All posts in Dessert

Broken Glass Jello (or jelly) is a beautiful and impressive looking dessert. It is beautiful and mesmerizing to look at and is not complicated at all!

This gorgeous jello seems very complicated, but I assure you this Broken Glass Jello is super simple to put together, it isn’t difficult at all to make, in just a few steps you’ll have a delightful flavourful jello in no time. Plan in advance of your event as you will need to account for the time needed for the Jello to set up, but really, that is the hardest part!

It reminds a mosaic. It’s pretty, delicious, fun, eye-catching and perfect for parties, or even work potlucks …especially summer ones! 

It’s something that – I promise you – kids love and even the grown-ups do, too. You’ll surely have your guests ask how you made such a beautiful dessert. Just send them to my blog! 😉

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5 from 1 vote

Colourful Broken Glass Jello Fast2eat

Prep Time10 mins
Total Time8 hrs 10 mins
Course: Desserts
Keyword: dessert, jello
Servings: 30

Ingredients

For the Jello Cubes

  • 4-6 boxes Jelly powder (different colours/ flavours to tastei.e. Green, yellow, red, purple, orange, blue… - I used: orange, blueberry, lime, strawberry, raspberry and cherry flavours)
  • Water boiling
  • Water Cold

For the mousse

  • 1 can Sweetened condensed milk
  • 1 cup Whipping cream or heavy cream or thick cream
  • 1 box Jelly powder I used strawberry flavour

Instructions

Prepare all the jello boxes separately

  • Dissolve each flavour of jello separately into 150-200 ml (5-6.7 oz) of hot water each, once it’s completely dissolved, add 150-200 ml (5-6.7 oz) of cold water.
  • Notes:
    150 ml (5 oz) hot + 150 ml (5 oz) cold water if you prefer it harder, 200 ml (6.7 oz) hot + 200 ml (6.7 oz) cold water if you prefer if softer but is must be less water than box instruction, which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water.
  • Make sure the Jello powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jello has set.
  • Pour each flavour into separate rectangular or square containers, and chill in the fridge for at least 4 hours or overnight.

Prepare the mousse

  • Dissolve strawberry flavour (or your favourite one) jello into 200 ml (6.7 oz) of hot water, then add 200 ml of cold water. Less water than box instruction (which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water)
  • In a blender mix whipping/heavy/thick cream, add sweetened condensed milk, and the prepared strawberry (or your favourite one) flavour jello (it isn’t set at this point, so is liquidly).

Assembling

  • Once the jellos are set, cut them into cubes. No worries if you aren’t able to cut the jello into perfect cubes, the random shapes make the dessert look even cuter.
  • Pour half of the prepared mousse (it isn’t set at this point, so is liquidly) into a large glass serving dish (or divide them into two separate containers), and then plop in the colourful jello cubes randomly. Pour the other half of the prepared mousse over it. Gently mix everything with a silicone spatula and refrigerate until firm consistency.
  • It is jiggly and really needs to be served in a bowl.

Notes

It can last for up to seven to 10 days in Refrigerator.

You can use as many flavours of jello you want. I used six flavours: orange, blueberry, lime, strawberry, raspberry and cherry flavours.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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No red dye in this Red velvet cake? You bet. Beets act as a natural food colouring giving it a very deep red colouring.

Using raw beets and adding lemon juice for acidity helps retain their colour, making the cake even redder. No one will know there are any vegetables in there, so we won’t tell if you don’t!

This Red Velvet Beet Cake is easy to make and tasty to eat!

It is a very delicious and healthier alternative for a very moist cake! Love using the beets as a “secret ingredient” for moisture.

Aside from the fibre-fabulousness of beets and their other benefits (from being touted as detoxifying and anti-inflammatory to being a source of vitamin C), this recipe replaces the butter with extra-virgin olive oil.

Surprisingly good, healthy, fluffy and moist. And it also serves its purpose to get rid of extra beets you may have.

I like it with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), but next time I will try with a cream cheese frosting, as on a traditional Red Velvet.

