From left to right: Cinnamon-Rice Drink (this page), Fresh Watermelon Drink (this page) Hibiscus and Cinnamon Iced Tea (this page)
POSTRES
hibiscus and cinnamon iced tea
traditional mexican sweet bread
pepita brittle with maldon salt
One of the things I love most about Mexican desserts is the sheer depth of flavor you can get with such simple ingredients. I am truly proud of this chapter, because I can honestly say that it was where I worked the hardest to get better. Like most home cooks, I am no pastry master. Therefore, when I got word I would be going to Los Angeles to fight for an apron, I knew I had to work on my desserts.
Season Five of MasterChef left its mark on me, and I recalled how well Courtney placed that year because she excelled at both cooking and baking. So I got to work and channeled my inner Courtney to come up with some amazing recipes. The techniques might not always be totally Mexican, but the desserts are definitely packed with Mexican flavor!
From left to right: Cinnamon-Rice Drink (this page), Fresh Watermelon Drink (this page) Hibiscus and Cinnamon Iced Tea (this page)
I could think of no better way to start the dessert chapter than with three of my favorite aguas frescas (literally “cool waters” or “fresh waters”). These delicious drinks are a perfect way to enjoy a little something sweet as a dessert alternative. I hope you will try all three of these drinks, as they each have their own texture, character, and flavor profile.
If you love creamy, you will love the horchata rice milk drink. It’s sweet, with a touch of cinnamon that your palate can’t help but rejoice over. The watermelon agua fresca is my mom’s favorite—refreshing and perfect for a hot summer day. And if you like spicy, you will love the hibiscus and cinnamon iced tea, made from the poaching liquid from my Hibiscus-Poached Pears (this page). In my household, we waste nothing.
fresh watermelon drink
AGUA DE SANDIA
makes 2 quarts (2 L )
4 cups (600 g) cubed seedless watermelon
Sugar
Lime wedges
Place the watermelon in a blender and puree it. Pour the puree into a 2-quart (2-L) pitcher and add cold water almost to the top. Sweeten the drink with sugar to taste and serve it with lime wedges to squeeze into each serving.
AGUA DE HORCHATA
makes 2½ quarts (2.5 L )
1 stick Mexican cinnamon
2 cups (370 g) uncooked long-grain white rice
1 cup (200 g) sugar
1 (12-ounce/340-g) can evaporated milk
In a small saucepan, combine 2 cups (480 ml) of water with the cinnamon. Bring to a boil and boil for 10 minutes. Remove from the heat and let the liquid cool completely.
In a medium nonreactive bowl, combine the rice with the cinnamon tea and the boiled cinnamon stick. Add enough water to cover the rice by about 1 inch (2.5 cm). Cover with plastic wrap and allow it to rest at room temperature for 12 hours.
Place the mixture in a blender, along with the cinnamon stick, and blend on medium-high speed for about 2 minutes, until completely smooth. Push the rice mixture through a fine-mesh strainer to extract as much rice milk as possible. You should only have a few bits of rice left (if you have too much whole rice, you should blend it further).
Add the sugar and stir until dissolved, then add 6 cups (1.5 L) water and the evaporated milk to dilute. Serve over ice.
hibiscus and cinnamon iced tea
AGUA DE JAMAICA Y CANELA
makes about 2 quarts (2 L )
Hibiscus poaching liquid from Hibiscus-Poached Pears (this page)
Sugar, if needed
Cool the hibiscus poaching liquid to room temperature with the hibiscus still in it so it can impart all of its delicious flavor. Strain the liquid through a fine-mesh sieve into a pitcher and add about 1 quart (960 ml) of cold water to dilute it. Check the flavor as you add the water to make sure you don’t dilute it too far. Add sugar if needed, but since this poaching liquid is already very sweet, you likely won’t need any. Enjoy this refreshing iced tea with or without a shot of tequila!
TAMALES DULCES DE ELOTE
When I made these corn tamales on the show, not many people understood why I would make a sweet tamale. Being able to give people more of an understanding about Mexican food made me so proud.
One thing to consider with this recipe is that corn is usually sweetest when it is in season, so try to prepare this recipe during corn season. This recipe will not work with canned or frozen corn; so much of the texture of these tamales is owed to the starch the fresh corn provides, and you’ll need the fresh green corn husks to wrap the tamales.
makes 18 to 20 tamales
5 to 8 large ears yellow corn (to equal 4 cups/580 g corn kernels)
1 cup (130 g) instant corn masa flour, such as Maseca, plus more if needed
1 cup (200 g) sugar
1 tablespoon baking powder
1 tablespoon Mexican vanilla extract
Pinch of salt
¾ cup (180 ml) melted lard or vegetable shortening, cooled slightly
¼ cup (35 g) raisins
Mexican Chocolate Sauce (this page; optional)
To remove the husks from the corn, use a chef’s knife to cut through the bottom of the ears just above where the cob meets the stalk. Gently remove the husks (they tear easily). Remove the corn silk, rinse the husks, and set them aside. Pull apart torn or smaller husks (starting at the widest part of the husk and pulling down) into ¼-inch (6-mm) strips; you’ll use these later to seal the tamales.
