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Tres Leches |
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Tres Leches (Three Milks Cake)
For the sponge cake:
6 eggs, separated
2 cups sugar
2 cups sifted all-purpose flour
1/2 cup whole milk
2 tsp. baking powder
1 tsp. vanilla extract
For the cream:
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1 cup whipping cream
For the topping: |
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Flan de Caramelo |
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Flan de Caramelo (Caramel Custard)
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup sugar (for caramel)
On the upper pan of a double boiler place the sugar with 1/4 cup water to make a caramel.
Mix the milk, eggs, vanilla and sugar and pour in the caramel pan. Place over a double boiler and cover. Let cook over medium heat for 1 hour until the custard is set. Let cool completely and then place in refrigerator. Once cold turn over onto a serving dish and serve.
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Tentacion |
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Tentacion (Candied Plantain "Temptation")
3 large ripe plantains
1 cup sugar
1 ½ cup water
1 tablespoon oil
1 tablespoon butter or margarine
½ teaspoon vanilla
Dash of cinnamon, optional
Hit the plantains on all sides with a wooden spoon to soften. Peel and cut into 5 pieces each. In a large skillet, melt butter and oil on high heat; add plantains. Fry until brown. Combine sugar, vanilla, cinnamon and water. Reduce heat to low and pour liquid over plantains. Continue cooking until the liquid thickens, about 15 minutes. 4-5 Servings. |
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Sancocho |
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Sancocho (Chicken Soup)
1 stewing hen (2-1/2 lb), cut in serving pieces
1 medium onion, chopped
4 Tablespoons cilantro, chopped
1 teaspoon dried oregano leaves
2 Tablespoons green pepper, chopped
2 lbs. ñame, peeled and chunked (potatos can be substituted)
2" section of corn on the cob for each serving (optional)
salt to taste
Put chicken pieces into a stock pot with 2 quarts of water. Add onion, cilantro, oregano and green pepper. Cook for 1 hour. Add salt to tasted. Add ñame, cook until ñame is tender. Add corn last 15 minutes of cooking. Served with steamed rice on the side. Serves 5 to 6 people. |
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Patacones |
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Patacones (Fried Green Plantain)
3 green plantains
1 teaspoon salt
Oil
Peel plantains and cut into ½ inch slices. Fry in hot oil until golden. Place on cutting board and smash the slices with a glass bottle or rolling pin. Sprinkle with salt and return to pan to fry again. Fry until crispy. Drain on paper towels and serve immediately. Ketchup is optional! 6-8 Servings. |
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