Desserts

Desserts for the tamale table

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Homemade Sopapillas with Honey

Golden, puffed fried dough served warm with a drizzle of honey.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons butter, melted
  • ¾ cup water
  • Vegetable oil for frying
  • Honey for serving

Instructions

  1. Combine flour, baking powder, and salt. Mix in melted butter and water until a dough forms, then knead briefly until smooth.
  2. Cover and rest for 20 minutes.
  3. Roll on a lightly floured surface to approximately ¼ inch thick. Cut into 3-inch squares.
  4. Heat approximately 2 inches of oil in a deep, heavy pot to 375°F, leaving plenty of room above the oil.
  5. Fry a few pieces at a time without crowding. Turn carefully once the underside is golden, and cook until both sides are golden and the dough has puffed.
  6. Transfer to a paper-towel-lined plate. Let the oil return to temperature between batches.
  7. Serve warm with honey.
Golden square sopapillas drizzled with honey on a plate, one torn open to show its hollow center, with a honey bowl and dipper beside them.
Sopapillas — golden and puffed, with honey.

Tip: If the dough doesn’t puff, check the oil temperature and roll the next pieces slightly thinner.

Classic Caramel Flan

Creamy vanilla custard topped with golden caramel.

Ingredients

  • ¾ cup granulated sugar
  • 4 large eggs
  • 1 can sweetened condensed milk, 14 ounces
  • 1¼ cups whole milk
  • 1 tablespoon vanilla extract

Instructions

  1. Heat oven to 350°F. Prepare a 7-inch round cake pan, at least 2 inches deep, and a larger roasting pan.
  2. Heat sugar in a skillet over medium heat, stirring until melted and amber. Immediately pour into the cake pan, using oven mitts to tilt and coat the bottom. Let harden.
  3. Gently whisk eggs, condensed milk, whole milk, and vanilla until combined. Avoid whipping in air.
  4. Pour over the caramel and cover tightly with foil.
  5. Set the cake pan inside the roasting pan. Add hot water halfway up the cake pan’s sides.
  6. Bake for approximately 75 minutes, until the edges set and the center gently jiggles.
  7. Remove from the water bath. Cool, then cover and refrigerate for at least 4 hours, preferably overnight.
  8. Run a thin knife around the edge. Place a rimmed serving plate over the pan and invert together. Lift off the pan, letting the caramel flow over the flan.
A round vanilla flan topped with glossy amber caramel, with a cut wedge beside it and caramel sauce pooled on the serving plate.
Classic Caramel Flan — vanilla custard with golden caramel.

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