Cut the kernels from the cobs, place them in a food processor, and process until they are nearly smooth. Pour the puree into a large bowl. Depending on how ripe your corn is, your puree will be more or less juicy and the amount of masa flour you use will vary from batch to batch. Start by sprinkling in about ¾ cup (90 g) of the masa flour and mix it in with a spoon or your hands. Keep adding masa flour until the mixture is no longer watery and doesn’t stick to your spoon. Mix in the sugar, baking power, vanilla, and salt, followed by the melted lard or shortening, taking care to let it cool enough before adding so it doesn’t burn your hands. Fold in the raisins.
Fill a pot fitted with a steamer basket with about 2 inches (5 cm) of water.
Place a cornhusk in the palm of your hand with the narrowest part facing you and the waxy side of the husk facing up. Using a large spoon, scoop about ¼ cup (60 ml) of the dough into the center of the cornhusk (there’s no need to spread it as you would for most tamales), leaving a little room for expansion. Seal the tamale by bringing the long sides of the husk together and tucking one side in under the other, making sure there is no gap. Then fold the short end upward and the wide end downward to close the tamale. Using the cornhusk strips, tie the open ends of each side (the length of the tamale) closed, getting as close to the masa as possible. Last, tie a cornhusk strip around the middle, just tight enough to give the tamale what we call a cintura (waist).
As you make each tamale, set it in the steamer basket on its folded bottom. When all the tamales are in the steamer, place a layer or two of the remaining cornhusks on top to cover the tamales completely. Cover the pot, set it over medium-low heat, and bring to a simmer. Steam the tamales for about 1 hour, checking every 20 minutes to see if the pot needs more hot water. Remove a tamale, let it rest for 1 minute, and check it; it’s done when the cornhusk peels away from the filling with ease. If not, give them a few more minutes and you’ll be in corn heaven! Serve them warm, with Mexican Chocolate Sauce, if desired.
Sweet Corn Tamales, Mexican Chocolate Sauce (this page)
JARABE DE CHOCOLATE MEXICANO
Walking into the MasterChef pantry meant coming face-to-face with the best ingredients from all over the world. One ingredient I kept seeing was chocolate of all types—but not Mexican chocolate. I knew that if I was going to create a dessert for the judges that included Mexican chocolate, I was going to have to develop it from scratch.
This is the recipe for the Mexican chocolate sauce I made to go alongside my Sweet Corn Tamales (this page). The judges loved it, and I was absolutely thrilled. This sauce can go with almost any dessert, so don’t be afraid to use it. Try it instead of chocolate syrup on an ice cream sundae—you will love it!
makes about 2 cups (.5 L )
8 ounces (225 g) bittersweet chocolate, chopped
2 tablespoons sugar
1 teaspoon ground Mexican cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Pinch of salt
1½ cups (360 ml) heavy cream
Place the chocolate in a heat-resistant bowl and sprinkle the sugar, cinnamon, nutmeg, cayenne, and salt over it.
In a small saucepan, bring the cream just to a simmer over low heat. Watch carefully and, once your cream just begins to bubble, pour it over the chocolate. Leave it undisturbed for 3 to 4 minutes, then mix with a rubber spatula until all the chocolate is melted. Let it sit for a few minutes to thicken and then serve. Store in an airtight container in the refrigerator for up to 1 week. To reheat, place over a double boiler and mix until smooth.
notes
If you don’t have access to Mexican cinnamon, increase the amount of another type of cinnamon up to double to achieve that signature Mexican chocolate taste.
If whole nutmeg isn’t available, you can substitute ground nutmeg, using up to twice the amount. Freshly ground nutmeg is more potent and a little bit goes a long way, so tread lightly to make sure the nutmeg doesn’t overpower the cinnamon.
traditional mexican sweet bread
CONCHAS TRADICIONALES
Conchas are a signature type of Mexican sweet bread, known for their seashell-like scores on a sweet crumb coating. If you have never had Mexican sweet bread, you are in for a treat. Conchas have the texture of a soft dinner roll, but with an irresistible sugar topping that will make you want to double the batch the next time around! This recipe gives you the option to make both standard white and chocolate conchas. Try both, and then decide on your favorite.
makes twelve 4-inch (10-cm) conchas
FOR THE CONCHAS:
3½ cups (440 g) all-purpose flour, plus more if needed
½ teaspoon salt
2 tablespoons active dry yeast
⅔ cup (135 g) granulated sugar, divided
4 large eggs
1 cup (2 sticks/225 g) unsalted butter, at room temperature
Vegetable oil, as needed
FOR THE TOPPING:
½ cup (65 g) all-purpose flour
½ cup (65 g) unsifted confectioners’ sugar
½ cup (1 stick/115 g) unsalted butter, softened, cut into walnut-size pieces
2 tablespoons unsweetened cocoa powder
TO MAKE THE CONCHAS:
Clean a work surface large enough for kneading. Combine the flour and salt in a bowl and pour it onto your work area in a mound. Create a well in the center.
