Dessert Recipes

Flan- You will need 1 cup white sugar, 3 eggs,1(14ounce) can of sweetened condensed milk,1 (12 fluid ounce)can evaporated milk, and 1 tablespoon vanilla extract.
Preheat oven to 350 degrees F
In a medium saucepan over medium low heat,melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl beat, eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven for 60 minutes. Let cool completely.
To serve, carefully invert on serving dish with edges when completely cool.

Quesadilla Bread- You will need 1/2 cup of unsalted butter, 1 cup sugar, 1/2 teaspoon baking salt,1 teaspoon baking powder, 3 large eggs, unbleached all-purpose flour, 1 cup sour cream, 1 cup feshly grated parmesan cheese, and 1/4 cup sesame seeds or whole flax seed.
Preheat the oven to 350 degrees F. Lightly grease a 9"x 13" pan.
In a medium sized bowl, beat together the butter, sugar, salt,and baking powder until smooth. Beat in the eggs one at a time, scraping the bowl once.
Add the flour alternatively with the sour cream, beating gently after each addition. Stir in the cheese at the end.
Spoon the batter into the pan, smoothing it into the corners. Sprinkle evenly with the sesame seeds.
Bake the cake for 50 minutes, until it's a deep golden brown around the edges, and just starting to color on the top.
Remove it from the oven, loosen the edges, allow it to cool for 10 minutes. Loosen the edges some more, and turn it out onto to a rack to cool completely. Serve in squares.

Molten Lava Cakes- You will need 1/2 cup unsalted butter, plus more for the molds, 4 ounces bittersweet or semisweet chocolate chopped into small pieces, 4 large eggs, 1/4 cup of sugar, and 2 teaspoons flour, plus more for dusting the molds.
Put the butter in a medium bowl and melt it in the microwave. Add the the chocolate to the hot butter and stir until melted.
Crack two eggs into a bowl and add two more egg yolks (discard the extra whites). Add the sugar and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
Butter and lightly flour four 4-ounce molds or ramekins. Tap out the excess flour. Divide the batter among the molds.(Refrigerate them up to 3 hours; just bring them back out to room temperature before baking.
When your ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set, and the cakes still jiggle slightly when shaken,7 to 9 minutes. Let sit for 1 minute.
Put a plate on top of the ramekin, carefully invert the cake onto a plate. Let sit for 10 seconds then lift up the ramekin.Serve immediately, with icecream, sorbet, or whipped cream.

New York Cheescake- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Creme Brulee- Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. Preheat oven to broil. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.