The NESTLÉ La Lechera Challenge & Recipes!


Hey All!

I recently had the amazing opportunity to attend the NESTLÉ LA LECHERA Challenge in which I was invited to mee with the amazing Pati Jinich (host of the hit Public Television series PATI’S MEXICAN TABLE).


She also has a fabulous new cookbook that is just being released.

La-Lechera-Patti Cookbook

Pati is a spokesperson for La Lechera and she shared some of of favorite recipes aka recetas that use La Lechera at the event for us to try.


All the recipes were amazing!


The Chocolate Rosca De Reyes was amazing as you can see below.


So was this Crepe! The Crepe was actually my favorite!


These cookies were also amazing!


I mean who wouldn’t love Pumpkin Flan with a Chocolate Crust aka ChocoFlan!


Here is the recipe for Chocoflan in case you want to try and make it yourself.

Unsalted butter for greasing ramekins or molds
1 (15.8 ounces) NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle) or 1 can (14 ounces) NESTLÉ LA LECHERA Dulce de Leche

1/2 cup unsalted butter, one stick, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher or coarse sea salt

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
1 can (12 ounces) NESTLÉ® CARNATION® Evaporated Milk
4 large eggs
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans, lightly toasted, optional garnish
6 strawberries, rinsed and sliced, optional garnish


Preheat oven to 350° F with a rack in the middle. Butter twelve 4- to 5-ounce ramekins. Drizzle a generous tablespoon of dulce de leche over the bottom of each ramekin. Set aside.
To make the cake: In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 3 minutes. Add the sugar and continue beating until fluffy, about 2 more minutes. Add the egg and beat until well blended.

Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. With the mixer on low, beat half the flour mixture and then half the buttermilk into the butter mixture, scraping down the sides of the bowl as needed. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly mixed. Lastly, with speed on low, fold in the chocolate pieces just until combined. Set aside.

To make the flan:

Combine the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender and blend until smooth.

To assemble:

Spoon 2 heaping tablespoons of cake batter into each ramekin, filling them 2/3 full. Gently pour flan mixture on top of the cake batter, filling the ramekins to just below the rim. The contents of the ramekins will look messy, with bits of the cake batter floating in the flan mixture. Don’t worry, that’s the way it should look.
Place ramekins in a large baking pan or dish and pour enough hot water into the pan to reach halfway up the height of the ramekins. Cover the pan lightly with aluminum foil. Place the pan in the oven and bake for 50 to 55 minutes, or until the surface of the cakes feels firm.

Remove the baking pan from the oven and remove the aluminum foil. Remove the ramekins from the water bath and let cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours before serving.

When ready to serve, remove chocoflans from the refrigerator and remove plastic wrap. The flans won’t look their most beautiful before you unmold them, but don’t worry! Run the tip of a knife around the edges of each ramekin, place an inverted plate on top, and flip. Give the flan a few seconds to drop onto the plate, or hold the mold and plate with both hands as you give it a nice shake. Remove the ramekin. Now the chocoflans should look and taste gorgeous!

Repeat with remaining chocoflans, garnish with chopped pecans and/or strawberries, if desired, and serve.

Here is a video tutorial as well.

I digress and got a little off track as I get excited about recipes and tasty food. We were there for the NESTLÉ LA LECHERA Challenge and that consisted of me being paired with two other bloggers and coming up with a recipe using La Lechera and only 5 ingredients that were found in this box seen below.


We were not told what was in our box and we would have to come up with something right on the spot. I had an amazing team that consisted of Nicole from and Maura from and LatinaMom.Me! I had an amazing team and we called ourselves Team Dulce Cocineras!


Our ingredients turned out to be Avocado, Cocoa Chips, Rosemary, Cardamon and La Lechera.


Nicole Immediately Came up with an Avocado Panna Cotta and I came up with a Dulce De Leche Zeppole skewers aka Italian Donut Skewers to go with it. Maura came up with a delicious rosemary infused whipped cream to go with.

Avocado-Panna Cotta-Donuts

Our recipe was amazing!

La-Lechera-Avocado-Panna Cotta-Zepoles-2

It was a big hit with the judges and all who tried it.


We were not only judged on taste, but on presentation, our team name, and why we came up with our recipe.


We WON and we were very proud of what we had accomplished. We created a unique recipe and presented it beautifully. I was very happy that our recipe took top prize!

Muchisimas Gracias a NESTLÉ LA LECHERA for having me! I had an amazing time as usual!


Check out more info and recipes on NESTLÉ LA LECHERA visit

La-Lechera-Avocado-Panna Cotta-Zepoles

Stay tuned to Pati’s Blog as our delicious winning recipe will be shared there soon!