postre

A rich and refreshing custard which is a favorite dessert throughout Spain and Latin America. rich and creamy with a melted caramel sauce.

No-Bake Flan Recipe

sugar

evaporated milk

sweetened condensed milk

tsp nutmeg

cinnamon

Take a large pot and fill 1/2 of the way up with water and bring to a slow boil ( on medium heat)

In a blender place all of the ingredients except the sugar and blend well for about 3 minutes.

In a skillet (not Teflon) on medium place the sugar and stir constantly until it begins to turn a light brown (caramel).

Remove from heat.

Pour caramel into the flan pan tilting so the caramel can coat the entire bottom of the pan. Allow to harden.

Put the egg mixture into the flan pan and place on top of pot of boiling water. Cover with tin foil, and poke 8-10 holes all over the foil to avoid condensation to form.

Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.

To make sure it is completely done, give it the jiggle test. If the flan jiggles slightly then it is done. You can also insert cake tester or skewer to test for doneness. The tester should come out clean.

Cool on a wire rack for about 1 hour before inverting onto serving platter.

To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.

Cool completely in refrigerator before serving.

Te explicamos paso a paso y de manera sencilla cómo preparar mousse de crema de orujo. Ingredientes, tiempo de preparación

Mousse de crema de orujo: receta deliciosa y fácil para la cena de Fin de Año 

Crema de orujo

Azúcar glas

Nata líquida para montar

Gelatina en láminas

Almendras

Aprovecha el sabor de los frutos tropicales y prepara este postre fresco y delicioso. La salsa de maracuyá (parcha) le da un toque único.

Parfaits de frutas tropicales con salsa de maracuyá

maracuyás (parchas, granadillas)

paquete (8 oz) de queso crema PHILADELPHIA Cream Cheese, cortado en cubitos, ablandado

cucharada de azúcar

lata (20 oz) de trozos de piña en su jugo, escurridos

mango s grandes, cortado en cubos de 1/2 pulg.

papaya s grandes, cortadas en cubos de 1/2 pulg.

1-1/2 taza de cobertura COOL WHIP Whipped Topping descongelada

1-1/2 taza de semillas de granada

Corta los extremos de las maracuyás. Usa una cuchara para extraer la pulpa. Ponla en un colador de malla metálica sobre la licuadora. Presiona la pulpa con el dorso de la cuchara a fin de extraer el jugo para que caiga dentro de la licuadora. Pon el queso crema con el azúcar en la licuadora. Licúa todo hasta obtener una mezcla homogénea.

Consigue 12 copas para postre o para parfait y pon dentro de cada uno 1/4 taza de trozos de piña. Cúbrelos formando 4 capas: 1 cda. de mezcla de queso crema; 1/4 taza de mangos; 1 cda. de mezcla de queso crema; 1/4 taza de papaya.

Corona cada uno de los parfaits con 2 cdas. de cobertura y 2 cdas. de semillas de granada.

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. TheseOatmeal Scotchies will disappear from your cookie jar in no time.

Oatmeal Scotchies

all-purpose flour

baking soda

salt

(2 sticks) butter

brown sugar

eggs

vanilla extract orange

oats

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine flourbaking sodasalt and cinnamon in small bowl. Beat buttergranulated sugarbrown sugareggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

A deliciously moist cake made with three types of milk: sweetened condensed, cream, and evaporated milk. Perfect for any occasion.

Traditional Tres Leches Cake Recipe

flour (all purpose, sifted)

eggs (separated)

vanilla

tsp baking powder

Kosher salt

oz evaporated Milk

oz sweetened condensed milk

milk

whipping cream

Tbsp sugar

Preheat oven to 350°F.

Butter a 9"x11" glass pan, then lightly flour.

Separate the eggs from the yolks and place them in different bowls.

In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.

Sift together the flour, baking powder and salt into a bowl. 

In another bowl beat the whites until they form soft peaks.

Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully.  Try not to deflate the air whipped into the eggs.

Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.

Prepare the cake:

In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk. 

Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.

Prepare the soaking milks:

Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.

*I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook. 

Prepare the frosting:

Receta Postre Salpores de arroz - comida salvadoreña - Receta Petitchef

Salpores de arroz - comida salvadoreña

libra de harina de arrozy

libras de azucar.

ó 2 huevos

cucharadita de canela, preferiblemente en raja.

cdita de sal

de taza de manteca

cucharadita de polvo de hornear.

Los ingredientes se unen hasta formar una masa consistente y manejable. Luego se hacen pequeñas bolas las que se aplastan un poco para que queden como tortitas.

Se les aprieta con un tenedor, se les pone azucar encima, si la quieres de color, mejor, y se ponen al horno en una lata o molde de hornear, a 350 grados C, por veinte minutos o hasta que esten un poquito dorados.

Piña Colada Gelatin

Nonstick cooking spray

(14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

coconut Greek yogurt

pineappleundrained

pineapple juice

gelatin

coconut

Spray 15 dessert cups lightly with nonstick cooking spray; set aside.

Combine sweetened condensed milkyogurt and crushed pineapple in medium bowl; stir well.

