Cornsicles With Shrimp & Oregano
Cornsicles with Shrimp & Oregano
6 ears corn
1 tsp salt
1/4 tsp white pepper
1 tbsp chopped fresh Mexican oregano or
Mexican Flan
Mexican Flan
2 whole eggs
5 egg yolks
2 cups milk
1 can sweetened condensed milk
1 tsp vanilla extract
1 cup granulated sugar
Combine whole eggs, egg yolks, milks & vanilla extract
Measure sugar into a 6-cup metal pan or mold
Set directly over medium heat & stir constantly with a wooden spoon until sugar is melted & light caramel in color
Be careful not to overcook or sugar will burn
Pour custard mixture into prepared mold
Set mold in a large shallow baking dish containing an inch or two of water
Bake at 350 deg F for 45 min to one hour
Cool, then chill
To serve: Invert custard onto a chilled serving plate
Sugar will be a sauce on top
Dessert Tostada With Lime Curd
Dessert Tostada with Lime Curd
Tortilla Shells
6 flour tortilla shells (see Food Preparation section)
3/4 cup whipping cream
1 cup Lime Curd
3 Tbsp semisweet chocolate curls
Fresh strawberries
In a small bowl, beat whipping cream to soft peaks
In another bowl, stir Lime Curd until smooth; fold into whipped cream
Use, or cover & chill overnight
Place tortillas on dessert plates; spoon about one-third cup of the Lime Curd into each
Sprinkle with chocolate & garnish with strawberries
To eat, break off chunks of the tortilla to scoop through filling
Lime Curd
4 to 5 large Mexican limes
1 egg
3 egg yolks
1 cup granulated sugar
4 Tbsp unsalted butter, cut into pieces
Remove green skin (zest) from 2 of the limes
Scrape off any bitter white pith left on the zest
Place the zest in a small saucepan
Add enough boiling water to cover & blanch over high heat for 1 min
Drain & pat dry on paper towels
Finely chop the zest
Halve & squeeze enough of the limes to produce 1/2 cup lime juice
In a small bowl, beat together the whole egg & egg yolks
In a small, heavy non-reactive saucepan, combine the lime juice, zest & sugar
Stir to partially dissolve the sugar
Add the egg mixture & the butter
Cook over low heat, stirring until the mixture thickens enough to coat the back of a spoon, about 20 min
Do not let the mixture boil
It will thicken as it cools
Strain the curd into a clean, dry heat-proof jar, cover with wax paper & cool
Cover the jar & refrigerate until chilled
Keeps very well if refrigerated