Baked Alaska (Carnival Cruise Lines)

Years ago on most of my early cruises they always served Baked Alaska on the Captain’s Night or some other elegant night for dessert. They still serve it BUT with one difference, it is no longer flaming. Yes, flaming. I remember the first time I saw this, the waiters all came dancing into the dining room holding a flaming Baked Alaska! It was quite the parade. But as with all wonderful things of the past, it is no longer a flaming performance. I guess they realized flames like that on a cruise ship can be very dangerous and stopped it, until recently! It has made a comeback on the Carnival Vista late 2017 and is expected to start returning fleet-wide this year, if not already! (see YouTube video at end of post)


Either way, the dessert is still very popular and unique though it’s not very difficult to make, it takes time. Lots and lots of time. So for a special occasion (and plenty of room in the freezer) it is worth it. This recipe also only calls for vanilla ice cream. On the ships they serve it with a Neapolitan type ice cream, vanilla/chocolate/strawberry.  That is a bit more extensive to do so one flavor of ice cream is definitely easier.

This recipe I found on many sites but the photos are mine. Now if I could just find a photo of a flaming one… Does this count?


  • 2 quarts vanilla ice cream, softened
  • 1 box white cake mix (any kind)
  • 1 egg
  • ½ tsp almond extract
  • 8 egg whites
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • 1 cup sugar



  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350°F. Grease and flour an 8×8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and carefully spread the meringue over the cake and ice cream, all the way to paper to seal. Return to the freezer for 2 hours.
  • Preheat oven to 425°F.
  • Place the Baked Alaska on the lowest shelf and bake 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Serves 16


(Yes this audio on this sounds computerized. You get the idea though.)


Coconut Flan (Carnival Cruise Lines)


Growing up in a half Puerto Rican household I had my fair share of flan. Needless to say after a while I wasn’t impressed anymore. But I’ve come back to the flan fold, so to say. While on the Carnival Liberty one of our excursions was a walking/dining tour of Old San Juan. The dessert for our meal was flan. I have to be honest I was a little disappointed. Until I took my first bite! Wow, I don’t remember the flan I had as a kid being this good. It was a caramel coconut flan and I wanted another serving when I was done! So now when I see it on the dessert menu on a cruise I’m not scared to get it. I welcome it! So creamy! Sweet. Coconut. Rich. Delicious! I also forgot to take a picture of the one I had in San Juan so Carnival’s picture will have to do for now. If anyone else has a photo of the flan from any cruise, please post it in the comments!

Carnival’s recipe is pretty simple. It calls for a “flan pan” but you can use a regular cheesecake/springform pan or 6 ramekins.

Feel free to see the original recipe for Coconut Flan on Carnival Cruise Lines site.


  • ¾ cup sugar
  • 4 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can coconut milk
  • ½ cup shredded coconut (for garnish)
  • 1 pinch of salt


  1. Heat oven to 350°F
  2. Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it’s done (about 10 minutes), it will be melted and caramel-colored.
  3. Carefully pour melted sugar into flan pan or ramekins.
  4. In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
  5. Pour into flan pan or ramekins, and then set pan/ramekins into larger baking pan. Fill larger pan with 1 inch of hot tap water.
  6. Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
  7. While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.
  8. Carefully remove from the oven and let it cool.
  9. Chill for a few hours or overnight.
  10. When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
  11. Garnish with toasted coconut and serve!

Serves 6

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