter of whole milk and 2½ cups of sugar, cooked to 234-239°F (112-115°C) and beaten until matte. How to read the set without a thermometer, fixes for sticky or gritty squares, coconut too.
DessertsBrazo Gitano, Venezuelan Dulce de Leche or Guava Cake Roll
Brazo gitano is the Venezuelan sponge cake roll filled with dulce de leche or guava paste, called brazo de reina in Colombia. Baked at 350°F for 10 to 12 minutes, rolled hot so it won't crack, with US and UK swaps. Serves 10.
DessertsCarlota de Limón, No-Bake Mexican Lime Icebox Cake
Carlota de limón is a Mexican no-bake icebox cake of Maria cookies layered with a lime cream that sets without gelatin or eggs. How much lime per can, which limes and cookies to buy in the US or UK, chill time and a frozen version.
DessertsHojaldras Recipe, Colombian Fried Christmas Pastry
Hojaldras recipe for the Colombian fried pastry, made with flour, eggs, baking powder and orange juice and fried at 350°F (175°C). About 60 pieces in 85 minutes, with the no-thermometer oil test and how to keep them crisp.
DessertsMaria Luisa Cake, the Colombian Jam-Filled Layer Cake
Colombian Maria Luisa cake is two orange-scented butter layers sandwiched with blackberry jam or dulce de leche and dusted with powdered sugar. Two 8 in pans at 350°F, doneness cues, US and UK swaps, cupcakes and storage.
DessertsVenezuelan Pumpkin Cake (Torta de Auyama), Moist and Spiced
Venezuelan pumpkin cake, or torta de auyama, made with steamed and well-drained squash, piloncillo or brown sugar and warm spices at 350°F (180°C). Fresh squash or canned pumpkin, doneness signs and storage, 12 slices.
DessertsChocotorta Recipe, Argentina's No-Bake Chocolate Cookie Cake
Argentinian chocotorta is a no-bake cake of coffee-dipped chocolate cookies layered with dulce de leche and cream cheese. The right ratio, which US and UK cookies replace Chocolinas, an 8 x 8 in pan and 4 hours of chilling.
DessertsPastafrola Recipe, Argentinian Quince Tart with a Lattice
Pastafrola is Argentina's lattice-topped quince tart, a sandy butter crust filled with softened quince paste and baked at 350°F (180°C). Gram and cup measures, where to buy membrillo in the US and UK, and guava or dulce de leche swaps.
DessertsAlfajores Recipe, Argentinian Dulce de Leche Cookies
Alfajores made the Argentinian way, with more cornstarch than flour so the cookies crumble and melt, baked pale at 350°F (180°C). Thick dulce de leche, a coconut edge, about 25 sandwiches, US and UK swaps, storing and gifting.
DessertsBrigadeiro Recipe, Brazilian Chocolate Fudge Balls
Brigadeiro recipe with one 14 oz can of sweetened condensed milk, 3 tbsp cocoa and 1 tbsp butter, cooked until it slides off the pan. How to spot that point, roll without sticking, which sprinkles to buy, and spoon brigadeiro.
DessertsBrazilian Carrot Cake, Bolo de Cenoura With Brigadeiro
Brazilian carrot cake made in a blender with raw carrots, eggs and oil, baked at 350°F (180°C) and topped with a soft brigadeiro glaze. Gram and cup measures, a 9x13 or 8x12 pan, how to tell it's done, and storage. Serves 12.
DessertsCuban Guava Pastries, Pastelitos with Cream Cheese
Cuban guava pastries made with store-bought puff pastry, guava paste and optional cream cheese, baked at 400°F (200°C). Which pastry to buy in the US and UK, how to seal them so nothing leaks, the syrup glaze and freezing unbaked.
DessertsHabichuelas con Dulce Recipe, Dominican Sweet Beans
Habichuelas con dulce, the Dominican Lent dessert of red beans blended, strained and simmered with milk and spices. Canned or dried beans, US and UK swaps, how thick it should be and how long it keeps, 55 minutes for 8 bowls.
