A SWEET TOUR AROUND THE WORLD—ONE BITE AT A TIME
Story & Photos By Yasmine Charles
America recently welcomed the world during the FIFA World Cup and the nation’s 250th birthday celebration. It was a joy to watch soccer fans from every corner of the globe share their experiences with America’s diverse food culture on social media. As a Haitian American, those moments renewed my appreciation for this country’s rich culinary diversity and reminded me that food is one of the world’s greatest ambassadors.One of the beautiful things about America is that its culinary identity is built from traditions brought here by people from around the world.Food has a remarkable way of connecting us and taking us places—not just across the table, but across the world. Let’s celebrate that power through three irresistible desserts that tell stories of culture, tradition, and connection.
Crème Caramel traces its roots to Ancient Rome, where early custards were first created using eggs. Over the centuries, French chefs refined the dessert into the silky, vanilla-infused classic we know today. Rich, elegant, and delicately sweet, Crème Caramel continues to charm dessert lovers across generations and around the world.
Pain Patate, Haiti’s beloved sweet potato dessert, blends African, French, and Taíno culinary influences into one unforgettable dish. Fragrant with cinnamon, nutmeg, vanilla, and other warm spices, this comforting dessert is more than a family favorite—it’s a celebration of Haiti’s rich culinary heritage, the beauty and resilience of the world’s first Black republic, affectionately known as Ayiti Cheri.
Peanut Butter Almond Cookies offer a delicious twist on an American classic. Peanut butter cookies rose to popularity during the Great Depression, when simple, affordable ingredients became pantry staples. The addition of almonds adds richness, texture, and a subtle crunch, creating a cookie that’s both nostalgic and wonderfully modern.
Whether you’re entertaining guests, celebrating family traditions, or simply treating yourself, these desserts are made to be shared. Every recipe carries a story, every culture offers something worth celebrating, and every shared dessert reminds us that the sweetest moments know no borders.
CLASSIC FRENCH CRÈME CARAMEL
SERVINGS: 6
INGREDIENTS:
Custard
1 ½ cups of whole milk
1 ½ cups of light cream
3 large eggs
2 large egg yolks
2/3 cup of white table sugar
1 tsp of vanilla bean paste or 1 ½ tsp of pure vanilla
¼ tsp of salt
Caramel Sauce
1/3 cup of water
1 cup of white sugar
2 tbsp of corn syrup
1 tsp of lemon juice
DIRECTIONS:
Custard
1. Bring your oven rack to the center and heat oven to 350 degrees.
2. Have a baking thermometer nearby. In a medium sauce pot, heat milk and cream. With a spatula, stir until mixture reaches 160 degrees. Turn off and set aside.
3. In a separate bowl, whisk together eggs, yolks, and sugar.
4. Slowly whisk warm milk mixture, salt, vanilla into the eggs-and-sugar mixture.
5. Strain mixture through a fine mesh sieve in a container with a spout and set aside.
Caramel
1. In a heavy-bottom saucepan, without stirring, bring water, sugar, syrup, and lemon juice to a simmer. Wipe the sides of the pan with a wet rag to remove sugar crystals.
2. Continue cooking until sauce becomes golden brown, swirling the pan from time to time, about 8-10 minutes. The sauce should look like honey.
3. Turn off heat and quickly pour the sauce into 6-8 ramekins. Let the sauce cool and harden, for about 15-20 minutes.
ASSEMBLY:
1. Divide custard among caramel-lined ramekins.
2. Place ramekins in a towel-lined baking pan and add hot water halfway up the side
3. Bake 35-40 minutes until just set.
4. Cool completely, refrigerate, then unmold before serving.
YASMINE’S HAITIAN SWEET POTATO BREAD
SERVINGS: 6-8
INGREDIENTS:
1/2 cup of raisins
¼ cup of Haitian rum
2 lbs. of white (Korean) sweet potatoes, peeled and shredded
2 very ripe bananas
¼ cup of cake flour
1.5 cup of fresh or canned coconut milk
1 can (12 oz) of evaporated milk
2 tbsp of coconut flesh
1 tbsp of lime zest
1 tbsp of grated ginger
1 tbsp of pure vanilla
1 tbsp of pure almond extract
1.5 cups of brown sugar
½ tsp of salt
½ tsp of fresh nutmeg
1 tsp of cinnamon
DIRECTIONS:
1. Soak the raisins in rum overnight and set aside.
2. Preheat the oven to 350 degrees. Butter ramekins or bread pan.
3. If you’re making the coconut milk from scratch, set aside 2 tbsp of the flesh.
4. Combine shredded sweet potatoes with the remaining ingredients in a heavy saucepan.
5. Cook over medium heat, stirring occasionally, until thickened to the consistency of oatmeal (35-45 minutes).
6. Transfer to a buttered baking dish or ramekins and bake at 350 degrees for 35-45 minutes.
7. Cool completely before unmolding. Serve with vanilla ice cream and cherries.
PEANUT BUTTER ALMOND COOKIES
SERVINGS: 12 cookies
INGREDIENTS:
2 tbsp of almonds
½ cup of roasted salted peanuts
1 ¼ cups of all-purpose flour
¼ tsp of kosher salt
¼ tsp of baking soda
¼ tsp baking powder
1 stick of unsaltedbutter, at room temperature
½ cup dark brown sugar
½ cup of granulated sugar
½ cup of Jif’s extra crunchy peanut butter
1 large egg
1 tsp of vanilla extract
DIRECTIONS:
1. Adjust oven rack to a low position. Heat the oven to 350 degrees.
2. Grind almonds and peanuts until finely chopped.
3. Whisk together flour, salt, baking soda, and baking powder.
4. Cream butter and both sugars until fluffy. Beat in peanut butter, egg, and vanilla.
5. Stir in dry ingredients and ground nuts. Chill for 30 minutes.
6. Scoop onto parchment-lined baking sheets and flatten with a fork.
7. Bake at 350 degrees for 10-12 minutes. Cool before serving.
