Wednesday, July 31, 2013
I first had this dessert at one of my favorite Mexican restaurants in Chicago, Mercadito. I thought that this was the best Mexican dessert I ever had.
It’s no wonder when I read the recipe: creme anglaise soaked mexican bolillos topped with ice cream and cajeta sauce. All my favorites things in one recipe.
The amount of ingredients will vary depending on how many guests you have.
Experiment with the Crème Anglaise to determine just how much you like in the egg batter. I like mine a little on the heavy side.
Mexican bolillo rolls
Oil to fry
eparate the egg yolks and egg whites. Beat the egg whites with a hand beater until spongy and firm. Add the egg yolks and continue to beat until they are mixed well. Add Crème Anglaise.
Cut the bolillos into slices about 1” thick.
Dip each slice in the egg mixture and then into a very hot pan.
Cook completely and turn over.
Pat the cooked pieces with a paper towel to drain any excess oil.
Top with Ice Cream and Cajeta.
Posted by Susan York at 5:08 PM