'Desserts' Recipes and Food  

Patrick from Under the Sea (Contact Member) -

What are the best Costa Rican desserts? I have not heard much about sweets. I know in the United States we have everything you can possibly think of.

Comment #1 Mario from in the desert (Contact Member) -

I have had a few different pudding varieties. Like, rice pudding and some fruit puddings. They also have some varrieties of pound cakes.

Comment #2 matt from nowhere, earth (Contact Member) -

I just googled and here's what i found:

cono capuchino - an ice-cream cone topped with chocolate

dulce de leche - a syrup of boiled milk and sugar. Also thicker, fudgelike cajeta - delicious!

flan - cold caramel custard

mazamorra - corn starch pudding

melcocha - candy made from raw sugar

milanes - chocolate candies

pan de maiz - corn sweet bread

queque seco - pound cake

torta chilena - multilayered cake filled with dulce de leche

Comment #3 Roxy from Heaven (Contact Member) -

These deserts just don't sound too appealing. American desserts have a much larger variety, but I suppose that also helps contribute to us being overweight as well.

Comment #4 coco (192.139.27.18) -

i dont really like this web it has not many deserts that are real plz improve

Comment #5 COIN-OPERATED-BOY from Philippines (Contact Member) -

Costa Rican Raisin Cake

1 tablespoon cornstarch

1/2 cup freshly brewed coffee

3/4 cup granulated sugar, divided

1 cup seedless raisins

1/2 cup chopped nuts

1/2 cup butter

1/2 cup dark brown sugar

2 eggs, beaten

2 cups flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons baking soda

1/2 cup milk

1 teaspoon vanilla extract

Procedures:

1. Mix cornstarch and coffee in saucepan until smooth.

2. Add 1/2 cup sugar and cook over low heat, stirring constantly until thickened.

3. Add raisins and nuts and set aside while preparing batter.

4. Beat butter until soft and fluffy.

5. Add brown sugar and remaining white sugar and continue beating until thick and light in color.

6. Add cream of tartar and baking soda together and add alternately with milk.

7. Add vanilla and mix well.

8. Pour 1/2 the batter into a buttered 8-inch square pan.

9. Spread with raisin mixture and cover with remaining batter.

10. Bake in preheated 350°F oven for 40 minutes or until knife comes out clean.

11. Cool and turn out of pan and cut into nine squares.

Comment #6 Jack (63.176.159.159) -

I am total lost about how you would make such a delightful sounding Raisin Cake cake in Costa Rica. They don't have measuring spoons or measuring cups available!

Comment #7 Daisy (63.176.159.11) -

You have to be kidding. Why wouldn't they have measuring cups and spoons in Costa Rica?

Comment #8 Joey (63.176.159.25) -

For what? For cooking? They just dump the ingredients in and turn up the heat. You are lucky when something tastes good... or has any consistency (ie: when you eat a restaurant and get the same things more than once).

Comment #9 Jackie (63.176.159.20) -

That sounds very unprofessional.

Comment #10 Mara (63.176.159.47) -

What sounded unprofessional Jackie? Is it with the statement by Jack that "They don't have measuring spoons or measuring cups available"? Well what's unprofessional about that? Cooking is really a matter of the right feel to it. Not really necessary to abide by every cook book. cook books are just guides.

Comment #11 Jack (63.176.159.222) -

For a "master chef" I would agree. For your basic cook... recipes and measuring stuff are very important. Especially in a restaurant where your customers want some fair degree of consistency.

Comment #12 Milk (63.176.159.46) -

Dulce de Leche

1 can sweetened condensed milk

Remove the label from the can of condensed milk. Poke two vent holes in the top, by using a can opener for example. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch or so below the top of the can. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.

When it's done, let it cool for a while, and then carefully open up the can completely and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).

The resulting product should be colored tan or brown.

• Milk Recipes

Comment #13 Kioske (63.176.159.157) - 06/13/09 23:00

So basing on the recipes provided here I can say that Costa Rica has no real Costa Rican dessert to really call it they're on because basically these recipes are already found in Spain and other parts of the globe.

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