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Entries tagged with 'Dulces'

Islas Flotantes de Coco (Coconut Floating Islands)

Serious Eats María del Mar Sacasa 1 comment

Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds. More

Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

Serious Eats María del Mar Sacasa 6 comments

Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels. More

Turrón de Alicante (Nougat with Marcona Almonds)

Serious Eats María del Mar Sacasa 4 comments

Marcona almonds and honey have been used to flavor this nougat for centuries. More

Buñuelos de Rodilla (Mexican Christmas Fritters)

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While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve). More

Golfeados (Venezuelan Sticky Buns)

Serious Eats María del Mar Sacasa 3 comments

The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils. More

Alfajores de Chocolate (Argentine Chocolate-Dulce de Leche Sandwich Cookies)

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The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche. More

Banana-Dulce de Leche Bread Pudding

Serious Eats María del Mar Sacasa 5 comments

The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings. More

Pan de Muerto

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Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying. More

Flan de Arroz con Leche (Rice Pudding Flan)

Serious Eats María del Mar Sacasa 1 comment

This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan. More

Churros with Chocolate-Dulce de Leche Dip

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If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, they're absolutely irresistible. More

Tres Leches de Coco (Coconut Tres Leches Cake)

Serious Eats María del Mar Sacasa 6 comments

Tres leches is typically topped with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut makes for a just as fitting match. More

Torta de Higos (Fig Torte)

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I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs. More

Higos en Miel (Poached Figs)

Serious Eats María del Mar Sacasa 2 comments

Tree or no tree, higos en miel were made whenever they were in season. The "figs in honey" were sticky and sweet, their tiny seeds tickling my mouth; I've always thought that sunshine would taste just like one of those translucent orbs. More

Cocada (Coconut Bark)

Serious Eats María del Mar Sacasa 3 comments

This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut. More

Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)

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Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

Arroz con Leche (Rice Pudding)

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This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry. More

Calzones Rotos (Chilean Fried Pastries)

Serious Eats María del Mar Sacasa 3 comments

A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar. More

Flan de Caramelo (Caramel Flan)

Serious Eats María del Mar Sacasa 4 comments

Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More

Alfajores (Dulce de Leche Sandwich Cookies)

Serious Eats María del Mar Sacasa 1 comment

The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie. More

Helado de Maíz y Crema (Corn-Crema Ice Cream)

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I'll be the first to admit that ice cream making is a drag, but delayed gratification is deliciously rewarding, especially when it involves this luxurious, velvety ice cream made with sweet corn, tangy crema, and an insinuation of cinnamon. More

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