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American, Tex-Mex
Tostada Sundae with Coffee-Caramel Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

No glass sundae cup here. Instead fill a crunchy flaky caramelized edible cup made from a tortilla with ice cream. Vanilla is basic; it goes with any and every topping. Coat the ice cream with a rich coffee and caramel sauce, and you have a tostada sundae. Of course you can use any flavor of ice cream and choose a topping to suit any fancy.

Yield: Serves 6
Prep time: Takes 20 To 40 Minutes

Ingredients

  • 1 to 1½ quarts vanilla ice cream
  • 6 Dessert Tostada Cups 
  • Coffee-Caramel Sauce 

Dessert tostada cups:

  • 3 tablespoons butter
  • 6 tablespoons sugar
  • 6 corn or flour tortillas

Coffee-caramel sauce:

  • 2 cups packed dark brown sugar
  • ¾ cup brewed very strong coffee
  • ¾ cup heavy (whipping) cream

Directions

Place 2 or 3 scoops of ice cream in the center of each tostada cup. Top with Coffee-Caramel Sauce. Eat right away.

To Make the Tostada Cups

Place ½ tablespoon of the butter and 1 tablespoon of the sugar in a frying pan large enough to hold a tortilla. Set over medium heat until the butter foams and the sugar melts. Stir.

Add a tortilla to the pan and fry over medium to medium-high heat until the tortilla puffs up, about 1 minute.

Turn and fry on the other side until well browned, about 1 minute more.

Remove the tortilla to a small bowl, pressing down the center to fit the shape of the bowl. Let cool until set, then remove the tostada cup from the bowl.

Add more butter and sugar to the pan and continue with another round until all the tortillas are fried and formed. Makes 6 tostada cups

To Make the Coffee-Caramel Sauce

Place all of the ingredients in a small saucepan. Bring to a boll. Reduce the heat and simmer to just before the soft ball stage (about 230°F on a candy thermometer), about 15 minutes.

Serve right away, or cover, refrigerate, and use within several months.

Makes 1½ cups Takes less than 20 minutes

Notes

Tostada cups can be made several hours in advance. After cooling until set in a bowl, they hold their shape.

Use 4-inch hors d’oeuvre-size com tortillas for smaller desserts.

The form your tostada sundae cups take depends on the size you want to serve and whether your dessert crowd are the single scoop or banana split sort of sundae eaters. For a small single scoop sundae, shape your tortilla in a Chinese-rice or cup-of-soup size bowl. For hearty two-scoopers, use a cereal bowl. For those who can down a whole carton of ice cream plus nuts, fruit, and sauce, shape your tostada cup in a serving bowl using a burrito-size tortilla.

Coffee-Caramel Sauce can be reheated over a double boiler or in a microwave oven.


© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on using 1 quart of vanilla ice cream and corn tortillas.

 

Nutritional Information

Nutrients per serving (% daily value)

715kcal (36%)
215mg (21%)
1mg (1%)
275mcg RAE (9%)
356mg
39mg
5g
103g
2g
117g
95mg (32%)
115mg (5%)
17g (83%)
27g (42%)
1mg (5%)
 

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