traditional mexican desserts easy mexican dessert recipes
Easy to Make Traditional Mexican Desserts
Mexican desserts are not only easy to make, but also use very few ingredients. While Mexican cuisine is normally known for its spicy flavor, their desserts are rich, sweet, and colorful. Here are some easy recipes of Mexican style desserts that will have your taste buds screaming for more.
For all those wanting exotic sweet flavors, the traditional Mexican dessert recipes given below are worth a try. Mexicans love rich, luxurious textures, and colorful flavors, which are extremely evident in their desserts. Try out a few of these dessert recipes, as they are sure to leave you yearning for more.
Flan
Ingredients:
![]()
Mexican Flan
Procedure:
![]()
Mexican Bunuelos
Procedure:
![]()
Mexican Style Chocolate Souffle
Procedure:
![]()
Mexican Sugar Apple Sorbet
Procedure:
- Eggs, 6
- Evaporated milk, 2.13 ounces
- Sweetened condensed milk, 1.14 ounces
- Sugar, 1½ cup
- Vanilla, 1 tsp
- Heat a flat pan, add 1 cup sugar in it, and stir continuously until browned and caramelized.
- Quickly pour approximately 2 tablespoons of caramelized sugar in special flan cookware, tilting it to swirl the caramelized sugar around the sides
- In a blender, whisk all eggs together.
- Add to it the condensed and evaporated milk.
- Gradually add the remaining sugar, and the vanilla.
- Blend after each ingredient is added, until smooth.
- Set aside this custard mixture for a while.
- Pour custard into caramel-lined flan cookware.
- Place the cookware in a large glass or ceramic baking dish, and fill with about 2 inches of hot water.
- Pre-heat the oven to 325°F, bake for 45 minutes in the water, until inserted knife comes out clean.
- Remove and let cool.
- Let each flan cookware cool in refrigerator for 1 hour. Invert it onto a serving plate, and let the caramel sauce flow over the custard. Serve chilled.
- Eggs, 4
- All-purpose flour, 2 cups
- Vegetable oil, 1 cup
- White sugar, 1¼ cup
- Salt, 1 tsp
- Baking powder, 1 tsp
- Ground cinnamon, 1 tsp
- In a large bowl, whisk together eggs with ¼ cup sugar and beat until thick and frothy.
- Add oil to the eggs consistency.
- In another bowl, combine 1½ cup of flour, baking powder, and the salt.
- Gradually add this to the egg mixture and beat well, until smooth and elastic.
- Turn dough out onto a floured board, and knead thoroughly using the remaining ½ cup flour, until dough is smooth.
- Shape dough into small-sized balls, and roll each one into a circle, square, or finger (or any other design one prefers) about 5 inches in diameter.
- Let stand uncovered for about 10 minutes.
- In a frying pan, heat oil and fry until golden brown.
- Drain on paper towels and set aside.
- Sprinkle with sugar and cinnamon mixture. Serve warm.
- Large eggs, 8
- Chopped Mexican chocolate, 5 disks
- Unsalted butter, ½ cup
- Sweetened whipped cream
- Melt Mexican chocolate and unsalted butter in saucepan over low heat, stirring constantly until the chocolate has melted and blended well with the butter.
- Separate egg yolk from whites, and in another large bowl, whisk egg yolks. Gradually add to it hot chocolate mix and blend well.
- Using an electric egg beater, beat egg whites, until stiff but not dry. Fold ¼ of egg whites into warm chocolate mixture to lighten, and gradually fold in the remaining egg whites.
- Prepare baking soufflé cups by greasing them with butter and sugar.
- Pre-heat an oven to 350°F, place soufflé cups on a baking sheet.
- Bake until tops have risen about ½ inch above rim of cups, and appear dry and crusty.
- Serve soufflés with a topping of sweetened whipped cream.
- Sugar apples, halved, 5
- White sugar, 2½ ounces
- Water, 2 cups
- Lime rind, to garnish
- Place the sugar in a saucepan with water, and bring it to boil, stirring continuously to melt the sugar.
- Reduce the heat and simmer, until you have a thin syrup. Set aside to cool.
- Scoop out the flesh from the sugar apples and press it through a sieve to remove any seeds or skin.
- In a food processor, blend sugar syrup and sugar apple flesh, until smooth. Now, stir in the lime rind.
- Pour this mixture into a container and freeze for a couple of hours. Scoop on ice cream cones or in cups.