Why I Love This Creamy Flan

Growing up, flan was always a special treat in our household. I remember my mom making it for family gatherings, and it was always a hit, especially her coffee flan. This chocolate flan has become my go-to dessert for special occasions, with its rich chocolate flavor and creamy texture. Here’s why I think you will love it too:

• Oh So Creamy: This chocolate flan is silky and smooth, combining the rich flavors of chocolate with the creamy texture of classic flan.
• Easy Make-Ahead: Prepared in advance with just a few simple steps and then chilled, flan is the perfect easy dessert for entertaining!
• Family-Friendly: Even if you’ve got picky eaters at home, everyone loves a creamy chocolate dessert.
• Not Overly Sweet: Melty caramel and sweetened condensed milk give this recipe a balance of delicate sweetness.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this chocolate flan recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate: I used semi-sweet chocolate chips, but milk, bitter, or dark chocolate will work too. If you use a chocolate bar, chop it into small pieces.
• Evaporated Milk: Heavy cream is a great swap, but evaporated milk is a little lighter and more affordable.
• Sweetened Condensed Milk: It adds milky richness and the sugar for sweetness. There is no swap for this ingredient, do not skip it!
• Cocoa Powder: Use any kind of cocoa powder as long as it’s unsweetened.

How to Make Chocolate Flan

As long as there’s always water in the water bath, this creamy chocolate flan is pretty much fail-proof. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

• Make the caramel: Add the granulated sugar to a pan and cook until completely melted and golden, stirring continuously. Pour the caramel into a bundt pan or flanera and set it aside to cool.
• Melt the chocolate: Add the chocolate and 4 tablespoons evaporated milk to a bowl. Microwave it and stir in intervals until melted and smooth.
• Blend the flan mixture: Pour the melted chocolate and remaining ingredients into the blender. Process everything until smooth. Pour the mixture into the pan on top of the caramel layer.

• Prepare the water bath: Seal the flanera or cover the bundt pan with foil. Place it inside a large roasting pan or casserole dish. Pour in water until it’s halfway up the sides of the flanera.
• Baking the flan: Place the flanera into the oven until the edges are set, but the center is slightly jiggly.
• Chill: Remove the flan from the oven and water bath. Set the flanera on a wire rack until completely cooled. Then refrigerate it for at least 2 hours, or overnight for best results.
• Remove the mold: Run a knife around the edge of the flan to loosen it up. Place a plate over the flanera, press them together, and flip them over so that the flanera is on top of the plate. Gently wiggle the flanera upward.
• Serve: Spoon leftover caramel on top, serve, and enjoy!

Chef’s Tips and Variations

• Don’t curdle the eggs: You must let the caramel cool completely in the flanera before adding the flan mixture. If it’s still warm or hot, you risk cooking the eggs in the mixture.
• Let it chill: Letting the flan chill in the baking pan overnight (in the fridge) before inverting it onto a plate allows more of the caramel to melt and form around the flan. Serving it right away means more caramel will stay stuck to the flanera.
• Leave it shut: Don’t open the oven door as the flan bakes. Doing so lowers the oven’s internal temperature, affecting baking time and texture. The only exception is if all the water in the water bath has evaporated. Then, you may add more hot water as needed to prevent the bottom from burning.
• Choose the right pan: If you’re using a bundt pan, choose a simple design. The more complex it is, the higher the chances of the flan sticking to it and breaking when you remove it from the mold.
• Tap it: The flan mixture shouldn’t have air bubbles when you pour it into the flanera. Tap the blender on all sides with your fingers to make them surface. You can also pour the mixture into the flanera and then tap it on the counter 2-3 times to remove air bubbles.
• Cool down the chocolate: If you’re not sure the melted chocolate is still hot, it’s better to blend it with the evaporated milk until completely smooth before adding the eggs. This way there’s no residual heat that could cook the eggs.
• Make it creamier: Like in my favorite queso flan, you can add 4 oz of cream cheese to the blender to give your flan a thicker, creamier texture.

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Chocolate Flan

This rich and creamy chocolate flan recipe with cinnamon is an easy make-ahead dessert served chilled, making it perfect for hot summer days!

Course Dessert, Desserts

Cuisine Cuban, Mexican, Puerto Rican, Spanish, Tex-Mex

Keyword chocolate flan, chocolate flan recipe, flan de chocolate, flan with chocolate

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours

Servings 8 servings

Calories 412kcal

Author Jessica – The Novice Chef

Ingredients

• ¾ cup granulated sugar
• 4 oz semi-sweet chocolate
• 1 (15 oz) can evaporated milk or heavy cream
• 1 (12 oz) can sweetened condensed milk
• 5 large eggs
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon optional

Instructions

• In a small sauce pan over medium-low heat, cook sugar, stirring often, while the sugar melts. Cook sugar until it turns golden caramel color, this will take about 8 to 10 minutes and shouldn’t be hurried or it can burn.
• Once the sugar is the correct color, work quickly and pour it into a flanera (or an 8-inch round baking pan or bundt pan). Tilt the pan until the caramel covers the bottom, allowing the caramel to go as high as possible around the sides. Set aside to cool.
• Preheat the oven to 350°F.
• Place the chocolate pieces and a couple of tablespoons of evaporated milk in a bowl. Heat in the microwave for 20 to 30 seconds, then stir until smooth. Make sure all the chocolate is melted.
• Add the melted chocolate to a blender. Then add the milks, eggs, cocoa powder, vanilla and cinnamon. Blend until smooth.
• Lightly bang the blender 2 or 3 times on the counter to pop the bubbles. Pour the mixture into the cooled pan.
• Water Bath: If using a flanera pan, seal the lid. If using a regular baking dish, tightly cover the pan with foil. Place flan pan inside a larger baking dish. Place the pan into the oven, then carefully pour water into the outer pan until water reaches half way up the sides of the pan with the flan.
• Bake for 50 minutes. The edges should be cooked but the middle will still be a little bit jiggly. Check the flan for doneness, by inserting a knife near the center. If it comes out clean, the flan is done. If it is not done, cover and continue baking for another 10 minutes.
• Remove the flan from the water bath and cool completely on the counter, and then refrigerate for at least 1 hour (or up to overnight) before un-molding.
• To un-mold, run a knife around the edge of the flan, then place a plate upside down over the pan. Hold the pan and plate tightly and flip them over. Gently lift the pan off of the flan. Scrape any remaining caramel sauce over the top of the flan and serve.

Notes

Store Leftovers: Store flan whole or sliced in an airtight container for up to 7 days. You can also tightly cover the flanera with foil to reduce clean-up. Keep the flan away from strong-smelling foods to avoid the transfer of odors. Serve it chilled, straight out of the fridge.

Nutrition

Serving: 1 serving | Calories: 412kcal | Carbohydrates: 56g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 157mg | Potassium: 463mg | Fiber: 2g | Sugar: 53g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 289mg | Iron: 2mg

The post Chocolate Flan appeared first on The Novice Chef.

Why I Love This Creamy Coconut Rice Pudding

Way back when our girls were young, we took a family Disney cruise where we fell in love with their coconut rice pudding. After coming home, Jorge and I both had a craving for a bowl of this thick and creamy tropical rice pudding. So I reached out to the Disney PR team and they were kind enough to share the recipe with all of us! I had to scale the recipe back as it was meant to feed an entire cruise ship full of people, but it’s just as good as I remember! Here’s why you will love it too:

• Quick and Easy: If you can add ingredients to a pot and bring them to a simmer, you can make this tropical dessert! This decadent coconut rice pudding is made in one pot in just about 30 minutes.
• Oh-So-Creamy: Made with four different kinds of milk, each bite of this coconut milk rice pudding is lusciously creamy.
• Wholesome: This simple recipe uses only rice, dairy, cinnamon, and the raisins and shredded coconut which are optional. That’s it! Plus, coconut rice pudding is naturally gluten-free.
• Versatile: We serve this coconut milk rice pudding warm and then save any leftovers to enjoy chilled, it’s absolutely delicious both ways!

If you prefer a traditional rice pudding instead, try my arroz con leche (Spanish rice pudding)!

What You’ll Need

Made with mostly pantry staples, you can easily whip this tropical dessert up with little notice! Scroll down to the recipe card for exact amounts.

• Rice: Use medium or short grain rice, such as Arborio rice or one used to make sushi. Long grain rice isn’t starchy enough to produce a really creamy pudding.
• Dairy: Choose whole milk, full-fat coconut milk, sweetened condensed milk, and heavy cream. Do not use low-fat milks or it will not be half as creamy. You can substitute the heavy creamy for half and half without changing the texture too much.
• Ground Cinnamon: If you have one on hand, feel free to add a cinnamon stick to the pot of boiling rice, then remove it before serving.
• Raisins: I love using golden raisins as they are mild and plump. However, you can use regular raisins, craisins, or omit them completely if you prefer!
• Coconut: Sweetened shredded coconut mixed into the pudding really enhances the coconut flavor. Plus, a sprinkle of toasted, shredded coconut on top adds texture and visual appeal!

How to Make This Coconut Rice Pudding Recipe

This coconut rice pudding made directly on the stovetop is so easy, it might just become your new favorite dessert! Read though the simple steps below before you start. Scroll to the recipe card at bottom of the post for full detailed instructions.

