Con Mi Suegra

serves 10-12

Video: ConMiSuegra (@conmisuegra) | TikTok

• 2 cups whole milk
• 1/4 granulated sugar
• 3 tbsp corn starch
• zest of 1 orange
• 2 egg yolks
• 1 tbsp vanilla
• 6 eggs, separated
• 1 tbsp all purpose flour
• 1 tsp salt
• 6 conchas
• 8 pieces pan frances, sliced and toasted
• 2 tbsp vegetable oil
• 3 qt water
• 12 oz dulce de panela (cane sugar)
• 2 cinnamon sticks
• 6 allspice
• 6 cloves
• 1 oz raisins
• azucar granulado roja

Bring 1 cup milk to a simmer.

In a bowl, mix remaining 1 cup whole milk with 2 egg yolks, granulated sugar, corn starch, vanilla, and orange zest. Add to simmering milk and continue mixing for 3 minutes or until thickened into a custard. Transfer to a shallow dish and chill.

Cut top of conchas off, reserving tops. Scoop out conchas and fill with custard. Close with tops.

Using a hand mixer, beat 6 egg whites until stiff. Gently mix in 6 egg yolks, flour and salt. Dip filled conchas and pan frances into egg batter and pan fry in oil on all sides until egg mixture is cooked.

Bring water, ducle de panela, cinnamon, allspice, and cloves to a boil and boil for 15 minutes to dissolve sugar. Boil conchas and pan frances for 30 minutes. Top conchas with red sugar and raisins. Serve with remaining sugar liquid/syrup.