Heat ½ cup (120 ml) water in a small saucepan over low heat until warm but not boiling. Pour the water into a nonmetallic bowl, add the yeast and 1 tablespoon of the granulated sugar, and stir to combine. The sugar will help to activate the yeast. Set it aside until the yeast mixture doubles in volume, about 5 minutes.
Pour the yeast mixture into the well in the center of the flour. Add the eggs and mix using your hands until they are incorporated into the flour. Add the butter 1 tablespoon at a time, incorporating each addition into the dough before adding the next. Add the remaining sugar and continue to knead the dough until incorporated. Your dough will be soft and sticky. If it’s too sticky, give it a little more flour to help it take shape, but do not add more than ½ cup (65 g) of additional flour.
Knead the dough for 15 to 30 minutes to develop the gluten and form a very soft but cohesive ball (see Notes, this page). Place the dough in a greased glass or nonmetallic bowl. Add a bit of oil to the dough, if necessary, and cover it with plastic wrap to make sure it does not develop a skin. Place it near your oven or in a warm spot so the heat will help the yeast to rise. Allow the dough to rise for 2 hours.
MEANWHILE, MAKE THE TOPPING:
Sift the flour and confectioners’ sugar into a large bowl. Add the butter and knead just until it is fully incorporated, so the heat of your hands won’t continue to melt the butter. Divide the dough into two equal portions. Take one half of the dough and add the cocoa powder. Mix until the cocoa is well blended and the color is uniform. Wrap each portion of dough in plastic wrap and refrigerate them until ready to use.
TO FORM THE CONCHAS:
After the dough has risen for 2 hours, remove it from the bowl. On a lightly floured work surface, roll the dough into a large baguette shape. Cut the dough into three equal pieces, then cut each of those into four equal pieces to make twelve equal pieces of dough.
On a lightly floured surface, roll each piece into a ball. Drizzle a bit of oil on your hands, if needed, and continue to roll the ball between your hands until it is smooth and uniform. Using only your fingers, flatten the ball of dough into a patty shape that is about 1 inch (2.5 cm) thick. Place the dough patty on a parchment paper–lined baking sheet. Repeat with the remaining dough balls, allowing at least 2 inches (5 cm) between each patty. Cover with plastic wrap and set them in a warm, draft-free location to rise for an additional 30 minutes.
Pull your topping from the refrigerator and allow it to come to room temperature while you wait, about 10 minutes. Do not set it by the oven.
As the dough is rising, preheat the oven to 375°F (190°C).
TO ASSEMBLE THE CONCHAS:
Line two baking sheets with plastic wrap. Cut both the chocolate and traditional white toppings into six equal pieces to make twelve pieces. Shape the pieces into balls and lay six balls onto each prepared baking sheet, leaving an equal amount of space between them. Cover with another layer of plastic wrap (so you’re placing the balls of topping between two sheets of plastic wrap). Using a tortilla press or the flat bottom of a plate, press the balls flat until they are big enough to cover the top of a dough patty. Carefully peel back the plastic wrap from each side of the topping. If the topping gets too soft, refrigerate it for 5 minutes and proceed again. Place the topping directly onto the dough patty and repeat until all twelve breads have been covered.
Using a thin fillet or paring knife, score the surface of the topping. Begin at one edge and score outward, as if you were drawing claws, to create a shell-like design.
Bake for 20 minutes, or until the bottoms are golden brown. Remove from the oven and allow the conchas to rest for about 3 minutes before serving. Store in an airtight container for up to 3 days.
This recipe can also be made in a stand mixer fitted with the hook attachment. Follow the general instructions for the manual method, but let the mixer do the elbow work for you! Start mixing on low speed until the dry and wet ingredients are combined, then increase the mixer speed to high as you slowly add the butter. Continue to mix on high speed for 15 to 20 minutes, until the gluten in the dough is developed.
MOLOTES DE ARROZ CON LECHE
It’s no secret that I come from humble beginnings. For eight years, my mom was on her own raising my brother and me, and during that time she often struggled to make ends meet. When I look back on that time, what is so remarkable is that we never worried about where our next meal was coming from. My mother made sure that food was always something to enjoy and never something to worry over, even if our grand feast for the evening was little more than rice and beans.
