Mexican Dessert Bakes
Don Rafael 撰写墨西哥烘焙传统，视其为鲜活的事物——而非博物馆展品，非旅游景点，而是人们在厨房里为真实场合制作的食物。三月的 pan de muerto 和十一月的 pan de muerto 一样严肃。
Featured mexican dessert bakes recipes
- Day of the Dead bread, the year-round version — Don Rafael Ortiz · Mexico City · Don Rafael: a bread that holds a holiday in its hands. Orange-blossom water and the round of bones on top.
- Pan de muerto, classic November loaf — Don Rafael Ortiz · Mexico City · Don Rafael on the bones, the dome, the sugar. The November loaf in its original form.
- Capirotada, Lenten bread pudding — Iris · Jalisco · Stale bread, piloncillo syrup, cheese, raisins, peanuts. The five elements of Lent.
- Flan napolitano, dense and tall — Iris · Mexico City · Cream cheese in the custard. Caramel poured to a deep amber before the milk goes in.
- Arroz con leche, oven-finished — Iris · Oaxaca · Slow rice in milk and cinnamon, finished under a broiler to set the top.
- Jericalla, Guadalajara’s burnt custard — Iris · Guadalajara · A milk custard with cinnamon, broiled until the top scorches. Jalisco standard.
- Crema de mamey, baked — Iris · Veracruz · Mamey fruit in a baked custard. Tropical and quiet. Eaten cold.
- Budín de pan, Mexican bread pudding — Iris · Mexico City · Stale bolillo, dulce de leche, raisins, cinnamon. Sunday-night solution.
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