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 Credit—my room will be open at 7:30 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
Please make it a bite size taster (if possible)
Día de los Muertos Recipes to make…
(up to +7 extra credit points)
1. Calabasas en tacha (Candied pumpkin)
Pan de muerto (Day of the dead bread)
Sopa de calabasa y naranja (Pumpkin orange soup with croutons)
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)
14. Flan de Coco y Queso (Coconut Cheese Flan)
Día de los Muertos
Things to buy or make if time is an issue:
(Up to +5 points extra)
Abuelita’s Mexican Hot Chocolate (Ready to pour! Sold in stores!)
Jarritos Soda (Sold in stores!)
Jugo (Any kind of juice: Tamarindo, Jamaica preferibly!)
(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)
Pan Dulce (Día de los Muertos decorated, try Sarai Bakery in T.Oaks!)
Churros with Spanish Chocolate Sauce (we’ll melt in in microwave!)
Tres Leche Cake (Sold at Siesta Market in T.Oaks)
**You can purchase any of these items as well if you have a time constraint at either Siesta
Market or Sarai Bakery in Thousand Oaks.
Traditions: Food
Pan de los Muertos:
Special loaves of bread are baked and called
pan de muertos, and decorated with "bones.
Calabasas en tacha
(Candied pumpkin)
Sopa de calabasa y naranja
(Pumpkin orange soup with croutons)
(Mexican squash with corn)
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)
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 he’s 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.
Flan de coco con caramelo de naranja
(Coconut flan with orange caramel)
1 cup sugar
¼ cup of water
¼ cup of freshly squeezed orange juice
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
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
Flan de Coco y Queso
(Coconut Cheese Flan)
Calabasas en tacha (Candied Pumpkin)
1 4-5 lbs pumpkin approx.
8 cinnamon sticks
juice of 1 orange
4 cups water
2 lbs piloncillo ( you can use brown sugar or raw sugar)
Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a
sharp knife make diamond designs over the pulp
Put 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
Let cool and serve with the syrup. You can also add cold evaporated milk! The flavors are
enhanced after a few hours of refrigeration.
Recetas: 2.
Pan de muerto (Day of the dead bread)
1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees F/45
degrees C)
3 cups all-purpose flour
Heat the milk and the butter together in a medium saucepan, until
1 1/4 teaspoons active dry yeast
the butter melts. Remove from the heat and add them warm
1/2 teaspoon salt
water. The mixture should be around 110 degrees F (43 degrees C).
2 teaspoons anise seed
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed
1/4 cup white sugar
and 1/4 cup of the sugar. Beat in the warm milk mixture then add
2 eggs, beaten
the eggs and orange zest and beat until well combined. Stir in 1/2
2 teaspoons orange zest
cup of flour and continue adding more flour until the dough is soft.
1/4 cup white sugar
Turn the dough out onto a lightly floured surface and knead until
smooth and elastic.
1/4 cup orange juice
Place the dough into a lightly greased bowl cover with plastic wrap
1 tablespoon orange zest
and let rise in a warm place until doubled in size. This will take about
2 tablespoons white sugar
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
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.
3. 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.
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)
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
3. Champurrado
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 minutes
Servings: Makes about 5 quarts(20 1-cup
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 sticks
1/2 pound fresh masa (1 heaping cup),
4 (3.15-ounce) Mexican chocolate tablets,
broken into small pieces
1 (12-ounce) can evaporated milk
1 (15-ounce) can sweetened condensed
1 quart milk
Sugar, if desired, to taste
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
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.
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.
Servings: 2-3
Total Time: 50 minutes
Note: This is a vegetarian recipe.
2 tablespoons butter
1 small onion, chopped
1 (15-ounce) can pumpkin puree
3 cups vegetable broth
1/2 cup orange juice
1 teaspoon grated orange zest
2 slices white or wheat bread
Salt, pepper
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
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.
Calabacitas is a homey dish of stewed zucchini, corn, and tomatoes, with a little jalapeño kick.
Total time: 35 minutes
Servings: 6 to 8
Note: 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 oil
1 cup finely chopped onion
2 cloves garlic, minced
1/2 jalapeño, minced (or more to taste)
2 large tomatoes, coarsely chopped
4 large zucchini, quartered lengthwise and cut
into 1/4 -inch slices (see note)
4 ears corn, shucked (about 3 cups) (see note)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated queso fresco
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
4. Place the vegetables in a serving bowl,
sprinkle with the cheese and serve
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: 10 minutes
Servings: Makes 2 cups
Note: Molcajetes, lava stone mortar and
pestles, are widely available at Latino markets
and selected cookware stores.