When a “Mystery Box Challenge” on MasterChef featured rice, my mind immediately went to my childhood. I thought of those nights when adding chicken or steak to our dinner was simply not an option, when my mother walked through the door exhausted from a long day at work to find two eager mouths awaiting her, and she would make us rice pudding for dinner. These were the times when love conquered hunger and a warm bowl of rice meant mom was home, our bellies were full, and everything was going to be all right.
This is a sweet Mexican take on the classic Italian arancini (stuffed and fried rice balls). It is clearly very different, but when I was thinking of ways to elevate arroz con leche, the Italian rice ball came to mind, and voilà, molotes de arroz con leche!
makes about 18
2 cups (370 g) long-grain white rice, divided
2½ cups (600 ml) hot water
1 (12-ounce/340-g) can evaporated milk
1 stick Mexican cinnamon
¾ cup (150 g) sugar
Pinch of salt
½ cup (75 g) raisins
Canola oil, for frying
In a spice grinder, grind 1 cup (185 g) of the rice to the texture of table salt, with some slightly coarser grains for texture. Transfer it to a shallow dish (see Notes, this page).
Place the hot water and evaporated milk in a medium saucepan. Add the cinnamon, place the saucepan over medium heat, and bring to a simmer. Add the remaining 1 cup (185 g) whole rice and the sugar and salt and bring it back to a simmer, stirring until the sugar has dissolved. Reduce the heat to low, cover, and cook for 20 minutes, removing the lid and stirring every 4 to 6 minutes to keep the rice from sticking to the bottom of the pot.
Carefully fold in the raisins and cook the pudding uncovered for about another 15 minutes, stirring often, until the liquid is totally absorbed into the rice and the rice is cooked through and soft but not mushy. Remove and discard the cinnamon stick and let the rice cool uncovered for 5 minutes.
Line half of a baking sheet with plastic wrap. Scoop the rice from the pan onto the lined sheet in an even layer. Let it cool for a few minutes, then place it in the freezer for 5 to 8 minutes, until it is completely cooled but not frozen (if freezer space doesn’t allow or you’ve got time to spare, you can cool the rice pudding completely on the countertop or in the refrigerator).
Using a large kitchen spoon, scoop out a heaping spoonful of rice and, with your hands, form it into an oval shape roughly 1½ inches (4 cm) in diameter and 2 inches (5 cm) long (this shape is called a molote). Be careful not to overwork it, as the heat from your hands can melt the milk. Place the ball in the dish filled with ground rice and roll it around until covered generously. Repeat to make about eighteen rice pudding balls, placing them on a chilled, parchment paper–lined baking sheet as you form each one.
Heat a deep fryer or high-sided skillet with at least 4 inches (10 cm) of oil to 375°F (190°C). Drop in a few rice balls, making sure there is plenty of space between them; do not overcrowd the pan. Fry for 3 to 5 minutes, until they are browned all over. Using a slotted spoon, remove them from the oil and place them on a baking sheet lined with a fresh sheet of parchment or paper towels. Repeat with the remaining rice balls, letting the oil come back up to temperature before adding each batch. Let them cool for a couple of minutes, then serve.
If you don’t have a spice grinder, you can simply toss the rice pudding balls in rice flour to coat before frying them; you won’t get the rustic texture of grinding your own, but they’ll still be delicious.
You can form the rice pudding into balls and freeze them for frying at a later time. Lay the balls out on a parchment paper–lined baking sheet, place it in the freezer, and freeze just until the balls are solid, about 1 hour, then pop them into a freezer bag for storage. Thaw them completely at room temperature before rolling them in the rice flour and frying.
PIRUELAS DE CHURRO
Churros are one of the simplest of desserts to make, but for some reason most people will shy away from making them. I encourage you to give them a try, and don’t fret if your churro-shaping skills aren’t perfect. Trust me, there has never been a churro that was too ugly to eat! Any imperfections will be coated in the dust of the heavens, sugar and cinnamon. My churros are pinwheel shaped, instead of the traditional long wands, which the kids will get a kick out of.
makes 12 pinwheels
Canola oil, for frying
1 cup (200 g) sugar
2 tablespoons ground cinnamon
1 cup (240 ml) whole milk
4 tablespoons (½ stick/55 g) unsalted butter
1 teaspoon salt
2 cups (250 g) all-purpose flour
Pour at least 1 inch (2.5 cm) of oil into a wide saucepan over medium heat and bring it to 375°F (190°C).
Combine the sugar and cinnamon in a large shallow bowl or rimmed plate and mix until incorporated.
