Dominican Republic Food, Recipes and Desserts.

Dominican Republic food offers excellent desert recipes.
In our list you will find many recipes to some of our favorite cakes and deserts.
 

Pasteleria Artesana Santo Domingo

Dominican CakeDominican Cake
Fruit CakeFruit Cake








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CHEESECAKE FLAN {"Quesillo Flan"} COCONUT CANDY {DULCE DE COCO} COCONUT CREAM BRULEE
CORN PUDDING {"Majarete"} DOMINICAN VERSION OF "THREE MILK CAKE" {TRES LECHES} BIZCOCHO CRIOLLA or VANILLA CAKE
Dominican Figs

Dominican Republic Deserts
DOMINICAN REPUBLIC STYLE CORN BREAD "Pan de Maiz" RECIPE: BIZCOCHO CRIOLLA or VANILLA CAKE with COCONUT CREAM FILLING
Recipe/COCONUT FLAVORED PASTRY CREAM RECIPE ALTERNATIVE: BIZCOCHO DE COCO or COCONUT CAKE COCONUT FLAVORED PASTRY CREAM















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Dominican Republic Recipes 





CHEESECAKE FLAN

{"Quesillo Flan"}

For 10 persons

"Hello, I'm of Dominican heritage and would like to add a flan recipe

to my fellow internet viewers:"

* 1 CAN OF EVAPORATED MILK (UNDILUTED)

* 1/2 CAN OF CONDENSED MILK (YOU CAN USE THE OTHER HALFÊTO DOUBLE RECIPE)

* 2 WHOLE EGGS

* 1 TEASPOON OF DOMINICAN VANILLA (THE BEST VANILLA ON EARTH)

* 1 PACKAGE OF PHILADELPHIA CREAM CHEESE (ROOM TEMPERATURE)

* DROP OF YELLOW FOOD COLORING

* 1 CUP OF SUGAR

- CARAMEL: POUR 1 CUP OF SUGAR IN A SAUCEPAN OVER MEDIUM HEAT, STIR UNTIL

SUGAR MELTS, SUGAR WILL TURN INTO CARAMEL. (DO NOT LET IT BURN)

- POUR INTO A 8 INCH CAKE PAN (OR GLASS PAN) COAT UNTIL SUGAR COVERS

ENTIRE BOTTOM OF PAN. LET IT COOL.

- PREHEAT OVEN TO 325 DEGREES

- IN BLENDER, ADD EVAPORATED MILK, CONDENSED MILK, ADD EGGS SLOWLY UNTIL

WELL BLENDED. ADD VANILLA AND SLOWLY ADD CREAM CHEESE UNTIL WELL BLENDED.

- ADD A DROP OF YELLOW FOOD COLORING UNTIL DESIRED COLOR

- POUR UNTOÊPREPARED SUGAR COATED PAN AND PLACE PAN ON A LARGER PAN

WITH HOT WATER (BAIN DE MARIE) BAKE FOR ABOUT 1 HR OR UNTIL COMPLETELY DONE.

WHILE BAKING CHECK (THROUGH GLASS OVEN DOOR) SO FLAN WON'T BURN.

- AFTER IT’S DONE, LET IT COOL COMPLETELY AND THEN INVERT FLAN ON A L

ARGE PLATE AND IMMEDIATELY REFRIGERATE.

*** FOR A RICHER FLAN, YOU CAN ADD MORE EGGS,

BUT THE AMOUNT USED IN THIS RECIPE IS JUST AS GOOD.


Dominican Republic deserts

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COCONUT CANDY

{DULCE DE COCO}

============

---------------------

INGREDIENTS

* 5 LB. grated coconut (dried)

* 8 LB. Granulated Sugar

* 7.5 quarts of 2% milk

* 1 lb. batatas (peeled and diced)

* 2 Oz vanilla extract

* 1.5 Oz cinnamon sticks

TO PREPARE THE CANDY

1. Add dried coconut to the milk and bring to a boil.

2. Keep boiling for 5 minutes, then add the sugar and the cinnamon stick.

3. Continue cooking for about 3 hours and then add the diced "Batatas".

4. Continue approximately hour longer, or until the batatas are cooked

and the candy has a dry consistency.