This beet cake recipe is similar to one for carrot cake but with a bright red batter instead of the lovely light orange colour.

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5 from 1 vote

Natural “Red Velvet” Beet Cake Fast2eat

This incredible beet cake will make your day more colourful!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Keyword: 10 Minutes, Bake, beet, Brazilian, Breakfast, Easy, easy-to-prepare, Healthy, natural food colouring, Nut-free, Oven-Baked, Party, Quick, Red Velvet, Sweet
Servings: 12 people

Ingredients

  • 3 Beet (about 300g small in pieces - 1 small beet is about 100g)
  • 2 Egg
  • 75 ml Lemon juice or lime juice
  • 1/4 cup Oil or extra virgin olive
  • cup All purpose flour
  • cups Sugar
  • ½ tsp Baking powder

Instructions

Notes

Fresh RAW  red beets (not cooked) is the key to the colour. Cooked beets were easier to purée but oxidized in the cooked batter and turned brown.

The batter must be acidic to prevent the beets from oxidizing. That means you must add the lemon juice and absolutely NO baking soda.

You can use this recipe to make beet cupcakes. Just reduce the baking time.

Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe
Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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What a wonderful way to use ripe bananas! And the oatmeal adds some extra fiber.

An easy mess-free treat that only requires a few minutes of prep time. Just adds your cake ingredients to your blender, mix, place in a prepared pan, and bake!

Something sweet yet healthy, the oats and brown sugar taste great in this cake that provides you with a lot of proteins and fibers. It’s perfect for a healthy busy day snack cake with no refined flour!

You can eat it as a dessert, breakfast, brunch, or snack. It’s healthy very dense and chewy but also moist and flavourful.

Enjoy this cake cold, at room temperature or warmed, with or without ice cream and /or whipped cream.

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5 from 1 vote

Banana Oatmeal Cake Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Keyword: 5 Minutes, Bake, Banana, Easy, easy-to-prepare, Gluten-free, Healthy, Low calories, Low carb, Low fat, Oat, Oatmeal, Quick, Quick cook oats, Sweet
Servings: 8 people

Ingredients

  • 2 Egg
  • ¼ cup Oil
  • 2 Banana (riped)
  • ½ cup Brown sugar
  • 125 g Oat (125g=1 1/3 cup)
  • ½ tbsp Baking powder

Optional

  • 1 Banana (cut in slices to put in the bottom of the pan)
  • 1/4 tsp Cinnamon
  • 1/2 cup Cashew (chopped - or Brazilian nuts)
  • 1/2 cup Raisin
  • 1/2 cup Chocolate (chips or small pieces to taste)

Instructions

  • Peel bananas.
  • Using a Blender Beat the eggs, Banana, Brown Sugar and oil.
  • Add the mixed liquid to a Mixing Bowl. Add Oat through mixture and Whisk until well combined.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a Fluted Tube/Bundt Pan.
  • Pour the optionais (if using any) into the prepared Tube Cake pan. Or mix with the batter. And them the batter.
  • Bake for about 30 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Making a cake from scratch in five minutes (or less) might sound like a fantasy. All it takes is a microwave and a bowl, and after a couple minutes, you’ll have yourself a light and puffy, moist cake and almost zero clean up. You whisk the ingredients in the same Bowl that you will consume and it is ready in just 3 minutes in the microwave. You likely have all the ingredients in your pantry already.

When you get that late night craving or want a small batch dessert, this chocolate cake is for you! Trust me and make this cake! It will make your day.

This chocolate cake recipe can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make! If you are looking for a real cake like dessert for one (or two) this is it!

It’s even more delicious with a scoop of vanilla or chocolate ice cream.

