Vicki Said:What's a good dessert for a mexican?
We Answered:Somebody else mentioned Flan and Tres Leches Cake. Here are the recipes I use for those.
2/3 cup sugar
1 (14 ounce) can sweetened condensed milk
1 can (from the condensed milk) full of whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
To make caramel: Heat the sugar in a skillet over medium heat. When it begins to melt, reduce heat and continue until it has completely dissolved and browned. Stir constantly. As soon as the sugar has browned, pour it into a 1 1/2 quart baking dish or flan pan. Tilt the dish so that the caramel spreads evenly over the entire bottom of the dish.
Put remaining ingredients into a blender and mix well. Pour into the dish that you coated with the caramel. Cover the dish lightly with foil. Set the dish in a larger pan with water halfway up the sides of the flan dish. (Also known as a water bath.)
Bake at 325 degrees for 1 1/2 hours. Watch the water level of the pan and fill if necessary. Cool for two hours at room temperature and then refrigerate overnight.
To serve, run a knife along the outside edge and invert onto a serving plate. Let it sit a few minutes so the caramel can drip down, then remove the flan dish.
TRES LECHES CAKE
3/4 cup butter, softened
1 1/2 cups sugar
9 egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture into a greased 9 x 13 inch pan.
Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool.
In a small bowl, stir together the heavy cream, evaporated milk and the sweetened condensed milk. Pour the mixture over the cake until it wonâ€™t absorb any more. You may have milk mixture left over. Refrigerate for several hours before serving.
Yield: 24 servings
Optional: Add Kahlua or other liqueur to the milk mixture before pouring over the cake.
Melvin Said:I need a really good mexican dessert recipe?
We Answered:*Fried Apple Burrito
1 can apple pie filling
6 tortilla shells
1 cup sugar
3 tsp cinnamon
Put equal amounts of pie filling into 6 tortilla shells. Roll shells with both ends closed. Fry in oil until golden brown and sprinkle with sugar and cinnamon mixture.
#Notes: Boil remainding cinnamon and sugar on top of stove with a cup of water for a simple syrup to drizzle over the dessert.
*El Toritoâ€™s Deep-Fried Ice Cream
20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal (or Corn Flakes), crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
1 teaspoon water
4 8-inch flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.
Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
*Lime Pie La Lechera
1 prepared 9-inch graham cracker crust
1 can Nestle La Lechera Sweetened Condensed Milk
1/2 C. about 3 fresh limes, lime juice 1 tsp. grated lime peel
2 c. frozen non dairy whipped topping, thawed
Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel.
Pour into crust, spread with whipped topping.
Refrigerate for 2 hours or until set.
*Roasted Habanero Honey
Spice up your honey with one of the worlds hottest peppers. You control the heat and it compliments most traditional Mexican desserts.
8 ounce jar of honey
One habanero pepper
Serve with sopapillas, etc.
With long tongs place one habanero pepper on a piece of aluminum foil and place under a preheated oven broiler. Rotate pepper with long tongs until all sides are roasted. Pepper will soften and turn slightly black on all sides. This does not harm flavor. It is expected. This will take about two minutes. Remove from oven. With a knife and fork, cut off stem and cut pepper open lengthwise on one side only. Remove all seeds by scraping. Discard all seeds and stem. Place the gutted habanero pepper in the jar of honey. With the lid back on turn the honey jar upside down. The pepper will naturally float to the bottom of the jar after a few seconds. Repeat this process until the pepper is back on top of the jar next to the lid. Remove the pepper with the fork and stir honey thoroughly. Taste to see if the honey has reached the desired level of heat that you prefer. If not, keep repeating the process. The longer the pepper remains in the honey the hotter the honey will taste. You will be amazed at how fast the honey will become hot with just contact with this, one of the hottest and most delicious peppers in the world. Discard the habanero pepper in the aluminum foil when finished. This recipe will work with one pepper to a 16 ounce jar of honey, also.
#Notes: This is a healthy, all natural recipe of sweet meets heat containing vitamins, minerals and antioxidants. It is delicious in/on Mexican Sopapillas, cornbread, etc. Honey has always been soothing to hot and spicy.
Serve margaritas with your meal and these yummy little treats for dessert. What a pairing
2 cups milk
6 egg yolks
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
1 tsp almond flavoring
2 tbsp tequila
1 container frozen whipped topping, thawed
2 tbsp lime juice
1/2 cup toasted almonds
In sauce pan scald milk, bring just to a boil and remove from heat. In a large bowl beat egg yolks, add sugar and salt. Stir a little of hot milk into eggs so you don't cook the eggs. Gradually add the rest of milk. Cook over low heat, stirring constantly for 20 minutes or until the custard coats your spoon. Remove from heat and add vanilla, almond flavoring and tequila. Pour in custard cups and refrigerate. When ready to serve stir lime juice into whipped topping. Put a big scoop on top of each custard and sprinkle with toasted almonds.
#Notes: Tequila can be replaced by lime juice in the custard. For parties I like to use margarita glasses with sugared rims.
*U can choose from these links which will be suitable for u:
Doris Said:I'd like to have some authentic Mexican Dessert recipes. Any ideas?
We Answered:Here's a good website : http://www.gourmetsleuth.com/mexicandessâ€¦
Oh and deep fried ice cream is a very popular dessert at all Mexican restaurants I've been too. I'm sure there are many websites. Here's one:
Angela Said:I need a recipe for Xango-(Mexican Dessert)--Best dessert I've Ever Tasted?
We Answered:I found a copycat recipe for Applebee's Chimicheesecake...which is like what you're describing. Hope this helps!
10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, drained very well
1/2 cup almond toffee pieces
1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well
vanilla ice cream
Beat cream cheese until fluffy; add sugar and eggs, then beat again.
Add vanilla extract and mix well.
Fold toffee bits and apple pieces into cheese mixture.
On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
In deep fryer heat vegetable oil.
When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
Remove from oil.
Preheat oven to 350 degrees.
Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
Remove from oven and liberally sprinkle with cinnamon sugar mixture.
Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.
Jeffrey Said:Mexican food dessert recipes or ideas?
We Answered:Apple Enchilada Dessert
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.
Or here's a whole list of Mexican Desserts