TEQUILA AND MEXICAN CHOCOLATE MOUSSE
Provided by Marcela Valladolid
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.
MEXICAN CHOCOLATE BREAD PUDDING
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
- Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
- Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
- Preheat the oven to 350 degrees F.
- Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.
MEXICAN CHOCOLATE TEQUILA BREAD PUDDING
Make and share this Mexican Chocolate Tequila Bread Pudding recipe from Food.com.
Provided by sage105
Categories Dessert
Time 2h30m
Yield 6 1 cup sevings, 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top. In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
- Heat oven to 350 degrees F. Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
- To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
- To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
- Servings: 6.
Nutrition Facts : Calories 999.9, Fat 37.4, SaturatedFat 21.9, Cholesterol 204.4, Sodium 441.8, Carbohydrate 150.2, Fiber 2.7, Sugar 113.3, Protein 16.3
MEXICAN BREAD PUDDING
Discover the sweet and savory appeal of Mexican Bread Pudding. The secret to our Mexican Bread Pudding is a combination of cinnamon and clove seasoning.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally. Remove from heat; keep warm.
- Heat oven to 350ºF. Toss bread cubes with butter; spread onto baking sheet. Bake 10 min. Transfer to large bowl. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves. Add syrup to bread mixture; mix well. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.
- Spoon half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.
- Bake 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
MEXICAN CHOCOLATE PUDDING
The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
CHOCOLATE TEQUILA BREAD PUDDING
Make and share this Chocolate Tequila Bread Pudding recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool.
- Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top.
- In a mixing bowl, whisk together eggs, milk, tequila, Kahlúa and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
- Preheat oven to 350°F Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack.
- Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
- To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
- To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
Nutrition Facts : Calories 1000.3, Fat 37.4, SaturatedFat 21.9, Cholesterol 204.4, Sodium 441.8, Carbohydrate 150.2, Fiber 2.7, Sugar 113.4, Protein 16.3
EASY MEXICAN BREAD PUDDING
Make and share this Easy Mexican Bread Pudding recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
- Cook over low heat until sugar is dissolved.
- Pour over bread cubes in large bowl and toss gently.
- Add raisins, walnuts and cheese, mixing lightly.
- Spoon bread mixture into buttered 1 1/2 quart casserole.
- Bake at 375 degrees for 15 minutes or until heat through.
- Serve warm with whipped cream.
Nutrition Facts : Calories 580.1, Fat 16.9, SaturatedFat 4.3, Cholesterol 13.2, Sodium 656.7, Carbohydrate 97.2, Fiber 4.8, Sugar 41.4, Protein 13.7
MEXICAN CHOCOLATE PUDDING
This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 15 cupcakes
Number Of Ingredients 10
Steps:
- Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
- Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.
MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.
Provided by DailyInspiration
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
- Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
- Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
- To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
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