Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Passover, Recipes, Shabuoth, Sweet Treats / Hannah Abreu

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Originally Published: May 29, 2019
Last Modified: April 8, 2023
Hannah Abreu

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

Rum; Vanilla Cream Cheese Flan {Gluten Free}

Print Recipe Pin Recipe

Course Dessert

Cuisine Dominican Republic

Servings 8

Ingredients

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

Instructions

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.

Notes

If adding rum extract, 1/2 tbsp is enough.

Keyword cream cheese, creme caramel, flan, quesillo

Have you made this recipe yet? We want to see your pictures! Use the tag #kasheribbean to share with us and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free} Read More »

Caramelized Onions & Arugula Rolls

Breads & Doughs, Kippur, Recipes, Rosh HaShanah, Shabuoth / Hannah Abreu

Caramelized Onion & Arugula Rolls {Dairy-Free}

Originally Published: December 25, 2018
Last Modified: May 26, 2024
Hannah Abreu

Recipes happen as any other event in life, some are even the result of unexpected situations, like these Caramelized Onion Paste & Arugula Rolls, that have quickly become a favorite. Bare with me as we explore this incredibly delicious combo in form of dinner rolls.

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

Make the Dough

To make these delicious Caramelized Onions & Arugula Rolls you’ll start by making a brioche-style dough, since it has a bit of resting time. While the yeast is working its magic, you can go ahead and make the caramelized onions paste.

If you love this recipe, you may be interested in Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Make the Caramelized Onion paste

Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method which calls for no sugar and a secret-not-so-secret ingredient and got 225 gr onion paste. Here’s how to make it:

{CARAMELIZED ONIONS PASTE}

3 pounds yellow onions, julienne
3/4 cups water
2 Tbsps Oil
3/4 tsp salt
1 Tbsp water + 1/8 tsp baking soda.

PREPARATION:

1) Cook the onions with water, oil and salt over high heat until the water is evaporated and onions sizzle.

2) Cook on medium-high while pressing & stirring the onions consistently for about 15-20 minutes or until the onions are well browned and sticky.

3) Combine a tablespoon of water with baking soda, add the solution to the onions and cook for another minute until the solution has completely evaporated.

4) Let the caramelized onions cool down and process to a fine paste with a food processor or blender.

Caramelized Onions & Arugula Rolls

Delicious dinner rolls with caramelized onions paste and arugula

Print Recipe Pin Recipe

Course Appetizer, Dinner, Snack

Cuisine Mediterranean

Ingredients

400 g All Purpose flour
100 g Bread flour
14 g Dry yeast
250 ml Lukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
60 g Sugar
12 g Salt
90 g Egg yolks
150 g Vegetable shortening You can use butter if not dairy-free
225 g caramelized onions paste

Instructions

Mix dry and make a well on the center.
Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
Knead the remaining shortening in, and let rise for another hour.
Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)

Keyword baking, dinner, rolls

Have you make these Caramelized Onions and Arugula Rolls yet? If so, 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!

Caramelized Onions & Arugula Rolls Read More »

Rice Pudding: 3 Ways {Traditional, Coconut & Coffee}

Passover, Recipes, Shabuoth, Sweet Treats / Hannah Abreu

Rice Pudding is one of those simple dishes you could eat over and over again. For breakfast, for dinner or for dessert, hot or cold, plain or dressed up, is one of a kind recipe. Easy to make and so versatile. Get ready to learn how you can make delicious Rice Pudding 3 ways: the traditional dairy version, the vegan coconut version and the coffee version {can be made dairy or vegan and is delicious!}

The Basics of Rice Pudding

Rice Pudding is one of the most basics and popular breakfasts, dinner and/or dessert served in Dominican Republic.

Is incredibly easy to make, and as you can see, super versatile. The most basic version need 5 ingredients: rice, milk, sugar, salt and lemon peel. For extra flavor some people also add cinnamon stick and sweet cloves, but let’s keep it simple this time. You can later experiment adding more flavor.

When making Rice Pudding I personally prefer to start with my rice uncooked, but you can certainly use leftover white rice, that is not too salty or greasy, and still have a delicious rice pudding.

