Do you know what are the striking things about Mexican desserts and foods? Mexican food is highly popular among a vast number of consumers who are willing to burn lots of cash for delectable and mouth-watering foods.
With this, Mexican foods and desserts signify perfection as far as exotic- flavored foods are concerned. Explicitly, the Mexican chefs’ utilization of strong spices is spectacular. Deliciously- spiced and sauced salsa that is eaten with Mexican tacos has an unbeatable demand not just for Mexican people; but also, for foreign folks who find the delight in great-tasting Mexican foods.
More elaborately, people with a fragile palate must pass up eating hundred percent Mexican foods due to the latter’s longing for spicy cuisines that average Americans can’t bear to take in.
With regards to quick and easy Mexican desserts, hot and cold elements are being put into one. This might be peculiar. However, this is an aspect that lets these easy Mexican desserts stand out from the rest of the cuisines all over the world.
Oaxacan Coconut Flan
This is a community-sized flan that uses coconut cream and toasted coconut to bring out its tropical flavor.
Wondering how to do it? Take a closer look at this.
Prepare the following: 1/3 cup sugar, 1/4 cup water , butter, 2 cups half-and-half or light cream, 1cup canned cream of coconut, well stirred, 4 eggs, 2 egg yolks, ¼ cup dark rum, 1teaspoon vanilla, 1/4 teaspoon ground allspice and ½ cup flaked coconut, toasted.
First, heat the oven to 200 degrees Fahrenheit after placing 8×1-1 ½ round in pan on it.
Second, combine water and sugar in a small saucepan for thirteen minutes to form an amber-colored caramel.
Third, through the use of oven mitts, carefully pour the sugar mixture into the baking pan until the pan’s bottom and side get coated. Let it stand and cool on a wire rack. Make sure to put those spots on the pan that are lightly not coated.
Fourth, whisk egg and egg yolks in a medium- sized bowl. Sprinkle it with coconut cream and egg mixture. Add rum, allspice and vanilla.
Fifth, place the coated baking pan in a medium- sized roasting pan. Put the egg mixture into the coated pan. Add enough boiling water to the pan until halfway up of it.
Next, spend at least half an hour till fort- five minutes for baking. Chill for 2 to 6 hours afterwards.
Lastly, run a knife around the edge of the baking pan. Carefully invert a serving platter on top of the baking pan and turn the latter over to let the caramel run over on both top and side of the flan. Accentuate with toasted coconut for a final touch.
Mexican Chocolate-Raspberry Parfaits
This can be done in 15 minutes.
Have the following beforehand: 1 1/4 cups light chocolate soymilk, 1box (4-serving size) chocolate instant pudding and pie filling mix, ¼ teaspoon ground cinnamon, 1 slice (4×1 inch) angel food cake, torn into pieces, ½ cup frozen (thawed) fat-free whipped topping, ½ cup fresh or frozen (thawed and drained) raspberries and grated semisweet chocolate, if desired.
Step one: beat soy milk, cinnamon and pudding mix until smoothly blended and thickened.
Step two: Spoon at least a quarter cup of pudding into two small parfait glasses having a cake. Add 2 tablespoons of whipped topping and half raspberries. Top it with padding and whipped topping. Lastly, garnish it with grated chocolates.
Atole de Fresca (Strawberry Soup)
This is a genuine- Mexican brew that is congealed with corn tortilla soup or the so-called “masa harina”. This is akin to a delicious milk shake that is purely made of pureed strawberries, vanilla and buttermilk.
These are the needed ingredients moms!
4 cups (1 L) ripe strawberries, washed and hulled, 2 ripe bananas, peeled, 2 cups (500 mL) low-fat plain yogourt, 2 cups (500 mL) water, 2 tsp (10 mL) fresh chocolate mint leaves, chopped (use regular mint if chocolate is not available), 1 Tbsp (15 mL) honey and 1 tsp (5 mL) ground cinnamon.
Step one: In a blender, mix strawberries and half cup of sugar. Blend it until it smoothes; then, set it aside.
Step two: In a separate sauce pan, combine the masa harina and water. Whisk well until an even texture will be achieved. Strain the mixture into a fine-mesh filter. Return it to the sauce pan. Cook over a medium heat for four minutes. Constantly stir it.