5. Spoon coconut candy mix out into balls and shapes that you like.

6. Allow to cool completely and then store.

Dominican Republic deserts

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"Welcome click here to visit our history page "Dominican Republic Food"

dominican food

COCONUT CREAM BRULEE

For 6 persons

=================

------------------

* 8 ozs. milk

* 8 ozs. heavy cream

* 8 ozs. coconut milk

* 5 egg yolks

* 6 ozs. granulated sugar

* .5 vanilla bean

-------------------

1. Bring to a boil the vanilla bean, milk, coconut milk and heavy cream,

then remove from fire.

2. Meanwhile whisk together the egg yolks and the sugar until they are

creamy and smooth and form a ribbon.

3. Add heated milk mixture to the egg yolk mixture whisking constantly.

4. Return this custard mix to a heavy bottom pan and gently heat for 3

minutes stirring constantly.

5. Strain through a fine meshed strainer and fill the ramekins.

6. Place ramekins in water bath and very slowly bake the brulees at 300

degrees F for about 45 minutes. The trick to light Crème Brule is this

extended, very slow baking.

7. TO SERVE

¥ Just before serving sprinkle the tops of each cooled cream with a

couple of Tbs. of granulated sugar and brown under a broiler or

with a small hand torch. The tops should be bubbling brown (Burnt

Cream = Cream Brule). Correctly served, they have crusts which

are very hot and insides very cool and creamy. Serve at once

garnished with a strawberry or two and toasted coconut.


Dominican Republic food


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CORN PUDDING

{"Majarete"}

For 10 persons

==============

----------------

* 2-15 oz. cans of Creamed Corn

* 2 quarts of milk

* .5 lb. granulated sugar

* 2 ozs. cornstarch

* 1 vanilla bean

* 2 ozs. ground cinnamon

* optional: Substitute .5 cans (10 oz.) cream of coconut for milk

----------------

1. Using a blender, combine the creamed corn, cream of coconut and half

the milk.

2. Pass through a medium mesh strainer, add the rest of the milk, the

sugar

and the vanilla bean and bring to a boil.

3. Reduce to a simmer, add the cinnamon and cook gently for 10 minutes.

4. Dissolve corn starch in a bit of water and add.

5. When pudding has thickened, turn off heat at once, remove vanilla bean

and pour

the pudding into individual cups or serving bowl and dust with ground

Cinnamon.

¥¥ DO NOT REFRIGERATE BEFORE SERVING ¥¥

The authentic version of this delicious dish is made with grated

fresh corn and cream of coconut using fresh coconuts in an elaborate

time consuming process. Professional chefs will know the processes.


Dominican Republic food


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DOMINICAN VERSION OF "THREE MILK CAKE"

{TRES LECHES}

===============

Here is a recipe for a cake that really is native to Nicaragua but is

extremely popular in the Dominican Republic and has been adapted to the

tastes of the Dominicans. This is a very delicious and rich cake and often

becomes a hands down winner. Typically the cake is covered with Creole

Meringue which can be left naturally wavy- white or given a quick browning

under the flame of broiler or hand torch and then colored and decorated with

candied fruits.

---------------------

CAKE INGREDIENTS

* 1 LB. Butter

* 1 LB. Granulated Sugar

* 10 Whole eggs

* 1.5 lbs. Cake Flour

* 1/2 Oz Baking Powder

* 1/2 Oz Vanilla extract

* 1 cup Fresh Orange Juice

* Dash of salt

TO PREPARE CAKE

For 1 Large Cake

1. Cream butter and sugar together for about 10 minutes at medium high

speed using an electric mixer.

2. Add eggs 5 at a time to the above mixture and beat each addition for

about 1 minute or until well incorporated.

3. Sift all dry ingredients together and then ADD them to the above wet

ingredients. At medium speed, mix and combine for 5 minutes.

4. Then add the vanilla extract and the orange juice and continue to mix

for about 2 more minutes.

5. Bake in a ceramic bowl in preheated oven at 400 degrees F. If you have

a convection oven bakes at 350 degrees F. This same ceramic bowl will be

used to serve the finished dessert.

