yields 8-10 servings



4 ripe plantains, peeled and slice diagonally in 3/4-inch slices

1/2 cup butter

1/2 cup brandy

1/2 cup water

11/2 cup dark brown sugar

2 cinnamon sticks



Melt the butter over medium heat in sauté pan, add plantain slices and cook carefully until both sides are lightly brown.  Add the brandy and let it reduced, add the water, brown sugar and cinnamon sticks.  Lower heat to med-low and cook shaking the pan occasionally for 10-12 minutes.

yields 12



12           4 Ounce               Ramekins           

8              Ounces              Calabaza                                                                   

1              14 oz Can             Sweetened Condensed Milk                                                                     

1              12 oz Can             Evaporated Milk              

8              Large                     Eggs      

1/4         Cup                        Vanilla Infused Bacardi Gold

3-5          Tablespoons      Sugar, varies with sweetness of calabaza

12           3”                            Pieces, Cinnamon stick pieces, for garnish



Cut calabaza in quarters, remove seeds and place in sheet pan, and roast in a 450 º oven for 20-30 minutes or until soft.               

Remove calabaza from oven and set aside to cool, peel the calabaza and place it in food processor adding the rest of the ingredients, except the cinnamon sticks.  Puree mixture at medium speed until creamy.  Check for sweetness.


Vanilla Infused Bacardi Gold


1              Cup                        Bacardi Gold

1              Tablespoon        Vanilla Extract


Place the Bacardi Gold and vanilla in a small sauce pan.  Cook on low heat until it reduces to 1/4 cup.




1              Cup                        Sugar


Place the sugar in a small skillet over medium-high heat and stir while it liquefies.            

Continue stirring until sugar boils and turns a brown color.

Pour the caramel into the bottom of the molds and working quickly, spread it evenly with a rubber spatula over the bottom of the pan.         

Place molds in a roasting pan in the center of the 350º oven.  Pour hot water halfway up the sides of the molds. 

Bake for 40-45 minutes or until a knife inserted in the center comes out clean.  

Remove from the oven, set aside and allow the flan to cool completely.               

Place a serving plate on top of ramekin and invert the flan into the plate and place two pieces of cinnamon sticks in the center of the flan to garnish



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