Directions

Shake and decorate with grated chocolate.

Directions

In a cup combine hot chocolate and Crema Fina Original.
Decorate with colored flakes. It's simply irresistible!

Directions

You will need a 9 inch round flan mold, a large roasting pan and a heavy bottomed pot or pan. To make the caramel: have ready a 9 inch round flan mold and a large roasting pan. Pour the sugar in a heavy-bottomed pot or pan. Place over medium heat and cook until the sugar begins to melt. With a spoon, stir the sugar until it melts and has a light brown color. Remove from the heat and immediately pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides. Set aside.Preheat the oven to 350 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.Break up the cream cheese with a hand mixer until smooth. Add the eggs, one at a time,  and mix until incorporated. Add the condensed milk and the evaporated milk, and Crema Fina and mix thoroughly.Pour the mix into the caramel-coated mold.To create the water bath: Place the roasting pan in the oven's middle rack.  Place the flan mold inside the roasting pan. Pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the flan mixture. Bake for an hour, until the a knife comes out clean from the center.Remove the flan from the water bath and let it cool. Refrigerate for at least 2 hours.When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

Directions

Drop three large ice cubes into a tumbler.
Pour Crema Fina Original over ice.
Garnished with mint leafs.

Directions

Pour chocolate syrup across the glass's sides.
Pour the ingredients into a blender.
Mix and strain in the glass.

Directions

Mix and serve in a coffee cup.

Directions

For Cake
Grease a Bundt pan. Mix the cake mix and the vanilla pudding. Add the eggs, one at a time. Beat in oil and Crema Fina until about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 50 minutes to an hour. The cake should have a light golden brown color.NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze
Melt butter in sauce pan at low heat and add the sugar and water. Bring to a boil from 3 to 5 minutes only. Take off the heat and add the Crema Fina. Set Aside.Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a knife. Slowly pour half or less of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake.  Let cool and enjoy. The cake is best if left at room temperature.NOTE*** - If all glaze is used, the cake will be very moist.  You can use less amount if preferred.

Directions

Combine Crema Fina Original with Coconut Rum in a shaker.
Shake and serve over ice.
Decorate with a cinnamon stick.                

Directions

Pour all ingredients in layers in a cocktail glass.
Mix with ice and enjoy!  

Directions

Pour the ingredients in a glass according to the mentioned order.

Directions

Combine first 3 ingredients in a large saucepan; bring to a simmer. Add 1 rind strip. Reduce heat, and simmer 25 minutes or until tender. Remove pears from pan with a slotted spoon; cover and chill.Bring cooking liquid to a boil over high heat; cook until syrupy and reduced to 1 cup (about 20 minutes). Strain through a sieve into a bowl; cover and chill. Stir in Crema Fina. Arrange 2 pear halves in each of 6 shallow bowls; top each serving with about 3 tablespoons sauce and 1 rind strip, if desired.Pour the ingredients in a glass according to the mentioned order.

Directions

Add Crema Fina Original and preferred and vodka into an ice filled shaker.
Shake with ice and pour into martini glass.
Garnish with a sprig of mint, if desired.

Directions

Pour ingredients into a stainless steel shaker over ice,shake until  
completely cold then strain into a chilled stemmed
glass or Rocks glass filled with ice.

Directions

Scoop ice cream into a dish.
Pour Crema Fina over your ice cream.
Top with chocolate powder.

Directions

Brew coffee and allow cooling.
Pour Crema Fina Original and coffee into a tall ice-filled glass.

Directions

Shake the “Crema Fina” Cream Liqueur with the  
Vanilla, add to the shaker the other ingredients and  
shake well.

Directions

Follow the directions on the box of brownie mix, but replace
1/4 cup of the water for 1/4 cup of Crema Fina Original. Bake as recommended.

Directions

Mix equal parts of Crema Fina Original and Whiskey.
Pour over ice into a tall glass.

Directions

Mix all with ice and serve in Old-Fashioned Glass

Directions

Mix equal parts of Crema Fina Original and Courvoisier.
Serve over ice.

Directions

Layer in the order given in shot glass.  
Turn out the lights and ignite! Imbibe!