Typically, the recipe calls for stale bread. I chose to make it with stale brioche bread. Why? Because brioche is the BEST for soaking up rich custards and caramel. Its buttery, enriched dough is absorbent and holds up well, making it the ideal choice for bread pudding, in my opinion.

And I have to say this Cuban bread pudding came out INCREDIBLE. It’s Mami-approved! She’s making me make it for Noche Buena, too. Ha! Let me show you how to make it.

How To Make Cuban Pudin De Pan

Now I’ve made my fair share of pudin de pan in the past. I even created a guava caramel bread pudding variation a few years ago that I loved. It was truly chef’s kiss!

Today’s recipe, however, is more of a classic Cuban-style bread pudding. Soft and creamy on the inside, with a caramel-glazed exterior that slices clean but melts in your mouth.

This version also has a handful of rum-soaked raisins (because if we’re going to use raisins, they better taste good!) and sliced almonds for some crunch. Hello, texture!

The full recipe is below. Here are a few step-by-step photos.

If you’ve never made caramel before, don’t stress. You’ll melt down sugar until it’s golden and pour it straight into the bottom of your baking dish. It’s the same way you make it for a flan de calabaza or flan de queso.

The pudding mixture then gets layered on top and baked in a water bath to get that classic silky texture. Once it’s fully cooled and chilled, all that’s left to do is invert, slice, and serve.

I mean, how GOOD does that look!? I can’t wait for you to make it!

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Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

It's like flan and bread pudding had a baby! This classic Cuban pudin de pan is a rich, custardy, bread pudding made with torn brioche, sweetened condensed milk, and a warm mix of cinnamon, nutmeg, and vanilla. The best part? It’s baked over homemade caramel and packed with rum-soaked raisins and sliced almonds for extra flavor in every bite!

Course Dessert

Cuisine Cuban

Keyword brioche, Cuban bread pudding, Cuban pudin de pan, rum-soaked raisins, sliced almonds, sweetened condensed milk

Prep Time 25 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 261kcal

Author Jamie Silva

Ingredients

• 1/3 cup raisins
• 2 tablespoons spiced rum
• 4 large eggs
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup white sugar
• 4 cups torn soft bread (brioche, challah, or any stale white loaf)
• 2 tablespoons sliced almonds

Get Recipe Ingredients

Instructions

• In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
• In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
• Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
• Preheat the oven to 350°F.
• Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
• Immediately pour into a baking dish (an 8×8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
• Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
• Using a ladle, transfer the mixture in the baking dish over the set caramel.
• Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
• Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
• Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
• Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 97mg | Potassium: 278mg | Fiber: 1g | Sugar: 38g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg

The post Pudin de Pan (Classic Cuban Bread Pudding) appeared first on A Sassy Spoon®.

Recommended For This Recipe

9 Inch Cake Pan

I love this cake pan because it is made of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. PLUS it’s dishwasher safe!

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How To Make Flan De Calabaza

I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.

This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻‍♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!

🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!

🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over-bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery, meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.

If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!

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Flan de Calabaza (Classic Cuban Pumpkin Flan)

Flan de Calabaza (Pumpkin Flan) is rich, creamy, and full of real pumpkin flavor. No pumpkin spice here. Made with pumpkin purée, sweetened condensed milk, and evaporated milk, it bakes into a silky custard with a glossy, amber caramel. The consistency is smooth and pudding-like, just how flan should be. It’s the ultimate Fall dessert that’s simple enough to make year-round.

Course Dessert

Cuisine Cuban

Keyword flan de calabaza, pumpkin flan, pumpkin flan recipe, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chilling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Jamie Silva

Equipment

• 9-inch Round Cake Pan

Ingredients

• 1 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces pumpkin purée (Libby's is the best brand)
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

Get Recipe Ingredients

Instructions

• In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
• Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
• Preheat the oven to 350°F.
• Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
• Pour the milk mixture over the set caramel in the round cake pan*.
• Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
• Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
• If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
• Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
• Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
• Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Notes

Please note: I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan)… but the mixture did not fit. That’s why I opted for a 9-inch cake pan, and it worked perfectly!

Nutrition

Serving: 1slice | Calories: 238kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 314mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5784IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg

The post Flan de Calabaza (Cuban-Style Pumpkin Flan) appeared first on A Sassy Spoon®.

Knowing his Cuban roots (which are the same as mine) and his party-loving personality, I came up with a Miami-inspired flavor and called it Oye Morena (the name of one of his songs).

Out of 15 entries, he picked mine!

The flavor was vanilla cupcakes filled with guava and cream cheese and topped with dulce de leche frosting and shredded coconut flakes. There are honestly the next best thing after Cuban guava pastries!

