In a heavy medium nonreactive saucepan, mix ½ cup of the sugar with the cornstarch and salt.

Stir in the egg yolks until blended, and gradually whisk in the milk.

Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes.

Remove from the heat and stir in the sherry and the vanilla.

Transfer to a bowl.

Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top.

Refrigerate until cold, at least 2 hours.

(Natillas will have a creamy soft consistency.

) Spoon into small dessert bowls and serve cold.

Garnish, if desired.

Preheat the oven to 325°.

In a saucepan, bring to a boil about 2 cups water for the water bath.

Lightly butter 4 custard cups.

In a small bowl, mix very well the sugar and corn starch.

Set aside.

In a medium bowl, with an electric beater or mixer, beat the eggs and egg yolks to combine.

Add the sugar and beat at medium-to-high speed until the mixture is smooth, pale and creamy, about 3 minutes.

Beat in the orange juice gradually until very well mixed.

Stir in the zest.

Pour the mixture into the prepared custard cups.

Place the cups into a large baking pan and carefully pour boiling water around the cups to come about half way up on the outside of the cups.

Bake about 40 minutes, or until the custards are almost set in the center and a thin knife inserted in the center comes out clean.

Remove the cups from the water bath and cool completely on a rack, then refrigerate about 6 hours before serving.

Preheat the oven to 200°.

Warm the cake pan in the oven.

(This makes it easier to coat the bottom of the pan with the caramel.

) To make the caramel, put the sugar in a small heavy saucepan.

Cook over medium heat, stirring frequently, until the mixture melts and turns golden brown, 5 to 8 minutes.

(Watch closely as the sugar starts to melt to prevent burning.

) Using potholders, remove the warm pan from the oven and pour the caramel into the pan.

Tilt the pan several time to coat the bottom and about 1 inch up the sides of the pan.

Set aside.

Raise the oven temperature to 325°.

In a saucepan, bring about 2 cups of water to a boil.

Meanwhile, put the 2 milks, eggs, chocolate syrup, and vanilla or rum into a blender.

Blend on low- to-medium speed until the mixture is completely smooth and very well blended, about 1 minute.

(Blend in batches, if necessary.

) Scrape down the sides of the jar if needed and blend a bit longer.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake about 40 minutes, or until the custard is almost set in the center and a thin knife inserted in the center comes out clean.

Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.

To serve, run a thin knife blade between custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

(This makes it easier to coat pan with caramel.

) In a heavy medium skillet, melt sugar over medium heat, stirring frequently, until melted and golden brown.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise oven to 325°.

In a saucepan, bring 2 cups of water to a boil.

In a large bowl, combine the remaining ingredients.

Beat with a mixer on low speed about 1 minute until very smooth.

Pour the custard into the cake pan.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake the flan 30 to 40 minutes, or until the custard is set, and a thin knife blade inserted into the center comes out clean.

Cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight.

To serve, run a knife between the custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

(This makes it easier to coat the pan with the caramel.

) In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise the oven to 325°.

In a saucepan, bring about 2 cups of water to a boil.

In a blender, put the sweetened condensed milk, whole milk, eggs, yolk, and vanilla.

Mix on low speed 1 minute.

(Blend in batches, if necessary.

) Add the coconut and pulse 4 to 5 times to blend.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake the flan 30 to 35 minutes or until the custard is set and a thin knife inserted in the center comes out clean.

Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.

To serve, run a thin knife blade between custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Cut into wedges and serve.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise the oven to 325°.

In a saucepan, bring about 2 cups of water to a boil.

Meanwhile, place in a blender jar the three milks, the eggs, egg yolk, vanilla, coffee, and brandy.

Mix on low speed 1 minute until completely mixed and smooth.

(If there is too much liquid, blend in 2 batches to prevent overflowing.

)

Pour the custard into the caramel-lined pan, set the pan into a larger pan, and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake uncovered, 30 to 35 minutes, or until custard is set and a thin knife blade inserted in the center comes out clean.

Cool completely on a rack, then refrigerate, covered with plastic, about 8 hours or overnight.

To serve, run a thin knife around edge of pan between custard and pan.

(Press the knife against the pan, not the custard.

) Place a deep serving plate with a rim over the pan and invert to unmold the flan.

Carefully lift up pan and allow syrup to run over the flan.