 

 

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5 from 1 vote

5 Minutes Chocolate Cake Fast2eat

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Desserts
Keyword: 5 Minutes Chocolate Cake, Chocolate Cake, Easy, Fast, Microwave, Mug cake
Servings: 2 people

Ingredients

  • 1 Egg
  • 4 tbsp Milk
  • 3 tbsp Oil
  • 4 tbsp Sugar
  • 2 tbsp Chocolate powder
  • 4 tbsp All purpose flour
  • 1 tsp Baking powder

Instructions

  • In a microwave-safe bowl*, whisk an egg.
  • Add the milk, and oil and whisk.
  • Add sugar and chocolate powder and whisk until smooth.
  • Add flour and whisk until all ingredients are combined and batter has no clumps.
  • Add the baking powder and stir gently until incorporated. The batter is softer than a regular batter but that's the way it is. Do not increase the flour or you'll have a tough cake!
  • Add anything** you'd like (I usually don't add anything) in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks.
  • Place a paper towel into the microwave and set the bowl on top (this is to catch any batter if your cake overflows).
  • Centre your bowl in the middle of the microwave and cook on High for 3 mins, or until it has stopped rising and is firm to the touch.
  • Carefully remove from microwave using Oven Mitt and enjoy!

Notes

* I've used a 750 ml (25 oz) bowl and it was only just big enough, a mug would be too small and you would need to split in 2. You want enough head space for the cake to rise without pouring over.

**A little bit of peanut butter, hazelnut chocolate spread (Nutella), chocolate chips, nuts, or raisins… And always soft ice cream and/or whipped cream on top would make this recipe even better.

You can also double or triple the recipe. Keep it in the refrigerator (without the baking powder that you should proportionally add just before baking) and pour enough into a cup for any time you would like a treat.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Quindim is a popular succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar, butter, and shredded coconut.

The fresh and exotic taste of the Quindim, with its glossy, creamy rich surface, sugary and coconutty center, will captivate you at first taste. It is delicious, dense, intensely sweet (yes, it is quite sweet) and totally addictive!

The egg yolk gives it a very moist almost gel-like consistency with a toasted coconut topping. It contains coconut, so it can’t be bad.

This is one of my family’s favourite Brazilian desserts, hopefully, you will like it too.

My mom makes it for every important family party.

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5 from 1 vote

Quindim (Brazilian dessert) Fast2eat

It does not take long to prepare, and it is actually fairly easy, but sifting the egg yolks and baking the quindim in a water bath are two crucial steps in the recipe.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Desserts
Cuisine: Brazilian
Keyword: Brazilian dessert,, Coconut, Egg yolks, Nut-free, Party, Quindim,, Sweet
Servings: 36 Quindins

Ingredients

  • 16 Egg yolk sifted
  • 4 Egg white
  • 2 cups Sugar (about 330g – must be white, NOT brown sugar)
  • 2 tbsp Parmesan cheese
  • 3 tbsp Butter room temperature
  • 100 g Coconut about 1 cup - unsweetened fine shredded
  • 1/2 cup Water Boiling to hydrate coconut

To prepare the pans

  • Butter room temperature – enough to generously grease the pan
  • 1 cup Sugar about 165g Or glucose syrup

Instructions

To prepare the pans - cupcake pan (or individual aluminum ramekins)

  • Generously butter about 3 small 12 cupcake pan* (or individual aluminum ramekins). Avoid shallow pans, higher pans make Quindins look better. The result is quite another visually speaking.
  • Cover the bottom and sprinkle with lots of sugar into each one (edges and bottom).
    Or, for extra shine, instead of sugar, brush pans with a thin layer of glucose syrup in the bottom of the pans. Set it aside.
    Note: Even if you use glucose, it is important to grease with butter, so that you do not risk breaking your quindim while unmolding. Glucose is very sticky. To make it more liquid and easy to use, place the pot in the microwave for a few seconds to warm up.

