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Lemon Pisco Sour
Drink Latin American

Lemon Pisco Sour

4.3

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.

By Rupert B

Dulce de Leche
Dessert Latin American

Dulce de Leche

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring milk to a boil in a large saucepan over medium-high heat. Remove from heat; strain through cheesecloth. Return to the saucepan.
  2. 2 Cut vanilla bean in half; scrape seeds into milk. Stir in sugar; heat over medium-high heat, stirring constantly, until sugar is dissolved. Stir in baking soda just as milk mixture begins to boil. Reduce heat to medium, stirring constantly, until mixture thickens, a wooden spoon drawn through mixture leaves the bottom of the pan visible, and mixture is light brown. Remove pan from heat.
  3. 3 Fill a large bowl with ice and cold water; place saucepan into ice bath, stirring constantly until dulce de leche is cold. Transfer to sterile airtight jars; store in the refrigerator.

By JUALONSO

Brazilian Peanut Fudge
Dessert Latin American

Brazilian Peanut Fudge

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Line a 9-inch square dish with waxed paper.
  2. 2 Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
  3. 3 Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

By Rita

Fried Sweet Bananas
Breakfast Latin American

Fried Sweet Bananas

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Cut each banana half into 3 or 4 pieces.
  2. 2 Mix sugar and cinnamon together in a shallow bowl. Set aside.
  3. 3 Melt butter in a skillet over medium-low heat. Add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate.
  4. 4 Press fried banana slices into cinnamon sugar, one at a time, until evenly coated.

By Nandabear

Easy Brazilian Pumpkin Coconut Dessert with Few Ingredients
Dessert Latin American

Easy Brazilian Pumpkin Coconut Dessert with Few Ingredients

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
  2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Mojitos by the Pitcher
Drink Latin American

Mojitos by the Pitcher

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Muddle sugar and mint leaves together in a pitcher until leaves are well broken down.
  3. 3 Add limes and muddle until limes are juiced.
  4. 4 Pour rum into sugar mixture; add club soda and stir until sugar is dissolved.
  5. 5 Serve and enjoy!

By malgal

Fried Salvadorian Sweet Plantains
Dessert Latin American

Fried Salvadorian Sweet Plantains

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each plantain into two halves and each half into 3 strips.
  2. 2 Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla over plantains and season with cinnamon. Cover the skillet and cook plantains until browned completely, 5 to 7 minutes per side. Drain plantains on a paper towel-lined plate; sprinkle sugar over plantains.

By andrea

Leche Asada (Roasted Milk Custard)
Dessert Latin American

Leche Asada (Roasted Milk Custard)

Prep
10 min
Cook
50 min
Total
435 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
  3. 3 Make custard: Combine milk, sugar, beaten eggs, and vanilla in a large bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over caramelized sugar in the dish.
  4. 4 Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator until completely chilled and set, 6 hours to overnight.
  5. 5 To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

By Yoly

Flan de Coco (Coconut Flan)
Dessert Latin American

Flan de Coco (Coconut Flan)

4.7

Prep
10 min
Cook
60 min
Total
595 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
  3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
  4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
  5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Chilean Alfajores
Dessert Latin American

Chilean Alfajores

3.0

Prep
30 min
Cook
135 min
Total
175 min

Instructions

  1. 1 Place the entire, unopened can of condensed milk in a large saucepan. Fill the saucepan with water and bring to a boil. Lower heat to a simmer and cook until milk inside has caramelized, about 2 hours.
  2. 2 Remove from the heat and set aside to cool while you make the cookies.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Beat butter and sugar together in a bowl with an electric mixer until creamy. Mix in egg, then mix in flour until well combined.
  5. 5 Drop batter by small teaspoonfuls onto an ungreased cookie sheet. Dip your finger into flour, and pat each cookie into a very thin, little circle (about the size of a quarter).
  6. 6 Bake in the preheated oven until just starting to brown around the edges and no longer doughy in the centers, 10 to 12 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  7. 7 Sandwich cooled cookies together with the caramelized condensed milk.

By Abby!

Brazilian Broa (Corn Bread)
Dinner Latin American

Brazilian Broa (Corn Bread)

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
  2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
  3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Quick Blender Carrot Cake
Dessert Latin American

Quick Blender Carrot Cake

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. 2 Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

By Gi_BR

Suspiros (Breathless)
Dessert Latin American

Suspiros (Breathless)

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
  3. 3 Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
  4. 4 Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

By Erick

Arroz con Leche (Rice Pudding)
Dessert Latin American

Arroz con Leche (Rice Pudding)

4.6

Prep
5 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Combine water and rice in a bowl; soak at least 30 minutes.
  2. 2 Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. 3 Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

By CookieJar

Arepas de Huevos
Breakfast Latin American

Arepas de Huevos

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
  2. 2 Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
  3. 3 Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
  4. 4 Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
  5. 5 Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

By rmsabo

Leche Asada
Dessert Latin American

Leche Asada

3.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
  3. 3 Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
  4. 4 Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

By damasio

Creamy Manjar (Dulce de Leche)
Dessert Latin American

Creamy Manjar (Dulce de Leche)

4.0

Prep
5 min
Cook
85 min
Total
90 min

Instructions

  1. 1 Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
  2. 2 As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
  3. 3 Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
  4. 4 After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
  5. 5 Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

By skylar

Brazilian-Style Carrot Cake with Chocolate Sauce
Dessert Latin American

Brazilian-Style Carrot Cake with Chocolate Sauce

3.5

Prep
20 min
Cook
43 min
Total
68 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
  2. 2 Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
  3. 3 Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
  5. 5 Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.

By Alessandra Kanawati

The Real Mojito
Drink Latin American

The Real Mojito

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice.
  3. 3 Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture.
  4. 4 Fill the glass almost to the top with ice.
  5. 5 Pour in rum and fill the glass with club soda.
  6. 6 Stir, taste, and add more sugar if desired.

By Brandy

Chef John's Cheesecake Flan
Dessert Latin American

Chef John's Cheesecake Flan

5.0

Prep
10 min
Cook
55 min
Total
205 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
  2. 2 Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
  3. 3 Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
  4. 4 Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
  5. 5 Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
  6. 6 Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
  7. 7 Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
  8. 8 Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

By John Mitzewich

Brazilian Banana Bread
Breakfast Latin American

Brazilian Banana Bread

4.1

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 2 In a large bowl, mix together margarine and sugar until smooth. Mix in yolks. Stir in flour and baking powder alternately with the milk.
  3. 3 In another bowl, beat egg whites until doubled in volume. Fold beaten whites into the dough. Spread into a greased 9 x 12 inch pan. Slice bananas over the top of the dough. In a small bowl, mix together the 2 tablespoons sugar and the cinnamon; sprinkle over bananas.
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

By Fernanda Esteves

Coconut Coconut Milk Cake
Dessert Latin American

Coconut Coconut Milk Cake

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
  4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Sweet Creme de Vie
Drink Latin American

Sweet Creme de Vie

4.7

Prep
15 min
Cook
10 min
Total
385 min

Instructions

  1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
  2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin