Mexican desserts?!
Mexican desserts?
does anyone know what this desert is called. its a mexican dessert. its flat like a bar, and has a sort of soft cruncy top and the bottom part is smooth like tofu but it is tan and has raisins in it. its so good, i'd like to find a recipe. does anyone know what its called, or a recipe? its not mexican bread pudding.
Additional Details2 weeks ago
nor is it flan. its not a custard. it has the consitency of extra firm tofu.
2 weeks ago
its a desert that is possibly specific to tabasco, cardenas or southern mexico. near the yucatan penisulan. i had this dessert while dining with southern mexicans.
Answers:
2 weeks ago
nor is it flan. its not a custard. it has the consitency of extra firm tofu.
2 weeks ago
its a desert that is possibly specific to tabasco, cardenas or southern mexico. near the yucatan penisulan. i had this dessert while dining with southern mexicans.
Capirotada O Sopa (Bread Pudding)
Cooking Time: 20-30 Minutes
Serves 6
Ingredients:
3/4 cup sugar
3/4 cup raisins
2 cups boiling water
1 cup grated sharp cheddar cheese
1/2 cup maple syrup
6 slices toasted bread, buttered
and cut into 1 inch pieces
Method:
1. Place sugar in a heavy pan. Stir sugar, at low heat, until it is
liquified and light, golden brown.
2. Add water and stir constantly until sugar is dissolved. Add syrup
and simmer for 2-3 minutes.
3. Layer bread, raisins, and cheese in a 1 1/2 quart buttered
casserole dish. Pour hot syrop over mixture and top with cheese.
4. Cover dish and bake in a 350°F oven for 20-30 minutes.
Jericaya de Vainilla y Chocolate
Jalisco
rinde para 16 porciones
-Ingredientes:
4 tazas de leche 4 cups milk
1 taza de azúcar 1 cup sugar
una pizca de sal a pinch of salt
125 gramos de chocolate en tlabilla 125 grams of bar chocolate
3 huevos enteros 3 whole eggs
5 yemas de huevo 5 (not sure if this is yolks or whites, I think it is yolks) of eggs
2 cucharadas de extracto de vainilla 2 teaspoons of vanilla extract
Maybe someone else can help with the rest of the recipe....
-Preparación:
Pon a hervir la leche.
Bate los huevos con el azúcar y la sal y a?ade la leche poco a poco moviendo la mezcla.
Separa la mezcla en dos tantos.
A un tanto ponle la vainilla. Al otro tanto ponle el chocolate una vez fundido a ba?o María y dejálas cuajar dos horas en el horno con el fuego con el fuego suave.
La jericalla se sirve fría.
Source(s):
http://www.kokone.com.mx/comida/dulcero/...
Flan??
I am thinking that you are talking about a flan. It is a Mexican creamy custard usually the top layer is burn caramel and the body is a yellow and creamy, but I am not so sure about the raisins because I never had flan with raisins but you could practically put anything you wish. Also flan could be like jello and it could be a little stiff. It all depends on how you make it.
Its called flan. The french call it creme caramel and american's call it egg custard.
i think you're talking about a jericaya its like a flan but the top looks burned and when you get through that layer the rest is like flan
Capirotada...Mexican Bread Pudding (I think is what you're talking about)
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup corn oil
16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls
2 cups (packed) dark brown sugar
1 1/2 cups water
3 canela or cinnamon sticks
1 1/2 teaspoons aniseed
1/2 cup raisins
1/3 cup blanched slivered almonds
1/4 cup unsalted dry-roasted peanuts
4 ounces queso manchego*, thinly sliced, room temperature
Crema mexicana** or sour cream (optional)
preparation
Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.
Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)
Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with queso manchego. Serve with crema mexicana, if desired.
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.
**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
I am from México and nothing sticks to what you describe.
A bar with raisins... maybe alegrías, camotes but ?tofu and crunchy?...
Maybe some kind of sweet bread with cream (still no).
I think you messed the country name.
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..