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leche condensada

Sweet potato flan

15 · Aug 21, 2014 · 3 Comments

Sweet potato flan #recipe from theothersideofthetortilla.com with California Sweetpotatoes #CAbatata

This post is part of a compensated campaign in collaboration with California Sweetpotatoes and Latina Bloggers Connect. All opinions and the recipe are my own.

Sweet potato flan is a non-traditional flavor for a very traditional dessert, but if you’re a sweet potato fan, I guarantee you’ll like this rich, decadent dessert. Mashed sweet potato gives this recipe a more dense, textured quality than your traditional flan.

I like cooking with sweet potatoes because they can be prepared in a variety of ways from savory to sweet. This low-carb and vitamin and mineral-rich vegetable is considered a superfood and one sweet potato contains more than one day’s worth of Vitamin A. My favorite way to eat them is baked and sprinkled with a little chopped piloncillo, ground cinnamon and a little bit of butter, which is what led to the idea to create this flan recipe….

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Dessert, Recipe, Sponsored canela, cinnamon, evaporated milk, leche condensada, leche evaporada, piloncillo, sweet potatoes, sweetened condensed milk

How to make horchata

44 · Apr 11, 2011 · 35 Comments

I can’t tell you how many times I’ve been asked for an horchata recipe since I began blogging. But each time I start explaining how to make it from scratch, I can see people start to lose interest around the time I mention that making horchata from scratch involves soaking rice and cinnamon sticks overnight and then grinding it and straining it. When I make it from scratch I sometimes also blanche almonds and soak them with the rice for an added depth of flavor. But the average person asking for a recipe always seems to get a frown on their face when they realize making it from scratch takes a little extra time and effort.

 

[youtube]http://www.youtube.com/watch?v=jcm9_7LVHv0[/youtube]

RELATED RECIPE: Oaxaca-style paletas de horchata

It was because of this dilemma of nobody wanting to take the time to soak and grind the rice that I began experimenting in the test kitchen to try to make an acceptable quick recipe substitute for those times when we just need a quick fix of a tall, cool glass of horchata. This is the simplest recipe I came up with that passed the taste test with family and friends. It beats any powdered or pre-made liquid mix I’ve tried from a variety of grocery stores. The store-bought mixes always taste either too sweet or too fake to me. I hope you enjoy this version if you’re looking for a quick but yummy horchata recipe!

…

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Aguas frescas, drinks, Recipe, Video aguas frescas, canela, cinnamon, horchata, la lechera, leche condensada, rice milk, sweetened condensed milk

Carlota de limón

103 · Apr 10, 2010 · 14 Comments

Carlota de limón or postre de limón is an easy dessert served during holidays, as well as during the spring and summer. A Carlota, also sometimes known as a Charlotte in English, is an ice box cake.

In Mexico City, this dessert is often simply called postre de limón. No matter what it’s called, though, it’s a perfect dessert to share with family and friends.

Carlota de limon, a Mexican ice box cake

What is a carlota or ice box cake?

Ice box cakes became popular in the 1930s and 1940s when home freezers became accessible to many households. The ice box cake is a spin on a traditional Charlotte that was easier for the average housewife to create at home.

It includes a filling layered with cookies that needs to be frozen in order to get the right consistency, which is almost ice cream-like. It’s similar to a trifle or a traditional Charlotte, but does not necessarily contain Bavarian cream or custard. Instead, a carlota usually contains fruit.

What ingredients are in a carlota?

There is some debate about the method and the kind of cookie to be used: ladyfingers versus galletas María. While ladyfingers, sponge cake or even stale bread dipped in butter have been used since the 1800s (it was invented by a French chef), galletas Marías are most common in a Mexican carlota or postre de limón.

galletas Marías

Carlotas can be made with all different kinds of fruits. My favorite kind uses lime juice, but feel free to try other fruit juices or purees. I have found that citrus juices thicken the filling slightly better than other fruit juices or purees.

I use cream cheese in my recipe, which gives it a dense, creamy texture.

What kitchen tools do I need to make a carlota?

It’s easiest to prepare this dessert

  • glass trifle dish or casserole dish (you can also use small, footed ice cream or trifle dishes for individual servings)
  • citrus juicer
  • citrus zester or microplane grater
  • stand mixer or handheld mixer
  • pastry brush
  • wax paper or parchment paper
  • spatula
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Mexican lime ice box cake in a glass trifle dish with galletas Marías on top

Carlota de limón

  • Author: Maura Wall Hernandez
  • Prep Time: 30
  • Cook Time: 1 hour (inactive)
  • Total Time: 1 hour, 30 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Cuisine: Mexican
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Description

How to make a Carlota de limón (postre de limón). This Mexican icebox cake is also known as a Charlotte in English.


Ingredients

Scale
  • 1 can (14 ounces) sweetened condensed milk, also known as leche condensada (La Lechera)
  • 1 can (12 ounces) evaporated milk, also known as leche evaporada
  • 1 to 1 ¼ cup fresh-squeezed lime juice
  • zest of 1 lime
  • 8 ounces whipped cream cheese
  • 1 sleeve of galletas María

Glaze for the galletas María:

  • ½ cup granulated cane sugar
  • ¼ cup water

Instructions

  1. Juice enough limes to yield 1 to 1 ¼ cup juice–about 10 to 12 limes (more if you use smaller key limes). Set juice aside.
  2. In the stand mixer bowl (or a glass bowl if using a handheld mixer), add the sweetened condensed milk, evaporated milk and whipped cream cheese until smooth. Mixture will be somewhat soupy because of the liquid evaporated milk.
  3. Slowly add the lime juice while stirring. Mixture will begin to thicken. Add the lime zest. Blend until lime juice and zest are completely incorporated. Cover and refrigerate.
  4. In a small saucepan, heat the granulated cane sugar and water until it becomes a light amber syrup. Remove from heat and let cool slightly.
  5. Line a cookie sheet with wax or parchment paper and place the galletas María in rows on the sheet. Using a pastry brush or the back of a spoon, lightly coat the tops of the cookies with the syrup. This will seal them a little and prevent them from getting too soggy before the filling gets cold enough in the freezer. When the cookie tops have dried, flip them over and brush the other side. You’ll have a little bit of glaze left over, which you can use for something else or discard.
  6. When the cookies have dried completely, line the bottom and sides of your trifle or casserole dish with whole cookies. Remove the filling from the refrigerator and pour some over the bottom layer of cookies, being careful not to drown the cookies on the sides. Use a spatula to even out the filling if necessary. You’ll layer cookies & filling until you reach the top of your dish. You can either use whole cookies or, as I sometimes like to do, coarsely crush the cookies for the middle layers. For the top layer, I like to use crushed cookies with one whole cookie placed in the center.
  7. Carefully place your dish into the freezer and allow it to set for at least two hours. If you use individual-sized dishes, you may need less time in the freezer, and if you use a deep dish like a trifle dish (as shown above), you may need more than two hours. It’s also fine to leave in the freezer overnight if you want to make it the day before you plan to serve the dessert. The ideal consistency will be like an ice cream cake.
  8. Remove the dish from the freezer about five to 10 minutes to soften slightly before serving.

Keywords: dessert, carlota, charlotte, ice box cake

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Dessert, Recipe cake, carlota, Charlotte, citrus, cookies, cream cheese, evaporated milk, galletas, ice box cake, la lechera, leche condensada, leche evaporada, lime, limón, pastel, postre, queso filadelfia, sweetened condensed milk

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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