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Recipes - DessertsRecipes: Starters - Main Courses - Drinks Flan (Brazilian style) Ingredients 1 can (14 oz) sweetened condensed milk • Oven should be at 325 °F. • Using a saucepan heat one cup of granulated sugar over medium low heat. Stir the sugar until it dissolves and turn into caramel colored. • Pour it in a deep nine inch pie plate swirl it on all corners and the bottom. • Using a blender, mix sweetened condensed milk, eggs and milk, pour the mixture into the prepared pie plate then place it on a frying pan. Add one inch of tap water to the frying pan and the pie should not float. • Let it bake for 90 minutes in medium heat, to make sure it is well cooked insert a knife in the middle and if it comes out clean then it is ready. • Last but not least remove the flan from the water and let it cool to room temperature, then refrigerate it for four hours but if you prepare it a day earlier it will be easy to serve. Serving size should be 8 slices. The caramelized sugar forms the sauce. Bananas with Rum Ingredients 1 cup sugar • The oven should be preheated to 400fc. • Mix sugar, sugar , lemon juice, butter and rum together in a frying pan and let them cook for ten minutes. • Peel the bananas and slice them into half, place them facing down on a baking dish and pour the hot mixture on them. • Bake them for 30mins and turn them only once. Serve it when it is cool. Creme de Abacate (Avocado Cream) The avocado has a sweet flavour and this dessert can only be found in Brazil. The dessert serves four people. Ingredients 2 medium avocados • Peel the avocado and throw away the seed. • Using a blender or a food processor mix the fruit, lime juice and sugar. • Mix them until it becomes a smooth fluid you can add water to make it smother. Make sure it is completely smooth and creamy. Serve in a clear glass. Passion Mousse Recipe Ingredients 1 can of condensed milk • Mix all the ingredients together in a blender. • Place them in small dessert cups or bowls, and then freeze them until they become firm. Beijinhos de Coco (Coconut Kisses) Ingredients A can of sweetened condensed milk • All ingredients should be mixed together. Mix them completely. • Cook using a heavy saucepan and keep stirring until you see the bottom of the pan. • Pour into a plate and let it cool completely. Grease your hands then make small balls, roll them in sugar and put them on small paper caps. • You will have 30 beautiful coconut kisses. Brazilian Banana for Dessert (Stovetop) Ingredients 1 medium banana • Boil the banana using a pan until it becomes soft you can test by using a fork. • After it has boiled remove the peel and cut it into half. • Sprinkle the sugar and cinnamon. Serve it while still being hot. Peach Mousse Ingredients
1 can (10oz or 300g) of peach halves • Use a bowl to dissolve granulated gelatin with boiling water. • Divide the peach halves in to two; some for decorating and the rest mix them with the dissolved gelatin, coconut milk, sugar and table cream. Use a blender and mix them for two minutes. • Use peach syrup to soften the mixture, then pour it into a greased fluted pan and refrigerate it overnight. • To release the mousse from the pan, just place the bottom of the pan in warm water for a few minutes. Decorate the peach mousse with the peach halves you saved, and then refrigerate it. The peach mousse can be served to six to eight people. Doce de Abóbora (Squash Candy) Ingredients 1 kg squash (you may use squash or pumpkin) • Take the squash and cut it into slices. • Using a large pan and put sugar, cinnamon sticks and cloves, when the sugar starts boiling add squash below the sugar. • Keep on mixing until it well cooked you can add some water if necessary. • If you want it to be creamy you can add coconut. Brazil Mugunza (hominy dessert) Ingredients 2 15-ounce cans white hominy • The first step is to wash the hominy. • Add milk and let it cook in low heat, cook until the hominy becomes soft and stir occasionally. • Add coconut milk, peanuts and the condensed milk and let cook for ten minutes. • Transfer the mixture into a bowl and let it cool. The dessert can be served to ten people. Sprinkle cinnamon on top of Mugunza to add an extra flavour. Brazil nut Fruitcake Ingredients 4 eggs • Pre heat the oven to 350 degrees and prepare three pans with waxed papers. • Mix the eggs, vanilla and salt together until they are light and lemon colored. Stir the mixture in sugar and add I cup of flour and baking powder. • Next place cherries, nuts and dates into a bowl, add a half cup of flour. • Stir in sugar mixture then a little butter to make the mixture a bit stiff then mix with hands. • Bake for one hour. Let it cool before you serve. |
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