DessertsMazamorra Morada Recipe, Peruvian Purple Corn Pudding
Mazamorra morada is Peru's purple corn pudding, a spiced corn and fruit broth with prunes and pineapple set with potato starch. How much starch per quart, lump-free thickening, lime off the heat and how long it keeps.
DessertsPeruvian Picarones Recipe, Squash and Sweet Potato Doughnuts
Peruvian picarones are yeasted rings of squash and sweet potato dough, shaped by hand and fried at 350°F (175-180°C), then soaked in spiced syrup. US and UK swaps for the squash and chancaca, plus a 3½-hour plan for 30 rings.
DessertsArroz con Dulce Recipe, Puerto Rican Coconut Rice Pudding
Arroz con dulce is Puerto Rico's Christmas rice pudding, cooked in coconut milk and a ginger, clove and star anise tea until firm enough to slice. How much liquid for sliceable or spoonable, when to stop, storage, serves 12.
DessertsSalvadoran Quesadilla, Sweet Cheese Bread with Rice Flour
Salvadoran quesadilla is a sweet cheese bread, not a tortilla, baked with rice flour, Parmesan or queso duro, sour cream and sesame seeds. Exact amounts for a 9x13 pan at 350°F (175°C), the toothpick test, swaps and storage.
DessertsSuspiro a la Limeña, Peruvian Dessert With Port Meringue
Suspiro a la limeña is a Peruvian dessert of thick milk caramel and port meringue, made from two cans of milk and three eggs. How to tell when the base is ready, a no-alcohol version, safer egg whites and make-ahead, for 6 glasses.
DessertsBuñuelos de Viento Recipe, Crisp Mexican Rosette Cookies
Buñuelos de viento are Mexican rosette cookies, a thin milk and egg batter fried on a rosette iron heated in 365°F (185°C) oil. How to season the iron, fix sticking or greasy rosettes, keep them crisp and make 40 ahead.
DessertsColombian Black Cake (Torta Negra), Wine-Soaked Fruit Cake
Colombian black cake (torta negra) is a Christmas fruit cake soaked in sweet red wine, darkened with burnt panela and baked at 300°F (150°C). One 9-inch cake serves 20: soaking times, burnt sugar, swaps, storage and alcohol.
DessertsGingerbread Cookies, Soft or Crisp Cut-Outs with Molasses
Gingerbread cookies with molasses, rolled 3/16 inch thick and baked at 350°F (175°C) so the gingerbread men keep their arms. Pull them at 8 minutes for soft or 12 for crisp, with icing that sets hard. Makes 36 in about 3 hours.
DessertsHomemade Panettone with Instant Yeast, No Starter Needed
Homemade panettone made with instant yeast instead of a sourdough starter, baked in two small paper molds at 350°F (175°C) to 197°F (92°C) inside. How to knead to the windowpane, timing rises in a cool kitchen, hanging and storing.
DessertsRompope Gelatin, Mexican Eggnog Jello That Unmolds Clean
Rompope gelatin is a Mexican milk jello made with eggnog liqueur, condensed and evaporated milk and 4 envelopes (1 oz) of unflavored gelatin. No milk to heat, an eggnog swap, a kid-safe version, 10 servings after 6 hours chilling.
DessertsTembleque Recipe, Puerto Rican Coconut Pudding That Sets
Tembleque is Puerto Rico's coconut pudding, set with cornstarch instead of eggs and molded so it wobbles on the plate. Two cans of coconut milk, ½ cup cornstarch, why it won't set or goes lumpy, make-ahead tips and storage, serves 8.
DessertsChristmas Butter Cookies That Hold Their Shape
Christmas butter cookies made with powdered sugar, egg yolks and no baking powder, rolled a scant ¼ inch thick and baked cold at 325°F (160°C). About 40 cut-outs, royal icing three ways, decorating without piping tips and drying times.
DessertsSuspiros, Crisp Latin Meringue Kisses That Don't Weep
Suspiros are Latin American meringue kisses: 4 egg whites, twice their weight in sugar, dried at 210°F (100°C) until crisp. Makes about 60 bite-size cookies in 155 minutes, with bake times by size, weeping fixes and storage tips.
