Ingredients

• 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
• 2 (2-pound) boxes butter cake mix
• 1 1/2 pounds unsalted butter
• 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
• 8 pounds melted chocolate
• 6 cups heavy cream
• 1/2 gallon heavy cream
• 3/4 box powdered sugar
• 3 ounces pure vanilla extract
• 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

Instructions

1. For the Cuban Coffee Flan:
2. 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.
3. For the Butter Cookie Crust:
4. 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.
5. For the Chocolate Decadence:
6. 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.
7. For the Chocolate Ganache:
8. In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport
9. For the Whipped Cream:
10. 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.
11. For the Macadamia and Walnut Pralines:
12. 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.
13. Assembling Dessert:
14. 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.