-------------

THREE MILK INGREDIENTS

* 8 oz. heavy cream

* 6 oz. canned evaporated milk

* 8 oz. canned condensed milk

------------

THREE MILK PREPARATION

1. Thoroughly combine the three different milks.

MERINGUE INGREDIENTS

* 5 oz egg whites (about 10 eggs)

* 10 oz powdered sugar

TO PREPARE MERINGUE

1. Place egg whites and powdered sugar in a very clean, greaseless and dry

mixing bowl and at high speed mix for about fifteen minutes or until

the whites become a stiff consistency.

NOTE:

The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts

sugar to 1 part egg white. So, for example, if you have 5 ozs, of

egg whites use 10 ozs. of powdered sugar. Medium size eggs should

have about 1/2 an oz. of egg white each but it is best to weigh

when using this procedure.

ASSEMBLY

1. Perforate the cake with many holes. A rounded butter knife is good for

this.

2. Combine the milks thoroughly and pour onto the cake making sure

it penetrates the holes and soaks in well.

3. Decorate/cover the cake with the meringue. This meringue can be browned

or decorated with colorful candied fruit, fresh fruit or nuts.

4. Serve and enjoy.


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BIZCOCHO CRIOLLA or VANILLA CAKE

Here is a recipe for the Dominican National Cake. It is a local version of

Pound Cake. Typically it is split in half and filled with fresh pineapple jam

and then dusted with powdered sugar or covered with Creole Meringue which

can be left naturally white or given a quick browning under the flame of

broiler or hand torch.

CAKE or SPONGE INGREDIENTS

¥ 1 LB. Butter

¥ 1 LB. Granulated Sugar

¥ 10 Whole eggs

¥ 1.5 lbs. Cake Flour

¥ 1/2 Oz Baking Powder

¥ 1/2 Oz Vanilla extract

¥ 1 cup Fresh Orange Juice

¥ Dash of salt

TO PREPARE The CAKE

1) Cream butter and sugar together for about 10 minutes at medium high speed

using an electric mixer.

2) Add eggs 5 at a time to the above mixture and beat each addition for about

1 minute or until well incorporated.

3) Sift all dry ingredients together and then ADD them to the above wet ingredients.

At medium speed, mix and combine for 5 minutes.

4) Then add the vanilla extract and the orange juice and continue to mix for about

2 more minutes.

5) Bake in a preheated oven at 400 degrees F. If you have convection oven bake

at 350 degrees F.

MERINGUE INGREDIENTS

¥ 5 oz egg whites (about 10 egg whites)

¥ 10 oz powdered sugar

TO PREPARE MERINGUE

Place egg whites and powdered sugar in a very clean, greaseless

and dry mixing bowl and at high speed mix for about fifteen minutes

or until the whites become a stiff consistency.

NOTE:

The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts

sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg

whites use 10 ozs. of powdered sugar. Medium size eggs should have

about 1/2 an oz. of egg white each but it is best to weigh when

using this procedure.

TO SERVE CAKE

¥ Split cake in half and spread with the pineapple filling.

¥ Cover cake with meringue or powdered sugar and serve.


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Dominican Figs

Dominican Figs

Ingredients:

==========

1 pound of whole, firm, figs / washed well and dried

1 cup of granulated white sugar

1 cup of water

Flavorings for the syrup (I like to use cinnamon stick, vanilla bean and a little lime zest)

Procedure:

=========

1- Boil sugar and water and flavorings for 7 minutes

2- Add figs and simmer gently for 5 minutes (time will vary depending on ripeness and size of figs)

3-transfer figs to cool, flavored syrup


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DOMINICAN REPUBLIC STYLE CORN BREAD

"Pan de Maiz"

--------------------

Makes 2 loaves

---------------------

INGREDIENTS:

===========

2 1/2 cups yellow corn meal

1 1/2 cups all purpose flour

3 tbs. baking powder

1 tsp. salt

8 ozs. Unsalted butter

2 cups of grated fresh coconut / grated fine

1/2 tsp anise seed (optional)

1/2 cups evaporated milk

1/2 cup fresh coconut milk

4 large eggs / whisked well

PREPARATION OF FRESH GRATED COCONUT & FRESH COCONUT MILK:

===================

1. Split 2 dry coconuts* in half; drain and reserve the water

for another used.

2. Separate / scrape the white coconut meat away from the brown

outer coconut shell and then grate the meat using a food processor

or a hand grater. Reserve your 2 cups of freshly grated coconut.

