Recipe courtesy of James Aptakin and Vic "Vegas" Moea
4 hr 15 min
1 hr
1 hr 30 min
1 hr 45 min
100 servings


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
  • 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


For the 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.

For the 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.

For the 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.

For the 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

For the Whipped Cream: In a cold stainless steel mixing bowl add heavy cream and mix until soft peaks form. Add powdered sugar and vanilla and mix on high for 1 minute until stiff peaks form. Place in piping bag and prepare for transport.

For the Macadamia and Walnut Pralines: In a large skillet on high heat, place white sugar and brown sugar cook on high approximately 6 minutes until golden brown. Add butter, banana liqueur and brandy. Add heavy cream, macadamia nuts and walnuts and reduce for about 4 minutes or until a dark brown caramel color has formed. Continue stirring and keep a good eye on it. Place on sheet pan lined with parchment paper to cool. Wrap for transport.

Assembling Dessert: Place butter cookie crusts on sheet pan, pipe ganache on bottom layer, followed by 1-ounce scoop of flan, pipe 1-ounce chocolate decadence onto flan. Add 1-ounce scoop of praline, top with whipped cream and garnish with 1/2 raspberry and edible orchid leaf.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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