Mexican desserts aren’t the first thing that leap to mind when thinking of Mexican cuisine. But given some of the outrageously delicious possibilities, maybe it should be. Here’s a sample that should convince anyone.
Crema Catalana or Catalan Cream is the Catalan version of crème brulée. An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat.
4 egg yolks
2 cups of milk
5 oz of granulated sugar
1 cinnamon stick
1 lemon rind
1 tsp vanilla extract
1 tbsp cornstarch
Fetch a saucepan and pour in the milk, then add the lemon rind, vanilla extract and cinnamon. Bring to a boil and simmer for a few minutes.
Whisk the egg yolks vigorously, pouring in the cornstarch and five ounces of sugar. Keep it up until the mixture is thick. Then pour it over the milk, stirring well.
Heat to thicken, then allow to cool. Refrigerate for a few hours. Delicious.
This sweet bread recipe will have everyone begging to go for those servings recommended by the food pyramid.
2 large eggs
8 fl. oz of milk
4 oz of sugar
16 oz of all-purpose flour
6 oz butter
2 tbsp olive oil
4 tsp dry yeast
1 tsp salt
Warm the milk and dissolve the yeast in it. Then blend sugar, salt and flour and add to the milk. Blend with a mixer about two minutes until smooth. Add in the eggs, then pour in the olive oil and blend well. Knead the dough until all the ingredients are well mixed.
Cover with a damp towel and let the dough rise for about an hour. Knead again, then roll the dough out on a bread board with a rolling pin. Brush with butter and roll up the dough, then leave it for another hour. Coil the roll and bake at 375F/190C for 45 minutes. Superb.
Few cultures would be adventurous enough to call a recipe ‘fried milk’, especially since it’s made by boiling and frying. But that’s the basis of this delectable treat. Great desserts don’t come any easier than this one.
32 fl. oz milk
4 oz sugar
6 fl. oz olive oil
1 tsp sunflower oil
4 oz cornflour
1 cinnamon stick
Bring the milk to a boil and add cornflour and sugar, then add the cinnamon stick and continue for ten minutes more. Stir frequently.
Then, pour the mixture into a tray and allow to cool to room temperature. As it cools it will thicken. Slice the result into squares about two inches on a side. Coat the results with egg and fry on medium heat. Milk never tasted so good.
This fried bread dessert is another sweet favorite for lovers of Mexican cuisine.
32 fl. oz of milk
16 oz of honey
16 oz of sugar
1 loaf wheat bread
Slice an uncut loaf of wheat bread into thick slices. Whisk the eggs well. Add sugar into the eggs and blend. Dip the bread slices into the mixture, coating them well. Fry them to a crisp, golden brown and top with honey. Unbeatable.
It’s easy to find a Mexican dessert that will please everyone, because each one is great tasting!