In a medium saucepan, combine the milk, 1 cup (240 ml) water, the butter, and the salt. Place them over medium heat and warm until the butter has melted and the liquid just comes to a simmer. Remove the pan from the heat.
In one quick addition, add the flour. Using a wooden spoon, stir until it is well incorporated and smooth. The texture of the dough will be firm but malleable. Allow the dough to cool for 2 to 3 minutes in the pan.
Fit a pastry bag with a large closed star tip, fill the bag with warm churro dough, and begin piping it into the hot oil. Hold the bag a few inches above the oil, being careful to not burn yourself. To make a spiral, begin by creating a “D” shape, then proceed in a continuous circular motion, stopping when you have gone around 2 or 3 times to create a 4- to 6-inch (10- to 15-cm) spiral. Using a paring knife or kitchen scissors, cut the churro dough away from the piping bag. Fry it for 1½ minutes, or until golden brown on top. Using tongs, flip the churro over and continue to cook until it is golden brown on the second side. Using the tongs, remove the churro and place it onto a parchment paper–or paper towel–lined baking sheet to drain excess oil.
Quickly move the churro to the cinnamon-sugar mixture, quickly flip it, and place it on a serving plate. Repeat with the remaining dough to make twelve churros. Let them cool slightly and then serve.
notes
The technique for making churros is similar to making doughnuts, but know that churros are meant to be crispy on the outside and soft, creamy, and light like a popover on the inside.
FLAN CAFÉ DE OLLA
Certain smells have always been nostalgic to me. Coffee reminds me so much of my abuelito Rogelio. When my mom would take us to visit our abuelos (grandparents) in Tijuana, we would get up early and pile into the car.
I can still smell the wafting scent of coffee as we crossed the threshold of their front door. Abuelito Rogelio sat in his usual corner right by the china cabinet and next to the back door. Newspaper in hand, he would peek over and give us the warmest smile in the world. My abuelita might have been grumbling about something in the kitchen, but when we saw my grandfather, his whole face lit up, and there was his coffee, sitting right in front of him.
I dedicate this recipe to my abuelo, who loved his coffee and whom I sorely miss. I think of him every time I make it.
serves 8
FOR THE CARAMEL:
1 cup (200 g) sugar
FOR THE ESPRESSO CUSTARD:
¼ cup (30 g) Nescafe Café de Olla instant coffee powder
1 (12-ounce/340-g) can evaporated milk
6 large eggs
¾ cup (150 g) sugar
1 (14-ounce/400-g) can sweetened condensed milk
1 tablespoon Mexican vanilla extract
Preheat the oven to 350°F (175°C).
TO MAKE THE CARAMEL:
In a medium saucepan, bring ½ cup (120 ml) water to a simmer over medium-low heat. Add the sugar and swirl the pan to combine. Increase the heat to medium-high and cook until a medium-brown caramel forms, about 12 minutes, occasionally swirling the pan to color the caramel evenly. Remove it from the heat and divide the caramel among eight (6-ounce/180-ml) ramekins or silicone molds, swirling to make sure the bottoms and parts of the sides are fully coated.
Bring a kettle of water to a boil.
TO MAKE THE ESPRESSO CUSTARD:
In a small bowl, whisk the coffee powder into the evaporated milk. In a large bowl, whisk together the eggs and sugar until the sugar is fully dissolved. Add the coffee-flavored evaporated milk, sweetened condensed milk, and vanilla and whisk to incorporate. Strain through a fine-mesh strainer into a large pitcher (this removes air bubbles).
Very slowly fill each ramekin about two-thirds full with the custard mixture. Place the ramekins in a shallow baking pan and place it in the oven. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for about 40 minutes, until the custards are just set and tremble in the center a little when shaken. Use tongs to carefully remove the custards from the water bath and place them on a wire rack to cool completely, about 30 minutes. Cover each one with plastic wrap and refrigerate them for at least 4 hours to chill (you can prepare the flans a day or two ahead).
To unmold the flans, place the molds in a pan with 1 inch (2.5 cm) of warm water for 5 minutes. Loosen the custard by running a sharp, thin knife around the inside of the ramekins and place a rimmed plate upside down on top of each. Invert the plates, carefully lift the ramekins off to remove them and reveal the caramel, and serve.
PASTEL TRES LECHES
“Queremos pastel, pastel, pastel! (We want cake, cake, cake!)”
I grew up hearing this chant, which was always followed by the typical Mexican birthday song “Las Mañanitas” and a pretty awesome homemade cake.
Although this cake was a family tradition when I was growing up, it was not my favorite treat. I felt that the bakers got a bit overzealous with the milk soak, to the point that the bread became a dripping, goopy, unappetizing mess.