I remember seeing the tweet and thinking, “Wait… did I just win?” 😳

I had never won anything before in my life. That moment pretty much sealed my fate as a recipe developer, and now these cupcakes are one of my favorite Cuban-inspired desserts to make for family celebrations.

Let me show you how to make these award-winning guava cupcakes!

How To Make Guava & Cheese Filled Cupcakes

Making these guava cupcakes is easier than it looks!

All you need to do is mix the batter, bake until golden, then fill each cupcake with guava marmalade and softened cream cheese, and top with creamy dulce de leche frosting and a sprinkle of shredded coconut flakes.

The result? Soft, moist vanilla cupcakes that taste sweet, tangy, and tart. Also, they’re so Miami-coded, a first-generation Cuban DJ picked them before even tasting them. 😎 The full recipe is below!

👉🏼 Can’t find guava marmalade for the filling? It happens. Here’s what you can do. Swap in tangy guava jam or melt guava paste with a bit of water until smooth and spoonable!

These guava & cheese cupcakes are definitely my go-to, especially after winning that super Miami DJ Laz contest years ago.

(Please comment down below if you’re from South Florida and miss DJ Laz on Power 96!)

I will say, however, that sometimes I reach for a silky guava swirl cheesecake or scroll through my collection of guava recipes when I’m craving a sweet treat. There’s truly no wrong way to enjoy guava!

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Guava Cheese Cupcakes with Dulce De Leche Frosting

Get ready for pure Miami flavor in dessert form! These guava & cheese cupcakes are soft, moist vanilla cupcakes filled with guava marmalade and softened cream cheese, then topped with creamy dulce de leche frosting and shredded coconut flakes. Whether you make them for your next pool party, family gathering, or a late-night snack, you will not be disappointed!

Course Dessert

Cuisine American, Cuban

Keyword dulce de leche, guava cheese, guava cupcakes, shredded coconut flakes, vanilla cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Calories 208kcal

Author Jamie Silva

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk room temperature (regular milk works too)
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Guava & Cheese Filling

• 4 ounces cream cheese room temperature
• 4 ounces guava marmalade*

Dulce De Leche Frosting

• 1 cup unsalted butter room temperature
• 3 cups powdered sugar
• 1/2 cup dulce de leche store-bought
• 2 tablespoons milk
• 1/4 teaspoon salt

Get Recipe Ingredients

Instructions

• Preheat oven to 350ºF. Line a muffin tin with cupcake liners. Set aside.
• In a stand mixer, cream butter and sugar together then add eggs, buttermilk, and vanilla extract. Mix until well combined.
• Add flour, baking powder, baking soda, and salt. Mix until just combined. Careful not to over mix.
• Using an ice cream scoop or cookie scoop, scoop the batter into the cupcake liners about 3/4 of the way full.
• Bake for 20 minutes, or until the toothpick comes out clean. Remove from the oven and cool before filling and frosting. Set aside.
• While the cupcakes are in the oven, let's make the frosting. In a bowl or stand mixer, cream together the butter and sugar until combined.
• Add the dulce de leche, milk, and salt. Whip for 1-2 minutes until smooth. Fit a piping bag with an open star tip and fill it with frosting. Set aside.
• Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep.
• Fill the cupcakes with the guava marmalade and a sliver of cream cheese. Gently press the circle piece back on top of the cupcake. 
• Pipe the dulce de leche frosting over the cupcakes. Sprinkle with shredded coconut flakes. Enjoy!

Notes

*Can’t find guava marmalade for the filling? Swap in tangy guava jam or melt guava paste with a bit of water until smooth and spoonable!

Nutrition

Serving: 1cupcake | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 130mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 298IU | Calcium: 41mg | Iron: 1mg

The post Guava Cheese Cupcakes with Dulce De Leche Frosting appeared first on A Sassy Spoon®.

When he moved to Cuba, he brought that love with him. My grandmother would make bacalao a la vizcaína for Lent, Semana Santa, or anytime the craving hit.

This version is adapted from how my grandfather made cod stew in Cuba. It’s briny, rich, and slow-cooked with potatoes, peppers, and plenty of garlic. I didn’t grow up eating it, but after testing it a few times, it’s officially one of my favorite Cuban seafood dishes.

Don’t let the name fool you! This Spanish-style salted cod stew is pure comfort in a pot. Let me show you how to make it.

How to Soak Salted Cod

This Cuban‑Spanish codfish stew starts the night before. That’s how you know it’s an old-school recipe. The salted cod needs a long soak to drain ALLL that excess salt. I let it rest in a big bowl of cold water overnight in the fridge, changing the water a few times.

