primary Cuban dessert Recipes

If you enjoy South American sweet treats, you will love Cuban sweetmeat recipes. A lot of them are similar to easy Mexican recipes for desserts, which you have possibly already made at some point. Lots of tropical fruits grow in Cuba, along with bananas, mango, soursop, pineapple, tamarinds, coconuts and guava, which means that fruity desserts are especially popular.

Well loved Cuban desserts consist of rice pudding and merenguitos, which are sweet meringue puffs. Torrejas are like French toast. They are sweet fried bread slices served with syrup and raisins. In Cuba, French toast is served for sweetmeat rather than breakfast. Cubans also like to make cookies and pastries using the locally sourced fresh fruit. Fruit turnovers and parfait desserts are beyond doubt beloved there.

Traditional Food

Flan, which is also known as creme caramel, is very beloved in nearly all Spanish speaking countries, along with Cuba and Mexico. This yummy egg custard is flavored with vanilla and has a smooth, silky texture.

An Easy formula for Boniatillo

This sweet potato pudding is beloved during the holidays in Cuba. The pudding is flavored with cinnamon, cream, lime juice, vanilla and more and every person will love the yummy flavor of this wonderful and primary Cuban dessert. Chill it for a incorporate of hours or serve it hot. It tastes great whether way! This formula makes adequate to serve four people.

What you will need:

2 cups brown sugar 1 1/2 lbs sweet potato 2 limes 1 stick cinnamon 1 cup heavy cream 1 teaspoon salt 3 egg yolks 1 tablespoon butter 1 tablespoon vanilla extract 1/8 teaspoon ground cinnamon or grated cinnamon stick Water, as needed How to make it:

Peel and chop the sweet potato and cover it with water in a pan. Add a teaspoon of salt and boil it for twenty minutes or until tender. Drain the potato and mash it using a fork, blender, or food processor.

Peel the limes and save the fruit for an additional one use. Put the peel in a big pan with the brown sugar, cinnamon stick, and two cups of water. Cook the combination over a moderate heat until it reaches 250 degrees F, stirring it all the time. You will need a candy thermometer to gauge the temperature.

Take out the peel and cinnamon and turn the heat down to low. Add the mashed sweet potato and keep stirring the combination until it is smooth. Take it off the heat. Beat the cream, butter, egg yolks, and a pinch of salt until smooth, and then add this to the sweet potato mixture.

Cook it over a low heat for a incorporate of minutes, then take the pan off the heat and stir in the vanilla. If the combination is too runny, you can mix a quarter cup of cornstarch with a quarter cup of water and add this. Divide the sweet potato pudding between serving bowls and embellishment each one with a little ground cinnamon.

primary Cuban dessert Recipes

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