Top 10 Pesach-Friendly Desserts {Easy & Budget-Friendly}

If you are still wondering what desserts to put on the table during Pesah, you don’t have to wonder any longer. In today’s post we share our Top 10 Passover Friendly Desserts from the blogosphere.

If you haven’t done already, check out the Full 5 Menus to cover your Passover Needs, 10 Matzot-Free Breakfasts Ideas to enjoy during Pesah and all year round and the High Holidays Series Part 1: Menu Planning and Meal Prepping (with 3-days downloadable timeline).

Here we go!

1. Pear & Almond Clafoutis

This easy clafoutis should be a classic for Pesach, and you can follow the same steps to make it with virtually any fruit to suit the occasion.

2. Chocolate Mousse {VEGAN}

Any day, any occasion is excellent for a decadent and creamy Chocolate mousse, don’t you agree? And, specially if you are talking about vegan chocolate mousse! Oh, Yum!

3. Cherry Crumble {VEGAN}

This Cherry Crumble uses hazelnut meal, but if you can’t find it you can make it yourself by grinding the nuts or you can substitute with almond meal.

4. Tahini Brownies

Tahini + Chocolate is one of those weird but “oh-so-delicious” combos you need to try as soon as possible. Comes in form of brownie? Even better!

5. Roasted Pears with Cream {VEGAN}

I love everything about this dessert. Simple, flavorful and elegant.

6. Magic Cookie Bars {VEGAN}

These look glorious! Need an incentive to make these cookie bars? The recipe comes with a little video for you visual learners 😀

7. Crème Caramel

Creamy + Easy + Luscious = perfect dessert.

8. Cookie Dough Bites {VEGAN}

Aren’t these babies gorgeous? 🙂 They are also extremely easy to make and they cannot just satisfy your sweet tooth but also beautify your table.

9. Vanilla Custard Cake {VEGAN}

OMG! I am salivating just by looking gat this picture. Don’t let the decadent look intimidate you. This decadent cake uses a 2-ingredients crust and 9-ingredients total.

10. Berry Cheesecake Bars {VEGAN}

Of course, we couldn’t ignore this Berry Cheesecake. It’s vegan, it is easy and it is no-bake. This gems will close with a flourish any gatherings. Guaranteed!

Which one is your favorite?
We really hope you found some inspiration and a few (if not all) treats for your very own gatherings during Pesach. Don’t forget to share with your friends and follow us on instagram and pinterest for more budget friendly kasher recipes for the busy cook.

Until Next time!

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Extra Creamy Dairy-Free Creme Caramel {Passover-friendly}

Passover, Recipes, Shabuoth, Sweet Treats / Hannah Abreu

Extra Creamy Dairy-Free Creme Caramel {Kosher for Passover}

If you dream of making a super creamy dessert for your next gathering or holiday, today is your lucky day because I am sharing with you my recipe for an Extra Creamy Dairy-Free Creme Caramel (also known as “Flan”). Creme Caramel is naturally Gluten Free so, it is also perfect dessert for Pesach too.

Another bonus of making flan is that is literally one of the easiest desserts on the planet, and it is made with very simple ingredients you probably have at home right now: coconut milk, eggs, milk, sugar and some flavoring. Vanilla is traditionally used, but rum extract or emulsion also adds a nice touch.

Need more Pesach inspiraion and recipes? Check out other Pesach-friendly recipes from the blog over here and our Pesach Ingredients Swap List right here!

Another thing that I love about Creme Caramel is that it is a very forgiving dessert. If you are looking to reduce the sugar, you can cut in half the amouts for the caramel and the custard. At this time I haven’t yet tried with sugar substitutes, but the ones that are a cup-for-cup replacement for sugar should work with no problem.

Thanks to the viscosity of the evaporated and condensed milk used in traditional Creme Caramel, the end result tends to be very silky and creamy. To make up for this, I added 10 grams of cornstarch. Cornstarch is a thickening agent that can set about 4 times its weight. With this little addition of cornstarch we balance the creaminess of the custard, making it less “eggy” (which can be an issue when working with plant based milks).

If you don’t eat kitniot during Pesach, you are welcome to leave the cornstarch out. You will still end up with flan, but since the cornstarch helps the custard set firmly and faster, I’d recommend you add and extra egg, and bake for a little longer, let’s say an extra 10-15 minutes if doing so.

A very important step when making creme caramel, is to bake it on a bain marie, which helps with even distribution of heat, and with the slow cooking of the egg, which in return gives you a more silky creamy custard.

A common mistake when making flan, is to overcook the custard. Don’t do it! But how do you know the custard is ready?? Wiggle the pan or ramekins. When the edges are set and the center jiggles a little, then is ready. The heat from the pan is hot enough to continue cooking the center of the flan, even when taken out of the oven. Once done, remove the creme caramel from the oven, and cool to room temperature completely before storing in the fridge overnight.

If you are impatient, you can refrigerate for 4 hours before serving, but beware, chilling these babies overnight does make a difference in the texture of the final product (more creaminess, anyone?!) and also intensifies flavor. My recommendation for you is to plan ahead, and make this the day before serving.