DessertsTorrejas, Mexican French Toast in Piloncillo Syrup
Torrejas are day-old bolillo slices coated in whipped egg, fried at 350°F (175°C) and soaked 10 minutes in a cinnamon piloncillo syrup. Makes 24 slices for 8 in 55 minutes, with the syrup test, brown sugar swaps and storage.
DessertsMexican Strawberries and Cream, Fresas con Crema Recipe
Mexican strawberries and cream, fresas con crema, layers fresh berries in a thick sweet cream of media crema, sour cream and condensed milk. No cooking, 20 minutes for 6 cups, with US and UK swaps, toppings and how to keep it thick.
DessertsVenezuelan Chocolate Marquesa, No-Bake Maria Cookie Cake
Venezuelan chocolate marquesa is a no-bake icebox cake of Maria cookies dipped in milk and layered with chocolate buttercream. Yolks cooked to 160°F (71°C) so it is safe, 8x8 in pan, 40 minutes of work, overnight chill, 12 squares.
DessertsChocoflan Recipe, the Mexican Impossible Cake with Cajeta
Chocoflan, the Mexican impossible cake, layers cajeta, chocolate cake and cream cheese flan, baked in a water bath at 350°F (175°C) for 85 minutes. Serves 16, with why the layers flip, how to tell it's done and the box-mix shortcut.
DessertsMexican Apple Salad (Ensalada de Manzana) for Christmas
Mexican apple salad with media crema, condensed milk, pineapple, pecans and raisins, ready in 90 minutes for 10 servings. Which apples to buy, how to stop browning, how far ahead to make it, a less sweet version and amounts for 20 and 30.
DessertsCamote Enmielado, Mexican Candied Sweet Potatoes
Camote enmielado is Mexican candied sweet potatoes, 3.3 lb (1.5 kg) simmered in a piloncillo, cinnamon and orange syrup until glossy. Serves 8 in 85 minutes, with which sweet potato holds its shape and the 220°F syrup stage.
DessertsMexican Cheesecake (Pay de Queso), Baked with Maria Cookies
Mexican cheesecake, or pay de queso, is a Maria cookie crust filled with cream cheese, two canned milks and 3 eggs, baked 50 minutes at 350°F. Ten slices at about $0.78 each, with crack-free cooling, berry toppings and freezing.
DessertsOrange Cake With Orange Syrup, the Latin Torta de Naranja
Latin orange cake (torta de naranja) made with oil, fresh juice and pith-free zest, baked in a Bundt pan at 350°F (180°C) for 40-45 minutes. Serves 12, with a warm orange syrup, pan sizes, a blender method and US costs.
DessertsColombian Candied Plantains (Plátanos Calados) Recipe
Colombian candied plantains, or plátanos calados, simmered without frying in a panela syrup with cinnamon and cloves until the syrup coats a spoon. Serves 6 in 50 minutes, with US swaps for panela and cheese, cost and storage.
DessertsColombian Pound Cake (Ponqué), a Buttery Loaf Recipe
Colombian pound cake (ponqué) uses equal weights of butter, sugar, flour and eggs, baked low at 325°F (160°C) until the center hits 205-210°F. One loaf, 10 slices, 25 minutes of work, with US/UK swaps, fixes and costs.
DessertsCuajada with melao, Colombian fresh cheese in panela syrup
Cuajada with melao, Colombian fresh cheese set with rennet at 95°F (35°C) from 1 gallon of milk and served under a dark panela syrup. Makes 6 servings in 155 minutes, or 25 with store-bought queso fresco, plus US and UK swaps and cost.
DessertsColombian Guava Roscón, Sweet Bread Ring for 12
Colombian roscón is a soft milk-and-butter bread ring rolled around 14 oz (400 g) of guava paste and baked at 350°F (180°C) to 190°F inside. Serves 12 in 3 hours 25 minutes, 50 hands-on. Shaping, swaps, storage and cost.
