AY, Caramba! - Sugar and Spice, The Best of Mexican Desserts

Mexican cuisine is world - known for its quality, variety and richness in vitamins and proteins. But if you do decide to prepare a proper Mexican feast, why not go all out and prepare one of the delicious, mouthwatering Mexican desserts? We all know a feast is not complete without a dessert and while it may put a spanner in your diet plans, you only live once.

For the batter

5 eggs

5 grams baking powder

400 grams white sugar

3 mls of vanilla extract or vanilla bean split lengthways

190 grams of flour

115 grams of butter

For the filling

475 mls of milk

1 can evaporated milk

1 can of sweetened condensed milk

For the topping

355 mls whipping cream

vanilla extract or vanilla bean

Mix together 1 cup of sugar and butter until very fluffy. Then add eggs and vanilla extract. Sift flour and baking powder and add to the mixture bit by bit until everything is well blended. Pour the batter in a greased and floured 9x13 inches baking pan and bake for 30 minutes at 175°C. Pierce the cake with a fork.

For the filling combine milk, evaporated milk and condensed milk and pour over cooled cake. For the topping mix whipping cream with vanilla essence and a cup of sugar and glaze over the cake. Chill well.

200 grams of white sugar

3 eggs

1 can of evaporated milk

1 can of sweetened condensed milk

Vanilla extract

Over low to medium heat in a medium saucepan melt sugar until it is golden and liquefied. Pour the liquid in round glass baking dish and try to evenly coat the bottom of the baking dish.

Beat eggs and then beat in evaporated milk, condensed milk and vanilla until the mixture is smooth. Pour the eggs and milk mixture in the already prepared glass baking dish with the sugar syrup and cover with foil.

Bake in the oven for 60 minutes at 175°C. Once done, let it cool off completely.

Before serving, carefully invert the contents of the dish on a serving plate.

This bread is made in Mexico for the Day of the Dead, which falls on November 2nd.

For the batter

50 grams of butter or margarine

55 mls of warm water

55 mls of milk

350 grams of flour

5 grams of active dry yeast

Salt to taste (about 3 grams)

4 grams of anise seeds

45 grams of white sugar

2 eggs beaten

4 grams of orange zest

For the glaze

45 grams of white sugar

55 mls of orange juice

6 grams of orange zest

sugar to sprinkle

In a saucepan over medium heat stir butter and milk, until the butter melts. Remove from the fire and add warm water.

In a bowl combine active dry yeast with a cup of flour, anise seeds and a quarter of a cup of sugar. Mix well and then add eggs and orange zest. Mix well until everything is blended. Bit by bit add the rest of the flour until the dough is smooth.

On a lightly floured surface knead the dough until is pliable and smooth.

In a lightly greased bowl place the dough and cover it with a cloth, foil or plastic wrap and let it rise for 1 or 2 hours or until it doubles in size.

Knead the dough again and shaped it into a round loaf with a round knob on top. Place it on a baking sheet, cover and let it rise again in a warm place for about an hour.

Bake for about 35 – 45 minutes at 175°C, let it cool down a bit and then cover with glaze.

To make a glaze – in a small saucepan combine 45 grams of sugar, with orange zest and orange juice. Over medium heat, bring to boil and let it boil for about 2 minutes. Brush the glaze over the bread and sprinkle with sugar on top.