nestle

A perfect fall twist to the all-time favorite! This Dulce de Leche and Pumpkin Flan melts in your mouth and its sweet flavor makes you want more. The added pumpkin pairs perfectly with this custardy tread, a true match made in heaven!

Dulce de Leche and Pumpkin Flan

Sugar

Evaporated Milk

Dulce de Leche

Pumpkin Purée

Large Egg

Cinnamon

Preheat the oven to 350 degrees F (180 degrees C).

Heat the Granulated Sugar (3/4 cup) in a small, heavy-duty saucepan over medium-low heat. Once it starts to melt, start stirring. Cook, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored.

Pour the caramel onto the bottom of a 9 ½- or 10-inch pie dish and quickly swirl around the bottom to coat.

Place the Evaporated Milk (1 can), Dulce de Leche (1 can), Pumpkin Purée (1 cup), Large Egg (5), and Ground Cinnamon (1/2 teaspoon) in a blender and cover. Blend for 30 seconds. If the dulce de leche is not fully combined, scrape down the sides and blend again.

Pour the mixture into the prepared dish and place the dish in a roasting pan. Fill with 1 inch of hot water, then cover the roasting pan with foil.

Carefully place the pan in the oven and bake for 50 minutes or until a knife tip inserted near the center comes out clean.

Remove the flan from the water. Cool on a wire rack and refrigerate for 4 hours or overnight.

To serve, run a small knife around the edge of the dish and jiggle to loosen it. Invert a serving plate over the dish, turn it over, and shake gently to release. Garnish with fresh whipped cream, if desired.

The little ones will adore these oh-so-easy to prepare and fun to decorate Christmas tree cupcakes.

Mini Xmas tree cupcakes

butter, softened,

brown sugar

self-raising flour

plain flour

cocoa powder

water

choc bits

icing sugar mixture

milk

Green food colouring

40.00 ml hundreds and thousands

There's no need to fuss with candy thermometers – this delicious no-bake fudge is so simple to make.

Top 'n' Fill Salted Caramel Bites recipe

tin NESTLÉ Top 'n' Fill Caramel

unsalted butter

white chocolate melts

salt flakes

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These Halloween eyeball cupcakes are fun to make and kids will love them. Use them as a feature at your next creepy Halloween celebration.

Halloween Eyeball Cupcakes recipe

chocolate fudge cake mix

eggs

vegetable oil

fondant icing

icing sugar

Life Savers lollies

strap licorice

red writing icing

Step 1

Preheat oven to 160°C fan forced. Line a 12-cup muffin tray with red patty pans and set aside.

Step 2

Using a mixer, combine the cake mix and eggs; gradually add the oil and water. When all ingredients are combined, mix on high for 3 minutes.

Step 3

Using a 1/3 cup measure, fill the patty pans and bake for 20-25 minutes or until the centre springs back when touched. Leave to cool in the pan for 5 minutes. Take out of pans and leave to cool on a wire rack.

Step 4

Remove the fondant from all of its packaging and microwave for 20 seconds to make pliable. Knead and roll out flat. You may need some icing sugar or icing mixture to ensure the fondant doesn't stick to the bench and rolling pin.

Step 5

Use a round cutter to cut circles large enough to cover the tops of the cupcakes.

Step 6

Heat the jam for 1 minute in the microwave. Brush the tops of each cupcake with the jam. Place the cut-out fondant round on top of each cupcake and smooth down.

Step 7

Place a small piece of licorice in the centre of each Lifesaver to create a pupil. Use a dab of writing icing on the underside of Lifesaver to stick onto the centre of each cupcake.

Step 8

Use the red writing icing to draw on the squiggles that make the bloodshot parts of the eyes.

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Caramel fudge is a classic recipe that uses condensed milk, butter, golden syrup and brown sugar. Delicious and melt-in-the-mouth, you won't be able to stop at one piece!

Caramel Fudge recipe

butter

395 g sweetened condensed milk

golden syrup

Baking White Chocolate Block

Melt butter in a saucepan over low heat. Line a 7cm x 25cm loaf tin with baking paper.

