Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custard. Ingredients 1 cup sugar 3/4 cup water 1 cup whole milk 1 cup evaporated milk, undiluted 1 cup sweetened condensed milk 2 […]
Continue ReadingSpring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients 1 ¼ cups sugar 2 cups sliced strawberries, plus extra for garnish 1 can condensed milk (14 ounces) 6 eggs Preheat the oven to […]
Continue ReadingI first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in their raw state in the market. It made for a dramatically colorful presentation, although it is just as good […]
Continue ReadingGuavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served together after dinner. North of the border, ate can be found in the Latin food section of many markets. This recipe for Mexican cheese and guava flan […]
Continue ReadingThis recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avocados ¾ tablespoon fresh lime juice 1 ¼ cups whole milk ½ cup sugar 1 cup heavy cream (in Mexico, use Crema […]
Continue ReadingThis is a quick, easy and delicious dessert. Like any flan, it needs to be prepared in advance and refrigerated. There are many instant flan mixes in Mexico that are now widely used by housewives-in-a-hurry, but none is as good as homemade. This Mexican coconut flan, although requiring only a few minutes of actual preparation […]
Continue ReadingThis is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for those who can’t eat dairy products. For the custard 3 egg whites 12 egg yolks ¼ teaspoon […]
Continue ReadingThis versatile Mexican carrot pudding can be served as a side dish or a dessert. As a side dish, it is made with cheese, and as a dessert, with raisins and nuts. Here, it is presented as a dessert. Somewhat akin to a coffee cake, it goes well with coffee or tea. The recipe is […]
Continue ReadingThe addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingredients For the cake: 2 cups sugar ¾ cup oil 4 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking […]
Continue ReadingOne of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can claim such high levels of vitamins and antioxidants. This flan keeps well for up to two days in the refrigerator, making it a […]
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