• Cook Rice: Add rice, whole milk and coconut milk to a large saucepan over high heat and bring to a boil. Cover with a lid and reduce heat. Cook rice, stirring occasionally, for about 15 minutes, until soft.
• Sweeten and Simmer: Stir in the sweetened condensed milk, heavy cream, cinnamon, and raisins, if using. Cook uncovered, over low heat, until thick and creamy. Remove from heat and mix in shredded coconut.
• Serve: Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!

Chef’s Tips and Variations

• Don’t Scorch the Milks: Be sure to lower the heat after adding the other ingredients to the cooked rice. This prevents scorching on the bottom. Stir often to create the creamiest texture.
• Serving Suggestion: It’s helpful to portion the pudding in small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.
• Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.
• Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!

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Coconut Rice Pudding Recipe

Ultra rich and creamy coconut rice pudding is made with four different kinds of milk, golden raisins and shredded coconut. Ready in just one pot and 30 minutes, it’s an easy and irresistible tropical dessert served warm or chilled!

Course Desserts

Cuisine American

Keyword Coconut Rice Pudding, coconut rice pudding recipe, coocnut milk rice pudding, Rice Pudding

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 463kcal

Author Jessica

Ingredients

• 1 cup short-grain white rice or medium-grain
• 1 ½ cups whole milk
• 1 (13.25 oz) can coconut milk
• 1 cup sweetened condensed milk
• ⅓ cup heavy cream
• 1 teaspoon cinnamon
• ⅓ cup golden raisins optional
• ½ cup sweetened shredded coconut optional
• toasted shredded coconut optional garnish

Instructions

• In a large pot over medium-high heat, bring the rice, whole milk and coconut milk to a boil. Once boiling, lower the heat to low and place a lid on the pot.
• Cook for 14 to 16 minutes, stirring occasionally, until the rice is cooked and tender.
• Stir in the sweetened condensed milk, heavy cream, cinnamon and raisins, if desired. Cook over low heat, until the rice has thickened and the mixture is creamy, about 12 minutes.
• Remove from the heat and stir in the shredded coconut. Let cool slightly and serve warm, or let cool completely and then chill to serve cold. Garnish with toasted coconut, if desired, and enjoy!

Video

Notes

Chill: If you plan on chilling or storing your coconut rice pudding, I recommend stirring in a little extra milk, about 1/3 cup to 1/2 cup, depending on the texture you prefer. This will prevent it from becoming too thick as it chills. Stir the extra milk in after removing from the heat.

Store: Transfer cooled rice pudding to an airtight container, or in tightly wrapped individual portions, for up to 5 days.

Reheat: Enjoy chilled, or reheat in the microwave until just warmed through. You can also warm in a saucepan on the stovetop over medium low heat. You may need to add an additional splash of milk to loosen the pudding.

Serving Suggestion: It’s helpful to portion the pudding into small bowls or dessert dishes for serving. That way leftovers are ready to wrap up and reserve either chilled or warm.

Tropical Vibes: Try swapping the raisins for your favorite dried tropical fruits like chopped pineapple or mango. Add chopped toasted nuts for additional texture.

Add Extracts: To boost the flavors even more, feel free to add a splash of coconut extract or vanilla extract. Rum extract is also a fun flavor addition!

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 463kcal | Carbohydrates: 50g | Protein: 9g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 524mg | Fiber: 1g | Sugar: 39g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 3mg

More Must-Try Coconut Dessert Recipes!

Coconut Poke Cake

Coconut Banana Muffins

Old Fashioned Coconut Cream Pie

Triple Coconut Cheesecake

The post Coconut Rice Pudding appeared first on The Novice Chef.

Why You’ll Love This Donut Bread Pudding Recipe

The moist center and fluffy golden exterior will be your favorite part about this sweet breakfast recipe.

• Easy. Soak the donuts, assemble, and bake!
• Perfect for dinner with guests. Prep it ahead and pop it in the oven for an impressive, easy-to-share dessert everyone will love.
• Use up leftovers. By using leftover donuts, this is a great way to minimize waste!
• Sweet. There’s glazed donuts, brown sugar, and earthy cinnamon for the perfect amount of sweetness. With a drizzle of sweet rum sauce on top, each bite is more addictive!

If you love bread pudding, make sure to also try my Nutella croissant bread pudding and this Mexican bread pudding.

What You’ll Need

Evaporated milk is the secret to this recipe’s creamy richness. For full detailed directions see the recipe card at the bottom of this post.

• Evaporated Milk: Feel free to use heavy cream, half and half, or whole milk instead.
• Eggs
• Orange Zest: Lemon zest is great as well.
• Vanilla Extract
• Cinnamon: You can also use ground nutmeg or pumpkin spice if you have some.
• Salt
• Glazed Donuts: Krispy Kreme donuts are my favorite for this. You want to use stale leftover donuts, not soft fresh donuts.
• Raisins: Golden or regular raisins both work great.

Rum Sauce

• Unsalted Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Light Brown Sugar: Dark brown sugar is okay as well.
• Heavy Cream: Half and half works too.
• Rum: I prefer spiced rum, but use your favorite.

How to Make Donut Bread Pudding

Soak the donuts, assemble, and bake the casserole. That’s it! Check the recipe card for full detailed instructions.

• Prepare: Preheat the oven. Place the baking dish inside a larger baking pan. Fill the larger pan with water until it reaches halfway up the sides of the smaller baking dish.
• Soak: Whisk the evaporated milk, eggs, zest, vanilla extract, cinnamon, and salt. Add the donuts and raisins. Soak for 15 minutes.
• Bake: Transfer the donut mixture to the prepared baking dish. Pour any excess soaking liquid on top. Bake for an hour or until the top is puffy and springy.
• Cool: Remove it from the oven and let it cool while you make the sauce.
• Rum Sauce: Melt together the butter and brown sugar in a sauce pot over medium heat. Mix in the cream and rum, then bring to a simmer. Remove it from the heat and let cool.
• Serve: Serve the bread pudding warm and drizzle it with the buttery rum sauce. Add a scoop of ice cream for extra pizazz!

Tips for Success

Nailing a donut bread pudding recipe is all in choosing the right kind of donut!

• Choose the right donuts. For this recipe, you need traditional glazed donuts and they need to be stale. Fresh donuts will fall apart when you soak them. Avoid cake-style donuts or any with thick style frostings or toppings.
• Use more add-ins. Chopped pecans, walnuts, dried cranberries, shredded coconut, and mini chocolate chips are great ways to add more flavor and texture.
• Make individual portions. Assemble the pudding in the cavities of a muffin pan. Reduce the baking time to 25 to 30 minutes, or until the tops spring back.
• Add toppings. Whipped cream, fresh berries, and sliced bananas can also add more flavor to each bite. Or, skip the rum sauce and drizzle chocolate sauce on top instead!
• Pick the right dish. Avoid glass baking dishes as they’re more likely to burn the bottom of your pudding. Go for lightly-colored metal or ceramic baking dishes for best results.

Can I Prepare This Bread Pudding With Donuts Recipe Ahead?

Absolutely! This is a great dessert for a dinner party as you can prepare it in advance. Here’s how:

1. Soak the donuts and raisins for only 5 minutes before assembling and transferring to baking dish.
2. Reserve the liquid in a separate container and refrigerate. Cover the pudding with Saran Wrap or foil and refrigerate the pudding for up to 12 hours.
3. When ready to bake, remove from fridge 30 minutes before baking and set on the counter at room temperature.
4. Pour the reserved liquid on top. Let pudding sit for 10 minutes to soak up the extra liquid and then bake as directed in the recipe.

How to Store Leftover Krispy Kreme Bread Pudding

Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil to reduce clean-up.

To reheat, pop it into the microwave for 30 seconds at a time until warm. You can also heat it in the oven (with foil over the top) at 350°F for 15 to 20 minutes.

More Must Make Easy Dessert Recipes

Arroz Con Leche (Spanish Rice Pudding)

Banana Pudding Lasagna

Berry Cobbler

Tembleque (Puerto Rican Coconut Pudding)

• Easy Cinnamon Bread
• Easy Banana Pudding Recipe
• Dulce de Leche Cake
• No Bake Cherry Cheesecake

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Donut Bread Pudding

This donut bread pudding is the perfect excuse to use up leftover donuts! Once you add the homemade buttery rum sauce on top, you won't believe how quickly it disappears. You can also prep it ahead for an impressive, but easy dessert for a dinner party!

Course Desserts

Cuisine American

Keyword bread pudding with donuts, Donut Bread Pudding, donut bread pudding recipe, krispy kreme bread pudding

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 426kcal

Author Jessica

Ingredients

• 1 (12 oz) can evaporated milk or half and half
• 2 large eggs
• 2 teaspoons orange zest optional
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 6 stale glazed donuts torn into large chunks
• ½ cup golden raisins

Buttery Rum Sauce

• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream or half and half
• 2 tablespoons spiced rum

Instructions

• Preheat oven to 350°F. Generously butter an 8×8-inch baking dish. Prepare a water bath by finding a deep, heat-proof dish that will comfortably fit your baking dish inside of it, with an inch or two of space around all sides. Place the baking dish in the larger pan, and fill the larger pan with water until it reaches halfway up the sides of the baking dish.
• In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinnamon and salt. Fold in donuts and raisins and let soak for 15 minutes.
• Transfer the bread pudding mixture into the prepared casserole dish. Bake for 50 to 60 minutes, until the top springs back when lightly tapped (the pudding should be puffy but firm).
• Remove from the oven and allow to cool so that it firms up before serving. I like to serve it still slightly warm. While the bread pudding is cooling, make the rum sauce.
• Rum Sauce: Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and rum and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
• Serve bread pudding warm with a drizzle of buttery rum sauce. Add a scoop of vanilla or cinnamon ice cream to take it over the top!

Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil to reduce clean-up.

Reheat: Pop a serving into the microwave for 30 seconds at a time until warm. You can also heat it in the oven (with foil over the top) at 350°F for 15 to 20 minutes.

Donuts: For this recipe, use day old, stale glazed donuts. Fresh donuts will fall apart when you soak them. Avoid cake-style donuts or any with thick frostings or toppings.

Add-ins: Chopped pecans, walnuts, dried cranberries, shredded coconut, and mini chocolate chips are great ways to add more flavor and texture.

Individual portions: Assemble the pudding in the cavities of a muffin pan. Reduce the baking time to 25 to 30 minutes, or until the tops spring back.

Toppings: Whipped cream, fresh berries, and sliced bananas can also add more flavor to each bite. Or, skip the rum sauce and drizzle chocolate sauce on top instead!

Prepare Ahead:

1. Soak the donuts and raisins for only 5 minutes before assembling and transferring to baking dish.
2. Reserve the liquid in a separate container and refrigerate. Cover the pudding with Saran Wrap or foil and refrigerate the pudding for up to 12 hours.
3. When ready to bake, remove from fridge 30 minutes before baking and set on the counter at room temperature.
4. Pour the reserved liquid on top. Let pudding sit for 10 minutes to soak up the extra liquid and then bake as directed in the recipe.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 47g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 237mg | Potassium: 192mg | Fiber: 1g | Sugar: 44g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

The post Donut Bread Pudding appeared first on The Novice Chef.

Why You Will Love This Arroz Con Leche Recipe

It’s not Christmas in our house until we have a warm pot of this sweet rice pudding on the stove and a batch of coquito in the fridge! Arroz con leche literally translates to rice with milk, but we call it delicious in any language. Here are a few reasons why you’ll agree:

• Comforting: Creamy, thick and sweet, every luxurious spoonful feels like a warm hug. The flavor is reminiscent of tres leche cake due to the use of three different milk products.
• Easy: Made simple with readily available ingredients, most of which you probably already have sitting on your pantry shelves.
• Authentic: If you’re a rice pudding fan, you’ll appreciate this traditional Spanish treat made with classic ingredients.
• Versatile: You can serve this rice pudding warm or cold! Serve it chilled for a refreshing treat on a hot day, or serve it warm for a comforting dessert on a chilly night!
• Gluten-Free: Full of wholesome ingredients, this rice pudding recipe appeals to everyone, but especially those avoiding gluten.

For more creamy, dreamy pudding recipes, check out homemade banana pudding, tembleque (Puerto Rican coconut pudding), and this decadent capirotada (Mexican bread pudding).

What You’ll Need

This simple recipe uses just a few ingredients that are budget friendly and easy to find. Scroll down to the recipe card for exact amounts.

• Rice: Use plain, long grain white rice for this recipe. Other varieties could be used but will change the taste and texture.
• Water
• Cinnamon Stick: Usually sold with 3 or 4 in a jar or bag, this whole spice version is located near the other ground spices.
• Milk: Use whole milk for the creamiest pudding.
• Sweetened Condensed Milk: This is a thick, sweet and deliciously rich canned milk product located on the grocery store baking aisle.
• Evaporated Milk: A shelf stable, canned milk product, evaporated milk has a bold creamy taste. You can substitute it for half and half.
• Sugar: Use regular, granulated sugar, a mix of brown and white sugar for a caramelized flavor, or a good quality, equal measure sugar substitute.
• Vanilla: Pure vanilla extract produces the best flavor.
• Raisins: Not a fan? Omit them or try one of the variations suggested below.
• Ground Cinnamon: Sprinkle on top for a lovely presentation and extra toasty flavor.

How to Make Arroz Con Leche

Let’s take a look at the steps for making this rice pudding recipe. It’s simple and easy. If you can stir a pot, you can make perfect rice pudding! Scroll down to the recipe card for full detailed instructions. 

• Rinse: Place rice in a mesh strainer and rinse until water runs clear.
• Cook: Add rice, water, and cinnamon stick to a large pot and bring to a boil. Reduce to a gentle simmer and cook until rice is soft.
• Add Milks: Stir in all three milks, sugar, vanilla and raisins (optional). Bring to a simmer and cook until thickened.
• Cool: Remove arroz con leche from heat and allow to cool. Remove cinnamon stick and discard. Pudding will thicken as it sits.
• Serve: Enjoy this rice pudding warm or allow to cool to room temperature, and then chill to serve cold. Top with cinnamon before serving.

Tips and Variations

Get ready to make a cozy dessert everyone will love, but before you get started, check out these helpful tips and tricks:

• Toasted Cinnamon: Lightly toasting the cinnamon stick in a dry pan before using will enhance the cinnamon flavor.
• Additional Cinnamon: You only need a single stick for the pudding, so toast an additional one to use for garnish. Finely grate the toasted cinnamon with a microplane grater on top before serving.
• Adjust the Thickness: This arroz con leche recipe will thicken up as it simmers and then cools. For an extra thick pudding, cook it a little longer. Do keep in mind that it thickens considerably when chilled in the fridge if serving cold.
• Adjust the Sweetness: If you prefer a less sweet arroz con leche, try replacing the sweetened condensed milk with another can of evaporated milk. From there, sweeten as desired with honey, sugar, or even maple syrup.
• Raisins: Don’t like raisins? Try your favorite chopped, dry or fresh fruits such as cherries, cranberries, pear, apple, pineapple or shredded coconut.
• Other Additions: Try dark chocolate chips, caramel sauce, toasted nuts or top with whipped cream.

How to Store and Reheat Rice Pudding

Rice pudding makes a great make ahead dessert and stores wonderfully. Here’s how:

• Fridge: Arroz con leche can be stored in the refrigerator in an airtight container for about 5 days.
• Reheat: To reheat, place the desired portion in a saucepan over low heat. You may need to add a splash of milk if it seems too dry. Heat until warmed through. You can also microwave it for 30 seconds at a time, stirring often.
• Freeze: To freeze, store in an airtight container or freezer bag, and freeze for up to 3 months. Transfer to fridge to thaw overnight before serving chilled or reheating.

More Latin Dessert Recipes

Mexican Hot Chocolate

Cocadas (Mexican Coconut Candy)

Homemade Sopapilla Recipe

Dulce de Leche Cake

• Queso Flan
• Buñuelos
• Churros with Salted Caramel Sauce
• Roscón de Reyes

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Arroz Con Leche (Spanish Rice Pudding)

Classic arroz con leche is a creamy homemade dessert that comes together on the stovetop with ease! Serve this sweet rice pudding warm or cold, lightly dusted with ground cinnamon.

Course Desserts

Cuisine Cuban, Mexican, Puerto Rican, Tex-Mex

Keyword arroz Con Leche, arroz Con Leche recipe, Rice Pudding, rice pudding recipe, spanish rice pudding, stovetop rice pudding

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Additional Time 5 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 525kcal

Author Jorge

Ingredients

• 2 cups long grain white rice
• 4 cups water
• 1 cinnamon stick
• 2 cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk or half and half
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup raisins optional
• Ground cinnamon for serving

Instructions

• Place the rice in a fine mesh sieve, and rinse it until the water runs clear.
• Place the rice, cinnamon, and water in a large saucepan. Bring the rice to a boil over medium-high heat. Lower the heat to a simmer, and cook for about 30 minutes, stirring occasionally, until the rice is soft. Be careful not to break the rice by stirring it too much.
• Once the rice is soft, add the whole milk, condensed milk, evaporated milk, sugar, vanilla, and cinnamon. If you are using raisins, add them as well.
• Bring the mixture to a low simmer and cook for another 15 minutes, or until the mixture has thickened.
• Remove from the heat and allow to sit and thicken even more. You can serve the Arroz con Leche now, while it is warm, or let it cool completely and refrigerate it to serve chilled. Sprinkle with ground cinnamon before serving.

Video

Notes

Storage: Arroz con leche can be stored in the refrigerator in an airtight container for about 5 days.

Reheat: To reheat, place the desired portion in a saucepan over low heat. You may need to add a splash of milk if it seems too dry. Heat until warmed through. You can also microwave it for 30 seconds at a time, stirring often.

Freeze: To freeze, store in an airtight container or freezer bag, and freeze for up to 3 months. Transfer to fridge to thaw overnight before serving chilled or reheating.

Toasted Cinnamon: Lightly toasting the cinnamon stick in a dry pan before using will enhance the cinnamon flavor. You only need a single stick for the pudding, so toast an additional one to use for garnish. Finely grate the freshly toasted cinnamon with a microplane grater over the top before serving.

Adjust the Thickness: This arroz con leche recipe will thicken up as it simmers and then cools. For an extra thick pudding, cook it a little longer. Do keep in mind that it thickens considerably when chilled in the fridge if serving cold.