DessertsColombian Mantecada, Buttery Cornmeal Pound Cake
Colombian mantecada is a butter cake made with flour and fine yellow cornmeal, baked 35 minutes at 350°F (180°C). It makes 15 squares with 20 minutes of hands-on work. Which corn to buy in the US and UK, pan sizes and costs.
DessertsHomemade Cajeta, Mexican Goat Milk Caramel From Scratch
Cajeta recipe with 2 liters (8½ cups) of goat's milk, 2 cups of sugar and ½ teaspoon of baking soda, reduced by two thirds to 65-69 °Brix. 24 servings in 150 minutes, with the cold-plate test and a grainy fix.
DessertsPan de Elote, Mexican Sweet Corn Cake with Condensed Milk
Pan de elote is a Mexican sweet corn cake of fresh kernels blended with a can of sweetened condensed milk and 4 eggs, baked at 350°F (180°C). Ten slices in 100 minutes, with frozen or canned corn, a no-oven method and the US cost.
DessertsMexican Sweet Tamales (Tamales de Dulce), Pink and Fluffy
Mexican sweet tamales, pink tamales de dulce with raisins, made with 250 g of sugar and 300 g of fat per kilo of masa and whipped until it floats. Makes 24 in 160 minutes, with coloring options, steaming time, freezing and cost.
DessertsVenezuelan Bread Pudding (Torta de Pan) with Caramel
Venezuelan bread pudding, torta de pan, is stale bread mashed into condensed milk custard and baked on caramel in a water bath at 340°F. Serves 10 in 135 minutes, with the doneness temperature and how to turn it out clean.
DessertsCabello de angel, Venezuelan spaghetti squash candy
Cabello de angel is Venezuelan candied squash: strands of figleaf gourd or spaghetti squash cooked in their own weight of sugar to 220°F (104°C). Makes 3½ lb, 16 servings, in 4 hours, with cinnamon and cloves; costs, storage and gifting.
DessertsCoconut Kisses, Venezuelan Besitos de Coco with Cane Sugar
Venezuelan coconut kisses, besitos de coco, made with a spiced syrup of 17.6 oz (500 g) papelón and one fresh coconut, baked at 350°F (180°C). Makes 30 in 130 minutes, with macaroon differences, coconut swaps, storage and cost.
DessertsHuevos Chimbos, Venezuelan Egg Yolk Puffs in Syrup
Huevos chimbos are 12 egg yolks whipped to the ribbon stage, baked in a water bath at 320°F (160°C) and poached 5 minutes in spiced syrup. Makes 12 puffs for 6 in 65 minutes plus 4 hours chilling, with a no-alcohol version.
DessertsVenezuelan leche cortada, curdled milk dessert recipe
Venezuelan leche cortada is whole milk curdled on purpose with lemon at 185°F (85°C), then simmered in its own whey with piloncillo. Firm curds in spiced syrup, 105 minutes for 10 servings, which milk works and how long it keeps.
DessertsCalabaza en Tacha, Mexican Candied Pumpkin in Piloncillo
Calabaza en tacha is Mexican candied pumpkin, 4.4 lb (2 kg) of squash simmered in 1.5 lb (700 g) of piloncillo until deep brown and glossy. Serves 10 in 125 minutes, with US and UK squash swaps and the 220°F syrup stage.
DessertsColombian Banana Cake, the Moist Oil-Based Torta de Banano
Colombian banana cake (torta de banano) is an oil-based sheet cake made with 1 lb of very ripe bananas and baked at 350°F (180°C) for 35-40 minutes. Serves 12, with pan sizes, a doneness temperature, swaps and US costs.
DessertsColombian Merengón, Crisp Meringue with Cream and Fruit
Colombian merengón is two discs of meringue dried 2½ hours at 212°F (100°C), layered with whipped cream, strawberries, soursop and blackberries. Serves 10 in 240 minutes, with US and UK fruit swaps, make-ahead plan and cost.
