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Desserts

How to Make Gelatina de Mosaico (Mexican Mosaic Jello)

Gelatina de Mosaico (Mexican Mosaic Jello) from Chicano Eats

Today we’re making one of my all time favorite Mexican desserts, Gelatina de Mosaico, or mosaic gelatin, to celebrate tomorrow’s release of Chicano Bakes!

The dessert chapter from my first book “Chicano Eats Recipes from My Mexican-American Kitchen” led to the idea of “Chicano Bakes”, so it’s only appropriate that I showcase a recipe from that chapter. If you have already pre-ordered a copy of Chicano Bakes, join me for a free baking class this weekend! On Saturday we’re baking up a Spiced Pumpkin Chocoflan from the Cakes Chapter, and on Sunday we’ll be making Panque de Nuez (a sweet pecan loaf) from the Pan Dulce Chapter, and both classes are free with your pre-order. Make sure to reserve your space here, https://forms.gle/zdwPDfoBza2qEzPL8 , sign-ups close tonight! If you’d like to purchase a signed copy of Chicano Bakes, find them here.

How To Make The Best Classic Caramel Flan

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Today we’re making the best classic caramel flan!

Last week during one of the cooking demos I was doing, someone asked what some of my favorite recipes from new book “Chicano Bakes” were, and although I hate to have to pick favorites, this caramel flan easily makes it into the top 5. It’s so simple, yet so good, and the texture? Silky smooth, and so creamy.

What is caramel flan? If you’ve never had it before, it’s an egg custard with a thin layer of caramel that’s cooked in a water bath, it also goes by flan, creme caramel, and caramel pudding.

In all of my years of making caramel flan, here are a few things I’ve learned along the way:

How to make Pan de Elote (Mexican Sweet Corn Loaf)

How to make Pan de Elote (Sweet Mexican Corn Loaf) Chicano Eats

Hola! Today we’re making Pan de Elote, a Mexican sweet corn loaf, and it is one of my favorite recipes from my upcoming cookbook, Chicano Bakes!

If you’d like to pre-order a copy, you can find it here:

What is Pan de Elote?

Pan de elote is one of the very few things my mom would bake for us every summer when sweet white corn was in season. The best way I can describe this is as a fusion between a pound cake and corn bread. It’s sweet, dense, and creamy, and perfect on its own or with a dab of butter or with a drizzle of honey. The Summer is the perfect time to make this, as sweet white and sweet yellow corn are both in season right now. If you don’t have a copy of my first cookbook, you can purchase Chicano Eats here, it’s a great companion to Chicano Bakes!

Dulce de Leche Chocoflan

Hola! How was your weekend?

I have another recipe from my new cookbook (Chicano Eats : Recipes from My Mexican-American Kitchen) that I am sharing with you today! We are going to be making the Dulce de Leche Chocoflan from the Desserts chapter!

If you’re never had chocoflan before, you’re in for a real treat! Chocoflan is sometimes referred to as “El Pastel Magico” (the magic cake) or “El Pastel Imposible” (The Impossible Cake) due to the magic that happens during the baking process! This is a two layer cake, with a moist chocolatey cake layer (with notes of cinnamon and coffee) on the bottom and a rich and creamy dulce de leche flan layer on the top! When you go to assemble the cake, you actually start by adding the chocolate cake batter in first, and then gently ladle the flan mixture onto, and while the chocoflan bakes, the batters swap places so when the chocoflan is inverted, you’re left with the flan on top and chocolate cake on the bottom. This tasty magic trick is just due to baking science, because the chocolate cake is less dense it floats up and the flan sinks!

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