Adjust the Sweetness: If you prefer a less sweet arroz con leche, try replacing the sweetened condensed milk with another can of evaporated milk. From there, sweeten as desired with honey, sugar, or even maple syrup.

Raisins: Don’t like raisins? Try your favorite chopped, dry or fresh fruits such as cherries, cranberries, pear, apple, pineapple or shredded coconut.

Other Additions: Try dark chocolate chips, caramel sauce, toasted nuts or top with whipped cream.

Nutrition

Serving: 1 serving | Calories: 525kcal | Carbohydrates: 97g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 536mg | Fiber: 1g | Sugar: 53g | Vitamin A: 334IU | Vitamin C: 3mg | Calcium: 351mg | Iron: 1mg

The post Arroz Con Leche (Spanish Rice Pudding) appeared first on The Novice Chef.

Why You’ll Love This Raspberry Brownie Trifle Recipe

You’ll be making this simple, but addictive chocolate trifle with brownies all year long!

• Tasty: With bites of chewy chocolate brownies, creamy chocolate pudding, sweet whipped cream and tart fresh raspberries, this trifle is seriously tasty. If you make it just once, you will find yourself craving it again and again.
• Easy: Box-mix brownies, chocolate pudding, Cool Whip (or whipped cream)… You have never seen a more convenient, time-saving trifle recipe as delicious and easy as this one.
• Impressive: Four layers of flavors and different textures many times over is something everyone will be impressed with.
• Great For Parties: There’s something very festive about trifles, especially when it’s got chocolate and red berries in it. You can also prepare this brownie trifle in individual cups for easy serving.

If you love layered trifle dessert recipes, check out my easy Black Forest trifle and this refreshing lemon strawberry trifle!

What You’ll Need

You get lots of chocolatey goodness from the pudding and brownies. Check the recipe card at the bottom of the post for exact amounts.

• Whole Milk: 2% milk works too. Don’t use plant-based milk because it’s water-based and will split the pudding mixture.
• Instant Chocolate Pudding Mix: Use your favorite chocolate pudding!
• Cool Whip: Feel free to use homemade whipped cream instead.
• Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.
• Fresh Raspberries: You can swap them for strawberries, blackberries, or blueberries.

How to Make a Raspberry Brownie Trifle

Trifles are all about creating beautiful layers with different textures. Check the recipe card at the bottom of the post for more detailed instructions.

• Pudding: Whisk the pudding mix and milk in a mixing bowl until well combined and slightly thickened. Fold in 2 cups of Cool Whip or whipped cream into the pudding mixture. This will make it creamier and fluffier.
• Assemble: Grab a large trifle dish and place half of the brownies at the bottom. Pour in half of the pudding mixture on top of the brownie layer. Spread a layer of CoolWhip on top and sprinkle in fresh raspberries. Repeat the layers until you run out of ingredients.
• Chill: Cover and refrigerate for at least 1 hour, or until you are ready to serve. This allows the flavors to meld and makes it taste even better.

Variations and Tips for Success

Despite how fancy this raspberry brownie trifle looks, it’s super easy to nail as long as the brownies are fully cooled.

• Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.
• Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.
• Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.
• Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.
• Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.

Can I Assemble a Trifle with Brownies in Advance?

Trifles are usually best the day they are made, however I find this brownie trifle holds up well for the first 24 hours. After that, it can get a little soggy and the raspberries can get mushy.

How to Store Leftover Brownie Trifle

Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.

More Must Try Chocolate Dessert Recipes

Chocolate Cupcakes

Pecan Pie Brownies

Brown Butter Chocolate Chip Cookies

Chocolate Chip Marshmallow Cookies

• Chocolate Peanut Butter Mug Cake
• Flourless Chocolate Marshmallow Cookies
• Cookies and Cream Brownies
• Cosmic Brownie Crumbl Cookie Recipe
• Giant Peanut Butter Chocolate Chip Cookies
• Crumbl Cookies Buckeye Brownie Copycat

Print

Raspberry Brownie Trifle

This easy brownie trifle is layered with creamy chocolate pudding, Cool Whip, and fresh raspberries for a quick and convenient holiday dessert.

Course Desserts

Cuisine American

Keyword brownie trifle, raspberry brownie trifle, trifle with brownies

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 399kcal

Author Jessica – The Novice Chef

Ingredients

• 3 cups whole milk
• 2 (3.9 oz) packages chocolate instant pudding mix
• 1 (16 oz) tub cool whip, thawed, divided (or 16 oz heavy whipping cream, whipped until stiff peaks)
• 1 (9 inch) pan baked brownies cooled and crumbled
• 2 pints fresh raspberries

Instructions

• Beat milk and pudding with whisk until smooth. Stir in 2 cups of whipped cream/cool whip.
• In a large trifle bowl, place half of the crumbled brownies. Top with a layer of pudding, whipped cream/cool whip and raspberries. Repeat all layers.
• Refrigerate for 1 hour before serving.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.

Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.

Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.

Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.

Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.

Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.

Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.

Nutrition

Serving: 1 serving | Calories: 399kcal | Carbohydrates: 68g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 229mg | Potassium: 316mg | Fiber: 8g | Sugar: 41g | Vitamin A: 187IU | Vitamin C: 31mg | Calcium: 142mg | Iron: 3mg

The post Raspberry Brownie Trifle appeared first on The Novice Chef.

Why You’ll Love This Tembleque Recipe

Tembleque is a Puerto Rican tradition almost as popular as coquito! Whether you’re a fan of creamy coconut, or looking for a new vegan dessert, this coconut pudding recipe offers a lot to love!

• Authentic: This is exactly how my Abuela taught us to make Tembleque! Made with two cans of coconut milk, you’ll adore the lusciously creamy and tropical taste.
• So Easy: This budget friendly dessert uses just 5 simple ingredients and only needs 15 minutes of effort. If you can whisk ingredients together, you have all the skills you need!
• Ultra Creamy: With a rich, creamy and silky texture and tropical coconut flavor, this dairy free coconut dessert is served chilled for a refreshing treat.
• Fun Presentation: Use various kinds of molds to make this dessert in pretty shapes, from cute individual servings to a decorative bundt pan shape.

Looking for more Latin desserts? Try this addictive arroz con leche, sweet dulce de leche cake, creamy queso flan or soft homemade Mallorca!

What Is the Meaning of Tembleque?

So how did tembleque (pronounced “tem-BLEH-keh”) get its name? The word “tembleque” basically means “trembling,” which is very appropriate for this wobbly, pudding-like treat. Sort of like a creamy jello, this homemade coconut milk pudding can be molded into different shapes. The light, sweet and tropical pudding is served chilled for a super refreshing treat!

What You Will Need

One of the best things about tembleque is that it’s so incredibly simple with just five ingredients. Scroll down to the recipe card for exact amounts.

• Coconut Milk: Make sure to use full fat coconut milk.
• Cornstarch: Cornstarch thickens the dessert and helps it set.
• Sugar: Regular granulated sugar works perfectly.
• Salt: Just a pinch to bring out the other flavors.
• Cinnamon: Perfect garnish for sprinkling on top when serving.
• Extracts: While optional, we always add a little coconut and vanilla extracts to boost the flavor!

How to Make Tembleque

If you’ve never made a cornstarch pudding mixture, you will love this quick technique! It’s a no-fail recipe – just whisk, whisk, whisk. Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Cook: Cook the cornstarch, coconut milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until it thickens. Remove from heat and stir in extracts, if using.
• Molds: Pour into prepared molds, or a bundt cake pan, then use a spatula to smooth out the top.
• Chill: Let the molds cool for an hour at room temperature, and then cover and chill for 3 to 4 hours, or overnight.
• Serve: Unmold the tembleque on a serving dish or plate. Dust with a little cinnamon and shredded coconut, if desired, and serve immediately!

Chef’s Tips & Variations

Here are a few tips to ensure your tembleque turns out perfect:

• Whisk, Whisk, Whisk: Make sure you are stirring the pudding constantly as it simmers, scraping all the way to the bottom and edges of the pot. If you don’t, you will end up with clumpy pudding.
• Cinnamon: Usually the ground cinnamon is added as a garnish, but you can add up to 2 teaspoons directly to the pudding mixture as well.
• Unmolding Tembleque: If you grease your pan well, or use silicone molds, it should unmold easily. If it doesn’t, dip the molds in hot water for a few seconds at a time. Be sure to not get water in the dessert, just warm the outside of the pan.
• Extra Coconut: Serve tembleque topped with shredded coconut or toasted shredded coconut flakes. for added texture, you can also stir in 1 cup of shredded coconut into the pudding.
• Orange: Add orange rind to the saucepan with all ingredients, then discard before pouring the pudding into the mold. For even more orange flavor, add 1 to 2 teaspoons freshly grated orange zest.

How to Store Coconut Pudding

Tembleque is best stored in the mold. However if already un-molded, cover it tightly with plastic wrap directly on top of the pudding. This will prevent the outside from hardening.

• Fridge: Store tembleque in the refrigerator, for up to 7 days.
• Freeze: I don’t recommend freezing, because the texture of the custard can separate and the texture will not be as pleasant to eat after freezing and thawing.