DessertsJericalla Recipe, Mexican Custard with a Scorched Top
Jericalla is the cinnamon custard of Guadalajara, baked in a water bath at 350°F (180°C) to 170-175°F and broiled until the top scorches. Six ramekins in 210 minutes, with US and UK swaps, make-ahead plan and cost.
DessertsMexican Capirotada, Lenten Bread Pudding with Piloncillo
Mexican capirotada is day-old bolillo bread layered with Cotija, peanuts and plantain and soaked in 1 liter (4¼ cups) of piloncillo syrup. Serves 12 in 105 minutes, with the syrup-to-bread ratio, US and UK swaps and a make-ahead plan.
DessertsMexican Lime Pie (Pay de Limón), No-Bake with Maria Cookies
Mexican lime pie is a no-bake pay de limón with a Maria cookie crust and a condensed and evaporated milk filling that sets with lime juice in 4 hours. 10 slices at about $0.71 each, plus US and UK swaps, clean slicing and a baked version.
DessertsMexican Mosaic Jello, Gelatina de Mosaico That Unmolds Clean
Mexican mosaic jello, or gelatina de mosaico, sets cubes of three colored gelatins in a creamy milk gelatin for 20 servings. Pour the milk layer below 86°F (30°C) so the cubes stay sharp, with 50 minutes of work and an overnight chill.
DessertsVenezuelan Bienmesabe, Coconut Custard Cake with Meringue
Venezuelan bienmesabe is a chilled layered dessert of wine-soaked sponge, coconut custard and cinnamon meringue, made a day ahead. Serves 15 in 330 minutes, with US and UK swaps, a no-alcohol version, safe egg temperatures and costs.
DessertsVenezuelan Catalinas, Soft Spiced Cookies with Papelón
Venezuelan catalinas made with a papelón or piloncillo syrup, 4 cups (500 g) of flour, clove, cinnamon and ginger, baked at 350°F (175°C). Makes 12 soft 4-inch cookies in 160 minutes, with US and UK sugar swaps and storage.
DessertsVenezuelan Coconut Candy (Conservas de Coco) with Papelón
Venezuelan coconut candy, conservas de coco, made with 17.6 oz (500 g) of fresh coconut and 14 oz (400 g) of papelón cooked to 234°F (112°C). Makes 25 squares in 195 minutes, with coconut and sugar swaps, cutting, storage and cost.
DessertsVenezuelan Jalea de Mango, Green Mango Paste Recipe
Venezuelan jalea de mango is green or half-ripe mango pulp cooked with its own weight in sugar to 220°F (104°C), until it sets. Makes 25 squares or 5 half-pint jars in 130 minutes, with set tests, storage and US cost.
DessertsCholado Recipe, Colombian Shaved Ice with Fruit and Syrups
Colombian cholado is shaved ice layered with five chopped fruits, homemade blackberry and passion fruit syrups and condensed milk. Ready in 50 minutes for 4 cups, with no-machine ice, US and UK swaps and a party plan for 20.
DessertsColombian Obleas Recipe, Wafer Sandwiches with Arequipe
Colombian obleas are two paper-thin wafers sandwiched with arequipe, blackberry, grated cheese and cream, 12 in 40 minutes. Where to buy the wafers in the US and UK, swaps, a party bar plan and how to keep them crisp.
DessertsHomemade Churros with Thick Spanish Hot Chocolate
Homemade churros from a cooked water and flour dough, 300 ml (1¼ cups) water to 250 g (2 cups) flour, fried at 356°F (180°C) so they don't burst. With thick hot chocolate, 28 churros for 4 in 45 minutes, plus freezer and air fryer notes.
DessertsMexican Buñuelos Recipe, Crispy with Piloncillo Syrup
Mexican buñuelos are paper-thin wheat discs fried at 350°F (175°C) for 30 to 45 seconds a side, 16 in 110 minutes. How to stretch without tearing, why they turn hard or greasy, piloncillo syrup and how many for a party.
DessertsFlan Napolitano, the Mexican Cream Cheese Flan
Flan napolitano is the Mexican cream cheese flan, made with condensed and evaporated milk and baked in a water bath at 325°F (160°C) for 10 slices. Caramel color, the 170-175°F doneness point, why holes form, Instant Pot and make-ahead.
DessertsPan de Muerto Recipe, Mexican Day of the Dead Bread
Pan de muerto recipe with orange blossom water and bones that stay put, 8 buns in 250 minutes (55 hands-on) at 350°F (180°C). Make-ahead dough for November 1, US and UK substitutes, cost, storage and how it differs from rosca.
DessertsMexican Wedding Cookies, Polvorones That Keep Their Shape
Mexican wedding cookies, or polvorones, made with butter, toasted pecans and a double roll in powdered sugar, 36 cookies in 130 minutes. Chill the dough balls and bake at 350°F (175°C) for 14-16 min so they stay round. Gifting and freezing.
DessertsTres Leches Cake Recipe, Soaked Overnight and Never Soggy
Tres leches cake made with a whipped-egg sponge that drinks 900 ml (3¾ cups) of milk without going soggy, for 15 squares. Baked at 350°F (175°C), chilled 4 hours, with soak amounts per pan, meringue vs whipped cream, swaps and storage.
DessertsVenezuelan Corn Cake, Torta de Jojoto Made with Fresh Corn
Venezuelan corn cake (torta de jojoto) is fresh sweet corn blended with eggs, butter and milk, baked at 350°F (175°C) to 176°F in the center. Ten slices in 2 hours, with frozen and canned corn swaps, a cheese version and why it sinks.
DessertsVenezuelan Majarete, Coconut Corn Pudding with Papelón
Venezuelan majarete is a coconut corn pudding set with precooked corn flour, whisked into cold milk so it never turns lumpy. 40 minutes at the stove, 4 hours to chill, 10 squares, with brown sugar and UK swaps, storage and versions.
DessertsColombian Figs in Syrup with Dulce de Leche (Brevas)
Colombian figs in syrup are green figs boiled three times to strip the bitter latex, then simmered in panela syrup to 220°F (104°C). Makes 24 figs for 8 in 170 minutes, with US and UK fig swaps, a Christmas plan and storage.
DessertsColombian Hojuelas, Crisp Christmas Fried Dough
Colombian hojuelas are thin orange-scented fried dough, rolled to 2 mm (1/16 in) and fried at 350°F (175°C) so they blister and snap. One batch gives 75 pieces in 85 minutes, with panela syrup or powdered sugar and a party plan.
DessertsColombian Manjar Blanco, the Rice-Set Christmas Milk Sweet
Colombian manjar blanco is milk and sugar reduced with soaked, ground rice until it sets firm enough to cut with a spoon. About 3 hours on the stove for 20 servings, the cold-plate test, US and UK swaps, a Christmas plan and costs.
DessertsColombian Natas Dessert, the Milk-Skin Pudding for Christmas
Colombian natas dessert, postre de natas, is milk skins from 6 liters (1.6 gal) of whole milk simmered in cinnamon syrup with yolks taken to 160°F (71°C). Which milk works, a 3-day plan, US costs and a cream shortcut.
DessertsRosca de Reyes Recipe, Mexican Three Kings Bread for 16
Rosca de reyes is Mexico's Three Kings bread, an orange-scented brioche ring with sugar-paste stripes, 16 slices in 4 hours 20 minutes. Overnight plan for January 6, US and UK swaps, figurine safety, cost and storage.
DessertsVenezuelan Black Cake (Torta Negra), Rum-Soaked Fruit Cake
Venezuelan black cake (torta negra) is a Christmas fruit cake with rum-soaked fruit, papelón and dark caramel, baked at 300°F (150°C). One 9-inch cake serves 20: how it differs from Caribbean black cake, feeding schedule, swaps, storage.
DessertsVenezuelan green papaya dessert, dulce de lechosa recipe
Dulce de lechosa, Venezuela's Christmas dessert of green papaya strips candied in piloncillo syrup with cloves, off the heat at 223°F (106°C). Makes 3 lb (1.4 kg), 14 servings, in 3½ hours, with or without pickling lime and how to gift it.
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 8 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 an 8x12 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.