Extra Creamy Dairy Free Creme Caramel

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Rest time 12

Course Dessert

Cuisine Dominican Republic

Ingredients

For the Caramel:

30 gr Water
100 gr Granulated Sugar

For the Creme Caramel:

800 gr Full Fat Coconut milk
300 gr Eggs
100 gr Granulated Sugar
10 gr Corn Starch
1/2 Tbsp Vanilla Extract You can also use Rum Extract. If using emulsion of any kind, add 1/2 teaspoon.
1/4 tsp Salt

Instructions

Preheat your oven to 180°C (350°F)

For the caramel:

Combine water and sugar and melt over medium heat until it gets a deep amber color.
Take the caramel off the heat and coat with it 6 ramekins or 1 - 9" (inches) round cake pan.
Set aside to cool down and harden, before adding the custard.

For the Creme Caramel:

In a bowl, mix corn starch and 2-3 Tablespoons of coconut milk and mix well.
In bowl, mix all of the ingredients for the custard, including the previous mix of corn starch+coconut milk.
Pass the custard mixture through a fine sieve to discard any egg residue.
Equally divide the mixture into the ramekins or the 9 inches baking pan.
Fit the custard ramekins or cake pan into a bigger ovenproof dish (like Pyrex, a roasting pan, etc).
Place the ramekins or baking pan in the oven, and then carefully pour water into the bigger baking dish. The water should be 1½ to 2 inches deep.
When using ramekins, bake for 30-35 minutes. If using a 9 inches baking pan, bake for 60 minutes or until edges are firm but the center still jiggles a little.
Once ready, take out of the oven, and let it cool down completely before placing in the refrigerator for at least 4 hours; but preferably (and recommended) overnight.
When is time to serve, run a knife around the edge of the creme caramel and invert it into a bigger dish, preferably with slightly tall sides. The creme caramel will drop and you can see some caramel sauce flowing. Cut into slices and serve.

Notes

You can easily increase or decrease this recipe to fit your needs.
If you ever find yourself with leftover raw custard mixture, store it in an air-tight container and freeze. When ready to use, thaw completely, whisk really well or mix with a blender, just to make sure everything is well combined, pass through a sieve and then pour into the prepared ramekins or baking pan and bake.

Keyword custard, dairy-free, desserts, sweet treats

Have you made this Dairy-Free Creme Caramel already? Use the hashtag #kasheribbean to share with us on social media and, don’t forget to follow on instagram and pinterest for more easy recipes.

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Dominican Style Spicy Rice with Sardines

Passover, Recipes, Sides / Hannah Abreu

Sometimes you just need that sort of “comfort food” at hand, and for me “un locrio de pica pica”, a spicy rice with sardines, with some beans do the trick. If you have avocado on the side is even better! 😀

Budget friendly with great flavor

This is one humble dish and for me has always been a favorite, maybe because I have always loved strong flavors (aka sardines, herring, cod fish and weird veggies like “molondrón” (okra) lol) but also because it is highly nutritious and cheap. Win-Win all the way.

In Dominican Republic some people argue if locrio (rice mixed with either meat, fish or veggies) should be eaten with beans on the side or not (Get the recipe for Stewed Kidney Beans). I like it with beans, but also an avocado, some fresh salad and fried ripe plantains are enough Ha! Yes! We dominicans love carbs 😛

Typically in DR this rice is prepared with sardines in spicy tomato sauce (which is an horrendous spicy tomato sauce by the way) but I am not a fan of that awful tomato sauce (yuck!) so I use sardines in oil, discard the oil and add paprika for color and taste.

For this recipe you’ll need

This is how we eat it at home…

If you enjoy these recipes we share and want to see more Kasher caribbean style recipes, let us know in the comment section below and don’t forget to say hi on instagram and pinterest. We always love to hear from you!

Until next time!

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Roasted Beets Salad

Passover, Recipes, Salads, Shabbath / Hannah Abreu

Easy Roasted Beets Salad {Vegan, Gluten-Free}

Beets are a root vegetable often overlooked in the produce aisle, but they are actually very nutritious and a versatile addition to any diet. They come in a variety of colors and can be cooked in a variety of ways. Roasting is a popular method of cooking beets, because it brings out their natural sweetness, makes them tender without losing texture and enhances their earthy flavor.

This Roasted Beets Salad combines the sweetness of roasted beets with the warm and earthy flavor of cumin, creating a tasty and nutritious dish that is sure to impress.

Cumin: the perfect complement to Roasted Beets Salad

We complement this Roasted Beets Salad with the addition of cumin, which is known for its distinctive aroma and warm, earthy flavor.

In order to bring out the cumin flavor is important to lightly heat it up in your skillet for a few seconds and then continue with the recipe.

How to roast beets

To roast beets, start by washing them really well with a brush. Then, if they are all similar size, you can go ahead and roast them whole, in which case peeling is not necessary.

Alternatively, you can cut the beets into evenly sized pieces, about 1-inch cubes or wedges, toss in a bowl with a little bit of olive oil and salt, coat them evenly, and spread them out on a baking sheet.

Roast the beets in a preheated oven at 400°F for about 30-40 minutes, or until they are tender and caramelized. You can check for doneness by inserting a fork or knife into the thickest part of the beet – if it slides in easily, the beets are ready.