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Tembleque

This authentic Tembleque recipe is a classic Puerto Rican dessert made with canned coconut milk, cornstarch and cinnamon. Super rich and creamy, this coconut pudding only takes 20 minutes of work, and the fridge does the rest!

Course Dessert

Cuisine Puerto Rican

Keyword coconut custard, Coconut Pudding, homemade coconut pudding, puerto rican desserts, tembleque, tembleque de coco, tembleque recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 106kcal

Author Jorge

Ingredients

• 2 (13.5 oz) cans coconut milk
• ½ cup cornstarch
• ¾ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract optional
• ½ teaspoon coconut extract optional
• ground cinnamon for garnish
• shredded coconut or toasted coconut, optional garnish

Instructions

• Spray individual mini silicone bundt cake molds or a traditional bundt pan with non-stick spray. Set aside.
• Add the coconut milk, cornstarch, sugar, cinnamon and salt to a medium size pot over medium heat and whisk to combine.
• Bring to a simmer and cook for about 5 minutes, whisking constantly, until mixture becomes thick. Remove from the heat and stir in extracts if using.
• Pour the mixture into the bundt pan or individual molds. It will be very thick, so use a spatula or back of a spoon to spread into an even layer.
• Let them cool for 1 hour on the counter, then cover and chill for 3 to 4 hours (or up to overnight) in the fridge.
• Once they have chilled completely and you are ready to serve, remove them from the fridge and turn the tembleques out onto a plate or a serving platter. Dust them with a bit of ground cinnamon and serve immediately.

Notes

Storage: Store leftover tembleque covered tightly in the refrigerator, for up to 7 days. It’s best stored in the mold, however, you can place plastic wrap directly on top of the pudding to help prevent the outside of the custard from hardening.

Whisk, Whisk, Whisk: Make sure you are stirring the pudding constantly as it simmers, scraping all the way to the bottom and edges of the pot. If you don’t, you will end up with clumpy pudding.

Cinnamon: Usually the ground cinnamon is added as a garnish, but you can add up to 2 teaspoons directly to the pudding mixture as well.

Unmolding Tembleque: If you grease your pan well, or use silicone molds, it should unmold easily. If it doesn’t, dip the molds in hot water for a few seconds at a time. Be sure to not get water in the dessert, just warm the outside of the pan.

Extra Coconut: Serve tembleque topped with shredded coconut or toasted shredded coconut flakes. for added texture, you can also stir in 1 cup of shredded coconut into the pudding.

Orange: Add orange rind to the saucepan with all ingredients, then discard before pouring the pudding into the mold. For even more orange flavor, add 1 to 2 teaspoons freshly grated orange zest.

Nutrition

Serving: 1 serving | Calories: 106kcal | Carbohydrates: 26g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 146mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg

More Irresistible Coconut Desserts To Try

Coconut Poke Cake

Cocadas (Mexican Coconut Candy)

Old Fashioned Coconut Cream Pie

Triple Coconut Cheesecake

The post Tembleque (Puerto Rican Coconut Pudding) appeared first on The Novice Chef.

Why You’ll Love This Frog Eye Salad Recipe

• Refreshing and Sweet: Served chilled, this refreshing and creamy Frog eye salad is a delightful combination of juicy fruit, sweet whipped topping, tender pasta, and fluffy marshmallows.
• Easy: This fruity salad is incredibly easy to prepare, which is great for busy days and hectic holiday meal prep.
• Make-Ahead Option: Planning an event? Frog eye salad can be prepared the night before and chilled in the fridge until the next day. Just give it a good stir and it’s ready to go!
• Kid-Friendly: Even the littlest chefs can help with stirring, adding ingredients, and of course, taste-testing! What kid wouldn’t want to try a fun fruit filled salad called frog eye salad?

Love refreshing fruit filled salads? Make sure to also check out my favorite tropical fruit salad, creamy ambrosia salad, classic Waldorf salad and this addictive creamy grape salad!

What Is Frog Eye Salad?

The exact origin of frog eye salad is unclear, but it has become a long-standing favorite in parts of the U.S., especially Colorado, Wyoming, and Utah. In those states, you will find frog eye salad on the table for almost every big occasion! It might even rival pumpkin pie for a Thanksgiving Day feast, depending on the household.

Frog eye salad gained popularity in the 1970s, and is still going strong, growing popular all over the U.S. Its unique, humorous name comes from the tiny round pasta used in the recipe: acini de pepe, or pastina.

The Ingredients You’ll Need

While there are a number of variations on the classic (and we’ll get to those in a few!), there are a few basic ingredients you’ll need to make this satisfyingly creamy dish. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Acini de Pepe: Tiny, round pasta, also used in Italian wedding soup, pastina, etc.
• Egg Yolks: For added richness to the custard.
• Sugar: Granulated sugar works best in this recipe.
• Pineapple: Canned, crushed pineapple and pineapple tidbits. Save the juice from the pineapple as well.
• Mandarin Oranges: Canned mandarin oranges, drained.
• Cool Whip: You can use an equal amount of homemade whipped cream instead.
• Marshmallows: Mini marshmallows work best.
• Coconut: Shredded sweetened, or un-sweetened, coconut will both work well.

Is Acini de Pepe the Same as Pastini?

Acini de pepe and pastini are similar, but they are not exactly the same. Acini de pepe is a tiny pasta that resembles small beads or pearls (or frog eyes!). When you get pastini, they could be a variety of different shapes – stars, squares, rice-shaped pasta, and tiny threads, to name a few. You can use pastini if you can’t find acini de pepe.

How to Make Frog Eye Salad

To make this dish, you’ll cook the custard gently on the stove for a few minutes, and cook the pasta separately. The rest of the process is just chilling and stirring!

• Make the Pasta and Custard: Cook the acini de pepe according to the package instructions, and then drain it and rinse it in cold water. Meanwhile, whisk the egg yolks, sugar, pineapple juice, and flour in a saucepan. Stir and cook until thick and pudding-like.
• Combine the Pasta and Custard: Once the pineapple custard is thick, stir in the cooked pasta. Pour into a big bowl, cool completely, and chill for one hour in the fridge.

• Add the Remaining Ingredients: Stir the pineapple, mandarin oranges, Cool Whip, marshmallows, and coconut into the pasta mixture.
• Enjoy: Serve immediately, or refrigerate until you’re ready to serve.

Helpful Tips & Variations for Frogged Eyed Salad

So that’s how you make frog eye salad! But every recipe has its tips and tricks, so be sure to read through the tips below for the best results.

• Pasta: If you can’t find acini de pepe, feel free to use pastini as a substitute.
• Marshmallows: Both white and multi-colored marshmallows work well in this recipe, so choose your preference or use a combination of both.
• Add Lemon: Squirt a teaspoon or so of lemon juice into the salad for a sharper taste.
• Cherries: Top the salad with maraschino cherries for a lovely burst of color and flavor. If you like, you could also chop some maraschino cherries, pat them dry with paper towels, and stir them into the salad as well.
• Nutty Crunch: Stir in your favorite finely chopped nuts, such as pistachios or pecans, for an added crunchy texture and salty-sweetness.
• Berry Burst: Incorporate fresh strawberries, blueberries, or raspberries into the salad for even more fruity goodness.

How to Store Frog Eye Salad

To store this frog eye salad, place it in an airtight container and refrigerate. It will stay fresh for up to 5 days. Make sure to give it a gentle stir before serving.

Can I Freeze This?

I would not recommend freezing frog eye salad, because the creamy custard can separate and turn watery once you freeze and thaw it. Not good! Instead, serve it fresh. You could also halve the recipe to make a smaller batch, if needed.

More Refreshing Salad Recipes

• Dill Pickle Pasta Salad
• Mango Salad Recipe
• Three Bean Salad
• Watermelon Feta Salad with Mint
• Strawberry Spinach Salad
• Loaded Pea Salad
• Cranberry Jello Salad

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Frog Eye Salad

Frog Eye Salad is a retro fruit salad from the 1970s! A refreshingly creamy, pineapple-flavored custard combines with tender acini de pepe to make a tapioca-like dessert, studded with flavorful mix-ins.

Course Desserts, Salads

Cuisine American

Keyword eye frog salad, frog eye salad, fruit salad with cool whip, marshmallow fruit salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 454kcal

Author Jessica – The Novice Chef

Ingredients

• 16 oz acini de pepe or pastini
• 3 egg yolks
• ½ cup granulated sugar
• 2 ½ cups pineapple juice reserved from the canned pineapple below
• 2 tablespoons all-purpose flour
• 1 (20 oz) can crushed pineapple drain and reserve the juice
• 1 (20 oz) can pineapple tidbits drain and reserve the juice
• 1 (15 oz) can mandarin oranges drained
• 8 oz cool whip
• 2 cups mini marshmallows
• 1 cup shredded coconut

Instructions

• Cook the acini de pepe according to the package directions. Drain and run under cold water to cool quicker.
• Whisk the egg yolks, sugar, pineapple juice and flour together in a sauce pan and cook over medium heat, stirring continuously until the pudding begins to thicken.
• Once the pudding begins to thicken, remove from the heat and stir in the acini de pepe.
• Pour the pudding into a large bowl and let the pudding cool completely, then refrigerate for 1 hour.
• Remove the pudding from the refrigerator, then stir in the pineapple, oranges, cool whip, marshmallows and coconut.
• Serve immediately or refrigerate until ready to serve.

