Coconut custard by Magefesa USA

Ingredients:

• 3-1/2 Cup whole milk.
• 3/4 Cup condensed milk.
• 8 Medium eggs.
• 2/3 Cup sugar.
• 2 oz Grated coconut.
• 1/3 Cup sugar.
• Water.

Directions:

Combine the 1/3 cup of sugar and a small glass of water in a nonstick aluminum Magefesa saucepan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides.
Blend remaining ingredients in a Protech Magefesa blender for a few minutes until the coconut releases its aroma. Pour the mixture into a custard lidded mold.
Cover the custard mold with the lid and place inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker.
Bring to high pressure. At this point lower the heat and cook for 5 min in position 2.
Let pressure release completely, then open the cooker. Remove the mold from inside the cooker and let cool before unmolding.

Smoked chilean trout wrap by Magefesa USA

Ingredients:

• 8 Wheat tortillas (tacos or fajitas).
• 4 Lettuce leaves.
• 1 Carrot.
• 5 oz Cream cheese (such as Philadelphia).
• 1/3 lb Chilean smoked trout
• 1/4 Cup onion sprouts
• 8 Sprigs of chives.
• Salt and white pepper.
• Tartar sauce.

Directions:

Cut lettuce into julienne strips, grate the carrot and chop the chives.
Cut the smoked trout into long thin strips.
Divide the cheese among the tortillas. Spread evenly, covering the whole surface except 1inch along the edge of the tortilla. Season with salt and pepper.
Arrange julienned lettuce, grated carrot, trout and onion sprouts on top of the cheese.
Add chopped chives and close to form a wrap
Serve with tartar sauce or mayonnaise.

This wrap can be prepared with a wide variety of ingredients such as seafood or chicken salad, sausage and ham cooked or cold meat Turkey, canned tomato with tuna or mayonnaise, fruit salad, etc.
Once the tortillas are wrapped up they can be garnished with a spoonful of sauce sprinkling some julienned lettuce or sprouts on top.
If we don’t have tortillas on hand, we can use loaf bread (previously stretched with a roller) pita bread or loaf bread.
Trouts are very nutritious, high in potassium and phosphorus while being low in fat.
Chile is one of the world’s main producers of trout.

Ground beef stuffed eggplant by Magefesa USA

Ingredients:

• 2 eggplants.
• 3/4 lb minced beef.
• 1 medium onion.
• 1 small green pepper.
• 7 oz mushrooms.
• 2 garlic cloves.
• Tomato sauce.
• bechamel sauce.
• 0.4° mild olive oil.
• Cream cheese.
• Grated Parmesan cheese.

Directions:

Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant  halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes.
Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.
In a nonstick aluminium Magefesa frypan, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes.  Incorporate mushrooms and eggplant pulp.
Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts.
Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese.
Bake in the oven at 355 °F.

Fried milk custards by Magefesa USA

Ingredients:

• 2-1/2 cup whole milk.    
• 1/2 cup 45% fat cream
• 2/3 cup sugar.    
• 1/2 cup cornstarch.    
• 3 egg yolks.    
• 1 cinnamon stick.   
• 1 lemon rind.    
• Butter.    
• Eggs.    
• Flour.   
• Sunflower oil.

Directions:

Place half of the milk along with the cream, cinnamon stick and lemon peel in a nonstick aluminum Magefesa pan. Cook at low heat for 10 minutes approximately. Drain.    
Process sugar, cornstarch, remaining milk and egg yolks in a Magefesa blender. Add to drained milk and cream mixture.    
Simmer, without stirring, for 10 minutes.   
Pour onto a butter greased baking sheet and let cool to set.    
Cut the dough into pieces, dredge in flour, then dip in egg.   
Heat oil in a Magefesa nonstick aluminum pan. Fry dough until brown on both sides. Remove from pan and place on absorbent kitchen paper.    
Serve either cold or warm. Sprinkle with powder sugar and ground cinnamon prior to serving.
Flambé custards with any liqueur such as Cointreau or Triple sec if desired.

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Starting June 29 throughout July 4 you will receive a 30% discount on selected products purchased at: WWW.MAGEFESAUSA.COM
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