To prepare the Quindins

  • Place the shredded coconut in a large bowl and pour the boiling water on top. Mix well and let stand for 5 minutes.
  • Mix the hydrated shredded coconut with sugar.
  • Add melted (room temperature) butter and mix well. Let it sit for about 5 minutes.
    The butter should be at room temperature, so make sure to take it out from the fridge 1-2 hours before starting. This way it combines better, become smoother and will help to get the perfect texture and taste.
  • Stir parmesan cheese. Let it cool down completely before mixing the eggs.
  • Separate the eggs.
  • To make them completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
  • Add the egg whites and mix carefully, until the mixture is creamy. Mix gently, without knocking (after placing the egg yolks do not beat the mixture, this lightens the dough and changes the structure of the quindim). The trick is not to beat the mixture so that the quindim is well silky, yellow and shiny.
  • Preheat the oven to 175-180°C (350-355° F).
  • Pour the mixture into the pans until it is totally full and let it rest for another 30 minutes at room temperature.
  • Fill a bigger baking dish with hot water and place the cupcake pans (or individual aluminum ramekins) into that, then put into the oven.
    Pour enough boiling water into the bottom of the baking dish to reach about half-way up the side of the cupcake pans.
  • Bake in a water bath (bain Marie - boiling water) for about 20-35 minutes, until the top is light brown.
  • Important Note 1: You might find interesting the water bath part in the recipe, but don’t skip that step. Otherwise, it will be dry.
  • Important Note 2: The oven should be low, but the water (water bath/bain Marie) must be hot.
  • Important Note 3: The pans should be immersed until half into the water. In case the water evaporates, complete with boiling water.
  • Important Note 4: Be careful not to splash water into the pans and with hot water and steam to avoid burns.
  • Poke the quindim in the middle with a toothpick after 20 minutes. If it’s still ‘liquid’, it’s not ready. If it’s soft then it’s ready. It does not need to be hard. The quindim will be ready when it gets consistency or when the toothpick comes out clean. Since the oven time can vary greatly, it is good to take a look at the 20 minutes and then every 5 minutes. Do not overcook the quindins! 20 minutes is more than enough for them to be cooked and with that shiny cover that we know. If you overcook, they won't look shiny.
  • Take off from pan while it’s still warm, but not hot.
  • To unmould, just tighten the sides so that air enters and the quindim stick off the bottom. You can use a pointed knife around the edges of the pans to help to remove them.
  • Once inverted on a plate, they look like a creamy coconut set custard, similar to a flan, with a slightly gelatinous top and a crunchy bottom.

Notes

If the quindim for some reason cooled and became difficult to unmound. Put warm water in a baking pan and leave the pans with the quindim there as you unmold.

Serve cold, but do not put in the refrigerator before unmoulding.

Once finished, put on a cellophane paper and only then in the paper cups. The quindim is sticky (delicious!), So putting it straight on the paper it will stick to the paper.

Serve cold and keep it in the fridge. Quindim can be stored in airtight container in the refrigerator for a few days and in the freezer for up to 3 months. Better served at room temperature.

The mixture can also be made in a large ring pan (like a Savarin pan) in which case it is called a "quindão" and served in slices. But I prefer the small ones.

To have a soft and creamy textured quindim is always baked in a water bath. The water in the water bath will always be below 100°C (212°F) when it reaches 100°C (212°F) the water turns into steam), so that the water keeps the temperature of the pans low and the quindim mixture bakes slowly. As the yolks begin to cook at 55°C (131°F), keeping them at a low temperature will make the quindim soft and with a creamy texture. If the quindim was roasted directly in the oven and the yolks were subjected to high temperature, it would be grainy due to the rapid heating. Like curdled milk.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Crème caramel (French), flan, caramel pudding or Brazilian Condensed Milk Flan (Aka Pudim De Leite Condensado) is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.

If you are one of those who lose an entire hour to make it in the conventional oven… This recipe is for you! Using a Pressure cooker is time saver, it’s done in just 10 minutes.

