Mexican Almond Cookies

Preparation:

Preheat oven to 350°F. Sift the flour and cornmeal onto the counter or into a bowl. Make a well in the center and add the sugar, ground almonds, butter and egg yolks. Knead all the ingredients together to form a dough. read more »

Mexican Flan

Preparation:

Preheat oven to 350 degrees F. Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. read more »

Crema de Pino o Nuez Encarcelada (Pine Nut or Pecan Cream)

Preparation:

Well butter a shallow dish, ideally about 9 inches in diameter and 1 1/2 inches deep. Bring milk to a boil, then add the canela, and stir in most of the sugar, reserving a little to grind with the nuts. Lower the flame and stir until the sugar is melted. Stir 1/4 cup of the warmed milk into the cornstarch and work to a smooth paste. read more »

Ancho Chile Flan

Preparation:

Place the sugar in a small skillet or saucepan with 1/2 cup of water. Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup. Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. read more »

Mexican Chocolate Pots de crème

Preparation:

Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the creme along with chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. read more »