mexican bread pudding

Another amazing Mexican dessert recipe ...Bread Pudding a great one !

INGREDIENTS

• 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..and the Mexican dessert recipe is ready for feasts...enjoy !

mexican-cookie-rings.

Another amazing Mexican dessert recipe ...Bread Pudding a great one !

INGREDIENTS

• 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..and the Mexican dessert recipe is ready for feasts...enjoy !

mexican-cookie-rings.

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mexican hot fudge sundaes

Try this great Mexican dessert recipe ....the Hot fudge sundaes...a classic sundaes !

INGREDIENTS

• 3/4 cup heavy whipping cream
• 1/2 cup (or more) freshly brewed strong coffee
• 16 ounces semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Vanilla ice cream
• Toasted pine nuts

Preparation
Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts. The Mexican dessert recipe is ready. Nice taste ! Enjoy it !

mexican-sugar-cookies.

Try this great Mexican dessert recipe ....the Hot fudge sundaes...a classic sundaes !

INGREDIENTS

• 3/4 cup heavy whipping cream
• 1/2 cup (or more) freshly brewed strong coffee
• 16 ounces semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Vanilla ice cream
• Toasted pine nuts

Preparation
Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts. The Mexican dessert recipe is ready. Nice taste ! Enjoy it !

mexican-sugar-cookies.

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Mexican Chocolate Mousse with Burnt Rum

Try this great Mexican dessert recipes....a nice one !

INGREDIENTS :

• 1 18.6-ounce box Mexican chocolate,* chopped
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 3/4 cup white rum
• 4 cups chilled heavy whipping cream, divided

Preparation
Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate;
using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.

Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies. The Mexican dessert recipe is ready for feasts....hmmm...nice taste ! Enjoy it !

mexican-chocolate-pie.

Try this great Mexican dessert recipes....a nice one !

INGREDIENTS :

• 1 18.6-ounce box Mexican chocolate,* chopped
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 3/4 cup white rum
• 4 cups chilled heavy whipping cream, divided

Preparation
Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate;
using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.

Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies. The Mexican dessert recipe is ready for feasts....hmmm...nice taste ! Enjoy it !

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Strawberry Dessert Soup

Try this nice Mexican dessert recipe..the strawberry dessert soup ! A nice unique taste !

Ingredients -

• 2 pints Ripe Strawberries (reserve 6 for garnish)
• 1 1/4 cups Granulated Sugar
• 6 ounces Masa Harina
• 2 cups Water
• 2 cups Buttermilk
• 1 stick Canela (cinnamon)
• 4-5 Mint Leaves, dried and chopped fine or powdered hoya santa

Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a
wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. Hmm..what a fantastic taste of soup ! The Mexican dessert recipe is ready. Enjoy this starters !

biscochitos-ii.

Try this nice Mexican dessert recipe..the strawberry dessert soup ! A nice unique taste !

Ingredients -

• 2 pints Ripe Strawberries (reserve 6 for garnish)
• 1 1/4 cups Granulated Sugar
• 6 ounces Masa Harina
• 2 cups Water
• 2 cups Buttermilk
• 1 stick Canela (cinnamon)
• 4-5 Mint Leaves, dried and chopped fine or powdered hoya santa

Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a
wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. Hmm..what a fantastic taste of soup ! The Mexican dessert recipe is ready. Enjoy this starters !

biscochitos-ii.

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Mexican Dessert Flan

Try this Mexican dessert flan....a classic Mexican !

Ingredients -

• 3/4 cup Sugar (may use 1 cup)
• 3 Eggs
• 3 Egg Yolks
• 1 1/2 teaspoon Vanilla
• 3 ounces package Cream Cheese
• 1 (14 ounces) can Condensed Milk
• 1 (12 ounces) can Evaporated Milk

Preparation:
Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. Mix all other ingredients together in food processor; do not over whip or mix. Add liquid to dish and place over hot water bath. Bake at 350 degrees on middle rack for 60 minutes.
Remove from oven and water bath; allow to cool then refrigerate. Invert to serve. Bueno...si senor this is a great Mexican dessert..enjoy it !

Try this Mexican dessert flan....a classic Mexican !