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5 from 1 vote

Condensed Milk Flan Fast2eat Recipe

Making pudding in the electric pressure cooker is very easy and super Fast. The result is the same or even better than the oven.
Prep Time5 mins
Cook Time10 mins
Total Time2 hrs 15 mins
Course: Desserts
Cuisine: Brazilian
Keyword: 10 Minutes, Brazilian, Easy, Fast, Grain-Free, Nut-free, Pressure cooker, Pressure Cooker (Instant Pot), Quick, Sweet
Servings: 8 people
Calories: 232kcal

Ingredients

Syrup

  • 4 tbsp Sugar

Flan

  • 3 Egg
  • 1 can Sweetened condensed milk
  • 1.5 can Milk (use the same can to measure)

Instructions

Syrup

  • In a Small Tube Cake pan melt the sugar over low heat, stirring constantly until it becomes golden brown syrup.
  • Be careful, do not let it burn and only stir once it has started to turn light brown and syrupy.
  • Let it cool.

Flan

  • Beat everything in a Blender for about 2 minutes until completely smooth.
  • Pour the mixture into the caramelized pan (after the syrup is hard) and cover with aluminum foil.
  • Add 2 glasses of hot water in a pan under the flan pan (water-bath).

Pressure cooker (it is time saver)

Oven

  • If making in the oven: Preheat an oven to 350-425 degrees F (180-220 degrees C).
  • Prepare a water bath by placing the Tube Cake pan into a larger Round Cake Pan.
  • Bake in the preheated oven until a knife inserted at least 1-2 inch from the edge comes out clean, 45 to 90 minutes.

To serve

  • Refrigerate overnight or at least 2 hours in a cold fridge before serving.
  • To serve, carefully run a knife around the edges, I usually put it quickly in a low heat to melt the syrup a little).
  • Place a Glass serving platter on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

Notes

Lemon: I've heard the putting a few drops of lemon helps give the aerated effect, but I have never tested.

Corn Starch: Some people say that adding a tablespoon of cornstarch and hitting the blender just for mixing is a guarantee of a smooth pudding. I don't use as I like it just light as it is.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 97mg | Potassium: 269mg | Sugar: 36g | Vitamin A: 7% | Calcium: 19% | Iron: 2%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:

  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream

The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.

For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.

You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 11% | Vitamin C: 0.3% | Calcium: 6% | Iron: 5%

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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A very traditional Brazilian recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.

This recipe came from my mom. I love this cake since I was a child. This is the only sweet I compulsively eat, yes; I cannot control myself to stop eating it.

This cake is weighty as a brownie. It is completely gluten-free, very easy to make and an incredibly delightful alternative to accompany your mid-afternoon coffee.

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5 from 1 vote

Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 8 people
Calories: 442kcal

Ingredients

  • 500 g Yuca (Cassava/manioc) Raw
  • 1.5 cups Sugar
  • 1 cup Milk
  • 100 g Coconut grated unsweetened, or a freshly grated coconut
  • 1/2 cup Water boiling, to hydrate the grated unsweetened Coconut - if not using a fresh grated one
  • 200 ml Coconut milk
  • 1 Egg
  • 2 tbsp Butter or Margarine - 25g

Instructions

  • You can buy frozen yuca/cassava already peeled or use a fresh one. I use frozen yuca for ease of preparation.
  • If using fresh cassava/yuca, it’s important to peel it first. If you have never peeled a yuca root before, here’s a brief tutorial. Snap the yuca in the middle and make sure you have a white fleshed tuber (none or minimal black spotting). Cut it into chunks. With a knife, make a cut that goes through the white ring underneath the brown crust and lift it with the blade of the knife. The bark will lift up in one piece. Carefully rotate the chunk to continue lifting the white ring and brown peel. Once it is peeled, cut in quarters and trim off the root. Make sure to also trim away any black or green spots that may have formed on the flesh. Then wash the tubers. Note: Do not wash the roots before peeling them. This will be just too messy. If not using immediately, place in cold water so it doesn’t discolor.
  • Slice each half into 2. Next quarter each half. Remove the thick woody part across the edge of each piece. Dice into small cubes.
  • Pre-heat the oven to 360F (180C) degrees. Generously grease a Fluted Tube/Bundt Pan, 9-inch round or square cake pan, or 12-muffin tin or 24 mini cupcake tin. Cover with flour (or with Tapioca flour/starch for a gluten-free version).
  • In a large bowl, mix grated unsweetened coconut with boiling water. (If using a freshly grated one just skip the water.) Then add coconut milk and sugar and reserve.
  • In a blender, mix* raw yuca (cassava/manioc) with milk, egg, and butter. And Pour on the reserved mixture of coconut, coconut milk, and sugar.
  • *Note: As my blender is a Ninja with 3 layers of blades and it is quite big (9 cups), I mix everything together. But if yours is too small with just one layer of blade you may need to divide into 2 or more parts of milk and yuca (cassava/manioc).
  • Mix all the ingredients together until well combined and transfer the mixture to the prepared cake pan.
  • Bake for 1 hour to 1 hour and 20 minutes or until the edges become golden brown.
  • Let cool to just barely warm before inverting. It won’t pop out like a regular sponge cake. It is heavy and gooey, but with a little encouragement from a rubber spatula, it will come out of the pan onto a serving plate.
  • Let cool completely, and serve. Or, don’t wait for it to cool completely and enjoy it warm. Do NOT put in the refrigerator or it will be too dry. Do not worry it won’t last long.

