what would be a good dessert with a southwestern dish?

Question

im making a southwestern wrap with southwestern sides but i cant figure out what would be a good dessert with it!
any ideas?

Answer 1

Flan is always a good dessert to go with southwestern dishes.

Chocolate Flan
4 servings
Prep: 25 minutes
Bake: 30 minutes

Ingredients
1-1/2 cups milk
1/2 cup semisweet chocolate pieces
2 inches stick cinnamon (optional)
1/3 cup sugar
3 eggs
1/3 cup sugar

Directions
1. Combine milk, chocolate, and stick cinnamon, if desired, in a heavy medium saucepan. Cook, stirring occasionally, over medium heat until mixture simmers and chocolate is melted. Remove saucepan from heat and set aside.

2. Meanwhile, cook the 1/3 cup sugar in a heavy 8-inch skillet over medium-high heat until sugar begins to melt; shake skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low; cook 5 minutes or until all sugar is melted and golden, stirring with wooden spoon. Immediately divide among four 6-ounce custard cups or ramekins; tilt to coat bottoms. Let stand 10 minutes.

3. Lightly beat eggs in large bowl. Remove cinnamon stick, if using; discard. Stir chocolate mixture and remaining sugar into eggs. Place cups in a 2-quart square baking dish on oven rack. Divide chocolate mixture among cups., Pour boiling water into baking dish around cups to depth of 1 inch.

4. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near the center of each flan comes out clean. Remove cups or ramekins from water. Cool slightly on a wire rack. Cover and chill.

5. To unmold, loosen edges with knife, slipping point down sides of cups to let in air. Invert a dessert plate over each cup; turn cup and plate over together. Makes 4 servings.
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Flan
Prep: 20 minutes
Chill: 4 hours
Bake: 30 minutes
Cool: 30 minutes
Stand: 30 minutes

Ingredients
1/4 cup sugar
4 eggs
1 cup fat-free milk
1 cup evaporated fat-free milk or fat-free milk
1/4 cup sugar
1 teaspoon vanilla
Dash salt
Edible flowers, such as dianthus, pansies, or violets (optional)

Directions
1. To caramelize sugar, in a small heavy skillet cook 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden.

2. Quickly pour caramelized sugar into an 8x1-1/2-inch round baking pan, tilting pan to coat bottom (use a pot holder if pan becomes too hot).

3. In a mixing bowl beat eggs. Stir in skim milk, evaporated skim milk, 1/4 cup sugar, the vanilla, and salt. Pour into sugar-coated pan.

4. Set the round pan in a large baking pan set on an oven rack. Pour hot water into the large baking pan around the round pan to a depth of 1 inch.

5. Bake, uncovered, in a 325 degree F oven about 30 minutes or until a knife inserted near the center of the custard comes out clean. Carefully remove from pan of water. Cool in pan on a wire rack for 30 minutes. Cover flan and refrigerate 4 to 8 hours or until thoroughly chilled.

6. Loosen flan from side of pan. Carefully invert onto a serving plate. Cut into wedges. If desired, garnish with edible flowers. Makes 8 servings.

Make-Ahead Tip: Up to 24 hours ahead prepare flan, cover, and refrigerate.
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Caramel Flan with Mangoes
Prep: 20 minutes
Bake: 20 minutes

Ingredients
1/3 cup sugar
3 beaten eggs
1-1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
Fresh mango slices or other fresh fruit

Directions
1. In a heavy, medium skillet place 1/3 cup sugar. Cook over medium-high heat until sugar begins to melt (do not stir); shake skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown; stir as necessary after sugar begins to melt. Pour caramelized sugar into an 8-inch quiche dish. Tilt dish to coat bottom. Let stand 10 minutes.

2. Combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined. Place quiche dish in a 13x9x2-inch baking pan on the oven rack. Pour egg mixture into prepared quiche dish. Pour boiling water into the baking pan around quiche dish to a depth of 3/4 inch. Bake in a 325 degree F oven for 20 to 25 minutes or until a knife inserted near the center comes out clean.

3. Carefully lift quiche dish from water. Transfer to a wire rack. Serve warm or cool completely and cover and chill up to 24 hours. Loosen edge of dish with a spatula or knife, slipping point of spatula down sides to let air in. Invert onto a serving platter. Garnish with mango slices or other fresh fruit. Makes 6 servings.

Answer 2

Easy Flan
* 1 cup and 1/2 cup sugar
* 6 large eggs
* 1 14oz can sweetened condensed milk
* 2 13 oz cans evaporated milk
* 1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Answer 3

How about an ice cream with a fruit salsa?

Answer 4

fried ice cream always works! veryyy good!