MEXICAN DESSERT Video

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Friday, December 12, 2008

Classic Mexican Flan










Classic Mexican Flan.....an amazing Mexican dessert recipe to try...nice one !

INGREDIENTS
  • 1/2 cup Granulated Sugar
  • 1 (14 ounces) can Sweetened Condensed Milk
  • 1 cup Milk
  • 3 large Eggs
  • Yolks of 3 Large Eggs
  • 1/2 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
INSTRUCTIONS
In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4-cup metal ring mold or 8 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325 degrees.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to a depth of 1/2 inch.
Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over.
Lift off mold. Caramel will fall as a liquid sauce over the custard. 8 servings. This rich, caramel custard makes a delicious finale for any traditional Southwestern meal. Garnish with red raspberries and mint leaves. The Mexican dessert recipe is ready for feast.....great for parties ! Enjoy !

mexican-chocolate-pie.

Mexican Fried Ice Cream Recipe

Mexican Fried Ice Cream Recipe.... a nice Mexican dessert recipe to try !

INGREDIENTS
  • 2 cups Corn Flakes, crushed
  • 20 oz chocolate chip ice cream
  • 3½ teaspoons ground cinnamon
  • 1½ tablespoons white sugar
  • 1 teaspoon water
  • 2 eggs
  • 4 flour tortillas
  • Oil for deep-frying
  • Cinnamon mixed with sugar for garnish
  • Whipped cream for garnish
  • 4 maraschino cherries for garnish
INSTRUCTIONS

Divide the ice cream into 4 balls. Freeze them solid, which will take around 2 hours. Combine the Corn Flakes, sugar, and cinnamon and divide between 2 pie plates. Beat the eggs with the water. Roll each ice cream ball in the Corn Flakes mixture then dip the coated ball in the egg wash. Roll the ball in the other Corn Flake mixture, pressing the coating on firmly. Freeze these balls for 5 or 6 hours. Shape the tortillas like hourglasses by cutting off curved slices from two opposite sides, so that the ice cream can rest on one end and the other end can be a decorative fan.

Heat the oil in a deep fryer or wok. Place the tortilla between two large spoons, with the smaller one on top. The base of the tortilla should be in the bigger spoon to form a basket. Rest the other part of the tortilla on the spoon handle. Deep-fry it until crisp. Drain and then sprinkle with some cinnamon sugar.
Deep-fry the ice cream balls for 30 to 45 seconds. Place each tortilla in a large-stemmed glass, with the fan part vertically above the glass. Place the ice cream ball in the base of the tortilla. Top with whipped cream and a cherry. The Mexican dessert recipe is ready to serve...nice !

mexican-bread-pudding

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake...a nice Mexican dessert recipe to try !

INGREDIENTS
  • 1/3 cup Mexican corn flour
  • ½ cup softened butter
  • ¼ cup water
  • 2 tablespoons heavy whipping cream
  • ¼ cup cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups thawed whole-kernel corn
  • 1/3 cup white sugar

INSTRUCTIONS:

Preheat the oven to 350ºF. Beat the butter in a bowl until it is creamy, then add the corn flour and water. Mix it all together well. Process the corn in a food processor but leave it chunky. Stir this into the butter mixture. In another bowl, mix the sugar, cream, cornmeal, salt and baking powder. Add this to the corn flour mixture and stir well.
Pour this batter into an un-greased 8 inch baking pan. Smooth it down and cover the pan with tinfoil. Place the pan in a 9 by 13 inch dish which is one third filled with water. Bake for 50 minutes to an hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. You can use an ice cream scoop to remove chunks from the pan or cut it into squares. Serve this as a side dish with your favorite Mexican recipe. Or if you want to Americanize it why not pour over maple syrup! The Mexican dessert recipe is ready to serve ! Great taste ! Enjoy !

Champurrado - Mexican Hot Chocolate

Champurrado - Mexican Hot Chocolate Recipe

INGREDIENTS
  • ½ cup corn dough (masa) or ½ cup masa flour with ¼ cup hot water
  • 1½ cups water
  • 2¼ cups milk
  • 1 disk Mexican chocolate
  • ¼ crushed aniseeds
  • 3 tablespoons chopped piloncillo or 1/3 cup brown sugar and 2 teaspoons molasses
INSTRUCTIONS
Blend the water and corn dough in a blender until smooth. Transfer to a medium saucepan; add milk, chocolate, piloncillo, and aniseeds. Bring the mixture to a simmer and whisk until all the sugar and chocolate is melted and blended well.Strain and the Mexican dessert recipe is ready to serve hot...hmm.great taste ! Enjoy it !
mexican-sweet-corn-cake

Crema De Cajeta Recipe

Crema De Cajeta ...a great Mexican dessert recipe...try it ! Nice one !

INGREDIENTS
  • 2 cups sugar
  • 2 quarts goat's milk
  • ½ teaspoon baking soda dissolved in 1 tablespoon water
  • 1 large Mexican vanilla bean, split open, or 1 tablespoon Mexican vanilla extract
INSTRUCTIONS

In a large, non-iron pot, mix together the vanilla, sugar and milk. Place it over a medium heat and stir continuously until the sugar dissolves and the milk begins to simmer. Remove from the heat and add the dissolved baking soda. It will bubble up. When it has finished bubbling, return the pot to the heat. Turn the heat down so the mixture is simmering quickly but not boiling. Stir regularly until the mixture turns golden. This takes about an hour.
As the milk starts to thicken, stir it more frequently. Make sure it does not stick to the bottom of the pot. Drop a teaspoon of the mixture into some water. The cajeta is ready if a ball forms. Take
the pot off the heat and allow the crema de cajeta to cool. It should be of a medium thickness.

If it is too thick, add some hot water. If it is not thick enough, let it simmer some more. Allow the cajeta to cool and take out the vanilla bean. Strain the mixture through a mesh strainer into a bowl. Scrape the vanilla bean seeds into the cajeta and store in the refrigerator until you are ready to use it. Cajeta should be served warm. The Mexican dessert recipe is ready to serve...bon apetit !
champurrado-mexican-hot-chocolate.

Mexican Pumpkin Dessert Empanadas

Mexican Pumpkin Dessert Empanadas...an amazing Mexican dessert recipe ...try this !

INGREDIENTS

For the Empanada Dough:
  • ¼ cup sugar
  • 1/3 cup water
  • 4½ teaspoons dry yeast
  • 3 cups flour
  • ¾ cup vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon baking powder
For the Filling:
  • ½ cup sugar
  • 15 oz can pumpkin
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ½ teaspoon cinnamon

INSTRUCTIONS

Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !

crema-de-cajeta-recipe.