Ingredients -

• 3/4 cup Sugar (may use 1 cup)
• 3 Eggs
• 3 Egg Yolks
• 1 1/2 teaspoon Vanilla
• 3 ounces package Cream Cheese
• 1 (14 ounces) can Condensed Milk
• 1 (12 ounces) can Evaporated Milk

Preparation:
Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. Mix all other ingredients together in food processor; do not over whip or mix. Add liquid to dish and place over hot water bath. Bake at 350 degrees on middle rack for 60 minutes.
Remove from oven and water bath; allow to cool then refrigerate. Invert to serve. Bueno...si senor this is a great Mexican dessert..enjoy it !

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Mexican Wedding Dessert

Another great Mexican dessert....wedding dessert !
Ingredients -

• 1 1/2 cup Flour
• 1 1/2 sticks Butter
• 4 ounces Cream Cheese
• 2 small French Vanilla Pudding Mix
• 1 1/2 cup chopped Nuts
• 1 cup Powdered Sugar
• 3 cup Cool Whip

Preparation:

First Layer:
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts.

Press in pan. Bake 20 minutes at 350. Cool 1 hour.

Second Layer:
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip.

Spread over first layer.

Third Layer:
Make 2 packages pudding mix according to directions on box. Pour over second layer.

Fourth Layer:
Top with Cool Whip. Sprinkle with nuts.
Great Mexican wedding dessert to taste....si senor ! Nice and enjoy !

Another great Mexican dessert....wedding dessert !
Ingredients -

• 1 1/2 cup Flour
• 1 1/2 sticks Butter
• 4 ounces Cream Cheese
• 2 small French Vanilla Pudding Mix
• 1 1/2 cup chopped Nuts
• 1 cup Powdered Sugar
• 3 cup Cool Whip

Preparation:

First Layer:
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts.

Press in pan. Bake 20 minutes at 350. Cool 1 hour.

Second Layer:
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip.

Spread over first layer.

Third Layer:
Make 2 packages pudding mix according to directions on box. Pour over second layer.

Fourth Layer:
Top with Cool Whip. Sprinkle with nuts.
Great Mexican wedding dessert to taste....si senor ! Nice and enjoy !

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Mexican Coffee

Try this Mexican coffee with vanilla, cinnamon and whipped cream milk....what a great combination and it blends perfectly !

Ingredients :

• 1 quart Whole Milk
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 2/3 cup Instant Cocoa Mix
• 8 cups boiling Water
• 1/3 cup Instant Coffee Granules
• Whipped Cream

Preparation:

Combine first three ingredients in a Dutch oven, and cook over medium heat until thoroughly heated. Do not allow to boil. Stir in instant cocoa mix. Combine boiling water and coffee granules, and stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon sticks. Makes 3 quarts. The Mexican coffee dessert is delicious to try...great coffee ! Enjoy with biscochitos or Mexican sugar cookies.

Try this Mexican coffee with vanilla, cinnamon and whipped cream milk....what a great combination and it blends perfectly !

Ingredients :

• 1 quart Whole Milk
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 2/3 cup Instant Cocoa Mix
• 8 cups boiling Water
• 1/3 cup Instant Coffee Granules
• Whipped Cream

Preparation:

Combine first three ingredients in a Dutch oven, and cook over medium heat until thoroughly heated. Do not allow to boil. Stir in instant cocoa mix. Combine boiling water and coffee granules, and stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon sticks. Makes 3 quarts. The Mexican coffee dessert is delicious to try...great coffee ! Enjoy with biscochitos or Mexican sugar cookies.

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Mexican Chocolate Pie

Try this grea Mexican dessert...the Mexican Chocolate Pie....a must try recipe !

Ingredients -
Crust:

• 1 1/2 cups Vanilla Wafer Crumbs (about 42 wafers)
• 1/4 cup Butter, melted

Filling:

• 1 (5 ounces) package Chocolate Cook and Serve Pudding and Pie

Filling Mix

• 1 tablespoon Unsweetened Cocoa
• 3/4 teaspoon Ground Cinnamon
• 3 cups Milk
• 1/4 teaspoon Almond Extract

Topping:

• 1 cup Heavy Whipping Cream
• 2 tablespoons Powdered Sugar
• 1 tablespoon sliced Almonds, if desired

Preparation:
Heat oven to 350°F. Combine crumbs and melted butter in small bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie. Remove from heat; stir in almond extract. Pour cooked filling into cooled baked crust. Cover; refrigerate until set (3 to 4 hours).
Meanwhile, beat whipping cream in large bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.To serve, dollop each slice of pie with whipped cream. Garnish with almond slices, if desired. And the Mexican dessert is ready for feasts...nice taste of chocolate pie ! Enjoy it !