Add condensed milk, golden syrup and brown sugar. Stir over low heat until boiling, then simmer for 10 minutes, stirring constantly.

Remove from heat and stir in white chocolate.

Pour into prepared tin, smoothing over the surface. Allow to cool and refrigerate until firm. Cut into squares.

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Smooth and creamy, these mini muffin pan desserts made with white chocolate and condensed milk are an absolute delight.


Condensed milk impossible pies recipe

eggs, separated

(1/2 cup) caster sugar,

4.40 gm vanilla extract

(2/3 cup) plain flour

butter, melted, cooled

can sweetened condensed milk

milliliters (1 cup) milk

milliliters (1/2 cup) thickened cream

Preheat the oven to 180C/160C fan forced. Grease twelve 80ml (1/3 cup) muffin pans and line with paper cases.

Use electric beaters to beat the egg yolks and sugar in a large bowl for 3 to 4 minutes or until very pale and thick. Beat in the vanilla.

Beat in the flour until combined. Pour in the butter and beat until well combined. With the beaters on low speed, gradually add the sweetened condensed milk and milk. Beat until well combined.

Use clean electric beaters to whisk the egg whites and extra sugar in a bowl until firm peaks form.

Use a large spoon to fold a third of the egg white into the flour mixture. Repeat in 2 more batches until just combined (you may have a few lumps). Pour into prepared pans. Bake for 30 minutes or until the cakes are set but wobble slightly. Set aside in the pans to cool completely.

Meanwhile, to make the ganache, place the white choc melts and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, for 4 minutes or until melted and combined. Set aside to cool. Place in the fridge for 1 hour to chill. Use electric beaters to beat until firm and silky. Spoon into a piping bag fitted with a star nozzle.

Carefully remove the cakes from the patty cases and pipe the ganache on top of the cakes to serve.

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Using evaporated milk, try this healthy take on a heart-warming Italian soup.

Creamy Italian Soup

36.40 gm extra virgin olive oil

brown onion, diced

carrots, diced

celery,

sausages

sun-dried tomatoes, chopped

garlic cloves, crushed

thyme leaves

bay leaf

chilli flakes

20.00 ml plain flour

637.50 gm salt-reduced chicken stock

can borlotti beans, drained, rinsed

Light & Creamy Evaporated Milk

kale, centre vein discarded, leaves roughly chopped

62.50 ml finely grated parmesan, plus extra to serve

40.00 ml chopped fresh flat-leaf parsley, plus extra to serve

Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until just starting to soften.

Meanwhile, squeeze sausage mince from casings. Discard casings. Break mince into small pieces.

Increase heat to medium-high. Add sausage to pan. Cook, stirring for 5 minutes or until changed in colour. Add tomato, garlic, thyme, bay leaf and chilli. Cook, stirring for 1 minute. Add flour. Cook, stirring for 30 seconds or until vegetables are coated. Stir in stock and beans. Bring to the boil. Reduce heat to low. Cover. Cook for 25 to 30 minutes or until vegetables have softened.

Stir in evaporated milk and kale. Season well with salt and pepper. Cook for 3 to 5 minutes or until kale is just wilted and soup is heated through. Stir in parmesan and parsley. Serve soup topped with extra parmesan and parsley.

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Top 7 nestle recipes from across the web

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Top Tags

Dulce de Leche and Pumpkin Flan

Mini Xmas tree cupcakes

Top 'n' Fill Salted Caramel Bites r...

Halloween Eyeball Cupcakes recipe

Caramel Fudge recipe

Condensed milk impossible pies reci...

Creamy Italian Soup

Top 7 nestle recipes from across the web

The most viewed nestle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dulce de Leche and Pumpkin Flan

Mini Xmas tree cupcakes

Top 'n' Fill Salted Caramel Bites r...

Halloween Eyeball Cupcakes recipe

Caramel Fudge recipe

Condensed milk impossible pies reci...

Creamy Italian Soup

The most viewed nestle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine