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Article: Central American dessert saga. (recipes)
- Article from:
- Sunset
- Article date:
- October 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Rich flan and crisp pastries have a touch of history
THESE DESSERTS TELL a tale of how recipes evolve as they move from country to country, from cook to cook. The story starts in Spain with two classics: caramel-coated flan and crisp fried bunuelos.
When the Spanish came to Central America, they brought these recipes. In Guatemala, a soft cheese was added to flan, giving it the delicate density of cheesecake. In Costa Rica, bunuelos acquired a local name: prestinos.
When two cooks from Central America moved to California, they modified their versions of these recipes. Marta Troche switched to cream cheese for her flan. Marlen Campain took a more daring ...