I was absolutely thrilled when I had the opportunity to make this cake for the judges during the celebration of the 100th episode of MasterChef! This was my chance to make this traditional cake as I’d always imagined it—and, of course, to make it MasterChef-worthy! I set out to create a pastel tres leches recipe that was refined but still packed the punch of the amazing flavors I grew up with. When you eat it, I hope you’ll do the chant and think of me!
makes 1 (8-inch/20-cm) three-layer cake
FOR THE CAKE:
4½ cups (585 g) cake flour, plus more for the pans
3½ teaspoons baking powder
2 teaspoons kosher salt (see Notes)
1½ cups (3 sticks/340 g) unsalted butter, softened
2¾ cups (550 g) granulated sugar
¼ cup (55 g) packed light brown sugar
6 large eggs
⅔ cup (165 ml) grapeseed oil
1 cup (240 ml) whole milk
2 tablespoons vanilla extract
8 ounces (225 g) cream cheese, softened
1½ cups (3 sticks/340 g) unsalted butter, softened
2 pounds (910 g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
¼ cup (60 ml) fresh lemon juice
Zest of 1 lemon
FOR THE TRES LECHES SOAK:
1 cup (240 ml) sweetened condensed milk
¾ cup (180 ml) evaporated milk
¾ cup (180 ml) whole milk
FOR THE FILLING:
2 ripe bananas, sliced ¼ inch (6 mm) thick
1 pound (455 g) fresh strawberries, hulled and sliced ¼ inch (6 mm) thick (see Notes)
Preheat the oven to 350°F (175°C).
MAKE THE CAKE:
Butter and line three 8 x 2-inch (20 x 5-cm) round cake pans with parchment paper and dust them with cake flour, tapping out the excess. In a large bowl, sift together the flour, baking powder, and salt.
In another large bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed. Using a rubber spatula, scrape the inside edges of the bowl and continue to beat with the mixer until the mixture is light and fluffy, 5 to 8 minutes. Reduce the mixer speed to low and mix in the eggs one at a time until well incorporated, about 3 minutes. Slowly pour in the oil and mix until well blended, about 1 minute. Add the dry ingredients, alternating with the milk (add the vanilla with the first milk addition), starting and ending with the dry ingredients, mixing only until the ingredients are incorporated before adding the next addition and scraping down the bowl between additions as needed. Turn the mixer to high speed and beat the batter for 4 minutes, or until it is fluffy and well aerated.
Divide the batter among the three pans and level the batter smooth using a small, offset metal spatula. Remove any extra air bubbles by tapping the baking pans hard on a countertop three or four times. Bake until the cakes pull away from the sides of the pans and the centers are soft but firm to touch, about 35 minutes. Set the cakes on a wire rack and allow them to cool for 10 minutes. Run a small, offset metal spatula or knife around the inside edges of the pans and invert the cakes onto wire racks to cool completely; peel off the parchment. When cooled, cut the dome off of each cake so you have three even cake layers.
MAKE THE FROSTING:
In a large bowl with a mixer, beat the cream cheese and butter at medium speed until smooth. Reduce the mixer speed to low and incorporate the confectioners’ sugar in ½-cup (65-g) increments. Turn the mixer off and add the vanilla, lemon juice, and lemon zest. Beat for 1 minute, or until combined, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes.
MAKE THE TRES LECHES SOAK:
In a medium bowl, whisk all three milks together and refrigerate until ready to use.
BUILD THE CAKE:
Place the first layer of cake onto a cake stand cut-side up. Pierce it evenly across the top with the tines of a fork, making plenty of room for the milk soak to penetrate. Using a pastry brush, apply one-third of the milk soak, making sure the cake absorbs it all. The cake should be moist but not dripping with liquid.
Spread one-third of the frosting on top of the first cake layer. Using half of the strawberry and banana slices, arrange a single layer of alternating slices, setting the fruit close together. Add the second cake layer, pierce it, and brush another third of the milk soak over it. Top with another third of the cream cheese frosting and the remaining strawberry and banana slices. Add the final cake layer cut-side down, pierce it, and brush it with the remaining milk soak. Add a very thin layer of frosting to the top and sides of the cake with some of the remaining frosting (this is called a crumb coat; it traps any loose crumbs from the top of the cake and allows the final frosting to go on smoothly and cleanly without picking up any crumbs). Refrigerate the cake, uncovered, for 30 to 45 minutes, then use the remaining frosting to frost and decorate the top and sides of the cake.
notes
This recipe calls for a higher amount of salt than most cake recipes; I did this to balance out the sweet milk soak and frosting.
If your strawberries are too tart or not flavorful enough, sprinkle them with 1 tablespoon granulated sugar and set them aside to macerate for up to 5 minutes before arranging them on the cake.
