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" You&amp;#039;ve had your meal and now you&amp;#039;ve got a sweet urge that won&amp;#039;t quite stop. Not to worry mujer because as Latino&amp;#039;s we know how to take sweet to the next level. Get ready for azucar overload (in the best way possible) with these amazing postres!  Brigadeiro 3 tbsp Unsweetened cocoa 1 (14 ounce) can of sweetened condensed milk 1 tablespoon butter In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving. Flan 1 cup white sugar 3 eggs 1 (14 ounce) sweetened condensed milk  1 (12 ounce) can evaporated milk 1 tbsp vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool. Pastel de Tres Leches 1 1/2 cups cake flour 1 pinch salt 1 teaspoon baking powder 1/3 cup oil 1 cup sugar 1 teaspoon vanilla extract 5 large eggs 1/2 cup whole milk Cream Syrup for Soaking (see recipe below) Whipped Topping (see recipe below) Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes. Cream Syrup 12 oz. evaporated milk 14 oz. sweetened condensed milk 1/2 cup heavy cream 1 tablespoon rum or brandy (optional) Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake. Whipped Topping 3/4 cup heavy cream 1 teaspoon vanilla 1 tablespoon sugar In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake. Top with a sprinkle of cinnamon or garnish with fresh berries. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/how-to/a5023/latin-dessert-recipes/>