John Myers
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Trio Mexicano (rice Pudding, Flan Napolitano, Tamal Dulce)
The perfect trio mexicano (rice pudding, flan napolitano, tamal dulce) recipe with a picture and simple step-by-step instructions.
rice pudding
- 250 g Short grain rice
- 500 ml Milk
- 1 packet Vanilla sugar
- 80 g Sugar
- Cinnamon
- Sugar
- 5 Pc. Raisins
Flan Napolitano
- 100 g Sugar
- 100 g Cream cheese
- 400 ml Condensed milk
- 3 Pc. Eggs
- 1 Pt. Vanilla sugar
Tamal dulce
- 25 g Soft butter
- 60 g Lard / fat
- 100 g Sugar
- 250 g Cornmeal
- 1 packet Baking powder
- 1 pinch Salt
- 300 ml Milk
- 5 Pc. Corn leaves
- Strawberry jam
rice pudding
- Heat the milk in a saucepan. Add the rice, vanilla sugar and sugar and bring to the boil while stirring. Then reduce the heat and let the rice pudding swell well with the lid closed, stirring occasionally to avoid burning. Serve the rice pudding in small bowls, sprinkle with cinnamon & sugar and garnish with a raisin each.
Flan Napolitano
- Caramelize the sugar in a saucepan and divide it into five small bowls as ground cover. Mix the cream cheese, condensed milk, eggs and vanilla sugar in the mixer and pour the resulting mixture into the bowl on the caramel base. Cover the bowls with aluminum foil, poke a hole in the foil and cook the keys in the steam bath. If you like, turn the flan out of the bowl or spoon it out of the bowl.
Tamal dulce
- Beat the butter with the lard and sugar until smooth. Add the corn flour for tamales, baking powder, salt and milk and stir well until a creamy mixture is formed. Soak the corn leaves in water to make them malleable. Place a good spoonful of the mixture on the widest part of a corn leaf, making an oblong recess in which you can put a teaspoon of jam. Shape the dough a little by rolling the corn leaf back and forth between both hands. Fold over the end of the corn leaf, fold the dough lengthways into the corn leaf, fold over the tip of the corn leaf. Cook the wrapped tamales in the steam bath for about 10-15 minutes and serve warm.
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