Mendoza Crème

Introduction to Mendoza Crème

The Mendoza Crème is a luxurious dessert originating from the Mendoza region of Argentina, known for its rich flavors and creamy texture. This dessert draws inspiration from traditional Argentine culinary practices, which often celebrate indulgent, silky textures and robust flavors. The Mendoza Crème combines the smoothness of a classic crème with the signature boldness of Argentine culture, providing a unique experience for the taste buds.

Historically, the region of Mendoza is acclaimed for its vineyards and wine production. The Mendoza Crème captures that essence by often incorporating local dessert wines or wine reductions that enhance its depth of flavor. While it shares similarities with the traditional French crème brûlée, Mendoza Crème is distinct in its use of authentic Argentine ingredients such as dulce de leche, adding a sweet, caramelized note to the dish.

Ingredients

• Cream - 2 cups
• Milk - 1 cup
• Sugar - 1/2 cup
• Egg Yolks - 6 large
• Vanilla Extract - 1 teaspoon
• Dulce de Leche - 1/2 cup
• Salt - 1/4 teaspoon
• Cinnamon - 1/2 teaspoon
• Nutmeg - a pinch
• Dessert Wine - 2 tablespoons (optional)

Preparation

Step 1: Gather Ingredients

Before starting the preparation, ensure you have all the ingredients ready. This includes cream, milk, sugar, egg yolks, vanilla extract, dulce de leche, salt, cinnamon, nutmeg, and optionally dessert wine. This preparation will make approximately 6 servings.

Step 2: Prepare the Cream Mixture

In a medium saucepan, combine the cream and milk. Cook over medium heat until small bubbles form along the edges. This should not take more than 5 minutes, so keep your cooking timer handy.

Step 3: Whisk the Egg Mixture

While the cream and milk are coming to a simmer, in a large mixing bowl, whisk together the sugar, egg yolks, and salt. Add the vanilla extract, cinnamon, and a pinch of nutmeg. Blend until the mixture is pale and slightly thick.

Cooking Process

Step 4: Temper the Egg Mixture

Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the egg yolks from curdling. Once tempered, return it to the saucepan. Stir in the dulce de leche until fully integrated.

Step 5: Bake in a Water Bath

Preheat your oven to 325°F (162°C). Pour the custard into ramekins and place them in a large baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for about 45 minutes, using your cooking timer to ensure precise timing.

Step 6: Cool and Chill

Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to set the creamy texture.

How to Enjoy

The Mendoza Crème is perfect on its own or with an added sprinkle of sugar on top, caramelized with a torch for a traditional finish. Pair it with a glass of sweet dessert wine to enhance the dining experience. Its richness, combined with the flavor of dulce de leche, ensures every mouthful is a taste of Argentine luxury.

For a final touch, you can garnish with a dusting of additional cinnamon or a few shavings of nutmeg, adding a dynamic layer of aroma and taste to this exquisite dessert.