Step three: Stir in the buttermilk after reducing the heat to low. Add vanilla bean, pureed strawberries, sugar, and cinnamon stick. Cook the mixture for another 5 minutes. Make sure that the mixture becomes thick and pourable.
Step four: Cover the mixture and put it in the fridge for an hour or two. Remove the vanilla bean and the cinnamon stick before serving. Thus, scrape the bean seeds and get it back to the syrup.
Step five: Pour the mixture to the awaiting dessert bowls. Garnish it with a sweetened whipped cream and fresh mint.
This three- layered and tricolored soft meringue pudding symbolizes the colors of Mexican flag. If served with vanilla and custard sauce, an almond flavor Almendrado is one of the easy Mexican appetizers for parties that both kids and adults would certainly love.
Here are the ingredients:
1 1/2 envelopes gelatin
1/2 c. cold water
1/4 c. boiling water
6 egg whites
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
Pinch of salt
Red and green food coloring
To do it, here’s how.
- Soak the gelatin in a cold water. Add a simmering water to dissolve. Let it cool and set aside.
- Beat egg white stiffly. Slowly, add sugar that goes alternately with the gelatin liquid through the use of an electric beater (set in a high speed).
- Add almond extract and a pinch of salt. Thoroughly whip the mixture to make it blend with the gelatin and egg white.
- Divide the mixture into three parts. Leave one part as uncolored or white. Apply a food color to the two parts. The other must be red while the other is green to resemble the Mexican flag.
- Alternate the layers through spooning it into a loaf pan with a wax paper extending above the mixture. Refrigerate for at least 4 hours and serve with custard.
Grilled Pineapple Skewers with Ice Cream
Composed of marinated star fruit, papaya, pineapple and kiwifruit in honey-rum syrup, this flavored Mexican ice cream is characterized by effervescent stifling abound in the markets of Mexico. Served with “dulce de leche and or vanilla ice cream is perfection.”
3-inch cinnamon stick
tablespoons orange juice
medium fresh pineapple, cut into 3/4-inch slices and quartered
star fruit (carambola), cut into 1/2-inch slices
large firm, ripe papaya or mango, seeded and cut into 3/4-inch chunks
kiwifruit, cut into 1/2-inch slices
purchased dulce de leche ice cream or vanilla bean ice cream or 1 recipe Toasted Coconut Ice Cream
One; heat cinnamon and honey over a low heat. When it is already hot (not boiling), remove from heat. Add the rum and the orange juice.
Two; place the fresh fruits in a shallow dish. Make it single layered. Pour the honey mixture over te fruits then cover it. Set aside for an hour.
Three; remove the cinnamon stick.
Four; drain the fruit but reserve the honey mixture in a separate container. Arrange the fruits on skewers. Brush the fruit with honey mixture. You can, of course, use a charcoal grill on this. Use an uncovered grill over a medium heat until it turns golden brown. Turn to another side and brush honey mixture occasionally.
Five; brush skewers with the remaining honey mixture. Top with ice cream and add topping to serve.
Mexican Hot Chocolate Fondue
This is one of the easy dessert recipes in Mexico that is basically made up of hockey puck- looking disk of bitter chocolate with sugar in it. It is partnered with hot water seasoned with cinnamon and coffee flavors. It is the best complement for cakes, pies and ice cream.
The ingredients are as follows:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 1/4 cups heavy cream
- 1 1/4 cups milk
- 2 tablespoons fresh-ground coffee
- 1/2 teaspoon ground Ceylon cinnamon or canela
- 1 vanilla bean, split
- 7 ounces bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
Whisk sugar and cornstarch well. Add the cream, milk, coffee, cinnamon and vanilla respectively. Pour the mixture into a stainless sauce pan and gently simmer it. Cook it until thickened for about 4 minutes.
Remove the pan from the heat. Add the chocolate and butter until melted. Strain the chocolate mixture and throw the solid ones through the use of a fine- meshed filter.
Pour the warm fondue pot and serve with different dippers and fondue forks.
Serving a Mexican dessert during special and even typical occasions is a perfect way to pamper your visitors- Mexican or alien.