CARAMEL FLAN

2/3cup sugar
1(14 ounce) can sweetened condensed milk
1can (from the condensed milk) full of whole milk
4eggs
1/2teaspoon vanilla extract
1/2teaspoon almond extract
1/4teaspoon salt

To make caramel: Heat the sugar in a skillet over medium heat. When it begins to melt, reduce heat and continue until it has completely dissolved and browned. Stir constantly. As soon as the sugar has browned, pour it into a 1 1/2 quart baking dish or flan pan. Tilt the dish so that the caramel spreads evenly over the entire bottom of the dish.

Put remaining ingredients into a blender and mix well. Pour into the dish that you coated with the caramel. Cover the dish lightly with foil. Set the dish in a larger pan with water halfway up the sides of the flan dish. (Also known as a water bath.)

Bake at 325 degrees for 1 1/2 hours. Watch the water level of the pan and fill if necessary. Cool for two hours at room temperature and then refrigerate overnight.

To serve, run a knife along the outside edge and invert onto a serving plate. Let it sit a few minutes so the caramel can drip down, then remove the flan dish.

TRES LECHES CAKE

3/4cup butter, softened
1 1/2cups sugar
9egg yolks
1teaspoon vanilla
2cups all-purpose flour
1 1/2teaspoons baking powder
1cup milk
9egg whites
1teaspoon cream of tartar
2cups heavy whipping cream
1(5 ounce) can evaporated milk
1(14 ounce) can sweetened condensed milk

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture into a greased 9 x 13 inch pan.

Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool.

In a small bowl, stir together the heavy cream, evaporated milk and the sweetened condensed milk. Pour the mixture over the cake until it won’t absorb any more. You may have milk mixture left over. Refrigerate for several hours before serving.

Yield: 24 servings

Optional: Add Kahlua or other liqueur to the milk mixture before pouring over the cake.
References :
See more of my recipes at http://notarealhousewife.blogspot.com/

Something cool & sweet would be great with Mexican foods…=)
References :

It is very rich, however so absolutely fantastic!!

Ingredients:
2 cans (8 count each) crescent roll dough
2 pkg (8 ounce each) cream cheese, softened
1 cup plus 1/4 tsp sugar, divided use
1 tsp vanilla
2 tbsp butter, melted
1/4 tsp cinnamon

Preheat oven to 350 degrees F.

Unroll one tube of crescent roll dough and place in a lightly greased 13×9 baking dish. Seal seams & perforations and stretch to fit pan; set aside.
In a mixing bowl, beat cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough.
Unroll second tube of dough and place over cream cheese mixture, seal seams & perforations and stretch to fit.
Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. (I mixed the cinnamon and sugar in a bowl first)
Bake at 350 degrees for 30 minutes or until done. Cool; cut into squares.
References :

It’s called a Don Pedro:

1 oz whiskey
1 oz Kahlua coffee liqueur
1 cup vanilla ice cream
cream

Combine all ingredients together in a blender. Blend until smooth. Pour into a hurricane or wine glass, and serve with a thick straw (cut it half). You can even top it off with some grated chocolate or or a sprinkle of coco powder.
References :