Executive Chef Cris Vazquez Dessert

Chocolate Tres Leches Chocolate Cake, Tia Maria Flan, Dried Peach Candy Warm Pecan Tart and Cinnamon Ice Cream

Ingredients for Chocolate Tres Leches Cake

1 cup milk
2 ½ cups heavy cream
1 four-ounce can condensed milk
8 ounces 60% chocolate, chopped
8 ounces unsalted butter, softened
1 cup granulated sugar
1 tablespoon vanilla extract
5 eggs
1 cup all-purpose flour
1½ teaspoons baking powder
¼ cup dark cocoa powder
½ cup sour cream
1 tablespoon granulated sugar
1 cup of Kahlua liquor

Steps

1. Preheat oven to 350 degrees.
2. Line bottom and sides of an 8" round pan with parchment paper, then spray liberally with non-stick cooking spray.
3. In a medium saucepan bring milk, condensed milk and 1 cup heavy cream to a boil. 
4. Remove pan from heat then add chopped chocolate and whisk until completely dissolved. 
5. Set aside.
6. In a bowl whisk together flour, dark cocoa and baking powder.
7. In the bowl of a stand mixer, beat butter, sugar and vanilla extract for 8-10 minutes until it’s light and creamy, scraping down the sides of the bowl while beating.
8. Add flour mixture and beat on low speed until it combines.
9. Spoon batter into the prepared pan.
10. Tap pan out on the counter to help remove any air bubbles then smooth top with an off-set spatula.
11. Cover cake loosely with aluminum foil and bake for 35-40 minutes, or until a skewer comes out clean after inserting into the center of the cake. 
12. Set cake over a wire rack, then allow it to cool completely at room temperature.
13. Transfer cake from its cake pan onto (2-3 inch) larger sized pan. 
14. With the help of a skewer, poke holes all over the cake and gradually pour the milk mixture over the cake until it is completely absorbed. 
15. Refrigerate for at least 2 hours, or overnight.
16. Brush the cake with Kahlua liquor. 
17. With a 2-inch cookie cutter, cut the cake into 8 portions, save the left over. 
18. Before severing prepare the whipped cream topping. 
19. In a medium bowl, pour sour cream, granulated sugar and 1 ½ cups heavy cream into a mixer fitted with the whisk attachment. Once stiff, form spoon over the top of the cake and serve

Ingredients for Tia Maria Mexican Flan

1 cup granulated sugar
6 egg yolks
1 tablespoons of vanilla extract
¼ cup Tia Maria liquor
1 cup half and half
2 cups whole milk
4 ounces of sweetened condensed milk

Steps

1. Pre heat the oven to 275 degrees.
2. Place 1 cup of granulated sugar in a medium pan over medium heat until the sugar becomes syrup. 
3. Pour the caramelized sugar quickly into the bottom of eight 6-ounce cooking ramekins set aside.
4. Pour the egg yolks, Tia Maria liquor and vanilla in a small bowl and mix using a whisk.
5. Gradually add the half and half, whole milk and condensed milk to the eggs and ensure all ingredients are mixed well.
6. Pour the mixture into the 8 ramekins with the caramelized sugar.
7. Set the ramekins in a shallow pan and pour hot water a quarter of the way up the sides of the ramekins.
8. Bake uncovered for approximately 20-25 minutes or until a knife inserted in the center comes out clean. 
9. Remove the flan from the water bath and cool to room temperature. 
10. Chill in the refrigerator for 2 hours. 
11. When ready to serve, dip the ramekins quickly in hot water, then invert on a serving dish (square small plate).
12. Pour the caramel sauce on top of the flan.

Ingredients for Mini Pecan Pie Tart

1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
Filling:
2 tablespoons butter
2-1/2 cups pecans, chopped
1-1/2 cups brown sugar
3/4 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
¼ cup whiskey

Steps

1. Preheat oven to 350°F. 
2. Lightly spray small muffin pan with cooking spray and set aside.
3. In a large skillet, melt 2 tablespoons of butter. 
4. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
5. Meanwhile, make the crust. 
6. In the bowl of an electric mixer, beat the butter and brown sugar until it’s creamy. 
7. Add the flour and salt, then beat until it’s well combined. 
8. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
9. To make the filling, stir together the brown sugar, light corn syrup, melted butter and vanilla in a large bowl. 
10. Stir in the toasted pecans until they are well coated. 
11. Spoon a tablespoon of filling into each crust, filling it about 3/4 full. 
12. Try not to overfill the crusts, as the filling will bubble over when they are baking; don’t worry, as you’ll add more filling after they bake anyway.
13. Bake the bites for about 15 minutes or until the crusts just start to brown. 
14. Remove from the oven and let sit for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.