MexicanFoodWorld.com

Calling flan a caramel custard is to do it an injustice. No mere pudding, this traditional Mexican dessert is the crème de la crème of sweets. Of course, not surprisingly, there are a hundred and one variations on the basic recipe. But sometimes the original is so much more than one can expect, to alter it is to approach cooking blasphemy.

Start early in the day so your flan has plenty of time to cool before serving. Then get ready for a bit of heaven.

Ingredients:
5 whole eggs
2 egg yolks
4 cups of milk
1 1/2 cup of sugar
2 strips of lemon zest
1 cinnamon stick

Coating

You can start with the ‘frosting’ first. Spread a 1/2 cup of sugar on the bottom of a saucepan and warm to medium-low heat. The goal is to brown the sugar, turning it gooey without burning. At a certain point it will start to melt. Don’t stir, but you can give the pan a little shake to prevent sticking.

Once the sugar is golden brown remove from heat and pour into a dozen warmed custard cups. You want the sugar to remain like syrup and not crystallize.

Warming custard cups is simple. Put an ounce of water into each cup and put them into the microwave for a minute, then remove and pour out any excess water. Watch carefully to ensure that the water doesn’t all boil away.

Flan Body

In a saucepan, combine milk, lemon zest (the outer peel of the fruit) and the cinnamon stick. Bring to a vigorous boil, then lower the heat and simmer for ten minutes. Remove and let stand.

In a bowl, mix the whole eggs and egg yolks together with a cup of sugar. Pour the milk mixture into the bowl through a fine sieve. Whisk until the result is well blended. Pour the result into the coated custard cups.

Arrange the cups into a baking pan, then pour in an inch of water, being careful not to splash any into the custard cups. Then bake at 300F/150C for an hour and a half. Check the flan periodically to ensure that the water has not all boiled away.

Remove the pan from the oven carefully, avoiding dumping the boiling water onto the floor or knocking over the custard cups. Remove the cups and let them cool for several hours in air.

Preparing flan takes a bit of effort, but the results will be worth it. If you doubt it, just ask the people who can’t tell you because their mouths are too full of flan. A big thumbs up will do nicely.

Technorati Tags: flan, mexican flan, mexican desserts, mexican food, mexican cuisine

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

An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat.

Ingredients:
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.

- Ensaimadas

This sweet bread recipe will have everyone begging to go for those servings recommended by the food pyramid.

Ingredients:
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.

- Leche Frita

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.

Ingredients:
2 eggs
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.

- Torrijas

This fried bread dessert is another sweet favorite for lovers of Mexican cuisine.

Ingredients:
8 eggs
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!

Technorati Tags: mexican food, mexican desserts, mexican cuisine