Extra Cr

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Extra Crédito

• Make one of the following recipes
• for Thursday, Nov 1!!
• Sign up for a dish that would typically
• be served on Día de Los Muertos!!
• (up to 5 Extra Creditmy room will be open at
  730 a.m.)
• YOU MUST BRING serving utensils and the
  following (enough for 40 students!)
• Small Dixies cups for drinks (ONLY)
• Plastic Forks
• Plastic Spoons
• Plastic Knives
• Napkins
• Please make it a bite size taster (if possible)

2

• Día de los Muertos Recipes to make
• (up to 7 extra credit points)
• Calabasas en tacha (Candied pumpkin)
• Pan de muerto (Day of the dead bread)
• Atole
• Champurrado
• Sopa de calabasa y naranja (Pumpkin orange soup
  with croutons)
• Calabacitas
• Guacamole (Bring Chips)
• Sopa de Tortilla (Café green tortilla soup)
• Batata con bonbones (Toasted marshmallow candied
  yams)
• Batata con bonbones y canela (Toasted marshmallow
  cinnamon candied yams)
• Turkey or chicken en mole (Turkey or chicken in
  black mole)
• Tamales verdes de maíz (Green corn tamales)
• Crema brule de calabasa (Pumpkin crème brûlée
  with the gingered ameretto cranberry sauce)
• Flan de Coco y Queso (Coconut Cheese Flan)

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• Día de los Muertos
• Things to buy or make if time is an issue
• (Up to 5 points extra)
• Drinks
• Horchata
• Abuelitas Mexican Hot Chocolate (Ready to pour!
  Sold in stores!)
• Jarritos Soda (Sold in stores!)
• Jugo (Any kind of juice Tamarindo, Jamaica
  preferibly!)
• Dishes
• (Cheese or Chicken) Taquitos
• (Cheese or Chicken) Quesadillas
• (Cheese or Chicken) Enchiladas
• (Cheese or Turkey or Chicken) Chilaquiles
  (Rollins fave)
• (Cheese or Chicken) Tamales
• Tostada/Taco Bar
• (Partner up with someone!)
• (Ground turkey or chicken, refried beans or
  black beans, shredded lettuce, cotija or mexican
  four cheese cheese, sour cream, salsa,
  guacamole)
• Desserts

4
Traditions Food

• Pan de los Muertos
• Special loaves of bread are baked and called pan
  de muertos, and decorated with "bones.

5
Calabasas en tacha (Candied pumpkin)
6
Atole
Champurrado
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Sopa de calabasa y naranja (Pumpkin orange soup
with croutons)
8
Calabacitas (Mexican squash with corn)
9
Guacamole (Bring Chips)
10
Sopa de Tortilla (Café green tortilla soup)
11
Batata con bonbones (Toasted marshmallow candied
yams)
Batata con bonbones y canela (Toasted marshmallow
cinnamon candied yams)
12
Turkey or chicken en mole (Turkey or chicken in
black mole)
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Tamales verdes de maíz (Green corn tamales)
14
Crema brule de calabasa (Pumpkin crème brûlée
with the gingered ameretto cranberry sauce)
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A Word About FLAN

• Flan is one of those easy desserts that everyone
  (or almost everyone) loves, this flan de coco or
  coconut flan has an orange caramel as well as
  grated orange zest in it which gives it a great
  citrusy taste that goes well with the coconut. My
  husband Nicolas loves flans and he makes one of
  the most basic flans ever by blending eggs, sugar
  and milk, maybe some vanilla if hes feeling
  adventurous, and he bakes it in a baking pan
  without any water around it, the first time he
  did this I was so sure there was no way that it
  was going to work, but it did, and even though I
  found his super quick guy flan very egg-ey it was
  still edible and he ate almost the entire thing
  but now whenever he starts talking about flan I
  immediately make some that we will both enjoy.

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Flan de coco con caramelo de naranja (Coconut
flan with orange caramel)

• Cool down, remove from the molds and serve
•                                                 
                                                    
          

Ingredients Caramel 1 cup sugar ¼ cup of water ¼
cup of freshly squeezed orange juice Flan 6
eggs 1 can of coconut milk 1 cup grated coconut ¾
cup sugar 1 tbs grated orange zest 1 can of
evaporated milk 3 tbs corn starch Pinch of
salt Garnishes Fresh berries and grated
coconut Preparation Combine water, orange juice
and 1 cup sugar in a saucepan over medium high
heat to make caramel, bring to a boil and cook
until the caramel starts to turn a light brown
honey color, be careful as it can burn very
quickly Pour caramel into ramekins or flan
molds Pre-heat oven to 350 Place water in a large
baking pan, the water should fill up to no more
than ½ of the height of the ramekins or
molds Using an electric mixer mix eggs, coconut
milk, grated coconut, orange zest, sugar,
evaporated milk, corn starch and pinch of salt
together until all the ingredients are well
blended Add the flan mixture to ramekins Place
the ramekins in the pan with water and bake for
40-50 minutes Cool down, remove from the molds
and serve
17
Flan de Coco y Queso (Coconut Cheese Flan)
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• Recetas
• Calabasas en tacha (Candied Pumpkin)

Ingredients 1 4-5 lbs pumpkin approx.8 cinnamon
sticksjuice of 1 orange4 cups water2 lbs
piloncillo ( you can use brown sugar or raw
sugar) Instructions Cut the pumpkin into medium
(2½" to 3" squares or triangles). Remove seeds
and strings. With a sharp knife make diamond
designs over the pulpPut the sugar in a pan
with the cinnamon, orange juice, and water. Bring
to a boil and stir until the piloncillo has
dissolved.Place the first layer of pieces of
pumpkin upside down so they absorb as much juice
as possible. The second layer should be with the
pulp upwards. Cover and simmer. When ready the
top of the pumpkin pieces should look somewhat
glazed, and the pulp soft and golden brown.Let
cool and serve with the syrup. You can also add
cold evaporated milk!  The flavors are enhanced
after a few hours of refrigeration.
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Recetas 2. Pan de muerto (Day of the dead bread)
Ingredients 1/4 cup margarine 1/4 cup milk 1/4
cup warm water (110 degrees F/45 degrees C) 3
cups all-purpose flour 1 1/4 teaspoons active dry
yeast 1/2 teaspoon salt 2 teaspoons anise
seed 1/4 cup white sugar 2 eggs, beaten 2
teaspoons orange zest 1/4 cup white sugar 1/4 cup
orange juice 1 tablespoon orange zest 2
tablespoons white sugar
Directions Heat the milk and the butter together
in a medium saucepan, until the butter melts.
Remove from the heat and add them warm water. The
mixture should be around 110 degrees F (43
degrees C). In a large bowl combine 1 cup of the
flour, yeast, salt, anise seed and 1/4 cup of the
sugar. Beat in the warm milk mixture then add the
eggs and orange zest and beat until well
combined. Stir in 1/2 cup of flour and continue
adding more flour until the dough is soft. Turn
the dough out onto a lightly floured surface and
knead until smooth and elastic. Place the dough
into a lightly greased bowl cover with plastic
wrap and let rise in a warm place until doubled
in size. This will take about 1 to 2 hours. Punch
the dough down and shape it into a large round
loaf with a round knob on top. Place dough onto a
baking sheet, loosely cover with plastic wrap and
let rise in a warm place for about 1 hour or
until just about doubled in size. Bake in a
preheated 350 degrees F (175 degrees C) oven for
about 35 to 45 minutes. Remove from oven let cool
slightly then brush with glaze. To make glaze
In a small saucepan combine the 1/4 cup sugar,
orange juice and orange zest. Bring to a boil
over medium heat and boil for 2 minutes. Brush
over top of bread while still warm. Sprinkle
glazed bread with white sugar.
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• Recetas
• Atole
• ( Also known as Champurrado which is warm almost
  porridge-like drink with vanilla and cinnamon
  which is sold at our local mexican markets and
  bakeries)