You can decorate your cake any way you like. When I was on the show, I added two drops of yellow food coloring to half of the decorating frosting to create a different color pattern on the cake and to write Feliz 100 (Happy 100). Adding edible flowers is another way to make your tres leches cake a memorable one.
From left to right: Hibiscus-Poached Pears (this page), Pepita Brittle with Maldon Salt (this page), Key Lime Flan (this page)
PERAS EN ALMIBAR DE JAMAICA
That’s right, I signed the plate! Because I wanted to sign off on the show and sign an endorsement of my menu. Each dish really felt like me on a plate, and I wanted to let the judges know that this red-headed Latina wasn’t holding back. I wanted to win this thing!
With that idea in mind, I wanted something on the plate that screamed “Claudia,” and what does that more than something red? My goal was to create a dish that was vibrant and passionate and that brought a punch of flavor. That mind-set lead me to this recipe. When you taste this dish I hope you can feel the passion I poured into creating it. For the finale, I served it alongside a vibrant Key Lime Flan (this page), topped with Pepita Brittle and Maldon Salt (this page), and garnished with marigold flower petals.
serves 4
2 tablespoons unsalted butter
4 Forelle or other small firm, ripe pears, peeled
¼ cup (60 ml) tequila, preferably silver
1 (7-ounce/200-g) cone piloncillo (mexican brown sugar)
1 cup (200 g) granulated sugar
2 cups (85 g) dried hibiscus flowers
1 stick Mexican cinnamon
6 whole cloves
Edible marigold flowers (optional)
Melt the butter in a large sauté pan over medium-high heat. Add the pears and brown them on both sides, about 5 minutes, taking care not to let the butter burn. Carefully add the tequila to the pan, ignite it with a long kitchen match, and flambé to burn off the alcohol. Stay close by the pan and continue to cook until the flames extinguish and the tequila has evaporated completely, about 5 minutes. Remove the pears from the pan and set aside.
Fill a medium saucepan with 6 cups (1.4 L) water, add the piloncillo, and bring it to a simmer over medium-high heat. Reduce the heat to medium and heat until the sugar has dissolved, using a wooden spoon to carefully help it along. Add the granulated sugar, hibiscus, cinnamon stick, and cloves. Return to a simmer, then reduce the heat to medium-low and simmer for 10 minutes.
Add the pears and reduce the heat to low to ensure that the liquid is just at a bare simmer. Poach the pears for 25 to 35 minutes (timing varies based on the size and ripeness of your pears), until the tines of a fork enter a pear effortlessly. Pull the pears out carefully using a ladle or slotted spoon, brush off any hibiscus clinging to the pears, and set them aside on a plate to rest.
Strain out 1 cup (240 ml) of the poaching liquid (save the rest to make Hibiscus and Cinnamon Iced Tea, this page). Pour the liquid into a small skillet or sauté pan, set it over medium heat, and reduce the liquid by about two-thirds. To check if your syrup is ready, dip the back of a spoon in the syrup and run another spoon through it; if it leaves a trail through the sauce, you are good to go. Immediately remove from the heat and let it cool slightly (it will thicken some more as it sits).
To serve, slice the pears in half lengthwise and scoop out the seeds with a melon baller or spoon, revealing their bright yellow interior. If needed, cut a slice off of the bottom of each pear half to help them stand upright.
Decorate the plates with the syrup using a spoon, or simply smother your poached pears in it. Garnish with marigold flowers, if available.
notes
For perfectly poached pears, try a trick I used during the finale: Cut out a circle of parchment paper to fit snugly into the pan, make a cut in the middle of the circle to allow steam to escape, and place it on top of the pears to keep them submerged.
Save your poaching liquid! One of my favorite drinks is an iced hibiscus tea we call agua fresca de jamaica. Using this poaching liquid as your base is a bit different from a typical agua de jamaica because it includes the spiciness of cinnamon and cloves, but I assure you, you will want to drink it all up. It’s perfect for the holidays! See the recipe on this page.
FLAN DE LIMA
As anyone who watched the show knows, things haven’t always been easy for me. However, even through tough times, the support of my parents and the values they have instilled in me have shaped me into the strong fighter I am today. I may be tart at times, but I am bright and vibrant like the Key limes used in this delicious flan.
This dish was part of my finale dinner. I topped it with Pepita Brittle with Maldon Salt (this page) to provide the contrast in texture and flavor that completed the dessert. I have often thought of this dish as a representation of my journey—the story of a woman who is unwilling to allow the trials of her life to turn her sour, and instead manages to remain sweet and vibrant.
serves 6
FOR THE CARAMEL:
2 tablespoons fresh lime juice, preferably from Key limes
¾ cup (150 g) sugar
FOR THE CUSTARD:
1 (14-ounce/400-g) can sweetened condensed milk
1 (12-ounce/340-g) can evaporated milk
1½ teaspoons vanilla extract
3 large eggs
2 tablespoons fresh lime juice, preferably from Key limes
1 tablespoon lime zest, preferably from Key limes
Pepita Brittle with Maldon Salt (this page)
Preheat the oven to 275°F (135°C).
