Cubans love their desserts and produce a lot of sugar cane, so, sugar goes into most of their desserts including puff pastries, custards, puddings and a lot more. Spices like cinnamon and citrus are used to flavor desserts and fruits like mangoes, guavas and papaya are soaked in sugar and used in different desserts or eaten as is. Particularly guavas are chopped, pulped and scooped out to be used in different delish dessert recipes by Cubans.
While not exclusive to Cuba with another version called Crème Caramel existing in France, the Flan is a caramel custard in basic terms. The Cuban version includes eggs, sugar, vanilla, salt, a mixture of evaporated and condensed milk, and the normal milk, creating a rich, creamy consistency and a deep caramel flavor. However, the home version is definitely the better one in the country as compared to the professionally made restaurant flans. There is another version of the Flan in Cuba called the Flan de Queso or Cream Cheese Flan which is a rich, silky, and creamy custard with a caramel topping made with the same ingredients plus an extra – cream cheese that turns the Flan into a lowkey cheesecake.
Made from curdled milk that is similar to our very own chenna, Dulce de Leche Cortada requires only a few simple ingredients – full-fat animal milk and sugar. To prepare it, the milk is boiled, and sugar is gradually added to taste until the desired thick, creamy texture is reached. Like how milk is curdled to make curd in India, the homemade version of this soured milk is prepared by adding a tablespoon of vinegar or a piece of lemon peel to regular milk. Sometimes to make the dessert smell divide, a cinnamon stick is dropped into the milk while cooking or when its just about done, then removed.
A comforting and hearty rice pudding sweetened with condensed milk and sugar, Arroz con leche is a staple among the Caribbean and Latin American countries. Cinnamon and lemon zest are often added to spice up the comforting rice pudding. This easy-to-prepare rice pudding is a staple in Cuban homes and restaurants alike. It is traditionally served warm, in individual bowls, and often dusted with a sprinkle of ground cinnamon. Like kheer or payasam it can be enjoyed both hot off the stove or chilled and sometimes tastes even better than the freshly cooked version.
With roots in Andalusia, Spain, Tocinillo del Cielo is a staple in many Cuban households, known for its rich, custard-like texture, similar to Flan. The recipe is also quite similar to it, that begins with the preparation of a caramel base, over which a mixture of eggs, sugar, and lemon juice is poured. The entire dish is then baked for 60 to 90 minutes, which produces a smooth, creamy custard infused with the subtle flavors of cinnamon and citrus.
Pastelitos in Cuba are mostly made of guava or coconut and are pastries that are a few of the Cuban specialities made with a buttery puff pastry base. Commonly, the dough is prepared in a rectangular or triangular shape and for the dessert version, instead of cheese or ham it is filled up with something sweet, the most popular being guava and cream cheese.
Guava is one of the most widely recognized Cuban fruits, alongside mango and mamey and is quite popular when it comes to local desserts. The term "casquitos" translates to "little helmets," referring to the shape of the guava once the seeds have been removed. The guava shells are simmered in a syrup tinged with vanilla, which makes the white flesh gradually transform into a brilliant red hue that is often served with regular cheese or cream. A similar version also exists for grapefruit that is called Cascos de Toronja. The rind of the grapefruit is separated and cut into four parts and left to soak for at least 24 hours, then they are boiled at least four times. These are also served with cheese or cream cheese like the guava helmets. Similarly, mango, papaya and also coconut (used as a filling mostly) have similar preparations and go by different names in Cuba.
Bread pudding is a well-known dessert in Caribbean countries such as the Dominican Republic, Puerto Rico, and Cuba. The sweet treat is based on a simple mixture of breadcrumbs, eggs, sugar, regular milk, and raisins. It can also be flavored with vanilla and cinnamon. Like caramel flan or Tocinillo del Cielo, bread pudding is cooked on a previously prepared syrup base.