Try this grea Mexican dessert...the Mexican Chocolate Pie....a must try recipe !

Ingredients -
Crust:

• 1 1/2 cups Vanilla Wafer Crumbs (about 42 wafers)
• 1/4 cup Butter, melted

Filling:

• 1 (5 ounces) package Chocolate Cook and Serve Pudding and Pie

Filling Mix

• 1 tablespoon Unsweetened Cocoa
• 3/4 teaspoon Ground Cinnamon
• 3 cups Milk
• 1/4 teaspoon Almond Extract

Topping:

• 1 cup Heavy Whipping Cream
• 2 tablespoons Powdered Sugar
• 1 tablespoon sliced Almonds, if desired

Preparation:
Heat oven to 350°F. Combine crumbs and melted butter in small bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie. Remove from heat; stir in almond extract. Pour cooked filling into cooled baked crust. Cover; refrigerate until set (3 to 4 hours).
Meanwhile, beat whipping cream in large bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.To serve, dollop each slice of pie with whipped cream. Garnish with almond slices, if desired. And the Mexican dessert is ready for feasts...nice taste of chocolate pie ! Enjoy it !

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Cinnamon Apple Dessert Burritos

Try this amazing Mexican dessert....Cinnamon Apple Burritos..!

Ingredients :

• 4 flour tortillas
• 2 large green apples
• ½ cup orange juice
• 1 tablespoon lemon or lime juice
• ¼ teaspoon cinnamon
• ½ cup chopped pecans
• 2 tablespoons cold water
• ½ teaspoon ground cloves
• 1/3 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon melted butter
• Sugar for sprinkling

Preparation:
Preheat the oven to 375ºF. Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.
Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.
Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint...hmmm what a nice taste ! Great for after feasts ! Enjoy !

Try this amazing Mexican dessert....Cinnamon Apple Burritos..!

Ingredients :

• 4 flour tortillas
• 2 large green apples
• ½ cup orange juice
• 1 tablespoon lemon or lime juice
• ¼ teaspoon cinnamon
• ½ cup chopped pecans
• 2 tablespoons cold water
• ½ teaspoon ground cloves
• 1/3 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon melted butter
• Sugar for sprinkling

Preparation:
Preheat the oven to 375ºF. Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.
Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.
Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint...hmmm what a nice taste ! Great for after feasts ! Enjoy !

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Easy Mexican Cornbread

Ingredients -

• 1/3 cup melted shortening
• 2 cups cornmeal
• 1 tablespoon sugar
• ½ tablespoon salt
• ¾ cup buttermilk or regular milk
• 1 cup grated cheddar cheese
• 4 oz can chopped green chili peppers
• 2 eggs
• ½ teaspoon baking soda
• 8 oz creamed corn

Preparation:
Preheat the oven to 450ºF. Mix together the shortening, cornmeal, sugar, salt, baking soda, eggs and milk. Add the chili peppers and corn. Pour half of this mixture into a greased 9 inch pan. Sprinkle half of the cheese over this batter. Spoon the rest of the batter into the pan and sprinkle on the rest of the cheese. Bake for 25 minutes. And the Mexican cornbread dessert is ready for you...nice one! Enjoy ! Makes appx 9 inch Loaf

Ingredients -

• 1/3 cup melted shortening
• 2 cups cornmeal
• 1 tablespoon sugar
• ½ tablespoon salt
• ¾ cup buttermilk or regular milk
• 1 cup grated cheddar cheese
• 4 oz can chopped green chili peppers
• 2 eggs
• ½ teaspoon baking soda
• 8 oz creamed corn

Preparation:
Preheat the oven to 450ºF. Mix together the shortening, cornmeal, sugar, salt, baking soda, eggs and milk. Add the chili peppers and corn. Pour half of this mixture into a greased 9 inch pan. Sprinkle half of the cheese over this batter. Spoon the rest of the batter into the pan and sprinkle on the rest of the cheese. Bake for 25 minutes. And the Mexican cornbread dessert is ready for you...nice one! Enjoy ! Makes appx 9 inch Loaf

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Mexican Custard

Try this excellent Mexican Custard...a nice Mexican dessert recipe !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

INSTRUCTIONS
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert recipe of custard is ready to serve

Try this excellent Mexican Custard...a nice Mexican dessert recipe !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

INSTRUCTIONS
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert recipe of custard is ready to serve

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Mexican Custard

Try this excellent Mexican Custard...nice one !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

Preparation:
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert is ready to serve ....great tasting custard !

