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The Spanish brought this creamy, caramel-draped custard to Mexico, where it caught on quickly and is now the quintessential Mexican dessert. The caramel is simply cooked sugar that turns golden as it melts.
This Mexican version of flourless chocolate cake features a kick of heat thanks to the addition of adobo sauce. The cream sauce on top tames the spice and adds a slightly tangy note to these sweet cakes.
"Tres leches" means three milks in Spanish and refers to the three different milks in the vanilla sauce that drizzles over the cake. This version of a classic cake starts with a box of cake mix and adds a layer of chopped fresh strawberries.
Pure decadence, this pudding boasts an ultrarich flavor thanks to the combination of whole milk, coffee, cloves, and almonds.
Flan and creme brulee both start with a rich custard base, but creme brulee has a bricklelike topping instead of flan's caramel syrup. Chocolate, cinnamon, and ground chile pepper flavor this version.
Atole [ah-TOH-leh] is a popular Mexican beverage that is thickened with masa harina (corn tortilla flour). This sweet dessert soup is a spin on the beverage and is akin to a melty milk shake made with pureed strawberries, buttermilk, and vanilla.
Vibrant tropical fruits abound in the markets of Mexico and inspired this skewered fruit dessert. Marinate pineapple, star fruit, papaya, and kiwifruit in honey-rum syrup before grilling, then serve with dulce de leche or vanilla ice cream.