Mexican Food Recipes

SPANISH DESSERT RECIPE: (couldn’t be easier)

Crema Catalana

This popular Catalan cold custard recipe with a crispy caramel coating is surprisingly easy to make.

Basic ingredients:

6 egg yolks
200g sugar
3/4 litre milk

1 cinnamon stick
1 piece of lemon peel
3 tbsp corn flour

Steps:

1. Beat the egg yolks until light then whisk in 150g of the sugar

2. Place the milk in a saucepan together with the cinnamon and lemon peel – bring to the boil and then remove from the heat and strain.

3. Whisk the milk with the egg mixture

4. Dissolve the cornflour with a little milk and whisk into the mixture

5. Place the mixture over a low heat and cook, stirring constantly until it begins to boil

6. Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge

7. Before serving sprinkle a little sugar on top and caramelise it by placing under a hot grill briefly until the sugar melts and turns brown
References :

Here are two:

Magdalenas – Spanish Cakes

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

4 eggs
1 cup granulated sugar
1 4 oz. stick unsalted butter
1 2/3 cups unbleached white flour
1 Tbsp baking powder
zest from 1 lemon
1 Tbsp milk

Preparation:
Serves 9. Yield is 18 magdalenas.

~Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.

~In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light.

~In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest and milk.

~Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.

~While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

~Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

~Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.
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Here’s the other:

Brazo de Gitano (Cake Covered in Chocolate) Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

2-3 Tbsp vegetable shortening
1 1/4 cups (5 oz) sifted unbleached white flour
3/4 cup (5 oz) granulated sugar
6 large eggs
zest from 1 lemon
1/2 cup peach jam at room temperature
1/2 cup strawberry jam at room temperature
1-2 cups of whipped cream or 1 can whipped cream
3 oz baking chocolate
3 Tbsp powdered sugar
4 oz milk
1 tsp butter

Preparation:
(This brazo de gitano or swiss roll recipe makes 6 servings.)

Rinse and dry the lemon. Grate lemon zest into a bowl and set aside. Sift flour into a bowl, then measure and set aside. Pre-heat oven to 350F degrees (150C).

Line a 9” x 13” glass pan with cooking parchment paper or waxed paper. Generously grease the lining with vegetable shortening.

Separate the egg yolks from the whites. Set aside whites. Put yolks in a medium size mixing bowl. Add sugar and lemon zest to yolks and beat for 2 minutes with an electric beater.

Wash and dry beaters. In a separate medium mixing bowl, beat egg whites to a stiff peak. Carefully fold the whites into the yolk mixture using a rubber spatula/scraper. Gradually fold in the flour.

Pour batter into pan, spreading to corners. Bake in center rack of oven for 15-25 minutes, until firm to the touch.

Whip cream while cake is baking.

Test doneness by pressing a finger on the cake. It should be firm to the touch and have a spongy texture. When cake is done, remove from oven. Lift cake from pan by using the lining and place on counter to cool. When cake has cooled for 5-10 minutes, place a clean kitchen or tea towel on top of cake and carefully flip over onto the towel. Carefully remove the paper from the top of cake. While cake is still warm, roll cake in towel and let sit for 5 minutes.

Melt chocolate, butter and powdered sugar together in a small saucepan. Stir. Add milk and whisk until smooth.

Mix the two jams together. Unroll cake and spread jam onto cake. Spread whipped cream and roll up cake again. Place on serving platter. Sprinkle with powdered sugar. Drizzle melted chocolate mixture over the cake.

Slice roll and serve!

**Variations**: If you prefer a richer filling, use egg custard instead of whipped cream. You may substitute any kind of fruit jam in the filling. Instead of drizzling the cake with melted chocolate, sift powdered sugar on top.

Hope i helped! =)
References :

SPANISH DESSERT RECIPE: (couldn’t be easier)

Crema Catalana

This popular Catalan cold custard recipe with a crispy caramel coating is surprisingly easy to make.

Basic ingredients:

6 egg yolks
200g sugar
3/4 litre milk

1 cinnamon stick
1 piece of lemon peel
3 tbsp corn flour

Steps:

1. Beat the egg yolks until light then whisk in 150g of the sugar

2. Place the milk in a saucepan together with the cinnamon and lemon peel – bring to the boil and then remove from the heat and strain.

3. Whisk the milk with the egg mixture

4. Dissolve the cornflour with a little milk and whisk into the mixture

5. Place the mixture over a low heat and cook, stirring constantly until it begins to boil

6. Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge

7. Before serving sprinkle a little sugar on top and caramelise it by placing under a hot grill briefly until the sugar melts and turns brown
References :

Here are two:

Magdalenas – Spanish Cakes

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

4 eggs
1 cup granulated sugar
1 4 oz. stick unsalted butter
1 2/3 cups unbleached white flour
1 Tbsp baking powder
zest from 1 lemon
1 Tbsp milk

Preparation:
Serves 9. Yield is 18 magdalenas.

~Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.

~In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light.

~In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest and milk.

~Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.

~While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

~Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

~Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.
___________________________________________________________________________________

Here’s the other:

Brazo de Gitano (Cake Covered in Chocolate) Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

2-3 Tbsp vegetable shortening
1 1/4 cups (5 oz) sifted unbleached white flour
3/4 cup (5 oz) granulated sugar
6 large eggs
zest from 1 lemon
1/2 cup peach jam at room temperature
1/2 cup strawberry jam at room temperature
1-2 cups of whipped cream or 1 can whipped cream
3 oz baking chocolate
3 Tbsp powdered sugar
4 oz milk
1 tsp butter

Preparation:
(This brazo de gitano or swiss roll recipe makes 6 servings.)

Rinse and dry the lemon. Grate lemon zest into a bowl and set aside. Sift flour into a bowl, then measure and set aside. Pre-heat oven to 350F degrees (150C).

Line a 9” x 13” glass pan with cooking parchment paper or waxed paper. Generously grease the lining with vegetable shortening.

Separate the egg yolks from the whites. Set aside whites. Put yolks in a medium size mixing bowl. Add sugar and lemon zest to yolks and beat for 2 minutes with an electric beater.

Wash and dry beaters. In a separate medium mixing bowl, beat egg whites to a stiff peak. Carefully fold the whites into the yolk mixture using a rubber spatula/scraper. Gradually fold in the flour.

Pour batter into pan, spreading to corners. Bake in center rack of oven for 15-25 minutes, until firm to the touch.

Whip cream while cake is baking.

Test doneness by pressing a finger on the cake. It should be firm to the touch and have a spongy texture. When cake is done, remove from oven. Lift cake from pan by using the lining and place on counter to cool. When cake has cooled for 5-10 minutes, place a clean kitchen or tea towel on top of cake and carefully flip over onto the towel. Carefully remove the paper from the top of cake. While cake is still warm, roll cake in towel and let sit for 5 minutes.

Melt chocolate, butter and powdered sugar together in a small saucepan. Stir. Add milk and whisk until smooth.

Mix the two jams together. Unroll cake and spread jam onto cake. Spread whipped cream and roll up cake again. Place on serving platter. Sprinkle with powdered sugar. Drizzle melted chocolate mixture over the cake.

Slice roll and serve!

**Variations**: If you prefer a richer filling, use egg custard instead of whipped cream. You may substitute any kind of fruit jam in the filling. Instead of drizzling the cake with melted chocolate, sift powdered sugar on top.

Hope i helped! =)
References :