Trust me, it’s worth the patience. Skipping that step will leave you with a stew saltier than the Red Sea. Once the cod has soaked, I simmer it gently in fresh water until it’s just tender. Then I drain it and break it into big chunks.

How To Make Bacalao A La Vizcaina

I like to serve this dish over fluffy white rice and sweet plantains because that sweet and salty combo is truly chef’s kiss!

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Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains… the perfect Cuban twist on a classic Basque-inspired dish.

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword bacalao, bacalao a la vizcaina, cod fillet, codfish, cuban sofrito, potatoes, spanish

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Desalting 1 day day

Total Time 1 day day 55 minutes minutes

Servings 6 servings

Calories 465kcal

Author Jamie Silva

Ingredients

• 1 lb boneless salted cod filets
• 2 large Russet potatoes sliced
• 1 medium yellow onion sliced
• 1 medium green bell pepper cut in strips
• 3 cloves garlic minced
• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup vino seco (dry white wine)
• 1 teaspoon white vinegar
• 8 ounces tomato sauce
• 7 ounces pimientos sliced

Get Recipe Ingredients

Instructions

• The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!
• Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
• Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
• In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
• Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
• Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
• Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
• Serve this codfish stew with white rice and sweet plantains. Enjoy!

Nutrition

Serving: 1serving (approx.) | Calories: 465kcal | Carbohydrates: 30g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 5509mg | Potassium: 1870mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1223IU | Vitamin C: 64mg | Calcium: 155mg | Iron: 4mg

The post Bacalao a la Vizcaina (Basque Style Stewed Salted Cod) appeared first on A Sassy Spoon®.

But this slow-cooked Cuban eye round roast is something special. It’s marinated in a garlic paste, stuffed with smoky chorizo, and simmered low and slow in a tomato-wine sauce that’s full of flavor. The smell alone is enough to make the whole house feel like Abuela’s kitchen on a Sunday afternoon.

Boliche is one of those old-school Cuban recipes that isn’t flashy or complicated. Like picadillo or ropa vieja, it’s proof that Cuban food is all about flavor layered over time. And when you serve it with fluffy white rice and crispy tostones… it practically yells, ven a comer!

Let me show you how to make it.

How To Make Boliche Mechado

First things first, we kick off this recipe with a homemade seasoned garlic paste. You can use a mortar and pestle (the old-fashioned way) to mash up the garlic or use a very sharp knife.

As long as the garlic is finely chopped, the method doesn’t matter. Mom likes the knife method so that’s my go-to. Lo que diga Mami, am I right? 😉

Once you have your seasoned garlic paste ready to go, you make a large slit in the middle of the eye round and rub that paste everywhere! Inside, outside, all over. We want the most flavorful boliche ever. Que rico! Place the boliche is a resealable bag and let it marinate in the fridge.

When the marinated boliche comes out of the fridge, the meat may have changed a bit in color (it got a little darker for me when I tested it) and that’s totally ok! Slide in the chorizo and sear it on all sides.

From there, it’s all about building flavor. Sauté onions and green peppers (el glorious sofrito!) in the same Dutch oven until soft, then add diced tomatoes and the rest of the ingredients.

When the roast goes back into the pot, the kitchen will begin smelling like every one of those slow-simmered Cuban dinner recipes that take you straight back to your childhood. After a few hours, your boliche is done and ready to eat!

PRO TIP: Boliche can sometimes turn out very dry BUT… adding the sliced pot roast back into the pot so it soaks up all those juices is truly everything! 🙌🏼

Serving this classic Cuban pot roast with white rice and tostones is the best combo but you can totally serve it with sweet maduros if that’s more your vibe. Yellow rice would be a great side dish too!

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Authentic Boliche Mechado (Cuban-Style Pot Roast)

Get ready for your kitchen to smell like Abuela’s on a Sunday! This authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked to perfection in a garlicky tomato sauce. It’s rich, tender, and totally worth the wait. Learn how to make it 3 different ways: on the stove, in the slow cooker, and in a pressure cooker. Serve it with fluffy white rice and crispy tostones for the perfect classic Cuban comfort food dish.

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword boliche, boliche mechado, chorizo, cuban boliche, cuban pot roast

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Marinating Time 2 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 6 servings

Calories 491kcal

Author Jamie Silva

Ingredients

• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 lbs eye of the round beef roast
• 1 large Spanish chorizo sausage skin removed
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion diced
• 1 medium green pepper diced
• 8 ounces diced tomatoes
• 1 cup vino seco or dry cooking wine
• 1 1/2 cups water

Get Recipe Ingredients

Instructions

• In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
• Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
• Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
• Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
• Remove the roast from the resealable bag. It may be darker in color (that's ok).
• Place the chorizo inside the opening of the roast. Set aside.
• In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
• In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
• Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
• Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
• Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
• PRO TIP: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
• Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!