3. Allow the remaining freshly grated coconut to infuse with 10 oz.

of milk for at least two hours, then strain using cheesecloth,

squeezing out all the liquid..or...all the "goodness".

4. This is your coconut milk.##

PREPARATION OF THE CORN BREAD:

=================

1. Sift all the dry ingredients together.

2. Cream the butter until it is light and fluffy and then gradually

add it to the dry ingredients.

3. Add the grated coconut and anise seed (if using) and mix well.

4. In another bowl gently combine the evaporated milk, coconut milk

and the well whisked eggs.

5. Add the combined milk and eggs from step 4.

6. Mix thoroughly, beating for two minutes.

7. Grease two 9" x 5" loaf pans and fill with the mixture. The mixture

should be very soft, like a thick batter.

8. Bake in the center of a preheated oven at 350 degrees F for about

30 minutes.

9. The bread will shrink away from the sides of the loaf pans and turn

golden brown on top when done. To check for complete completeness pass

a wooden skewer into the center of the loaf and if it comes out dry the bread is done.

<< =========Comments, footnotes and explanations follow below ======= >>

* Can usually be purchased at Latin American, Cuban or Dominican grocery

stores called "colmados".

## Unsweetened canned cream of coconut or coconut milk may be substituted,

but is not recommended.

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RECIPE: BIZCOCHO CRIOLLA or VANILLA CAKE with COCONUT CREAM FILLING

Here is a recipe for the Dominican National Cake. It is a local version of

Pound Cake. Typically it is split in half and filled with fresh pineapple jam

and then dusted with powdered sugar or covered with Creole Meringue which

can be left naturally white or given a quick browning under the flame of

broiler or hand torch.

Also included is the modification to make this into a coconut cake and another

different recipe for Coconut Cake from Chef Hugo Patron.

CAKE or SPONGE INGREDIENTS

¥ 1 LB. Butter

¥ 1 LB. Granulated Sugar

¥ 10 Whole eggs

¥ 1.5 lbs. Cake Flour

¥ 1/2 Oz Baking Powder

¥ 1/2 Oz Vanilla extract

¥ 1 cup Fresh Orange Juice

¥ Dash of salt

TO PREPARE The CAKE

1) Cream butter and sugar together for about 10 minutes at medium high

speed using an electric mixer.

2) Add eggs 5 at a time to the above mixture and beat each addition for

about 1 minute or until well incorporated.

3) Sift all dry ingredients together and then ADD them to the above wet

ingredients. At medium speed, mix and combine

for 5 minutes.

4) Then add the vanilla extract and the orange juice and continue to mix

for about 2 more minutes.

5) Bake in a preheated oven at 400 degrees F. If you have a convection

oven bake at 350 degrees F.

MERINGUE INGREDIENTS

¥ 5 oz egg whites (about 10 egg whites)

¥ 10 oz powdered sugar

TO PREPARE MERINGUE

Place egg whites and powdered sugar in a very clean, greaseless and dry

mixing bowl and at high speed mix for about fifteen

minutes or until the whites become a stiff consistency.

NOTE:

The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts

sugar to 1 part egg white. So, for example, if

you have 5 ozs, of egg whites use 10 ozs. of powdered sugar.

Medium size eggs should have about 1/2 an oz. of egg white

each but it is best to weigh when using this procedure.

TO SERVE CAKE

¥ Split cake in half and spread with the pineapple filling.

¥ Cover cake with meringue or powdered sugar and serve.

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RECIPE/COCONUT FLAVORED PASTRY CREAM

" About 6 cups

1.5 cups /granulated sugar

6 egg yolks

3/4 cups sifted all-purpose flour

2 whole eggs

3 cups milk + 1 cup cream of coconut (Coco Lopez or similar brand)

; brought to a boil

4 teaspoons vanilla extract

1 tbs. butter, softened

# Bring the milk mixture to a boil then remove from the

heat--be very careful not to scorch this.

(stainless steel pans are not recommended for this)

# Off the heat, in a non aluminum, heavy bottomed sauce pan (enamel is good)

add all the sugar and then one by one add

the egg yolks being sure to (hand) beat well with a whisk or wooden spoon after

the addition of each of the 5 yolks to

insure that the sugar absorbs the yolk. Gradual incorporation and absorption

will insure that the yolks will not turn a red

color when heated and will also maintain their quality.

