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Cuban Cuisine • Desserts
Rice
Pudding with Coco Milk (5 servings)
100 gr. rice
300 ml water
150 ml fresh milk
150 ml coco milk
100 gr. sugar
pinch of salt
cinnamon sticks
lemon rind
2 ml vanilla essence
ground cinnamon
Wash rice and leave in a thick based saucepan
along with the water and salt; cook covered, on
a low flame until rice is soft.
In another saucepan mix the milk, sugar and cinnamon
sticks and leave to boil for approximately 3 minutes,
then add to saucepan containing the rice. Add
the lemon rind, the coco milk (strained) and leave
to boil over a low flame for 30 minutes, stirring
constantly with a wooden spoon.
Once removed from the heat, add vanilla essence
and leave to cool. Before serving sprinkle with
cinnamon.
Cuban Christmas Pastry
(5 servings)
200 gr. yuca
200 gr. malanga
150 gr. boniato (sweet potato)
1 tsp. ground anise
110 gr. wheat flour
2 eggs
370 gr. white sugar
5 gr. vanilla
30 ml dry wine
1 cinnamon stick
5 ml lemon juice
Cook the yuca, the malanga and the sweet potato
separately; sieve and grind or puree. Meanwhile,
heat the aniseed and cinnamon in 60 ml. of water.
Place puree on a flat surface (table or counter)
and mix with the eggs, wheat flour, dry wine and
the strained aniseed and cinnamon mixture. Knead
until the dough separates from the kneading surface.
Make small shapes such as little donuts, figures
of 8 or any other such shape and deep fry in plenty
of oil.
For the sugar coating, bring sugar to boil in
half a liter of water and lemon juice. Dip in
syrup and leave to cool.
Cafiroleta – Sweet
Potato Dessert (5 servings)
500 gr. boniato (sweet potato)
500 gr. refined sugar
250 ml water
120 ml coco milk
2 egg yolks
salt
1 tsp. ground cinnamon
30 ml lemon juice
Peel and wash the boniatos, cook them and grind
or mash well. Place in a thick-bottomed saucepan;
mix with syrup made with the sugar, water and
lemon juice. Add the coco milk and begin cooking,
stirring constantly until the saucepan’s
base can be seen. Add the yolks gradually; add
a pinch of salt and leave to cook for a few minutes
longer.
Serve cold.
 Coco
Flan (6 servings)
1/2 cup white sugar
2 cups coco paste in syrup
3 eggs
3 egg yolks
Sprinkle sugar in a large frying pan. Caramelize
over low heat until melted and pour into a flan
mould. Beat the eggs and yolks at high speed.
Add the coco jelly and mix well. Pour into the
mould and bake in the oven in a water bath at
190 ºC for an hour and a half.
Corn Pudding with Cheese
(5 servings)
130 gr. soft ground corn
90 ml water
150 gr. sugar
salt
1 cinnamon stick
15 gr. butter
5 gr. vanilla
250 ml fresh milk
150 gr. cream cheese
1 tsp. ground cinnamon
Boil milk with cinnamon and salt for 3 minutes,
sieve the corn and water using a fine sieve, put
on heat and beat for approximately 3 minutes.
Add the sugar, the boiled milk with the cinnamon
and salt and leave it all to boil for 30 minutes,
stirring with a wooden spoon. Then add the cream
cheese and the butter, stirring for 5 more minutes
and then take off the heat.
Serve sprinkled with ground cinnamon.
French toast in syrup
(5 servings)
150 gr. bread slices
1 egg
350 ml milk
50 ml dry wine
1 gr. salt
5 gr. ground cinnamon
145 ml vegetable oil
300 ml syrup
Place the slices of bread with the crusts removed
in a dish, add milk and cover with ground cinnamon.
Drain and soak in the beaten egg. Fry in hot oil,
drain and spray with dry wine.
Then pour syrup over the slices and leave to cool
in the refrigerator.
Yemitas - Sweets made
with egg yolk and sugar (approx. 25 yemitas)
2 cups white sugar
1 cup water
4 or 5 drops lemon juice
1 cinnamon stick
1 piece of lemon rind
1 cup egg yolks
1/2 tsp. vanilla essence
Prepare syrup with the sugar, water, lemon juice
and rind and cinnamon. Leave boiling until little
bubbles appear.
Remove from the heat and leave to cool until warm
(approx. 50 ºC). Measure one cup of the syrup
and add to the lightly beaten egg yolks. Pour
into a double bottomed saucepan and cook in a
water bath until the mixture becomes thick and
the saucepan’s base can be seen. While cooking,
it must be stirred with a wooden spoon to avoid
it sticking. Add the vanilla and place spoonfuls
of the mixture on a buttered platter. Once cold,
shape into little balls and roll in sugar.
* Appetizers
* Ajiacos
(stews) and Potajes
* Meats
* Salads
* Side
Dishes
* Fish
and other Seafood
* Cakes
and Pastries
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