Desserts


Guava “helmets” in syrup (Cascos de guayaba en almíbar)

Cooking instructions: 

Peel the guavas trying not to damage the outer pulp of the fruit (this is what it's called helmet) while removing the skin.
Slice each guava in half and scoop the inner pulp and the seeds out with a teaspoon and discard.
Clean each helmet thoroughly and put them in a pot, cover with water and bring to a boil over medium heat. Then, take all the water out.
Add fresh water until the helmets are covered again. Place once more over medium heat, add half the sugar, keep cooking and stir occasionally with a wooden spoon to prevent it from sticking to the pot. After cooking for a while stir in the rest of the sugar (You don't have to add it all, the amount varies according to taste). Remove from heat when the helmets are soft and the syrup has reached the desired consistency.

Sweet potato pudding (Boniatillo)

Cooking instructions: 

Peel the sweet potatoes and boil them in water with a pinch of salt. Boil the water with the sugar and the lemon juice. When it comes to a boil add the syrup, still hot, to the sweet potatoes also hot. Put it all back over the fire until it thickens slightly. Stir it to prevent it from sticking. Scoop some out and add the yolks to it before putting it back into the pot. Add the dry wine and the butter and let it simmer for a while, stirring constantly, until the desired consistency is reached. Pour it into a bowl or serving dishes and sprinkle with ground cinnamon.

Rice Pudding (Arroz con leche)

Cooking instructions: 

Cook the rice in the water with the lemon peel and the cinnamon stick until the rice is tender. Add the milk, the salt and the sugar. Reduce heat and simmer until it thickens, for approximately one hour. Stir from time to time so as not to let it stick to the bottom of the pot. Put it into serving dishes and garnish with ground cinnamon.

Milk Custard (flan de leche)

Cooking instructions: 

Melt the half cup of sugar to make a caramel and coat a pudding mold with it. Beat the eggs (yolks and whites) and add the condensed milk, the milk and the vanilla. Mix well and pour into the caramel coated mold. Cook in a bain-marie (Introduce the mold into a pot already containing water) until a toothpick inserted comes out clean.

If you have a pressure cooker, cook it at 15 pound of pressure in three quarters cup of water for 20 to 25 minutes.