# Continue to vigorously beat this sugar+egg yolk mixture until it turns pale

yellow-almost white in color and has a

consistency that is thick, smooth and creamy.

# Now beat in the flour with one whole egg. Beat until the mixture is smooth

and homogenized and then add the other

whole egg and beat until fully incorporated.

# Place milk mixture back on a heat source to bring to a boil. While this is

happening, place the enamel heavy bottomed pan

onto a heat source at a low setting, to warm the contents up a bit

(be sure to be stirring this as you do it).

# Pour the boiling milk into this mixture all at once, stirring rapidly

to blend everything together and then continue to cook

and stir, scrapping the bottom of the pan constantly to avoid scorching

the pastry cream.

# When it begins to bubble, cook for 3 minutes more and then pour the cream

through a strainer and then into a bowl, add

the vanilla, stir to evenly distribute, and then immediately butter the

surface of the pastry cream to prevent a "skin" or

crust from forming. This can be done by "painting" the surface with the

softened butter.

# If you would like a richer pastry cream you can beat in and additional

1/2 cup of sweet butter when it is lukewarm, in the

final bowl.

# This pastry cream will keep nicely in the refrigerator.

NOTES__ The quantity of sugar in a pastry cream recipe will vary depending

on what the cream will be sweetening so if it

is used to fill a cake it does not have to be really sweet because the cake's

sponge is also sweet.


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RECIPE ALTERNATIVE: BIZCOCHO DE COCO or

COCONUT CAKE

by Chef Hugo Patron

1# butter

1# sugar

1# flour

10 eggs

8 oz grated coconut

1 teaspoon banking powder

2 cups milk

1tbs vanilla

1tbs coconut flavor

TO PREPARE The CAKE

1) Cook the cake at 350 degrees F.

2) Cool down and cut in three pieces

3) Fill with regular pastry cream

4) Ice with meringue

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COCONUT FLAVORED PASTRY CREAM

About 6 cups

----------------

1.5 cups granulated sugar

6 egg yolks

3/4 cups sifted all-purpose flour

2 whole eggs

3 cups milk + 1 cup cream of coconut

(Coco Lopez or similar brand) ; brought to a boil

4 teaspoons vanilla extract

1 tbs. butter, softened

1. Bring the milk mixture to a boil then remove from the heat--be very careful

not to scorch this. (stainless steel pans are not recommended for this)

2. Off the heat, in a non aluminum, heavy bottomed sauce pan (enamel is good)

add all the sugar and then one by one add the egg yolks being sure to (hand)

beat well with a whisk or wooden spoon after the addition of each of

the 5 yolks to insure that the sugar absorbs the yolk.

Gradual incorporation and absorption will insure that the yolks will not

turn a red color when heated and will also maintain their quality.

3. Continue to vigorously beat this sugar+egg yolk mixture until it turns pal

e yellow-almost white in color and has a consistency that is thick,

smooth and creamy.

4. Now beat in the flour with one whole egg. Beat until the mixture is smooth

and homogenized and then add the other whole egg and beat until fully incorporated.

5. Place milk mixture back on a heat source to bring to a boil. While this is

happening, place the enamel heavy bottomed pan onto a heat source at a

low setting, to warm the contents up a bit (be sure to be stirring this

as you do it).

6. Pour the boiling milk into this mixture all at once, stirring rapidly to

blend everything together and then continue to cook and stir, scrapping the

bottom of the pan 7.# When it begins to bubble, cook for 3 minutes more

and then pour the cream through a strainer and then into a bowl, add the

vanilla, stir to evenly distribute, and then immediately butter the surface

of the pastry cream to prevent a "skin" or crust from forming. This can be

done by "painting" the surface with the softened butter.

8. If you would like a richer pastry cream you can beat in and additional

1/2 cup of sweet butter when it is Luke warm, in the final bowl.

9. This pastry cream will keep just fine in the refrigerator.

NOTES__ The quantity of sugar in a pastry cream recipe will vary depending

On what the cream will be sweetening so if it is used to fill a cake it

does not have to be really sweet because the cake's sponge is also sweet.


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