A thick drink similar to an American hot cereal.
It is made with masa and sometimes topped with
fruit. Ingredients 1/3 cup masa harina blended
with 1/4 cup warm water in blender 3 cups water 5
tablespoons brown sugar or piloncillo 1 pinch of
salt 1/4 teaspoon cinnamon or 1 cinnamon stick 2
teaspoons vanilla or one one vanilla bean 1/2 cup
pureed fruit (optional) Preparation Heat all
ingredients (except for any toppings you may be
using) in a medium saucepan over medium-low heat
while stirring. Bring to a simmer and continue to
stir frequently for 20-25 minutes until
thickened. If used, remove the cinnamon stick
and/or vanilla bean. Pour into mugs or thick
glasses. Warm fruit puree in a small saucepan and
drizzle on top of Atole. Serves 2-3
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3. Champurrado
1. In a 2-gallon stock pot, bring 2 quarts of
water and the cinnamon sticks to a boil over high
heat.2. Meanwhile, in a blender, combine half of
the masa with 1 quart water to form a slurry (the
blender should be three-fourths full). Add the
rest of the masa to the slurry and blend to
combine. Add the masa slurry in a thin, steady
stream to the cinnamon water and stir to combine,
still over high heat.3. Add the chocolate pieces
to the blender, along with the evaporated and
condensed milks. Blend the chocolate mixture
completely, then slowly stir it into the stock
pot. Stir in the milk.4. Continue to cook until
the mixture comes to a gentle boil, stirring
constantly. Adjust the consistency by whisking in
additional masa as desired, gently boiling the
mixture a few minutes to allow the masa to cook
and thicken. Adjust sweetness as desired with
sugar.5. Remove the champurrado from the heat
and strain to remove the cinnamon sticks. Serve
immediately, or cool and refrigerate until
needed. It will keep for 3 days
refrigerated.Each serving 210 calories 5 grams
protein 31 grams carbohydrates 0 fiber 8 grams
fat 3 grams saturated fat 17 mg. cholesterol
88 mg. sodium.
SOUL-SATISFYING Make a big pot of champurrado, a
rich, creamy drink made from Mexican chocolate,
thickened with masa, and spiked with cinnamon.
Click here for the recipe.
Total time 40 minutesServings Makes about 5
quarts(20 1-cup servings)Note Adapted from
Patricia Rubalcava. Abuelita and Ibarra Mexican
chocolate tablets are available at most grocery
stores. Champurrado can be garnished with
cinnamon sticks, if desired.2 (4-inch) cinnamon
sticks1/2 pound fresh masa (1 heaping cup),
divided4 (3.15-ounce) Mexican chocolate tablets,
broken into small pieces1 (12-ounce) can
evaporated milk1 (15-ounce) can sweetened
condensed milk1 quart milkSugar, if desired, to
taste
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Otras Recetas Pumpkin orange soup with Halloween
croutons
1. Melt 1 tablespoon butter in medium saucepan.
Add onion and cook over medium-low heat until
softened, about 5 minutes. Add pumpkin puree and
cook, stirring, 2 to 3 minutes. Add broth, orange
juice and orange zest. Bring to boil then cover,
reduce heat to low and simmer 15 minutes.2.
While soup is cooking, make croutons. Use kitchen
shears or scissors to cut 4 or 5 (2-inch) pumpkin
shapes from bread. Melt remaining butter in small
skillet over medium heat and fry croutons until
golden brown, about 2 minutes per side. Lift
croutons from skillet using spatula, and use
toothpick to poke out eyes, noses and mouths on
each to make jack-o'-lanterns. Set aside.3.
Finish soup by pureeing in blender until smooth.
Add salt and pepper to taste. Pour soup into
bowls and top each with finished croutons.Each
serving 198 calories 1,263 mg sodium 21 mg
cholesterol 9 grams fat 27 grams carbohydrates
4 grams protein 1.79 grams fiber.
Servings 2-3Total Time 50 minutesNote This
is a vegetarian recipe.2 tablespoons butter1
small onion, chopped1 (15-ounce) can pumpkin
puree3 cups vegetable broth1/2 cup orange
juice1 teaspoon grated orange zest2 slices
white or wheat breadSalt, pepper
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Calabacitas Calabacitas is a homey dish of stewed
