Ingredients
- Cuban Coffee Flan
- 1 pound (or as needed for pan) sugar, caramelized and poured 2-inches deep into a large saute pan
- 12 (8-ounce) cans sweetened condensed milk
- 12 (8-ounce) cans evaporated milk
- 72 egg yolks
- 5 ounces pure vanilla extract
- 4 Tahitian vanilla beans
- 1 ounce lime juice
- 4 shots coffee
- 4 espresso shots
Butter Cookie Crust:
- 2 (2-pound) boxes butter cake mix
- 1 1/2 pounds unsalted butter
Chocolate Decadence:
- 1 box powdered sugar
- 8 pounds whipped cream cheese
- 6 whole eggs
- 6 ounces unsalted butter, melted
- 4 pounds chocolate, melted
- 4 ounces pure vanilla extract
Garnishes:
- 50 raspberries, cut in 1/2
- 100 edible orchid leaves
Chocolate Ganache:
- 8 pounds melted chocolate
- 6 cups heavy cream
Whipped Cream:
- 1/2 gallon heavy cream
- 3/4 box powdered sugar
- 3 ounces pure vanilla extract
Macadamia and Walnut Pralines:
- 3/4 pound white sugar
- 3/4 pound brown sugar
- 1/4 pound butter
- 2 ounces banana liqueur
- 2 ounces brandy
- 1/2 cup cream
- 1/2 pound macadamia nuts
- 1/2 pound walnuts
- Raspberries and edible orchid leaves, for garnish
Directions
Cuban Coffee Flan:
Place sugar in large saute pan on medium-high heat stirring for 8 minutes until caramel is dark. Incorporate all ingredients together in a mixer on medium speed for 3 minutes. Strain through a fine strainer, place in pan with caramel. Cover pan with aluminum foil and place in a water bath on medium heat for 1 hour and 20 minutes. Place in cooler to cool down for about 1 1/2 hours. Scoop out 1-ounce portions for serving, and wrap for transport.
Butter Cookie Crust:
Place parchment paper on a sheet pan. In mixer bowl combine the cake mix and butter together on high for 1 minute. Pour into the sheet pan, and bake according to box directions. Place in cooler. Cut 100 (2-inch) rounds and wrap for transport.
Chocolate Decadence:
Place powdered sugar and cream cheese in a mixer for 3 minutes until whipped and creamy. Add whole eggs and melted butter and whip for another minute. Then add melted chocolate and vanilla extract and mix for another minute, place in a 2-inch deep pan that has been sprayed with nonstick spray and bake in a preheated 300 degree F oven for about 30 minutes. Place in cooler to cool down. Place in pastry bag and prepare for transport.
Chocolate Ganache:
In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport
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