2 heaping tablespoons finely chopped white
3 serrano chiles, seeded and finely chopped
4 heaping tablespoons roughly chopped
cilantro plus cilantro leaves with little stems for
3/4 teaspoon salt or to taste
3 large avocados or 4 small avocados
4 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.
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 minutes
1. In batches, on a grill or rack (such as a cooling
Servings: 4
rack) over an open stovetop flame, roast the
Note: From Cafe Verde in Pasadena. Look for
tomatoes, onion and whole tortillas until lightly
ground dried ancho chiles (sometimes labeled
spotted with brown, then roast the chilies for a few
pasillo) in the spice section of selected markets,
seconds (after which they'll start to burn). Break the
especially Latino markets.
tortillas into pieces.
2 Roma tomatoes
1/2 large white onion, peeled
6 whole corn tortillas,
plus 2 more cut into thin strips
and fried for garnish
2 dried ancho chiles
2 tablespoons olive oil
2 cloves garlic
1 bay leaf
1/2 cup cilantro leaves
2 cups tomato juice
1 cup vegetable stock, or more to taste
1 quart water
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon ground dried ancho chiles, or
more to taste
1/2 cup sour cream
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.
Toasted Marshmallow Candied Yams
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
Preheat 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.
Toasted Marshmallow Cinnamon Candied Yams
2 (29 ounce) cans cut sweet potatoes in syrup
3 tablespoons butter
1/2 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 sugar
1/4 cup red-hot candies
2 cups miniature marshmallows Directions
Preheat oven to 350°F.
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
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 350°F 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.
Turkey in Black Mole
HOLY MOLE: This turkey black mole is slow-cooked with
nuts, raisins, spices and chocolate -- add dried arbol
chiles for extra spice.
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
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.
Total time: 2 1/2 hours
Servings: 6 to 8
Note: Adapted from Omar Lezcas. This recipe makes twice 3. Halve the tomatoes crosswise and place them, skin-side-up, on a foil-lined
the mole you'll need; save the extra for tamales or freeze in baking pan. Broil 2 to 3 minutes until the skin is blistered. Remove and reserve.
an airtight freezer-proof bag. For a spicier mole, add
4. In a large pot or Dutch oven, heat 2 tablespoons of the oil over high heat.
several dried arbol chiles.
Add the plantain slices and fry until golden brown on both sides, about 3
minutes. Remove to a medium bowl and reserve.
4 whole turkey legs, thighs separated (or 4 drumsticks and
4 thighs)
1 onion, coarsely chopped
1 whole head of garlic, halved crosswise
Half a small bunch of mint
25 dried negrochiles
17 dried ancho chiles
10 dried guajillochiles
2 large tomatoes (about 1 pound)
3/4 cup oil, divided
1 large plantain, peeled and cut into 1/2 -inch-thick slices
1/2 cup sesame seeds
1/4 cup almonds, whole with the skins on
1/4 cup raisins
2 cups crumbled stale French bread
1/8 teaspoon dried thyme
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/8 teaspoon dried marjoram
1 tablespoon ground cinnamon
1 (3.15-ounce) tablet Mexican chocolate, more as desired
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-raisinspice 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.
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
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.
Green corn tamales
Servings: 24 tamales
12 ears yellow corn
1/4 pound cornmeal
1/4 cup shortening
1/4 cup butter
1/4 cup sugar
1/4 cup half and half or whipping cream
12 (1-ounce) strips Cheddar cheese, halved
1 (12-ounce) can green chiles, cut into strips
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
Each tamale contains about: 149 calories; 292 mg
sodium; 21 grams cholesterol; 8 grams fat; 15
grams carbohydrates; 5 grams protein; .4 grams
Pumpkin crème brûlée
SWEET TOOTH: Save the pumpkin pie
for Thanksgiving and serve pumpkin
crème brûlée with gingered
amaretto cranberry sauce instead.
Pumpkin crème brûlée
Servings: 6 to 8
3 cups whipping cream
2 teaspoons vanilla
6 egg yolks
6 tablespoons sugar
3/4 cup finely pureed cooked pumpkin
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup brown sugar, packed
Gingered Amaretto Cranberry Sauce
Sweetened whipped cream
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
4. Remove and chill 2 hours. Serve with
Gingered Amaretto-Cranberry Sauce and
sweetened whipped cream.
Pumpkin crème brûlée’s
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 sauce
1 cup water
3/4 cup sugar
1/2 teaspoon ground ginger
1 medium pear, peeled, cored and diced
2 cups whole cranberries
Juice and grated zest of 1 orange
1/4 cup amaretto liqueur
1. 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
Coconut Cheese Flan
(Flan de Coco y Queso)
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
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

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