zucchini, corn, and tomatoes, with a little
jalapeño kick.
Heat a large skillet over medium heat. When it's
hot, add the oil, then the onion, garlic and
jalapeño. Cook, stirring frequently, until the
onions are translucent, 3 to 5 minutes.2. Stir
in the tomatoes and increase the heat to
medium-high. Cook about 5 minutes, stirring
frequently, until the tomatoes begin to break
down.3. Stir in the zucchini, corn, salt and
pepper. Cover and cook, stirring occasionally
until the vegetables are just tender, about 7
minutes. Remove from heat and check the
seasoning.4. Place the vegetables in a serving
bowl, sprinkle with the cheese and serve
immediately.Each of 8 servings 155 calories 5
grams protein 19 grams carbohydrates 4 grams
fiber 9 grams fat 1 gram saturated fat 2 mg.
cholesterol 326 mg. sodium.
Total time 35 minutesServings 6 to 8Note
Adapted from Sandi Romero. Cut 1 zucchini into
1/2-inch rounds and 1 ear of corn crosswise into
2-inch pieces before cooking to garnish this dish
as pictured (the larger pieces may need slightly
longer cooking time). 1/4 cup oil1 cup finely
chopped onion2 cloves garlic, minced1/2
jalapeño, minced (or more to taste)2 large
tomatoes, coarsely chopped4 large zucchini,
quartered lengthwise and cut into 1/4 -inch
slices (see note)4 ears corn, shucked (about 3
cups) (see note)1 teaspoon salt1/4 teaspoon
freshly ground black pepper1/2 cup grated queso
fresco
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Guacamole
Total time 10 minutesServings Makes 2
cupsNote Molcajetes, lava stone mortar and
pestles, are widely available at Latino markets
and selected cookware stores.2 heaping
tablespoons finely chopped white onion3 serrano
chiles, seeded and finely chopped4 heaping
tablespoons roughly chopped cilantro plus
cilantro leaves with little stems for garnish3/4
teaspoon salt or to taste3 large avocados or 4
small avocados4 ounces ripe tomatoes, finely
chopped (about 2/3 cup)1 tablespoon freshly
squeezed lime juice
1. In a molcajete, grind together the onions,
chiles, chopped cilantro and salt to a paste.2.
Cut the avocados into halves, remove the pits and
spoon the flesh into the molcajete. Mash the
avocado into the onion-chile mixture until it is
a uniform texture, but not smooth (it should
still have some lumps).3. Stir in the tomatoes
and lime juice, adjust the seasoning and top with
the cilantro leaves.Each tablespoon 36
calories 0 protein 2 grams carbohydrates 2
grams fiber 3 grams fat 0 saturated fat 0
cholesterol 57 mg. sodium.
27
Café Verde Tortilla Soup
This tortilla soup is made with roasted tomatoes,
onions and ancho chiles, and is garnished with
cool sour cream and crunchy tortilla strips.
Total time 55 minutesServings 4Note From
Cafe Verde in Pasadena. Look for ground dried
ancho chiles (sometimes labeled pasillo) in the
spice section of selected markets, especially
Latino markets.2 Roma tomatoes1/2 large white
onion, peeled6 whole corn tortillas, plus 2
more cut into thin strips and fried for
garnish2 dried ancho chiles2 tablespoons olive
oil2 cloves garlic1 bay leaf1/2 cup cilantro
leaves2 cups tomato juice1 cup vegetable stock,
or more to taste1 quart water1 1/4 teaspoons
salt1/4 teaspoon white pepper1/2 teaspoon
ground dried ancho chiles, or more to taste1/2
cup sour cream
1. In batches, on a grill or rack (such as a
cooling rack) over an open stovetop flame, roast
the tomatoes, onion and whole tortillas until
lightly spotted with brown, then roast the
chilies for a few seconds (after which they'll
start to burn). Break the tortillas into
pieces.2. Heat the olive oil in a medium
saucepan. Add the garlic cloves and saute over
medium-low heat for 1 to 2 minutes. Add the
tomatoes, breaking them up with a wooden spoon.
Add the onion, chiles, tortilla pieces, bay leaf
and cilantro. Cook for 10 minutes.3. Add the
tomato juice, stock and water. Bring the mixture
to a boil, then reduce the heat and simmer 15
minutes.4. Remove from the heat and, using a