Notes

Storage: Store in an airtight container, in the fridge, for up to 5 days. Make sure to give it a gentle stir before serving.

Make-Ahead Option: Planning an event? Frog eye salad can be prepared the night before and chilled in the fridge until the next day. Just give it a good stir and it’s ready to go!

Add Lemon: Squirt a teaspoon or so of lemon juice into the salad for a sharper taste.

Cherries: Top the salad with maraschino cherries for a lovely burst of color and flavor. If you like, you could also chop some maraschino cherries, pat them dry with paper towels, and stir them into the salad as well.

Nutty Crunch: Stir in your favorite finely chopped nuts, such as pistachios or pecans, for an added crunchy texture and salty-sweetness.

Berry Burst: Incorporate fresh strawberries, blueberries, or raspberries into the salad for even more fruity goodness.

Nutrition

Calories: 454kcal | Carbohydrates: 88g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 65mg | Potassium: 175mg | Fiber: 3g | Sugar: 39g | Vitamin A: 152IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 3mg

The post Frog Eye Salad appeared first on The Novice Chef.

Why You’ll Adore This Scrumptious Pumpkin Delight Recipe

With its gorgeous combination of flavors and textures, there’s a whole lot to love here! Let’s take a look:

• The Taste of Fall: Pumpkin, people, pumpkin! This dish takes pumpkin spice to a whole new level, pairing it with pecans and cheesecake, and oodles of other creamy fall yumminess.
• Amazing Textures: Starting with a crumbly pecan crust, followed by a layer of sweet cheesecake, creamy pumpkin pudding and fluffy whipped cream, each bite of this dessert is a beautiful combination of textures that’ll have you swooning.
• Pretty Presentation: Cut into this dessert, and you’ll reveal lovely layers that are so appetizing!
• Perfect for the Holidays: Pumpkin desserts are in demand for Halloween and Thanksgiving especially, but they’re wonderful for any special occasion. Make this, and you’ll give pumpkin pie a run for its money.

Want more no-bake pumpkin goodness? Check out this pumpkin icebox cake and our favorite creamy pumpkin dip! You may also enjoy this Puerto Rican pumpkin coquito!

What Is Pumpkin Delight?

This pumpkin delight recipe is a no-bake dessert that is, well, delightful! There are various versions out there, but most of them include a pumpkin layer, a whipped cream layer, and maybe a couple of other creamy layers. This one has a crunchy pecan crust and a decadent cheesecake pudding layer that’s so luscious. If you like silky-smooth, no-bake desserts, this one is sure to become a favorite.

The Ingredients You’ll Need

Prepare to be wowed, because this recipe is a showstopper! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Pecan Crust

• Pecans: Halves or pieces, either is fine.
• Graham Crackers: I use plain grahams, but cinnamon graham crackers would also be good.
• Brown Sugar: Use light brown for a milder flavor, or dark brown for a stronger molasses taste.
• Pumpkin Pie Spice: You can use store-bought, or mix your own. See the Tips section below for a quick recipe for that!
• Butter: Salted butter, melted.

Stabilized Whipped Cream

• Water
• Gelatin: To help the whipped cream stay light and fluffy, without breaking down.
• Heavy Cream: Make sure you get heavy whipping cream as half and half will not whip up.
• Sugar: I used granulated sugar, but powdered sugar will also work.
• Vanilla Extract: Pure vanilla extract gives the best flavor.
• Pecans: Chopped, this is an optional topping.

Cheesecake Layer

• Cream Cheese: Have your cream cheese at room temperature, for a smooth, creamy layer. 
• Powdered Sugar: Make sure you use powdered sugar for this, not granulated. Powdered sugar dissolves more easily.
• Milk: Just a tiny bit, to thin the cheesecake mixture as needed.
• Vanilla: Again, you want pure vanilla extract for this, or you could use vanilla bean paste.
• Stabilized Whipped Cream: Made as directed above.

Pumpkin Layer

• Instant Vanilla Pudding Powder: Or you can also use white chocolate flavor.
• Whole Milk: Whole milk makes it creamy, but you could use reduced fat if necessary.
• Pumpkin Puree: You can use homemade pumpkin puree or store bought canned pumpkin, but you do not want to use pumpkin pie filling.
• Pumpkin Pie Spice: Again, homemade is fine, or you could use store-bought pumpkin pie spice.
• Stabilized Whipped Cream: From the batch that you made.

How to Make Pumpkin Delight

You’ll need to make each layer and carefully spread them one on top of the other to make this delicate dessert. Here’s how:

• Make the Pecan Crust: Pulse the graham crackers and pecans until you produce a fine crumb. Then pulse in the brown sugar, pumpkin spice, and butter. Press into a glass dish, and bake until golden brown. 
• Make the Stabilized Whipped Cream: Add water to a small bowl and sprinkle the gelatin over the top. Stir it in, and melt it for a few seconds in the microwave. Then whip the cream to soft peaks, with the sugar and vanilla extract. Drizzle in the gelatin and continue beating to stiff peaks.
• Mix Up the Cheesecake Layer: Place the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl, and beat until smooth, beginning on low speed and increasing to high speed. Fold in some of the whipped cream until just combined. Pour this over the crust, smooth it out, and put it in the freezer.
• Beat the Pumpkin Layer: Beat the instant pudding and milk on high for a couple of minutes, and then mix in the pumpkin puree and pumpkin spice. Fold in one cup of stabilized whipped cream. Pour this over the cheesecake layer, smooth it out, and place it in the freezer again.
• Add the Whipped Cream Layer: Gently scoop the leftover stabilized whip cream on top of the chilled pumpkin filling layer. Spread it out evenly. Cover the pumpkin delight with plastic wrap and place it in the fridge to set for at least 4 hours, but preferably overnight.
• Enjoy! Sprinkle with more pecans, if you like, and then cut into squares and serve.

Tips and Tricks

These helpful recipe tips will ensure flawless, gorgeous pumpkin delight every time!

• Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can mix your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.
• Crust Tip: The firmer you press down on the pecan graham cracker crumbs before baking, the less likely your crust will crumble apart during serving.
• Working with Gelatin: Once you melt your gelatin it is important to work swiftly as you don’t want the gelatin to begin to congeal before you add it to the heavy cream.
• Whipping Cream: Don’t over-mix the whipped cream or it will begin to separate and you will end up with butter. Stop once you reach stiff peaks (peaks that stand straight up and don’t fall over once you stop mixing).
• Assembly: The more careful you are in spreading each layer and not disturbing the layer below, the better your final serving will look.
• Serving: You will get the cleanest cuts by washing and drying your knife between cuts.
• Make Ahead: The longer this dessert stays in the fridge, the better it sets up. Making it a day ahead of time is perfect. To serve it the same day, I would suggest placing it in the freezer for two hours and then in the fridge for about an hour.
• Cool Whip: Feel free to replace the stabilized whip cream with Cool Whip.

Storing This Dish

To store, cover the pumpkin delight tightly with plastic wrap, or carefully transfer to an airtight container. Store it in the fridge for food safety. It will keep for up to 5 days.

Can I Freeze Pumpkin Delight?

Sure! You can freeze pumpkin delight whole, or in individual squares. It will keep for up to three months. Just be aware that the texture might slightly change after freezing and thawing.

More Perfect Pumpkin Desserts

• Iced Pumpkin Oatmeal Cookies
• Pumpkin Earthquake Cake
• Best Pumpkin Bread
• Easy Pumpkin Cupcakes
• Pumpkin Pie Cookies
• Pumpkin Roll with Toffee Filling
• Easy Pumpkin Pie Cheesecake

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Pumpkin Delight

Pumpkin Delight features light, creamy layers of whipped cream, spiced pumpkin, and sweet cheesecake pudding, all on top of a crisp pecan crust! Served chilled, this is an easy, no-bake pumpkin dessert you’ll crave.