Microwave pineapple juice in largemicrowave-safe bowl for 90 seconds or until hot. Sprinkle gelatin one packet at a time over hot juicewhisking vigorously after each addition until dissolved.

Stir gelatin mixture into yogurt mixture. Pour about 1/3 cup of mixture into each dessert cup. Refrigerate for 2 hours or until firm.

A magical dessert with the colorful touch of strawberries to fill your next gathering at home with joy.

Gelatin with Strawberries

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

water

(14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk

vanilla extract

unflavored gelatindissolved in 1/4 cup warm water

strawberries

Heat evaporated milk and water in medium saucepan until boiling. Remove from heat; add the LA LECHERA Sweetened Condensed Milk and vanilla extract. Mix well and set aside.

Add gelatin mixture; stir until the gelatin is dissolved.

Add strawberries and transfer the mixture to a round gelatin mold; refrigerate until set. Unmold and serve.

You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.

NESTLÉ® TOLL HOUSE® Famous Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

butter

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract.Stir vigorously for 1 minute or until marshmallows are melted.Pour into prepared baking pan; refrigerate for 2 hours or until firm.Lift from pan; remove foil.Cut into 48 pieces.

Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Butterscotch Gingerbread Cookies

ginger

cloves

molasses

Combine flourbaking sodacinnamongingercloves and salt in small bowl.

Beat sugarbuttermolasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

CARNATION® Famous Fudge

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Hot Cocoa Crinkle Cookies

NESTLÉ® TOLL HOUSE® Baking Cocoa

(1 stick) unsalted butterat room temperature

sugar (for coating)

Preheat oven to 350° F. Set aside baking sheets.

In a small bowlwhisk together flourbaking sodasalt and baking cocoa.

In a large mixing bowlbeat butter and sugar.

Add egg and vanilla extract and mix until combined.

If neededrefrigerate dough until dough is firm enough to create balls. Scoop dough into tablespoon-sized balls.

Place powdered sugar into small bowl. Toss dough balls in powdered sugar to coat. Place onto baking sheets.

Bake for 10-12 minutes until edges are just firm and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Customizable Cookies

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Roll squares of dough into balls; flatten slightly. Place in muffin cups. Top each with 1 teaspoon of desired topping.

Cool in pan on wire rack for a few minutes.

Use knife or small spatula to loosen cookie and pop out of cups.

Chocolate Mudslide Frozen Pie is the pefect make-ahead dessert!Chocolate crumb crust is topped with a mixture of sour cream, melted semi-sweet chocolate morsels and coffee, then sprinkled with a layer of mini chocolate morsels.

Chocolate Mudslide Frozen Pie

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

sour cream

chocolate crumb crust

heavy whipping cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Melt 1 cup morsels in smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Remove from heat; cool for 10 minutes.

Combine coffee granules and water in medium bowl. Add sour creamgranulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

Beat creampowdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

Marbled Chocolate Chip Cookies

(2 sticks) unsalted butterroom temperature

NESTLÉ® TOLL HOUSE® Premier White Morsels

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 350° F. Set aside 2-3 baking sheets.

Combine flourbaking soda and salt in small bowl. Beat buttergranulated sugar and vanilla extract in large mixer bowl until creamy. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture.

Place half of the dough into a separate bowl. Stir cocoa powder into 1 half of the dough. Stir white morsels into cocoa dough. Stir Semi-Sweet morsels into the other half of dough.

Using a tablespoonportion the chocolate chip cookie dough into half tablespoon sized balls onto one of the baking sheets. Repeat with the cocoa dough on another sheet.

Create a marbled effect by combining one chocolate chip dough piece with one cocoa dough piece. Gently press the two dough balls together and roll in your hands into a single ball. Repeat with remaining dough balls. Place balls onto baking sheetsleaving at least 1.5 inches between each cookie.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Zucchini Bread

(about 2 medium) grated zucchini

vegetable oil

baking powder

NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided (optional)

Combine zucchinisugaroileggspecansvanilla extractcinnamonbaking sodabaking powder and salt in a large mixer bowl. Mix until well combined. Add flour one cup at a timemixing thoroughly after each addition.

Pour into two 8 x 4-inch loaf pans sprayed with nonstick cooking spray or olive oil spray. Sprinkle morsels evenly over batter in each panif desired.

Bake at 350° F for 55 to 65 minutes or until golden brown.

Let cool completely. Cut each loaf into 8 slices; cut each slice in half.

Saltine Toffee

saltine crackers

walnuts

Line a 17.25 x 11.5-inch rimmed baking sheet with foil; spray with nonstick cooking spray. Place saltines in a singlerectangular layer with edges touching.

Heat sugar and butter in a small saucepan over medium heat. Cookstirring frequentlyfor about 5 minutes or until sugar is dissolved and mixture is combined. Pour carefully over saltines.

Bake for 5 minutes. Remove baking sheet from oven; turn oven off. Sprinkle morsels evenly over saltines; place in oven for 2 minutes to melt. Remove from oven; use a spatula to gently spread chocolate over all saltines. Sprinkle with nuts; press into chocolate.

Refrigerate for 1 to 2 hours or until hard. Peel off foil; break into pieces.

Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

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