Postres Recipe

Prepare the caramel

In a saucepan, melt the sugar over medium heat until it turns golden brown. Carefully pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool.

Blend the flan mixture

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.

Bake the flan

Pour the mixture over the cooled caramel in the baking dish. Place the dish in a larger baking pan filled with water (water bath). Bake at 350°F (175°C) for about 50-60 minutes or until set.

Cool and serve

Allow the flan to cool, then refrigerate for at least 4 hours. To serve, invert onto a plate.

Prepare the dough

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. Remove from heat and stir in flour until a ball forms. Let cool slightly before adding eggs one at a time, mixing until smooth.

Heat the oil

In a deep skillet, heat the oil over medium heat until hot.

Pipe the churros

Transfer the dough to a piping bag fitted with a star tip. Pipe 4-6 inch strips into the hot oil, frying until golden brown on all sides.

Coat with cinnamon sugar

Remove churros from oil and drain on paper towels. Roll them in cinnamon sugar while still warm.

Prepare the cake batter

Preheat the oven to 350°F (175°C). In a bowl, mix flour, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the flour mixture, mixing until just combined.

Bake the cake

Pour the batter into a greased baking pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool.

Make the milk mixture

In a bowl, whisk together milk, sweetened condensed milk, evaporated milk, and heavy cream.

Soak the cake

Poke holes all over the cooled cake with a fork and pour the milk mixture over the top. Let it soak for at least 2 hours or overnight in the refrigerator.

Serve

Slice and serve chilled, optionally topped with whipped cream or fresh fruit.