Course Dessert

Cuisine American

Keyword easy pumpkin dessert, no bake dessert, pumpkin delight, pumpkin delight recipe, pumpkin dessert

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

4 hours hours 15 minutes minutes

Total Time 5 hours hours 15 minutes minutes

Servings 12

Calories 819kcal

Author Jessica

Ingredients

Pecan Crust:

• 1 cup pecans
• 9 graham cracker sheets
• ⅓ cup brown sugar
• ¼ teaspoons pumpkin pie spice
• 8 tablespoons salted butter melted

Stabilized Whipped Cream:

• ¼ cup water
• 1 tablespoon gelatin
• 3 cups heavy cream
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ cup chopped pecans optional topping

Cheesecake Layer:

• 8 oz cream cheese room temperature
• 1 tablespoon milk
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 ½ cups stabilized whipped cream

Pumpkin Layer:

• 1 box (5.1 oz) instant vanilla pudding or white chocolate flavor
• 2 cups whole milk
• 15 oz pumpkin puree not pumpkin pie filling
• 2 teaspoons pumpkin pie spice
• 1 cup stabilized whipped cream

Instructions

• Heat the oven to 350°F and spray a 9×13-inch casserole dish with non- stick spray. Set aside.
• Pecan Crust: Place pecans and graham crackers into a food processor and pulse until you produce a fine crumb. Add in the brown sugar and pumpkin spice. Pulse a couple of times to combine.
• Pour melted butter into food processor and pulse until combined. 4.Add pecan graham cracker mix to prepared casserole dish and press down using the bottom of a glass cup to compress tightly and in to the corners.
• Bake in oven for 12 to 15 minutes, until golden brown. Remove from oven and let cool.
• Stabilized Whipped Cream: Add water to a small bowl and sprinkle the gelatin overtop. Give it a quick stir to make sure all the gelatin is mixed in.
• Place bowl in the microwave and heat for 15 seconds. Give it a quick stir and make sure no granules are visible, if there are a few granules left not melted, heat for 5 more seconds. Stir again and set aside.
• Pour heavy cream into a large mixing bowl. Add the granulated sugar and vanilla extract. Using a stand mixer or handheld mixer, whip the cream on high until soft peaks form.
• Slowly drizzle in the liquid gelatin mixture while beating on low, until all the gelatin has all been added. Bring the mixer speed back up to high and continue mixing until stiff peaks form. Set aside in the fridge.
• Cheesecake Layer: Place cream cheese into a medium sized mixing bowl. Add in powdered sugar, milk, and vanilla extract. Beginning on low, and increasing gradually to high, use an electric mixer to whip ingredients into a smooth creamy consistency.
• Fold in 1 1/2 cups of stabilized whip cream, until just combined. (Do not over stir.)
• Pour cheesecake mixture on top of the completely cooled pecan crust and smooth out into an even layer with a rubber or offset spatula. Place dish in freezer while you work on next step.
• Pumpkin Layer: Empty packet of instant pudding into a medium mixing bowl. Add milk and beat on high with an electric mixer for 2 minutes. The mixture will be fairly thick.
• Mix in pumpkin puree and pumpkin spice until well combined. Fold in 1 cup stabilized whip cream, until just combined. (Do not over stir.)
• Pour Pumpkin mixture gently over top of the cheesecake layer. Gently spread the pumpkin layer evenly with a rubber or offset spatula, being careful to not disturb the bottom layer more than necessary.
• Return dish to freezer for 15 minutes.
• Whip Cream Layer: Remove dish from freezer. Gently scoop the leftover stabilized whip cream on top of the chilled pumpkin filling layer. Using a rubber or offset spatula gently spread the layer evenly.
• Cover the pan with plastic wrap and place in the fridge to set for at least 4 hours, but preferably overnight.
• Once set, sprinkle top with optional chopped pecans and cut into squares and serve.

Notes

To Store: Cover the pumpkin delight tightly with plastic wrap, or carefully transfer to an airtight container. Store it in the fridge for food safety. It will keep for up to 5 days.

To Freeze: You can freeze pumpkin delight whole, or in individual squares. It will keep for up to three months. Just be aware that the texture might slightly change after freezing and thawing.

Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can mix your own by combining 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves.

Crust Tip: The firmer you press down on the pecan graham cracker crumbs before baking, the less likely your crust will crumble apart during serving.

Working with Gelatin: Once you melt your gelatin it is important to work swiftly as you don’t want the gelatin to begin to congeal before you add it to the heavy cream.

Assembly: The more careful you are in spreading each layer and not disturbing the layer below, the better your final serving will look.

Serving: You will get the cleanest cuts by washing and drying your knife between cuts.

Make Ahead: The longer this dessert stays in the fridge, the better it sets up. Making it a day ahead of time is perfect. If you need to serve it the same day, I would suggest placing it in the freezer for two hours and then in the fridge for about an hour.

Cool Whip: Feel free to replace the stabilized whip cream with Cool Whip.

 

Nutrition

Calories: 819kcal | Carbohydrates: 94g | Protein: 7g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 602mg | Potassium: 307mg | Fiber: 3g | Sugar: 65g | Vitamin A: 6953IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg

The post Pumpkin Delight appeared first on The Novice Chef.

Why You’ll Crave This Tropical Twinkie Cake

• No-Bake: Have you ever had Paula Deen’s ‘Better Than Sex’ cake? Well, I made it better. No for real, I did, because I made it into a no-bake dessert – with Twinkies! There’s no cake batter to bake, so it’s extra easy.
• Perfect Pina Colada Flavors: There’s nothing like a creamy pineapple-coconut combination, especially in summer. If you want, you can even soak your twinkies in a little rum to make this a pina colada twinkie cake!
• Twinkies: To be completely honest, I am not the biggest Twinkie fan as they are usually dry. However, in this recipe, they completely transform into an amazing base for the cake. When my family and friends tried it, they couldn’t believe it was made of Twinkies!
• Make-Ahead: This is the perfect make ahead summer dessert. You can store it for up to one day before your party or get-together with no problem. It also travels easily in a cooler if you are heading to a party!

Are Twinkies Still Being Made?

Yes, these iconic snack cakes are still around! In 2011, there was a temporary pause on making them, while the Hostess brand was being purchased by another company. These days, they’re still around – but if you can’t find them, feel free to substitute another snack cake or vanilla cake treat, like Little Debbie Cloud Cakes, sliced pound cake, or what have you.

What You’ll Need to Make This Cake

Full ingredients and directions are posted in the recipe card at the bottom of this post. Here’s what you’ll need to round up in order to assemble your Tropical Twinkie cake:

• Twinkies: Slice them in half, lengthwise. If you don’t have Twinkies, you can use a similar snack cake, or sliced pound cake, sponge cake, etc.
• Pineapple: You’ll want crushed pineapple, mostly drained – leave just a little juice in the pineapple.
• Instant Pudding: Vanilla flavored, prepared according to the box instructions.
• Milk: To make the pudding.
• Whipping Cream: To make sweetened whipped cream. You can use cool whip if you prefer.
• Powdered Sugar: Don’t use granulated sugar – it won’t dissolve well in the whipped cream.
• Vanilla Extract
• Coconut Extract: You can usually find this in the baking aisle, but it can also be ordered online.
• Coconut: Shredded, sweetened coconut. I like to use lightly toasted coconut (more on that in the “Tips” section below.)
• Maraschino Cherries: Optional, for decoration.

How to Make A Twinkie Cake

Now it’s time to put it all together. This is so easy and fun, and only takes a couple of minutes of work. You will want to make the pudding and toast the coconut first, as the ingredients point out. From there, you’ll layer everything in a baking dish and chill.

• Line Up the Twinkies. First, line the bottom of a 9×13 baking dish with Twinkie halves, cut side up, so the cream filling is on top.
• Add Pineapple and Pudding. Top the layer of Twinkies with the crushed pineapple, and then spread the pudding on top of that. 
• Make the Whipped Cream. In a stand mixer (or using a bowl and hand mixer), beat the heavy cream, a little instant vanilla pudding powder, powdered sugar, vanilla extract, and coconut extract until stiff peaks are formed (see more about stiff peaks in the “Tips” section).
• Finish the Dish. Spread the whipped cream on top of the pudding layer, and sprinkle it with toasted coconut.
• Chill. Refrigerate the Twinkie cake for one hour, or up to a day, and serve chilled!

Recipe Tips and Variations

• How to Toast Coconut: This is so easy – just heat your oven to 325°F, and spread your coconut on a baking sheet. Bake for about 5 or 10 minutes, stirring every so often, until it’s golden.
• Stabilized Whipped Cream: We use 1 tablespoon of the instant vanilla pudding in the whipped cream to help stabilize it. This helps to keep your whipped cream from weeping and deflating – so you can whip it up to a day in advance! 
• Whipping Cream to Stiff Peaks: When you whip cream, it gradually gets firmer until suddenly, it separates into a watery whey and tiny grains of butter. You want to whip it until it’s stiff, but stop before you get to that butter stage! It’s just right when you can lift the beaters out of the cream, and the cream stands up in a nice peak without drooping or sinking.
• Pudding Mix: To change up the flavor, try using instant coconut pudding instead of vanilla – this will add even more “tropical” flavor. If you do this, I recommend skipping the coconut extract in the whipped cream…otherwise the coconut flavor can become overwhelming. You could also use pre-made, chilled pudding from pudding cups, if you like.
• Make It Boozy: You can add rum to make this a pina colada cake! You can brush/sprinkle 3 tablespoons of rum over the twinkies. If adding rum, make sure to drain all excess juice out of the crushed pineapple so your cake does not become soggy.

How to Store This Cake

You can store this Twinkie cake for about one day before serving, covered tightly in the refrigerator. After that, you can store the leftovers in the fridge for a couple of days longer. Store for up to 4 days, total.

Can I Freeze This?

Sadly this cake does not freeze well, the pudding layer tends to separate and can become watery once thawed again.

More Easy No-Bake Recipes

• Homemade Banana Pudding
• Frozen Key Lime Pie
• No Bake Chocolate Eclair Cake
• Strawberry Icebox Cake
• Easy Banana Pudding
• Angel Food Cake with Berries
• No Bake Cherry Cheesecake
• Strawberry Shortcake Ice Cream Cake

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No-Bake Tropical Twinkie Cake

This easy Tropical Twinkie Cake recipe is a no-bake dessert thanks to a special ingredient: Twinkies! Made with creamy pudding, juicy pineapple, toasted coconut and whipped cream, this is sure to be a hit at your next party!