blending wand or blender, puree the mixture, in
batches if necessary, until smooth. Strain the
mixture through a sieve, pressing on the solids
discard the solids.5. Return the soup to the
cleaned pan and add salt, white pepper and ground
chile. Rewarm the soup if it seems too thick,
stir in additional stock or water. Garnish with
fried tortilla strips and sour cream. Each
serving 272 calories 6 grams protein 33 grams
carbohydrates 6 grams fiber 15 grams fat 5
grams saturated fat 13 mg. cholesterol 1,197
mg. sodium.
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Toasted Marshmallow Candied Yams
Ingredients 1 (29 ounce) can sweet potatoes 1/4
cup butter, cut into pieces 1/2 cup brown sugar 1
1/2 cups miniature marshmallows Directions Prehe
at oven to 400 degrees F (200 degrees C). Place
sweet potatoes in a medium baking dish.
Distribute butter pieces evenly over the sweet
potatoes. Sprinkle with brown sugar. Layer with
miniature marshmallows. Cover and bake in the
preheated oven 25 minutes, or until sweet
potatoes are tender and marshmallows have melted.
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Toasted Marshmallow Cinnamon Candied Yams
Ingredients 2 (29 ounce) cans cut sweet potatoes
in syrup3 tablespoons butter1/2 teaspoon ground
cinnamon (optional)1/4 teaspoon ground ginger
(optional)1/8 teaspoon ground nutmeg
(optional)1 pinch ground cloves (optional)1
dash salt (optional, use if butter is unsalted)1
cup brown sugar1/4 cup red-hot candies2 cups
miniature marshmallows Directions Preheat oven to
350F.Drain the syrup from the cans of yams and
add the yams to a 2 quart (approximately 8x8)
oven-safe glass or stoneware baking dish.Cut the
butter into 6 or more pats and distribute as
evenly as possible atop the dish of yams.Combine
the optional spices and sprinkle evenly over the
yams, if desired (adds an aroma/flavor
reminiscent of pumpkin pie).If using unsalted
butter, take just a dash of salt between your
fingers and rub them together to sprinkle evenly
over the yams, if desired.Sprinkle the brown
sugar evenly over all the yams and butter
pats.Sprinkle the red hot cinnamon candies
evenly over the yams, butter and brown sugar
layers.Add one layer of miniature marshmallows
over the top of the yams, butter, and brown sugar
layers. (I used most of a 10 oz bag - you may be
able to use the whole bag depending on the
size/depth of your baking dish).Transfer the
baking dish to a cookie sheet, jelly roll pan or
shallow roasting pan to prevent any spills of
sticky residue from ending up on the inside
bottom of your oven and/or caked to your oven
racks.Bake at 350F for a total of 30-40
minutes.After 5-15 minutes, check on the
marshmallows - they should be browning and will
smell toasty.Once satisfied with the level of
marshmallow browning, make a tin foil tent and
place over the baking dish, careful not to touch
or lay the tin foil on the marshmallows.Continue
to bake for the remaining time or until desired
doneness.Remove from oven and let set to cool
for 15 minutes before serving.
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Turkey in Black Mole
1. Place the turkey legs and thighs in a large
stock pot with the onion, garlic, mint and 2
teaspoons salt. Cover with cold water and bring
to a boil. Simmer the ingredients for an hour,
until the turkey is tender and the stock is
fragrant. Remove the turkey to a large plate and
strain the stock, reserving both separately.2.
Meanwhile, clean and devein all the chiles,
removing the seeds and stems. In batches, toast
the chiles in a large sauté pan or comal
(griddle) until aromatic and lightly charred,
about 5 minutes. Immerse the chiles in a large
bowl of hot water, weighted under a large plate
to keep them submerged. Soak 45 minutes to an
hour, until softened.3. Halve the tomatoes
crosswise and place them, skin-side-up, on a
foil-lined baking pan. Broil 2 to 3 minutes until
the skin is blistered. Remove and reserve.4. In
a large pot or Dutch oven, heat 2 tablespoons of
the oil over high heat. Add the plantain slices