TO MAKE THE CARAMEL:
In a medium saucepan, bring 3 tablespoons of water and the lime juice to a simmer over medium-low heat. Add the sugar and swirl the pan to combine. Increase the heat to medium-high and cook until it is lightly golden in color, 5 to 7 minutes, occasionally swirling the pan to color the caramel evenly. Remove it from the heat and divide the caramel among six (6-ounce/180-ml) ramekins or silicone molds, swirling to make sure the bottoms and parts of the sides are fully coated.
Bring a kettle of water to a boil.
TO MAKE THE CUSTARD:
In a separate medium saucepan, combine the condensed milk and evaporated milk. Place the mixture over medium-high heat and bring to the scalding point; do not let it boil. Add the vanilla and immediately remove the pan from the heat.
In a medium bowl, beat the eggs. Temper the eggs by slowly pouring in the hot milk mixture a little at a time, while whisking vigorously. Strain the mixture into a clean bowl and add the lime juice and zest.
Very slowly fill each ramekin about three-quarters full with the custard. Place the ramekins in a shallow baking pan and place it in the oven. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for about 40 minutes, until the custards are just set and tremble in the center a little when shaken. Use tongs to carefully remove the custards from the water bath and place them on a wire rack to cool completely, about 30 minutes. Cover each one with plastic wrap and refrigerate them for at least 4 hours to chill (you can prepare the flans a day or two ahead).
To unmold the flans, place the molds in a pan filled with 1 inch (2.5 cm) of warm water for 5 minutes. Loosen the custard by running a sharp knife around the inside of the ramekins and place a rimmed plate upside down on top of each. Invert the plates and carefully lift the ramekins off to remove them and reveal the caramel. Serve them topped with pieces of pepita brittle.
notes
Custards need and deserve love. Cool them as long as you can before unmolding so that your custards keep their shape and don’t break. During the MasterChef finale, I didn’t have the luxury of time, so if you are in a hurry, you can unmold your custards as soon as 5 minutes after removing them from the oven. Just be very careful while coaxing them out of the ramekins.
pepita brittle with maldon salt
PEPITORIA CON SAL MALDON
My relationship with my stepdad has had a large and amazing influence on me. He introduced me to so many new foods, and one of them was pepitas (pumpkin seeds). Pumpkin seeds are my dad’s favorite salty snack, and when I was growing up, every autumn he would scoop out the seeds from our pumpkins and toast them with my brother and me.
It was this memory that I was channeling during the MasterChef finale when I created my recipe for pepita brittle. In Mexico, pepita brittle is made from a simple caramelized sugar, and serving this crunchy caramel with my Key Lime Flan (this page) provided the added texture to my dessert to help make it a success.
makes about 9 ounces (255 g)
⅓ cup (45 g) unsalted hulled pepitas
1 teaspoon Maldon or other coarse sea salt
1 cup (200 g) sugar
3 tablespoons unsalted butter
Heat a medium skillet over medium heat. Add the pepitas and toast them for 2 to 3 minutes, tossing constantly, until they turn two to three shades darker. Take care not to let them burn.
Line a baking sheet with a silicone baking mat or parchment paper and have your toasted pepitas and salt ready to use in small bowls.
Combine the sugar and butter in a small saucepan (preferably nonstick) over medium-low heat. Cook, stirring, until the caramel reaches 290°F (145°C) and prepare to move quickly! Remove the pan from the heat and quickly pour the caramel directly onto the silicone baking mat, moving the pan around to coat the mat as thinly as possible, covering about three-quarters of the mat. Immediately sprinkle the pepitas across the top, but do not overcrowd them. Strategically scatter the salt in between the pepitas so it’s evenly distributed. The effect you want is for the pepitas and salt to look as though they are floating on top of the brittle.
Let the brittle cool for a few minutes, then place the pan in the freezer for 5 minutes, or until it is completely cooled. Remove it from the freezer, pick up the silicone baking mat from the corner, separate the brittle from the mat, and crack it into desired shapes. (Breaking the candy this way gives you more control over the size and shape of the pieces.) Store in an airtight container for up to 2 weeks.
notes
You can grind up some pepita brittle in a spice grinder (or wrap it in cheesecloth and pound it with a meat tenderizer) to make a hard candy pepita dust. Use it to line the rim of a cocktail glass, sprinkle it on ice cream, or add it to your favorite custard dessert. Your guests will never expect the sweet and salty surprise.
