I’m Hispanic and a Thanksgiving Meal to us may be a bit different than the typical American one. Sure we have turkey, but we also have pork, and even some times a ham. Our sides are nothing compared to what a “traditional” Thanksgiving meal is. We make our version of Potato Salad, Guineitos & Mojejitas En Escabeche {green plantains and chicken gizzards in awesomeness}, Arroz Con Gangdules {rice with pigeon peas}, and just to pretend we are watching our diets during this dinner, there may be a sad looking salad barely no one touches LOL!

Needless to say, our desserts are not typical pies, which are delicious, but it’s just not a staple dessert at our table. This year I’m making our traditional Cream Cheese Flan, if there isn’t one at the table, my sister would have a fit. And in the custom of trying something new, I’m making a Reese’s Fudge Pie. Last year I made two Oreo Cheese Cake. That were pretty damn good, and they were both GONE.

Because Thanksgiving is all about family and sharing good food, I’m going to share the recipes with you. Aren’t you lucky? lol

CREAM CHEESE FLAN
by El Boriqua

Ingredients

• 6-8 eggs
• 1 12-oz can evaporated milk
• 1 14-oz can sweetened condensed milk
• 1 cup sugar
• 1 8-oz package cream cheese, softened

Directions

Preheat oven to 350°. Prepare bain-Marie and caramelize the mold as per instructions below. Beat the cream cheese with an electric mixer until smooth add eggs and mix. Add the rest of the ingredients. Blend smooth but do not over mix. Pour custard into caramelized mold, cover with foil, and sit in the baño de María. Then pour hot water into the baño and into the oven for 1 to 1½ hours until done and knife comes clean. 

Directions for the Bano de Maria

Flan is baked in a ‘baño de María‘ or bain-marie. I use a large cookie sheet on the bottom, then set a large roasting pan on the sheet. Then I place the uncooked flan, covered with foil, in the roasting pan. Carefully pour boiling water into the roasting pan, being careful not to get water in the flan mold – about 2 inches deep. The flan mold should be at least 4 inches tall. The cookie sheet makes it easy to carry into the oven and pull out when ready. The flan mold could be ramekins (6-7) or a deep metal or glass bowl. First prepare the baño.

How to make Caramelize the Mold

Pour 1 cup sugar in warm pan and heat on medium heat until it browns and becomes golden like caramel. You must keep a close eye on the caramel until it is done – don’t let it get too dark. For ramekins quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. For the mold just pour and swirl to make sure the bottom is completely covered and swirl as high as you can go on the sides.

REESE’S FUDGE PIE
by Cookies and Cups

Ingredients

• 9 graham crackers, crushed
• 1/3 cup melted butter
• 1/3 cup sugar

• 1 (14 oz) can of sweetened condensed milk
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/4 tsp salt
• 2 tsp vanilla
• 1 (8oz) bag Reese’s Minis

• 1 cup peanut butter
• 1 cup powdered sugar
• 8 oz room temp cream cheese
• 1 1/2 cups Cool Whip, thawed

*optional 1/4 cup melted chocolate for drizzle

Directions

1. Mix all ingredients together and spread in the bottom of your springform pan. Bake at 350 for 8 minutes.
2. Set aside.

1. Milk all ingredients together over medium low stirring until chips are melted and smooth.
2. Spread over your graham cracker crust.
3. Press Reese’s Minis into the fudge.

1. Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth.
2. Fold in your Cool Whip.
3. Spread on top of your fudge.
4. Drizzle with melted chocolate if desired.

Chill at least one hour before serving.

Don’t they sounds yummy? I know you should be jealous.

What desserts do you typically make during Thanksgiving? Do you keep it typical or are a rebel?