Notes

What is Yuca (Cassava/manioc)?

If you don’t already know what it is, you’re probably wondering what is yuca (Cassava/manioc). It is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for yuca are cassava, manioc, mandioca, yuca root, Brazilian arrowroot, and tapioca (Starch/Flour/Perl).

Yuca (Cassava/manioc) root is native of South America. It’s widely grown all over Latin America and the Caribbean. The flour made of the root is called tapioca.

Images from Wikipedia

Nutrition

Calories: 442kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 182mg | Potassium: 262mg | Fiber: 3g | Sugar: 42g | Vitamin A: 7% | Vitamin C: 15% | Calcium: 5% | Iron: 6%

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This cake has been used in my family for parties and gatherings ever since I can remember. It’s so light and irresistible, it’s impossible to say no to it.

This recipe has been adapted from the one my sister in law, Marisa Macedo, has recently sent to me.

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5 from 1 vote

Flourless Walnut Pie Fast2eat Recipe

This cake is so simple, and the result so beautiful, light, delicious and irresistible.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Desserts
Servings: 24 people
Calories: 274kcal

Ingredients

cakes (This amount is for 1 cake and you should make 2 cakes of that recipe)

  • 6 Egg yolk sifted
  • 1 cup Sugar
  • 1/2 cup Bread crumbs (use gluten-free Breadcrumbs for gluten intolerance)
  • 1.5 cup Walnut Chopped
  • 1 tbsp Baking powder
  • 6 Egg white

Sugar syrup

  • 1 cup Water
  • 1/2 cup Sugar

Baba de moça** for filling and topping

  • 1 cup Sugar
  • 1/2 cup Water
  • 6 Egg yolk sifted
  • 1/2 tsp Walnut essence (optional)
  • 1 tbsp Corn starch
  • 1 cup Coconut milk

Walnuts filling

  • 1 can Sweetened condensed milk
  • 1/2 cup Walnut Chopped
  • 1/2 cup Cream 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk

Instructions

Cakes

  • Double just the cake recipe and make 2 separate cakes from this recipe.
  • Using a Mixer, beat the egg yolks with the sugar until a cream is white and double the volume.
  • Add walnuts and Breadcrumbs.
  • Add the Baking Powder stirring carefully.
  • In a separated bowl, beat the egg whites. Start beating the egg whites at low speed until they are foamy, and then move on to medium or even medium-high. Do not beat on high. When your egg whites get fluffy soft peaks...STOP! If you overbeat them, they will liquify again. Once eggs are overbeaten, they cannot be salvaged. Do not let them sit for long period of time. Whipped egg whites should be used immediately as they may lose volume or weep moisture as they sit.
  • Mix the beaten whites with egg yolks, breadcrumbs and walnuts mix and stir carefully until a homogeneous mass.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray 2 round 9-Inch Cake Pan and line the base of each with baking Parchment Paper*.
  • Add a couple tablespoons of breadcrumbs and shake it around the pan until the interior surface is lightly and completely covered. Turn over the pan and firmly knock out any excess breadcrumbs into a bowl. As you’re coating two pans, dump the excess breadcrumbs from the first pan into the second pan.
  • Place batter in the pan and bake in pre heated oven for 30-50 minutes or until it starts to shrink from the sides and a toothpick or Cake Tester comes out just slightly humid but with no crumbs or cake mixture. Do not over bake - it should be moist inside!
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Sugar syrup

