Cuban Desserts
Boniatillo and Torrejas: Two Traditional Favorites
Just like their music, Cubans have exported their cuisine around the world! Here are a couple of their favorite desserts.
Boniatillo (Sweet potato pudding): A boniato is a Cuban sweet potato. Boniatillo is a favorite pudding made from these special potatoes. You can sometimes find genuine boniatos in Latin grocery stores. If not, you can use regular sweet potatoes. Boniatillo is a favorite holiday dish for Cubans.
Ingredients:
- 1 ½ pounds boniato or sweet potato
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup cream
- 1 cinnamon stick
- Water
- One lemon or two small limes
- 1 tablespoon vanilla extract
- 1 tablespoon butter
- 3 egg yolks
- Dash of cinnamon
- Candy thermometer
Directions:
- Cook the boniato or sweet potatoes: cover with water in a large saucepan and add one teaspoon salt. Boil for about 20 minutes until they’re tender. Drain.
- Mash potatoes. Use a blender, food processor or just a fork.
- Peel lemon (or limes). Discard the fruit. Place peel in a large pot or saucepan with cinnamon stick, brown sugar and two cups water.
- Cook over medium heat until mixture reaches 240-250 degrees, stirring constantly.
- Remove peel and cinnamon. Reduce heat to low.
- Add mashed boniatos to the mixture, stirring constantly, until mixture is uniform and smooth. Remove from heat.
- In separate container, beat egg yolks with cream, butter and a dash of salt until smooth. Add this to the boniato mixture and stir well.
- Return to low heat, cook mixture for 3 minutes.
- Remove from heat and add vanilla. Stir well.
- If mixture is watery, mix ¼ cup of cornstarch in ¼ cup of water and add to still-warm mixture, stirring constantly until it thickens.
- Place boniatillo in pudding dishes. Add a dash of cinnamon to top of each and garnish with cinnamon sticks if you wish. It can be served immediately if you like it warm or chilled (about 2 hours in a refrigerator) and served cold. It’s delicious either way!
Torrejas (Cuban-style French Toast):
Torrejas are somewhat similar to French toast, but Cubans generally enjoy them for dessert, not for breakfast. They’re delicious and easy to make.
Ingredients:
- 8 slices of bread
- 4 eggs
- 1 can of evaporated milk
- 2 tablespoons of white cooking wine
- 1 cup of sugar (brown or white)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Raisins (optional)
- Syrup or jam
- Oil for frying (about 2 cups)
Directions:
- Beat the eggs and add milk, wine, sugar, cinnamon and vanilla. Mix very well.
- In frying pan, heat the oil until hot.
- Dip bread in mixture until it’s coated.
- Drop bread into the hot oil. It should sizzle when it hits. Flip once, frying until golden brown on either side.
- Serve hot. Sprinkle with raisins and serve with your favorite syrup or with jam.
Optional: this is a fun recipe to experiment with a little bit. Once you’ve made it once or twice, switch the vanilla for almond or coconut extract for a twist!
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