Mexican cuisine offers many dishes so different in texture, flavor, ingredients and preparation that it is possible to have a different experience in each region of Mexico. The same thing happens when it comes to sweetness; because the delight of Mexican desserts is also extraordinary.
The jericalla is a dessert that is traditionally eaten in Guadalajara, Jalisco, but also can be found elsewhere in Mexico. Its flavor is sweet and its texture is smooth on the inside, but crunchy on the surface, it is the Mexican crème brûlée !
- 750 ml milk
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 6 yolks
- 150g sugar
- Preheat the oven to 160 ° C.
- Boil the milk with the cinnamon; Before cream is made, add the vanilla and keep warm.
- Blanch the yolks with the sugar, then combine them with the milk and strain the preparation. Pour into individual containers and bake for 30 minutes in a water bath.
- Cool to room temperature.
- You can add some sweet and sour fruit. We put blackberry in it.
2. Rice pudding
The rice pudding is a dessert that has different versions depending on the country or place where you prepare. It came to Mexico through Spanish traditions, but little by little it was transformed in each of the Mexican cuisines.
- 100 g of rice (preferably round grain)
- 1 liter of milk (preferably whole)
- 150g sugar
- Lemon peel
- Place the rice (you can wash it beforehand but without letting it soak) in a pot and pour the liter of milk.
- While the rice is soaking in the milk, add the lemon peel, coarsely chopped, cinnamon sticks and let it rest, between half an hour or a full hour.
- After letting it rest long enough, place the pot on the fire. Keep the mixture stirring so it doesn’t stick (and the milk doesn’t overflow!).
- Remove the lemon peel and cinnamon sticks with a shovel.
- Let it rest uncovered, on low heat without neglecting the mixture.
- Verify that the rice appears to be “al dente” and, at that point, add the sugar.
- Mix until the rice is cooked through, it has to look creamy.
- Turn off the heat and keep beating to make it look creamier.
- Refrigerate for 15-20 minutes and serve. You can accompany it with ground cinnamon, whole cinnamon sticks and / or raisins.
The Churros are not a typically original recipe Mexico, as also eaten in Spain, Belgium, Portugal, etc., but in Mexico are preparing sprinkled with sugar and cinnamon, or even stuffed with chocolate, jam, condensed milk or caramel. It is one of the “street” or itinerant desserts par excellence.
- 250 g flour
- 2 eggs
- 1 teaspoon ground cinnamon
- 150g butter
- 250 ml of water
- 2g salt
- 200g sugar
- 1 cup of cajeta burned
- 1 duya
- Enough oil for frying
Preparation of the churros:
- Heat butter water in a large enough pot. Bring to a boil and immediately add the flour and salt. Beat quickly with a balloon whisk for 1 minute until a ball forms.
- Remove the mixture from the heat and transfer it to the blender. Add the eggs, one by one, and mix. Once the paste is formed, place it in the duya and let it cool.
- Meanwhile, heat the oil and, when it starts to boil, prepare the duya and cut the churros to the size you want with the help of kitchen scissors or a knife. Fry until golden brown.
- In another bowl, combine cinnamon with sugar. When the churros just come out of the oil, cover them with this mixture.
- The churros are served warm and can be accompanied by cajeta, chocolate or condensed milk.