Mexican-American Papo de Anjo

Ingredients

In this Mexican-American adaptation of Papo de Anjo, we infuse the syrup with traditional Mexican flavors such as cinnamon and vanilla. Additionally, we top the cakes with a rich Mexican chocolate sauce and garnish them with toasted almonds, adding a delightful crunch and a touch of Mexican-American flair. We alse have the original recipe for Papo de anjo, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 6 large egg yolks 6 large egg yolks
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) Mexican chocolate sauce 1/2 cup (120ml) Mexican chocolate sauce
• 1/4 cup (30g) toasted almonds, chopped 1/4 cup (30g) toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
2. 2.
   Remove the saucepan from heat and stir in the vanilla extract. Let the syrup cool completely.
3. 3.
   In a mixing bowl, whisk together the egg yolks, flour, cornstarch, and salt until smooth.
4. 4.
   In a separate saucepan, heat the milk over medium heat until it starts to simmer.
5. 5.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
6. 6.
   Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard-like consistency.
7. 7.
   Remove from heat and let the custard cool slightly.
8. 8.
   Preheat the oven to 350°F (180°C).
9. 9.
   Grease a baking dish with butter or cooking spray.
10. 10.
    Using a spoon or piping bag, fill the baking dish with small mounds of the custard mixture, forming the angel's double chin cakes.
11. 11.
    Bake for 15-20 minutes or until the cakes are golden brown and set.
12. 12.
    Remove from the oven and let them cool for a few minutes.
13. 13.
    Pour the cooled syrup over the warm cakes, allowing them to soak for at least 30 minutes.
14. 14.
    Drizzle the Mexican chocolate sauce over the cakes and sprinkle with toasted almonds.
15. 15.
    Serve the Mexican-American Papo de Anjo chilled or at room temperature.

Treat your ingredients with care...

• Mexican chocolate sauce — Use a high-quality Mexican chocolate sauce for an authentic and rich flavor.
• Toasted almonds — Toast the almonds in a dry skillet over medium heat until they turn golden brown and release a nutty aroma.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper to the syrup.
• Serve the Mexican-American Papo de Anjo with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you can't find Mexican chocolate sauce, you can substitute it with a combination of dark chocolate and a pinch of cinnamon.

Serving advice

Serve the Mexican-American Papo de Anjo chilled or at room temperature. It can be enjoyed as a delightful dessert after a Mexican-American feast or as a sweet treat on its own.

Presentation advice

Arrange the Mexican-American Papo de Anjo on a dessert plate, drizzle the Mexican chocolate sauce over the cakes, and sprinkle with toasted almonds. Garnish with a fresh mint leaf for an elegant touch.