Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds.
'Dulces' on Serious Eats
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
Marcona almonds and honey have been used to flavor this nougat for centuries.
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils.
The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche.
The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying.
This hybrid dessert combines two of our favorite sweet and creamy treats: rice pudding and flan.
If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, they're absolutely irresistible.
Tres leches is typically topped with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut makes for a just as fitting match.
I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs.
Tree or no tree, higos en miel were made whenever they were in season. The "figs in honey" were sticky and sweet, their tiny seeds tickling my mouth; I've always thought that sunshine would taste just like one of those translucent orbs.
This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut.
Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying.
This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry.
A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse.
The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie.
I'll be the first to admit that ice cream making is a drag, but delayed gratification is deliciously rewarding, especially when it involves this luxurious, velvety ice cream made with sweet corn, tangy crema, and an insinuation of cinnamon.