  • Mix the sugar in the water and bring to the boil until it makes a syrup.
  • Remove from heat and let it cool.

Baba de moça** for filling and topping

  • Mix the sugar in the water and bring to the boil until it makes a syrup.
  • Remove from heat and let it cool.
  • Beat the egg yolks with the walnut essence (the essence is optional - I used almonds essence because I did not find a walnut essence) using a Whisk to form a thick cream.
  • Dissolve the cornstarch in the coconut milk and add the egg yolks, bring the mix again to the heat until thick.
  • Remove from heat and let it cool.

Walnuts filling

  • In a clean (no greasy)Saucepan, mix the sweetened condensed milk and the walnuts in a medium heat. Stir often with a Whisk until thickened and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring).
  • Remove from heat and add the Cream (you can use 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk) and let it cool before filling the cake.

Assembly of the cake

  • When the cake is cool, on a work surface, using a Cake Cutter cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices.
  • Water with the sugar syrup.
  • Transfer to a Cake Stand.
  • Place the walnuts filling in the middle of the two cakes and the cut bottom part and top, put the Baba de moça. There will be the following layers: cake, Baba de moça, cake, walnuts filling, cake, Baba de moça and cake.
  • Cover with Fluffy Meringue Frosting Fast2eat Recipe and garnish with whole walnuts, baba de moça**, Fios de ovos*** or as desired.

Notes

*How to use a parchment paper To line a round pan, cut out a square of parchment paper slightly bigger than your pan. Fold the parchment into quarters, then in half. Fold in half again to form a narrow triangle. Place the narrow point of your triangle in the center of your cake pan, measuring and marking where you reach the edge of the pan. With scissors, cut at your mark and unfold the sheet. You should have a circle that perfectly fits inside your pan. Tip: Alternatively, you can trace the bottom of your cake pan onto parchment paper with a pencil, and cut along the line. Butter and line the cake pan - Use a pastry brush to paint an even layer of very soft butter on the bottom and sides of your cake pan. Line with the prepared round of parchment paper, smoothing out to remove any creases or air bubbles. Butter the parchment paper - Brush another layer of butter over the parchment paper.

**Baba De Moça is a Brazilian sweet made with sugar, coconut milk and eggs.

***Fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine. If you find it to buy I would suggest you to use, it will be the most beautiful and delicious garnish for this cake.It’s not easy to make, so I won’t give you the recipe. Just buy it if you find. It worth the price but not the work to make.

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 133mg | Potassium: 168mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4% | Vitamin C: 1% | Calcium: 9% | Iron: 5%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Pressure Cooker Dulce de Leche is a shortcut version of this nectar of life made with sweetened condensed milk.

Dulce de leche is a heavenly thick, creamy caramelized milk popular throughout South America countries. It looks a little like caramel, but it’s actually made by simmering a pot of milk and sugar, stirring as you go, for about seven hours… long enough to cause a caramelizing to occur. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a Pressure Cooker.