Notes

Pressure Cooker Instructions:

• In the pressure cooker, heat the olive oil over medium-high heat. Brown the stuffed roast on all sides. Transfer to a plate and set aside.

• In the same pot, sauté the onions and green peppers for 4–5 minutes over medium-high heat. Add a little more oil if needed so the onions don’t stick.

• Add the diced tomatoes, vino seco, and water, then nestle the roast back into the pressure cooker with the sautéed veggies.

• Lock the lid and bring the pressure cooker up to pressure over medium-high heat.

• Once it reaches full pressure, cook for 30-35 minutes (con presión).

• Turn off the heat and let it rest for 10 minutes without pressure (sin presión). Let the pressure drop naturally.

• Open the lid carefully. If you’d like a thicker sauce, simmer uncovered for a few minutes.

• Remove the roast, let it cool slightly, slice into ½-inch pieces, and pour the sauce over the top. Enjoy!

---

Slow Cooker Instructions:

• Follow the same prep and browning steps as the main recipe.

• Transfer everything to the slow cooker, making sure the roast is partly covered in liquid. Add 1 extra cup of water to keep enough liquid during the long cook.

• Cook on High for 4–5 hours or Low for 7–8 hours, until the beef is cooked. Enjoy!

 

Nutrition

Serving: 1serving (approx.) | Calories: 491kcal | Carbohydrates: 7g | Protein: 46g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 582mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 25mg | Calcium: 79mg | Iron: 6mg

The post Authentic Boliche (Cuban-Style Pot Roast) appeared first on A Sassy Spoon®.

My favorite will always be un batido de trigo, but this batido de mamey is a close second!

Mamey sapote has a mellow, slightly sweet flavor that just tastes like childhood to me.

Some people say it reminds them of sweet potato or pumpkin… but I don’t see it! 🤷🏻‍♀️

Whether you sip this refreshing shake with a pan con bistec or enjoy it on its own, I have a feeling it’s going to become one of your go-to treats.

Let me show you how to make it!

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High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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Step-by-Step Instructions

Unlike regular milkshakes made with ice cream, Cuban batidos are made with whole milk and sweetened condensed milk for that rich, creamy texture.

Similar to making my strawberry guava milkshake…you just toss the mamey into a blender with milk, condensed milk, a little sugar, and ice, then blend until smooth.

⭐️ But before you make this batido, check that your mamey is ready. A ripe mamey should give slightly when pressed and have a deep, salmon-colored flesh that scoops out easily (like a ripe avocado). If it feels firm to the touch, give it a few more days to ripen on the counter.

That’s all, mi gente!

Your creamy, dreamy Cuban batido de mamey is ready in just 10 minutes (just like my batido de mango).

Bonus points if you’re enjoying this creamy shake with a Cuban sandwich like a true Cuban.

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Batido de Mamey (Cuban Mamey Shake)

This batido de mamey is a creamy Cuban milkshake made with just 5 ingredients. Think ripe mamey, whole milk, sweetened condensed milk, sugar, and ice. It blends up in under 10 minutes and tastes just like the ones I grew up enjoying with un pan con bistec. Super cold, thick, refreshing, and full of nostalgia.

Course Breakfast, Lunch, Snack

Cuisine Cuban

Keyword batido de mamey, cuban batido, Cuban mamey, mamey sapote

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 milkshake

Calories 478kcal

Author Jamie Silva

Equipment

• High-Speed Blender

Ingredients

• 1 cup mamey*
• 1 cup whole milk
• 3 tablespoons sweetened condensed milk
• 3 tablespoons sugar to taste
• 1/2 cup crushed ice

Get Recipe Ingredients

Instructions

• Cut the mamey in half lengthwise, just like you’d slice an avocado, and remove the seed.
• Using a spoon, scoop out the mamey flesh and try not to eat all of it. That's the hard part! If it’s ripe, it should come out easily and feel soft, like a perfectly ripe avocado.
• Add the mamey, milk, sweetened condensed milk, sugar, and ice to a high-speed blender. Blend on high for 1–2 minutes, until smooth and creamy.
• Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
• Pour into a glass and serve immediately. Enjoy on its own or with your favorite Cuban sandwich. Buen provecho!

Notes

* You can use 1 cup of frozen mamey pulp, if that’s what you can find. Just allow the pulp to thaw slightly before adding it to the blender. Skip the ice.

Nutrition

Serving: 1shake (16 oz) | Calories: 478kcal | Carbohydrates: 80g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 589mg | Sugar: 80g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 474mg | Iron: 0.1mg

The post Batido de Mamey (Cuban Mamey Milkshake) appeared first on A Sassy Spoon®.