Try this excellent Mexican Custard...nice one !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

Preparation:
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert is ready to serve ....great tasting custard !

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Churros

Try this Mexican dessert recipe..Churros ...a classic Mexican's

Ingredients

* 1 cup (250 mL) water
* 1/4 cup (50 mL) butter
* 1 tbs (15 mL) granulated sugar
* 1/2 tsp (2 mL) salt
* 1 cup (250 mL) all purpose flour
* 2 eggs
* oil for deep frying

Cinnamon sugar topping:

* 1/2 cup (125 mL) sugar
* 2 tsp (10 mL) cinnamon

Cooking Instructions

1. In a medium saucepan, combine the water, butter 1 tbsp. (15 mL) of sugar and salt. Bring to a boil over medium heat. As soon as the mixture comes to a boil, add the flour all at once and cook, stirring, until the batter sticks together and comes away from the sides of the saucepan. Remove from heat and let cool for a minute or two. Add the eggs and beat with an electric mixer until the dough is smooth and well blended. The dough will be fairly thick.
2. Pour enough oil into a deep fryer, electric skillet or wok to a depth of at least 2 inches (5 cm). Preheat to 375 degrees F (190degrees C).
3. Spoon the dough into a pastry bag fitted with a 1/2-inch (0.5 cm) star-shaped tip. (The ridges make the churros nice and crisp – but if you only have a round tip, you can use that instead.) When the oil reaches the right temperature, pipe out 2 to 3-inch (5 to 7-cm) lengths of dough directly into the hot oil, leaving plenty of room between them so that they can cook evenly.
4. Fry until golden brown on all sides -- 3 to 4 minutes, approximately. Remove from oil, drain briefly on paper towel, then sprinkle with cinnamon sugar topping. Repeat with the remaining
dough.
5. Serve churros as soon as possible after frying.
And this great mexican dessert is ready to serve...hmm..nice 1

Try this Mexican dessert recipe..Churros ...a classic Mexican's

Ingredients

* 1 cup (250 mL) water
* 1/4 cup (50 mL) butter
* 1 tbs (15 mL) granulated sugar
* 1/2 tsp (2 mL) salt
* 1 cup (250 mL) all purpose flour
* 2 eggs
* oil for deep frying

Cinnamon sugar topping:

* 1/2 cup (125 mL) sugar
* 2 tsp (10 mL) cinnamon

Cooking Instructions

1. In a medium saucepan, combine the water, butter 1 tbsp. (15 mL) of sugar and salt. Bring to a boil over medium heat. As soon as the mixture comes to a boil, add the flour all at once and cook, stirring, until the batter sticks together and comes away from the sides of the saucepan. Remove from heat and let cool for a minute or two. Add the eggs and beat with an electric mixer until the dough is smooth and well blended. The dough will be fairly thick.
2. Pour enough oil into a deep fryer, electric skillet or wok to a depth of at least 2 inches (5 cm). Preheat to 375 degrees F (190degrees C).
3. Spoon the dough into a pastry bag fitted with a 1/2-inch (0.5 cm) star-shaped tip. (The ridges make the churros nice and crisp – but if you only have a round tip, you can use that instead.) When the oil reaches the right temperature, pipe out 2 to 3-inch (5 to 7-cm) lengths of dough directly into the hot oil, leaving plenty of room between them so that they can cook evenly.
4. Fry until golden brown on all sides -- 3 to 4 minutes, approximately. Remove from oil, drain briefly on paper towel, then sprinkle with cinnamon sugar topping. Repeat with the remaining
dough.
5. Serve churros as soon as possible after frying.
And this great mexican dessert is ready to serve...hmm..nice 1

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