When discussing Mexican food and Mexican cuisine, the subject of Mexican desserts is sure to appear. Dessert is arguably the greatest end to a delicious meal. Mexican desserts derive their influences from native settlers from Aztec, European and Mayan civilizations, with the foundation emerging from the Spanish conquistadors.
Mexican restaurant cooks often adapt their own versions of Mexican desserts. Anyone is quite capable of doing so if they know the details, since these general Mexican dessert recipes can be altered easily. This applies to mixing unique Mexican drinks as well.
Mexican Desserts: Overviews
Flan is one of the easiest Mexican desserts to start out with. It is essentially an egg custard with caramel over it. All you need to do is brown (but not burn) a cup of sugar and in a pan until it becomes rich and caramelized, then add in a half cup of heavy cream, stirring vigorously. For the flan custard, you blend together six eggs, a can of sweetened and condensed milk, 2 cans of evaporated milk, and a teaspoon of vanilla. Get some ramekins, coat them with caramel, add custard, and bake them for 45 minutes inside of a pan with 2 inches of water. Refrigerate for an hour.
You can view empanadas as little deep-fried pies. Fillings can be savory or sweet. Make your dough with 3 cups of flour, 3 teaspoons of baking powder, 4 teaspoons of sugar and 2 teaspoons of cinnamon. Cut in a half cup of shortening finely, then integrate ¾ of a cup of water and an egg. Roll the dough and refrigerate for 30 minutes.
Now is a good time to prepare filling for your empanadas, whether you choose cinnamon apple, something with caramel, or another kind of fruit. For a simple fruit filling base, 2 cups sugar and 1 cup of water should do. Cut out the dough evenly, place some filling inside, fold it over, crimp the edges with a fork, and deep fry until golden brown.
Dulce de Leche
Dulce de Leche is a simple vanilla and milk sauce that goes well with just about anything related to desserts. Depending on how much you want to make, bring some milk to a boil on medium-high, then remove it and strain through a cheesecloth, returning it to the pan afterward. Cut yourself a vanilla bean and pour the seeds into the hot milk. Pour about a cup to two cups of sugar in to the pan, whisking vigorously until it has become melted and integrated. Put a half teaspoon of baking soda into it, continuing to stir until the cream becomes thicker. Once you have achieved a light brown color, place it into a vat of ice-water and whisk until your Dulce de Leche is chilled.
Churros, sometimes called Spanish doughnuts, are fried strips of dough. In a saucepan heated to medium, put in 1 cup of water, 2 tablespoons of sugar, 2 tablespoons of vegetable oil, and one ½ teaspoon of salt,. Wait until it boils and then kill the heat. Immediately stir in 1 cup of flour (all-purpose) until it comes into a dough ball. With that done, prepare your deep-fryer for 370° F. Put the dough into a ziptop bag, and cut a hole in one of the edges. Squeeze even strips into the hot frying oil until each one is golden brown. Remove and place on a cooling rack. While your churros are hot, roll them in your chosen toppings; the most common toppings are cinnamon and sugar.
Bunuelos are similar to churros in that they are fried dough dipped in sweet toppings. Combine four eggs with ¼ a cup of sugar and beat. Add a teaspoon of vegetable oil. In another bowl, mix together 1½ cups of flour and about a teaspoon of baking powder. Combine the egg batter into this and mix them both well. Flour up a level surface, then knead the dough on it until lumps are removed. Shape it into several symmetrical balls. Heat up your oil to 350° F in the deep-fryer, and fry until golden brown. Drain the bunuelos, then add your chosen toppings.