Are you looking for more recipes with rice? Check out our Dominican Style Spicy Sardines Rice & Beer and Almonds Risotto

The Traditional Version

In general terms, the traditional version of Rice Pudding is made with Milk. Whole milk is just fine for the recipe, but if you are looking for the best of the best, thick and super creamy Rice pudding, always use evaporated milk.

Nowadays you can easily find evaporated plant based milks; you can certainly use that if you avoid dairy products.

The Coconut Version

To make the coconut version you just need to use full fat coconut milk instead of whole or plant-based milk of choice.

What I like about the coconut version is that it has such a silky texture and is very light compared with the dairy version. It also has a very delicate aroma, and a pure white color at the end, which I love. It just looks heavenly.

Keep in mind that in all recipes on the blog that call for Coconut milk we use FULL FAT, simply because we want all that coconut milk goodness in our final product. Fat free or low fat coconut milk are usually full of flavorings, including sugar, and use gums to give a thick texture, but the flavor in general is always off. Avoid yourself the headache of ruining a delicious silky smooth rice pudding by buying the best full fat coconut milk you can find on the market, with not extras or nasty ingredients.

The Coffee Version

Almost a month ago I published a photo on instagram of my breakfast that day: a small glass container full of Coffee Rice Pudding.

The idea just came to me when I couldn’t decide if I wanted a full delicious cup of coffee, or a bowl with freshly made thick and totally delicious rice pudding. Both fill up my stomach easily on their own, and because I couldn’t have both (obvious reason: I am trying to lose my next 25 pounds) I ended up adding a bit of instant coffee to the rice pudding while it was still hot.

Taste wise, the result was a-ma-zing! and to my surprise, that “out-of-the-blue-picture” quickly had over a hundred likes, so is a fact; instagram is full of #coffeelovers.

How to Make Rice Pudding

Have you make this recipe 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!

So, now there is a gazillion possibilities on how you can take your traditional rice pudding to the next level. What special ingredient will you add to your very own version?

Until next time! ?

Rice Pudding: 3 Ways {Traditional, Coconut & Coffee} Read More »

Vegan Beer & Almonds Risotto

Recipes, Rosh HaShanah, Shabbath, Shabuoth, Sides, Sukkoth / Hannah Abreu

A few weeks ago I made proper risotto for the first time, and today I bring you the results: A delicious, easy, vegan with Gluten Free option Beer & Almonds Risotto!

The inspiration behind this Beer & Almonds Risotto

Back in march this year, we went to Portugal, and after spending the whole day walking and exploring the city of Lisbon, we had a lovely dinner under the stars. On the menu, one dish catches my attention: Almond Risotto.

When I saw that perfectly cooked, creamy and absolutely delicious risotto, my mind immediately took me back in time to when I was twelve. The time when we met Tio Mario (uncle Mario, whose real name was Mario Autore).

Tio Mario was an old man that lived in our building, originally from Napoli, Italy. Everyone’s perception was that Tio Mario was just a difficult man. He barely talked to anyone, and he didn’t have family and friends in the country.

After a few weeks, my mom realized they had met before, back when my mother was studying at university. He was a restaurant owner, his restaurant was near the university and my mom went there often. That realization evolved into instant connection. That old, lonely man started cooking for us every week, we started visiting often, to the point that if we were not at home, we were with Tio Mario. We soon became family.

Endless pastas… and, risottos

The first thing we tried from Tio Mario, was pasta! Now you know my little secret: my appreciation for pasta recipes comes from those memories. My LOVE for culinary arts was also born and grown since the day I met Tio Mario, because he not just started cooking for us, but when I told him I wanted to be a chef, he soon welcomed me into his kitchen, and became my mentor.

Endless kind of pastas, risottos, pasta, sauces, snacks and desserts, became part of our lives and memories, alongside our newly added family member! He was 84 by the way!!

Check out the perfect companion of pasta with tomato sauce! The Ultimate Vegan Meatballs

The inspiring picture

Few weeks ago, on a random day, I was thinking of Tio Mario and I thought of the risotto we had back in Lisbon. When I saw the picture I captured after the one of the risotto, the idea hit me. I didn’t have white wine so I would make BEER & Almonds risotto

I don’t know why I was so intimidated by the idea, because it ended up being so easy to make! You just need to start with the right rice, risotto rice , and you have won half the battle.