Cut into wedges to serve.

Soak the corn husks in warm water about 20 minutes.

Pat dry and wrap in a damp towel.

In a 2-piece large steamer kettle, put 2 cups of hot water in the bottom and place the steamer part on top.

Line the top with extra corn husks.

With an electric beater or mixer, beat the butter and sugar until creamy, about 1 minute.

Beat in the egg yolks, 1 at a time.

In a bowl, mix rice flour, baking powder, and salt.

Add to the butter mixture and beat to combine, 20 to 30 seconds.

In another bowl, beat the egg white to soft peaks.

Fold into the batter.

The dough should just hold its shape on a spoon.

Lay 1 corn husk on a working surface and put 1 generous tablespoon of the batter in a 3-inch-long band, about 1-inch wide, in the center of the husk near the wide end.

Put about 6 raisins on the batter and press them in.

Fold the sides of the husk to overlap, but not too tight, to leave room for the batter to expand.

Twist the pointed end in the opposite direction of the seam, and set aside, folded ends down.

Repeat until all husks are filled.

Bring the water in the steamer to a boil.

Lay the tamales on the corn husks in the top of the steamer, leaving space between so they can steam evenly.

Cover with foil and a damp towel to prevent steam from dripping onto the tamales.

Put on the lid and steam the tamales 25 to 30 minutes, or until the dough separates easily from the husk.

Serve at once.

To keep, freeze in a sealed plastic freezer bag 3 to 4 weeks.

Put a small bowl of cold water next to the stove.

Melt the butter in a heavy saucepan.

Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble.

Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes.

(Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer.

Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes.

Stir in the confectioners’ sugar until completely blended.

The mixture will be thick and stiff.

Stir in the nuts and vanilla.

Using your hands, form the nut mixture into small rounds to stuff into the prunes.

Arrange on a plate.

Oil a baking sheet very well with vegetable oil to prevent candy from sticking.

Put all of the ingredients in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat.

The candy will foam and bubble vigorously, so watch carefully to prevent boil-over.

Adjust the heat as needed.

Cook, stirring frequently, until thick enough to hold its shape when dropped by a spoon onto the baking sheet, about 12 to 15 minutes (245° on a candy thermometer).

Drop by tablespoons about 2 inches apart.

The candies will be free-formed.

Let sit in a cool dry place at least 6 hours or overnight.

When no longer sticky, remove from the pan with a wide thin spatula.

To store, wrap in wax paper and put in a covered container.

The candy keeps well for 3 to 4 weeks, but is better eaten in a day or two.

Pumpkin Seed Hard Candy

Palanquetas de Pepitas

Caramelized sugar with pumpkin seeds is a common brittle candy found in sweet shops and sometimes sold by street vendors in Mexico.

The shiny green hued brittle looks enticing, tastes good, and is really easy to make.

Makes about 12 candies

¾ cup hulled green pumpkin seeds, toasted

1 cup sugar

⅛ teaspoon salt

1 tablespoon unsalted butter

Grease a baking sheet.

In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty.

Transfer to a plate to cool.

Preheat oven to 200° and put the baking sheet in the oven to warm.

(This will help the candy spread.

) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until the sugar melts.

Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes.

Take care not to let the sugar get dark brown; once it starts to turn, it colors fast.

Stir in the toasted pumpkin seeds, salt, and butter.

(The seeds will probably make a popping noise.

)

Immediately spread the mixture with the back of a spoon on the warm baking sheet.

Work quickly because the caramel will begin to harden right away.

Cool the brittle completely.

Break into 12 free-form pieces and store, covered, at room temperature for several weeks.

Prepare the crepes.

Prepare the sauce, if using homemade.

Preheat oven to 200°.

Then, melt 2 tablespoons of the butter in a medium skillet over low heat.

Place the crepes, 1 at a time, in the skillet, turning, to coat with the warm butter.

Fold in quarters and place on a plate, overlapping, as all the crepes are warmed.

Cover with foil and put in the oven to keep warm.

Put the cajeta and cream in the same skillet, and simmer, stirring, until heated through.

To serve, put 2 tablespoons of caramel sauce on each of 6 dessert plates.

Arrange 2 crepes on each plate.

Drizzle remaining caramel on top.

Sprinkle with cinnamon and scatter the chopped pecans over the top.