May 2019

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!

It feels almost surreal that is almost Shabuoth again!! My God! Am I the only one who feels the years is just flying?! Nobody got time to waste, so I want to keep it simple and precise with a classic recipe like the popular Rum & Vanilla Cream Cheese Creme Caramel.


As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe 😛 ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.


A super easy and delicious dessert for Shabuoth
A super easy and delicious dessert for Shabuoth

Rum; Vanilla Cream Cheese Flan {Gluten Free}

Course Dessert
Cuisine Dominican Republic
Servings 8


  • 100 gr Granulated Sugar
  • 30 ml Water
  • 400 ml Full Fat Evaporated Milk
  • 400 ml Condensed Milk
  • 400 ml Eggs
  • 200 gr Cream Cheese
  • 40 ml Rum (Optional but recommended)*
  • 1/2 Tbsp Vanilla Extract
  • Pinch of salt


  • Preheat oven to 180°C (350°F).
  • In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
  • In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
  • Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
  • Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
  • Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
  • To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
  • Serve cold.


  • If adding rum extract, 1/2 tbsp is enough.
Keyword cream cheese, creme caramel, flan, quesillo

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Spinach-Basil & Walnut Pesto {Vegan}

Vegan Fetuccini with Spinach-Basil & Walnut Pesto

Spinach-Basil & Walnut Pesto: an excellent source of nutrition and a very forgiving and flavorful recipe; made in no time. It’s no secret that Pesto is probably the easiest pasta sauce ever created, and for this, it has a special place in my kitchen, and since pesto is essentially herbs + garlic + nuts + EVOO, it is very forgiving, and with just a few tweaks, you can have endless combinations!


I love using Spinach in my pesto for various reasons. First, spinach is readily available in a lot of places, and also, it is relatively cheap. But, you can’t ignore the distinctive beautiful flavor of fresh basil, and that is why is important in this recipe. Sometimes it can be hard to find, and in some places can be “expensive”, but if you can find it don’t skip it!

Roasting the walnuts is essential in this recipe. No oil needed, just lightly roast in a pan  over low heat, to bring out the aromas and nutty flavor. Once you’ve done this, your ingredients are ready for the blender. 


If keeping the bright green is important to you (both spinach and basil are sensitive to heat and will turn dark green over time), you can go through the extra step of blanching the herbs in salted boiling water. Before starting, make sure to prepare a bowl with iced water and have it ready in the counter. Now, bring a pot of salted water to a boil, add your herbs and let them cook for about ten seconds. Then, with the help of a slotted spoon take your herbs and place in the iced water (this will stop the cooking process, allowing the herbs to stay green). Make sure you squeeze the herbs dry before starting with your pesto. 

Pesto is ready in no time, so is a good idea to have your pasta cooking while you gather the ingredients for this yummy and easy Spinach-Basil & Walnut Pesto. 

I like to serve my hot fettuccine with Spinach-Basil & Walnut Pesto with some toasted almond flour, or grated macadamia nuts! (grated macadamia nuts look like parmesan cheese!)

Spinach, Basil & Walnut Pesto {Vegan}

Course Pasta
Cuisine talian
Servings 4


  • 300 gr Fresh Baby Spinach
  • 100 gr Fresh Basil
  • 150 gr Dry Roasted Walnuts
  • 75 ml Extra Virgin Olive Oil
  • 2 Fresh Garlic clove
  • Salt & Pepper to taste
  • 400 gr Pasta, cooked


  • Blanch your herbs before blending to keep the bright color of the pesto.
  • Add all ingredients to a blender or food processor (Make in batches if you have a small blender to avoid overheating) and pulse a few times to achieve a chunky consistency.
  • Season with salt and pepper to taste.
  • Mix in with your preferred pasta and enjoy!


To blanch the herbs: 
1. Have a bowl with iced water ready in the counter
2. Bring a pot of salted water to a boil. Once is boiling, add your herbs and let them cook for about ten seconds.
3. Remove the herbs from the boiling water with the help of a slotted spoon.
4. Place the herbs in the bowl with iced water.
5. Squeeze the herbs dry before adding to the blender. 
Keyword pesto, spinach, walnut

Have you make this Spinach-Basil & Walnut Pesto, or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!


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