How to Make Beer & Almonds Risotto

To make this Beer & Almonds Risotto, I started by dry-roasting some silvered almonds on the pan, until they were light golden brown and fragrant. Once they were done, I set aside, added some olive oil to the pan and sauteed some shallots.

Once the shallots were fragrant and translucent, I added the risotto rice and this is when the fun starts. You start by adding the alcohol, seasonings and the stock, stir and stir, until the ingredients transform into a yummy, creamy al-dente risotto.

It would have not been possible for me to have a great Beer & Almonds Risotto without Gennaro Contaldo’s fantastic tutorial on how to make Risotto Bianco.

Sometimes it saddens me that Tio Mario passed away four years after we met him. It also saddens me that I don’t remember all the names of the dishes, or the flavors of many. Despite that, I keep his memory alive, and every time I cook or see any resemblance of Italian gastronomy, I think of my beloved Tio Mario.

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

Do you have food memories that you cherish? I bet you do!! Never take them for granted and express your gratitude and love for them on every possible opportunity! Until next time!

Vegan Beer & Almonds Risotto Read More »

Overnight Sweet Crescent Rolls {No-Knead, Dairy Free}

Breads & Doughs, Recipes, Shabuoth, Sukkoth / Hannah Abreu

Today we are making fantastic, delicious and super easy Sweet Crescent Rolls.

While I was cleaning the house the other day, I found one of my old recipes notebooks and noticed I’ve tried to make crescent rolls at least 6 times, but the annotations were unfinished. Apparently, they didn’t have the ideal fluffy texture and the distinctive aroma (I honestly don’t know exactly how to describe) so, I guess after a while I forgot about it.

So, I feel very happy to share these this Sweet Crescent Rolls in today’s post, because even though it may sound intimidating, they ended up being so easy to make, and I will tell you all about this foolproof recipe.

Are you looking for more Shabbath-worthy recipes? Click here

Flour, sugar…

These Sweet Crescent Rolls are made with flour, yeast, brown sugar, vegetable shortening, eggs, water and salt. I am still working on a vegan version, that hopefully I can share soon, but still, it is clear that these Sweet Crescent Rolls are not healthy food.

For this recipe I use vegetable shortening because I wanted to have a setamí (parve) product, but you can substitute butter if you prefer. I haven’t use coconut oil for this recipe.

I used bread flour because it is a yeasted product and have quite a lot amount of fat and sugar. If you use AP (all purpose flour) for this, it will be too soft to handle. Of course, all AP flour differ in terms of the protein content, so, some brands of AP flour may work, while others won’t work so well. If you ever try with AP, please let us know the details of your adjustments, and the brand of flour you used in the comments section below

For the yeast, I used instant yeast, so if you just have on hand baker’s yeast (which is the same as fresh yeast) keep in mind that you need to triple the amounts.

How to make Sweet Crescent Rolls

As the title says, these are overnight sweet crescent rolls, so, this recipe take time to develop in texture and flavor. It has also the plus factor that you don’t have to knead anything.

What you really need for this recipe, is a plan and schedule, so that you prepare the dough with plenty of time (26-28 hours before the time you plan to bake) and have fresh, out of the oven crescent rolls for breakfast. Nom nom!

After the dough has rest for 24hrs, the final dough should be 1000gr or very close. Divide the dough in half, lightly flour the surface, roll, cut into triangles and shape into crescents.

To shape the sweet crescents rolls, take one triangle and stretch the wider side. Then, roll towards you, making sure the end tip is tucked underneath. Place on a baking sheet, at let rest for 3-4 hours, or until double in size. Then, bake in a preheated oven for 10-12 minutes, or until is light golden brown on top.

What would you serve these Sweet Crescent Rolls with? I will definitely pair with classic hummus or babaganoush. If you think of another dip to pair these babies with, let us know in the comment section below. And, of course, don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes, meals ideas and travel posts!! Until next time!

Overnight Sweet Crescent Rolls {No-Knead, Dairy Free} Read More »