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5 from 1 vote

Pressure Cooker Dulce de Leche Fast2eat Recipe

This is dulce de leche made in a pressure cooker is the fastest way to make proper and the most delicious dulce de leche. Brazilians known it as the nectar of life.
Cook Time15 mins
Total Time15 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Keyword: Brazilian, Dulce de Leche, Pressure cooker, Sweetened condensed milk
Servings: 20 tbsp
Calories: 65kcal

Ingredients

  • 1 can Sweetened condensed milk
  • Water to cover

Instructions

  • Peel the labels off the cans, unless it’s printed on the can.
  • Note: cans with solid lids (as opposed to the tab lids) are preferred. I have never had an issue with the tab lids exploding or popping open…but proceed with caution!
  • Place the can of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water, enough for the water level to cover the can (not exceeding the 'maximum capacity level' of the pressure cooker). Make sure the can is on its side, to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker.
  • Lock on the lid and choose the Pressure Cooking Time (*see note) at high pressure.
  • When time is up, disengage the “keep warm” mode or unplug the cooker to initiate the natural release. When the pressure cooker unlocks, leave the can in the cooker and allow the water in the pressure cooker and the hot can to cool down together or, if you cannot wait, carefully pluck the hot can out of the (also very hot) water with some handy kitchen utensil, such as a pair of tongs, or a fork or a slotted spoon. Place the can on a heatproof surface and allow cooling to room temperature before opening or imerge in a bowl full of cold water and ice until completely cool. Do NOT attempt to open it while it is warm.
  • VERY IMPORTANT: Do NOT open the cans of dulce de leche while they’re still hot! Or you'll get burned as the hot dulce de leche may dangerously spit out because of the pressure inside the can.
  • When completely cool, the can can be stored as-is or opened to used in your favourite recipe.
  • If the dulce de leche is too stiff, simply warm the desired amount in a small pan with a spoon or two of milk to soften it to the desired consistency.
  • Dulce de leche is delicious on its own, eaten by the spoonful, but it is also great spread on a piece of toast, bread or crackers or used as a filling between cake layers or cookies. You can also serve it over ice cream. Spread it on top of a Cheese Cake, dribble it on Muffins Dip, Banana or Apple Slices… It's just delicious!
  • Dulce de leche can be kept in the fridge for about 3 weeks, stored in an airtight container. Transfer to a plastic container and freeze any un-used portion for up to three months. Don't keep the dulce de leche in the can (once opened), as this can negatively affect the color of the dulce de leche. I've heard that you can keep closed cans of dulce de leche for years, but I haven't tried this and - honestly - I wouldn't be able to keep my kis's hands off the stuff for that long!
  • How will you use it? Leave your comment at the bottom of the post!

In a regular pot

  • If you don’t have a pressure cooker making dulce de leche in the can takes about 4 hours, cooking it in a double boiler about the same and cooking it in the oven, well, also takes about that much time. Of course, how long the dulce de leche needs to be cooked depends on how dark you want your dulce de leche to be. As I always make mine in a pressure cooker and I have never done it in a regular pot, I found this guide (http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/) helpful. I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would be bad.

Notes

*Pressure Cooking Time:

  • 15 minutes – lighter, smooth and thinner (my favourite one)
  • 20 minutes – the regular one, just the same consistency of the ones sold in pots or cans
  • 30 minutes - darker and thicker good for cake filling
  • 40 minutes – darker and solid good for cut

Be aware the Dulce de Leche will thicken as it cools.

CAUTION: Ensure the can is not damaged or nicked in any way.

DO NOT jostle or shake the pressure cooker containing a heated can.

DO NOT open the can while it is still warm (the contents may still be under pressure) – let it cool before opening.

You can cook more than one can, up to three or four cans at a time, depending on the capacity of the pressure cooker. The cans can stay horizontal or vertical, the most important is to cover the cans (not exceeding the 'maximum capacity level' of the pressure cooker).

It is important that you start with cold water and allow the water – and the can – to slowly come to temperature. This takes time, but when I tried plunging the can in boiling water to speeds things up, the sweetened, condensed milk in the center of the can hadn’t coloured at all. It’s also important to allow the can to cool to room temperature, as it continues to cook/brown as it cools. Again, this takes time, but no matter how you want to make dulce de leche, there’s no way to speed up the cooling process without negatively affecting the taste/texture/color of the dulce de leche!

Nutrition

Serving: 20g | Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 80mg | Sugar: 11g | Vitamin A: 1% | Calcium: 5%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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