and fry until golden brown on both sides, about 3
minutes. Remove to a medium bowl and reserve.5.
Add another 2 tablespoons of the oil to the same
pan and sauté the sesame seeds, almonds, raisins,
bread, thyme, cloves, pepper, marjoram and
cinnamon, stirring constantly so they do not
burn, for about 10 minutes.6. Working in
batches in a blender or food processor, blend the
almond-raisin-spice mixture with the chiles,
tomatoes and plantains, adding the reserved
turkey stock as needed to the mixture until you
have a fairly smooth paste. Reserve in a separate
bowl.7. Heat one-half cup of the oil in the
large pot, then add the blended mixture. Cook the
mole base over high heat for 30 minutes to meld
and concentrate the flavors, scraping the bottom
of the pan and stirring constantly to avoid
burning (be careful, as the hot mixture splatters
a bit as it cooks). Stir in the chocolate and
continue cooking until it's melted. Remove from
the heat you will have about 6 cups mole base.
Remove half the mole base from the pot and cool
seal tightly and refrigerate or freeze for
another use.8. Return the pot to high heat and
whisk in enough reserved turkey stock to make a
sauce the thickness of heavy cream. Season the
sauce, stirring constantly as it cooks, with
additional salt or chocolate, to sweeten.9. Add
the turkey pieces to the mole, spooning the sauce
evenly over the meat (alternately, you can remove
the meat and shred it before adding to the mole).
Bring the sauce to a simmer and continue to cook
to reheat the meat. Stir frequently, scraping the
bottom to make sure it does not burn. Remove from
the heat and serve immediately.Each of 8
servings 473 calories 39 grams protein 31
grams carbohydrates 9 grams fiber 23 grams fat
3 grams saturated fat 133 mg. cholesterol 442
mg. sodium.
HOLY MOLE This turkey black mole is slow-cooked
with nuts, raisins, spices and chocolate -- add
dried arbol chiles for extra spice.
Total time 2 1/2 hoursServings 6 to 8Note
Adapted from Omar Lezcas. This recipe makes twice
the mole you'll need save the extra for tamales
or freeze in an airtight freezer-proof bag. For a
spicier mole, add several dried arbol chiles. 4
whole turkey legs, thighs separated (or 4
drumsticks and 4 thighs)1 onion, coarsely
chopped1 whole head of garlic, halved
crosswiseHalf a small bunch of mintSalt25
dried negrochiles 17 dried ancho chiles10 dried
guajillochiles2 large tomatoes (about 1
pound)3/4 cup oil, divided1 large plantain,
peeled and cut into 1/2 -inch-thick slices1/2
cup sesame seeds1/4 cup almonds, whole with the
skins on1/4 cup raisins2 cups crumbled stale
French bread1/8 teaspoon dried thyme 1/8
teaspoon ground cloves1/8 teaspoon ground black
pepper 1/8 teaspoon dried marjoram1 tablespoon
ground cinnamon1 (3.15-ounce) tablet Mexican
chocolate, more as desired
31
Green corn tamales
1. Cut both ends of ears of corn. Remove husks,
reserving for wrapping. Cut corn kernels off cob.
Grind kernels with cornmeal in food processor.
Set aside.2. Beat shortening and butter in
mixing bowl until creamy. Add sugar, half and
half and season to taste with salt. Add corn
mixture and mix well.3. For each tamale,
overlap 2 corn husks lengthwise. Spread 1/4-cup
layer of corn mixture onto husks to within 1 inch
of edges. Place 1 cheese strip and 1 chile strip
over filling. Top with 2 tablespoons corn
mixture. Bring edges of corn husks over filling
to cover completely.4. Place husks on square of
parchment paper. Fold ends of corn husks, then
fold sides of parchment over tamale and fold up
ends. Tie string around ends to hold in place.
Continue until all tamales are prepared. Place
tamales on steamer rack and steam 1 inch over
simmering water about 35 to 45 minutes.Each
tamale contains about 149 calories 292 mg
sodium 21 grams cholesterol 8 grams fat 15
grams carbohydrates 5 grams protein .4 grams
fiber.
Green corn tamalesServings 24 tamales12 ears
yellow corn1/4 pound cornmeal1/4 cup
shortening1/4 cup butter1/4 cup sugar1/4 cup
