My Sweet Mexico : : Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

Locations
Call Number: 641.5972 Ge
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5972 Ge	4-week checkout	On Shelf

Bebidas, beverages -- Dulces de convento, sweets from the convents -- Maiz, corn -- Dulces de antaño, heirloom sweets -- Pan dulce, sweet morning breads -- Fruta, fruit -- Postres, desserts -- Delicias heladas, frozen treats -- Mexico moderno, modern Mexico.
"The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.

REVIEWS & SUMMARIES

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COMMUNITY REVIEWS

Great chocoflan submitted by willow on July 13, 2014, 7:47am You need to do these things she doesn't make clear:
1- bake in a casserole or oven safe bowl, not a regular cake pan. You could also use a large bundt.
2- bake for at least 1-1/2 hours, not 40 min
3- check your baking dish fits in water bath before putting batter in! I put mine inside a giant steel bowl.
4 - unmold before refrigerating but after cooling, or, better yet, refrigerate and then stick the container inside a bowl of very hot water for five minutes. Otherwise your caramel won't release your cake! Definitely do not scrape with a knife if you have a nonstick bundt pan -- hot water is your friend.

The chocoflan is delicious! And it was reprinted in Saveur, and is on their website.

Wonderful! submitted by Janet ledford on March 24, 2015, 5:53pm This book is so good I went out and bought it!