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Dessert
Mexican
Twist Bread Pudding
For the
Bread Pudding:
5 large eggs
1 cup whole milk
2/3 cup heavy cream
1 tsp chili powder
¼ tsp salt
¼ tsp ground cumin
¼ tsp dried oregano
¾ cup sharp cheddar cheese, shredded
½ cup monterey Jack cheese, shredded
2 tbs canned diced green chiles
6½ cups trimmed and cubed french bread
For the
Avocado Salsa:
1 ripe but firm avocado, finely chopped
½ cup tomato, finely chopped
2 tbs yellow onion, finely chopped
1½ tbs seeded jalapeno pepper, chopped
1 small clove garlic, finely minced
3 tbs chopped fresh cilantro
2 tbs fresh lime juice
¼ salt
How to
cook:
1.
Adjust
rack to lower third of oven. Preheat oven to 350°F. Generously
butter 12 (2 3/4-inch, scant 1/2 cup capacity) muffin tin cups.
2.
In
a large bowl, whisk the eggs, milk and cream to blend thoroughly.
Mix in the chili powder, salt, cumin and oregano, then mix in the
cheeses and chiles.
3.
Add
the bread; mix thoroughly. Divide the mixture evenly among the
muffin tin cups.
4.
Bake
25 to 30 minutes, or until a knife blade inserted into the centers
comes out clean.
5.
Cool
5 to 10 minutes. Slide a knife blade around puddings to loosen them;
lift out of molds with a small spatula.
6.
Serve
warm or at room temperature with Avocado Salsa (recipe follows).
How to make
avocado salsa:
In a large bowl, gently mix all ingredients to blend
thoroughly. Serve without delay.
Minted
Serrano Ice Cream
1 qt half and half
¼ cup fresh mint, cleaned and finely chopped
6 serrano Chilies, finely chopped
10 egg yolks
1¼ cup granulated sugar
How to
cook:
1.
Bring
the half and half, mint and serrano chile slowly to a gentle boil
and maintain the simmer for 5 minutes.
2.
Whisk
the yolks and sugar to ribbon.
3.
Add
half and half to the egg yolks and sugar and return to a gentle fire
and cook constantly stirring with a wooden spoon until the mix
thinly coats the back of a spoon.
4.
Cool
quickly in an ice bath.
5.
Strain.
6.
Pour
mixture into an ice cream machine and freeze.
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