Course Desserts

Cuisine American

Keyword better than sex cake, pina colada cake, twinkie cake

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 339kcal

Author Jessica – The Novice Chef

Ingredients

• 9 twinkies sliced in half lengthwise
• 1 can (20 oz) crushed pineapple mostly drained with just a little juice left
• 2 cups milk
• 1 package (3.4 oz) vanilla instant pudding divided
• 1 pint (16 oz) heavy whipping cream
• ¼ cup powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon coconut extract
• 2 cups shredded sweetened coconut toasted
• maraschino cherries optional, for decoration

Instructions

• Line the bottom of a 9×13 baking dish with twinkies cut side up (so the cream filling in the twinkies is facing up).
• Top twinkies with crushed pineapple (and the little juice that remained).
• Remove 1 tablespoon of the vanilla pudding mix and set it aside for later. In a small bowl, whisk to combine the remaining dry pudding mix and milk until well combined. Spread pudding on top of the crushed pineapple layer.
• In stand mixer or with hand mixer, beat heavy cream with reserved 1 tablespoon vanilla pudding mix until slightly thickened. Then add the powdered sugar, vanilla extract, and coconut extract, and beat until stiff peaks form.
• Spread whipped cream on top of the pudding layer and evenly top with toasted coconut.
• Refrigerate cake for one hour (or up to 24 hours) and serve chilled with a cherry on top!

Notes

Storage: You can store this Twinkie cake for about one day before serving, covered tightly in the refrigerator. After that, you can store the leftovers in the fridge for a couple of days longer. Store for up to 4 days, total.

How to Toast Coconut: This is so easy – just heat your oven to 325°F, and spread your coconut on a baking sheet. Bake for about 5 or 10 minutes, stirring every so often, until it’s golden.

Stabilized Whipped Cream: We use 1 tablespoon of the instant vanilla pudding in the whipped cream to help stabilize it. This helps to keep your whipped cream from weeping and deflating – so you can whip it up to a day in advance! 

Pudding Mix: To change up the flavor, try using instant coconut pudding instead of vanilla – this will add even more “tropical” flavor. If you do this, I recommend skipping the coconut extract in the whipped cream…otherwise the coconut flavor can become overwhelming. You could also use pre-made, chilled pudding from pudding cups, if you like.

Make It Boozy: You can add rum to make this a pina colada cake! You can brush/sprinkle 3 tablespoons of rum over the twinkies. If adding rum, make sure to drain all excess juice out of the crushed pineapple so your cake does not become soggy.

Nutrition

Serving: 1 | Calories: 339kcal | Carbohydrates: 23g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 680IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 1mg

The post Tropical Twinkie Cake appeared first on The Novice Chef.

Why You’ll Love This Flan de Queso

Served warm or cold, cream cheese flan is a dessert you’ll be making year-round.

• Authentic. It’s as simple and authentic as a truly Mexican flan de queso would be.
• Creamy. Packed with cream cheese, sweetened condensed milk, and evaporated milk, this recipe is rich, creamy, and decadent. It’s truly the creamiest flan you have ever made!
• Crowd-pleaser. Who doesn’t love a creamy dessert coated in caramel? All your guests will love it, even the little ones!
• Few ingredients. There’s no need for fancy or unnecessary ingredients. You’ve probably got most of them in your pantry already.

What is Queso Flan?

Flan de queso is a slow-cooked Mexican custard made with different kinds of dairy, including cream cheese. The end result is rich, creamy, and perfectly tangy. Regular flan is made without cream cheese, giving it a lighter, almost “thinner” feeling. By adding cream cheese, your flan transforms and becomes lusciously creamy with a silky texture.

Topped with caramel sauce, it’s an indulgent treat that doesn’t require more than a handful of ingredients and a water bath. Although it’s a very common dessert, flan is considered a delicacy.

Recipe Ingredients

“Queso” means “cheese,” so of course this recipe calls for cream cheese! Check the recipe card at the bottom of the post for full ingredient amounts.

• Granulated Sugar – You can use 50% white sugar and 50% light brown sugar.
• Cream Cheese – Full-fat cream cheese works best, but feel free to use low-fat.
• Sweetened Condensed Milk
• Evaporated Milk – Don’t use whole milk or heavy cream for this.
• Eggs
• Vanilla Extract

How to Make Queso Flan

Just keep an eye on the caramel. The oven will do the rest of the hard work for you. Check the recipe card at the bottom of the post for detailed instructions.

• Make the caramel. Add the sugar to a small pan and stir it until melted.
• Let it cool. Pour the caramel into the pan. Tip it to cover the bottom and sides completely. Let the pan rest until fully cooled.
• Prepare the oven. Preheat the oven to 350°F.
• Blend the mixture. Blend all the flan ingredients until smooth.
• Make the water bath. Pour the mixture into the caramel-coated pan. Cover it with foil. Place the covered pan inside a larger pan. Pour water halfway up the larger pan.
• Bake it. Bake it for 50-60 minutes.
• Cool it. Remove it from the oven. Let it cool completely before refrigerating it.
• Serve it. Run a knife around the edges of the pan. Place a large plate upside down over the pan. Flip it over. Add any leftover caramel on top. Serve and enjoy.

Tips for the Best Homemade Flan

Making cream cheese flan becomes much easier when you’ve got a couple of tricks up your sleeve.

• Make it boozy. Substitute the vanilla extract for rum to give your flan a kick of alcohol.
• Let the caramel cool. Make sure the caramel is hardened and cooled in the pan before adding the flan mixture. If not, the eggs can cook.
• Allow it to cool. Once ready, let the cooked flan rest in the pan for 2-4 hours before removing the pan so that the caramel can melt and create the delicious sauce.
• Change the presentation. Flan can be made in an 8″ round pan or a “flanera” pan. You can also make it in a bundt cake pan or as individual flans in small ramekins. 

Serving Suggestions

Flan de queso is the perfect dessert when garnished with fresh berries and paired with a cup of coffee or a glass of milk. For coffee ideas, try my Café de Olla (Cinnamon Mexican Coffee), Dalgona Coffee or Vanilla Cinnamon Iced Coffee. Or pair your flan with a Mexican after dinner cocktail with a Carajillo!

Can This Be Prepared In Advance?

Yes! It actually tastes better a day or two after it’s made, when the caramel has had time to soak into the flan. Feel free to prepare it up to 2 days in advance and leave it in the fridge until ready to serve.

How to Store Cream Cheese Flan

Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. You can also leave it in the pan to reduce clean-up, just make sure to cover it with foil. Keep it away from onions and strong-smelling foods to avoid the transfer of odors.

It can be eaten straight out of the fridge or reheated in the microwave for 1-2 minutes if you prefer it warm.

More Mexican Desserts

• Mantecadas
• Churros with Salted Caramel Sauce
• Buñuelos
• Classic Crème Caramel
• Tres Leches Cake
• Coffee Flan
• Mexican Capirotada
• Arroz con Leche

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Queso Flan

This cream cheese flan de queso is a Mexican custard dessert dizzled with caramel. Ultra rich and creamy, you'll love every bite!

Course Desserts

Cuisine Cuban, Mexican, Puerto Rican, Tex-Mex

Keyword cream cheese flan, flan de queso, queso flan

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Additional Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Calories 219kcal

Author Jessica

Ingredients

• ¾ cup granulated sugar
• 1 (8 oz) pacakge cream cheese room temperature
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 5 large eggs
• 1 teaspoon vanilla extract

Instructions

• Place the sugar in a small pan over medium-high heat and cook, stirring until melted and golden brown.This usually takes about 10 minutes and requires some patience. Don’t walk away or the caramel can scorch and become bitter. When the caramel is ready, pour immediately into a flanera pan (or an 8 inch round pan) and tip the pan to spread the caramel over the bottom and up on the sides of the pan. Allow the caramel to cool completely before adding the flan. (This may take up to 20 to 30 minutes.)
• Preheat the oven to 350°F.
• Place the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla into the blender (or food processor), blending until smooth. Tap the blender on the counter a few times to pop the bubbles.
• Pour the flan mixture into the pan on top of the cooled caramel. Cover the pan tightly with foil. Place the pan inside a larger pan and pour water halfway up the pan. (This creates a water bath.)
• Place the pans into the oven and bake for 50 to 60 minutes, then check for doneness. Gently lift one side of the tinfoil, making sure not to burn yourself from the escaping steam. The flan will be set around the edges with a slight jiggle in the middle when it is done.
• Remove and allow to cool for an hour and then refrigerate for 2 or up to overnight.
• When ready to serve, run a knife around the edges of the pan and place a large plate upside down over the pan. Carefully flip over and allow the caramel to run over the flan. Use a spatula to scrape any leftover sauce on top of the flan.
• Serve immediately, with your favorite fruit if desired. 

Notes

Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. You can also leave it in the pan to reduce clean-up, just make sure to cover it with foil. Keep it away from onions and strong-smelling foods to avoid the transfer of odors.

Make Ahead: Flan actually tastes better a day or two after it's made, when the caramel has had time to soak into the flan. Feel free to prepare it up to 2 days in advance and leave it in the fridge until ready to serve.

Nutrition

Serving: 1 | Calories: 219kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 164mg | Sodium: 88mg | Sugar: 29g

The post Queso Flan appeared first on The Novice Chef.