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Maria Cookie and Lime Cream Trifle



2 (14 oz.) cans sweetened condensed milk

2 (12 oz.) cans evaporated milk

2/3 cup lime juice (5 limes)

2 (5.5 oz.) packages Maria Cookies or 2 (4.8 oz.) packages graham crackers


1.  Blend the condensed milk, evaporated milk, and lime juice in a blender until smooth.


2.  Spoon 1/2 cup of the lime cream into the bottom of a glass trifle dish.  Arrange one-third of the crackers over the cream, breaking them as needed to form a single layer.


3.  Spread 1 cup of the cream over the crackers.  Repeat twice to make more layers, ending with a layer of cream.


4.  Chill, covered tightly with plastic wrap, until set, at least 2 hours, or overnight.  Bring to room temperature before serving.  Serves 6 to 8.


Coconut Flan



Nonstick cooking spray

1 cup cajeta or caramel sauce, warm

3 (14 oz.) cans sweetened condensed milk

1 (14 oz.) can unsweetened coconut milk

1 (14 oz.) can evaporated milk

6 large eggs

1 tablespoon pure vanilla extract

1/2teaspoon salt

1/2 cup shredded sweetened coconut, toasted



1.  Preheat the oven to 350 degrees F.  Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.


2.  Using and electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt.  Pout the mixture over the cajeta into the Bundt pan.  Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan.  Cover the Bundt pan with foil.


3.  Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.


4.  Turn the flan out onto a platter.  Sprinkle with toasted coconut and serve.  Serves 8 to 10.



Mexican Chocolate Bread Pudding



5 cups cubed (1 & 1/2 inch) stale bolillo rolls (3 rolls) or use baguettes.

2 2/3 cups whole milk

4 oz. Mexican or bittersweet chocolate, chopped

1 cup granulated sugar

3 large egg yolks

2 large eggs

1/3 cup raisins

1 tablespoon ground cinnamon

1 tablespoon unsalted butter

Confectioners' sugar



1.  Put the bread cubes in a large bowl.  Bring the milk just to a simmer in a large heavy saucepan.  Remove from the heat, add chocolate, and whisk until melted and smooth.


2.  Whisk together the sugar, eggs, and egg yolks in a medium bowl. Gradually add the chocolate mixture into the egg mixture, whisking constantly.  Stir in the raisins and cinnamon.  Pour the custard over the bread cubes.  Let stand until most of the custard is absorbed, about 1 hour.


3.  Preheat the oven to 350 degrees F.  Butter an 8-inch baking dish.


4.  Pour the bread and custard into the prepared dish.  Bake the bread pudding until just set, but the center moves slightly when the dish is shaken, 45 minutes.  Serve warm or at room temperature dusted with confectioners' sugar.  Serves 6 to 8.



Mexican Chocolate Pecan Pie



Nonstick cooking spray

1 1/2 cups graham cracker or Maria cookie crumbs

12 tablespoons (1 1/2 sticks) unsalted butter, plus 7 tablespoons, melted

1/2 cup plus 2 tablespoons light brown sugar

6 tablespoons light corn syrup

3 cups pecan halves

1/4 cup Mexican crema or heavy cream

1 disc Mexican chocolate or 3 oz. bittersweet chocolate, finely chopped



1.  Spray a 9-inch pie dish with cooking spray.


2.  Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist.  Press the crumb mixture into the bottom and up the sides of the pie dish.  Cover and freeze while preparing the filling (or for up to 1 week).


3.  Preheat the oven to 350 degrees F.


4.  Combine the 12 tablespoons butter, remaining 1/2 cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often.  Boil for 1 minute.  Stir in the pecans and crema.  Boil until mixture thickens slightly, about 3 minutes.  Remove from he heat, add the chocolate, and stir until melted and smooth.


5.  Pour the hot filling into the crust.  Using a spoon, evenly distribute the nuts.  Bake until the filling bubbles all over about 15 minutes.  Transfer the pie to a rack and cool completely before serving.  Serves 8 to 10.



Bananas Tequila Foster



4 medium ripe but firm bananas

2 tablespoons orange juice

4 tablespoons sugar

4 tablespoons (1/2 stick) unsalted butter

1/4 teaspoon ground cinnamon

1/4 cup anejo tequila

1 pint vanilla ice cream



1.  Peel the bananas and slice in half lengthwise,  Brush with 1 tablespoon of the orange juice and sprinkle with 2 tablespoons of the sugar.


2.  Melt the butter with the remaining 2 tablespoon of sugar in a heavy large skillet.  Add the bananas and sauté until just tender, about 1 minute.  Sprinkle with cinnamon.


3.  Add the tequila and remaining 1 tablespoon orange juice, and cook for 2 minutes.  Remove from the heat.  Scoop ice cream into bowls and put bananas over ice cream and serve.  Serves 4.



Strawberry Rompope Shake



2 cups fresh strawberries, hulled, plus more for serving

1 cup whole milk

2 pints strawberry ice cream, slightly softened

2 tablespoons sugar

1/2 up Mexican rompope or eggnog



1.  Put four 8-oz. glasses in the freezer for 1 hour.


2.  Combine the strawberries, milk, 1 pint of the ice cream, and the sugar in a blender.  Puree until smooth.  Add the second pint of ice cream and rompope and puree until almost smooth.


3. Dived the mixture among the frozen glasses.  Garnish each with a strawberry, if desired, and serve with a spoon and a straw.  Serves 4.

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