Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Abuelo's Desserts






Tres Leches Cake
famous mexican traditional sweet vanilla cake with three creams.

Dulce De Leche Cheesecake
creamy cheesecake whipped with mexican caramel and served with leche quemada, a sweetened milk sauce.

Traditional Flan
our award-winning recipe of traditional mexican egg custard.



Abuelo's Flan
Copycat Recipe
4 -5 tablespoons sugar
1 (14 ounce) can sweetened condensed milk
water
4 eggs
1 teaspoon vanilla extract


Preheat oven to 350 degrees. Melt the sugar in a non-stick loaf pan over low heat, sliding the pan around constantly until the sugar is liquid but not burned. Alternatively you could melt the sugar in a separate pot and pour into a loaf pan.

Combine the can of condensed milk, 3/4 of the same can of water, eggs and vanilla extract in a blender and blend until smooth. Pour this mixture over the melted sugar in the loaf pan.

Prepare a bano de maria (bain marie) by placing the loaf pan into a casserole dish and fill the casserole dish with water around the loaf pan until the water is about half-way up the loaf pan.

Place casserole dish with water and loaf pan steady in the middle into the oven on the center rack and bake for about 1 hour. Flan is done when you insert a knife into the center and it comes out clean.

After removing, take the loaf pan out of the hot water and place in refrigerator for 5 hours or overnight until completely cooled. To serve, place a dish over the pan and hold together while flipping upside down. Flan should slide right out once it's cool enough.


Abuelo's Dulce de Leche Cheesecake
Copycat Recipe

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 1 /2 - tsp Mexican vanilla or pure vanilla extract
1 - 14 oz can Nestle La Lechera dulce de leche (seperated)
2-3 tablespoon added the filling and more dulce de leche drizzled on the top


Crust
2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside. Make filling ingredients. Blend the first 5 ingredients in a blender and blend until creamy. Add 2 Tablespoons Dulce de leche and blend again. Pour into prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and drizzle melted dulce de leche over the top of the cheesecake. Chill overnight before it is served
I melted the dulce de leche for about 20 seconds in the microwave in a Tupperware bowl. Then added it to a sandwich size zip lock bag and cut off a tiny piece of the end. Then drizzled all over the top of the cheesecake in a criss cross design.

3 comments:

  1. That looks delicious! Thanks for the recipe! Considering I'm too bad at the kitchen I always buy traditional candies at casa Adelita, but I must try this recipe because I simply love flan!

    ReplyDelete
  2. Mine never got creamy with the 5 ingredients. It's like a liquid. What did I do or is that right?

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  3. Rosalene did you let it set up? It gets solid as it cools. I am trying this recipe for the first time but as I am Cuban, I know from my childhood that you had to let it set up in the frig...

    ReplyDelete