half and half or whipping creamSalt12 (1-ounce)
strips Cheddar cheese, halved1 (12-ounce) can
green chiles, cut into strips
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Pumpkin crème brûlée
SWEET TOOTH Save the pumpkin pie for
Thanksgiving and serve pumpkin crème brûlée with
gingered amaretto cranberry sauce instead.
1. Scald cream and vanilla in saucepan. Beat egg
yolks and sugar in large mixing bowl until thick.
Beat pumpkin, salt, cinnamon and nutmeg into egg
mixture. Slowly whisk in hot cream.2. Pour into
6-cup refrigerator-to-oven dish or into 8 1/2-cup
ramekins. Place in baking dish and pour in
boiling water to come halfway up dish. Bake at
350 degrees 45 to 60 minutes. Chill 8 hours or
overnight.3. Preheat broiler and place rack 8 to
10 inches below it. Sieve brown sugar and
sprinkle evenly over custard. Place dish in large
pan and surround with ice cubes. Place on broiler
and, watching carefully, let brown sugar heat
until it just begins to bubble, brown and melt.
Remove from broiler and cool 10 minutes. Return
to broiler and repeat until sugar is very brown,
but not burned.4. Remove and chill 2 hours.
Serve with Gingered Amaretto-Cranberry Sauce and
sweetened whipped cream.
Pumpkin crème brûléeServings 6 to 8 3 cups
whipping cream2 teaspoons vanilla6 egg yolks6
tablespoons sugar3/4 cup finely pureed cooked
pumpkin1/8 teaspoon salt1/4 teaspoon ground
cinnamon1/4 teaspoon ground nutmeg1/2 cup
brown sugar, packedGingered Amaretto Cranberry
SauceSweetened whipped cream
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Pumpkin crème brûlées Gingered Ameretto
Cranberry Sauce
SWEET TOOTH Save the pumpkin pie for
Thanksgiving and serve pumpkin crème brûlée with
gingered amaretto cranberry sauce instead.
Gingered amaretto cranberry sauce1 cup
water3/4 cup sugar1/2 teaspoon ground ginger1
medium pear, peeled, cored and diced2 cups whole
cranberriesJuice and grated zest of 1 orange1/4
cup amaretto liqueur1. Combine water, sugar and
ginger in medium non-aluminum saucepan. Stir
until sugar dissolves, then boil 5 minutes. Add
pear, reduce heat and simmer 3 minutes. Add
cranberries, orange juice and zest and continue
simmering, without stirring, until berries pop, 7
to 10 minutes. Remove from heat and cool. Add
liqueur. Puree in food processor, if desired.
Makes about 4 cups.
34
Coconut Cheese Flan (Flan de Coco y Queso)
Ingredients 1 cup white sugar 8 large eggs 12
ounces cream cheese at room temperature 1 (10
ounce) can sweetened condensed milk 1 (15 ounce)
can cream of coconut (such as Coco Lopez) 1 (14
ounce) can coconut milk 1 (12 ounce) can
evaporated milk 1 tablespoon coconut-flavored rum
(such as Bacardi Coconut) 2 teaspoons vanilla
extract Directions Preheat oven to 350 degrees F
(175 degrees C). In a heavy skillet over
medium-low heat, cook and stir sugar with a
wooden spoon until melted and golden, about 10
minutes. Caramel is very hot. Very carefully pour
the caramel into a 9-inch round, 3-inch deep
baking dish. Swirl dish to cover bottom and
sides. The caramel will harden as it cools.
Combine the eggs, cream cheese, and sweetened
condensed milk in a blender. Cover, and blend on
High until well combined transfer to a large
bowl. Pour the cream of coconut, coconut milk,
evaporated milk, coconut-flavored rum, and
vanilla extract into the blender cover and blend
on High until well combined. Pour into the bowl
with the cream cheese mixture. Whisk until
incorporated. Pour the flan mixture into the
caramel-coated baking dish. Line a roasting pan
with a damp kitchen towel. Place the filled
baking dish on the towel, and place roasting pan
in the preheated oven. Fill roasting pan with
boiling water to reach halfway up the sides of
the baking dish. Bake until the flan is set and a
knife inserted in the center comes out clean,
about 1 hour. Transfer to a wire rack cool.
Refrigerate flan until ready to serve. To serve,
run a knife around the edges of the pan and flip
the flan out onto a serving platter. Spoon any
caramel remaining in the baking dish over the flan