By Pasteles batch three. Sixteen more. Total: sixty-two. Ten more to make this week.
Saturday I had Rosa and Sofía both — Miguel Jr. and Jenny had prior plans — and the three of us worked in the kitchen for four hours. Mami came. She sat on her stool. She stayed for an hour and a half. She dozed for part of it. She woke up to correct my mofongo paste technique ("not so much garlic at this stage, Carmen, the fire will burn it") and then dozed again. We wrapped sixteen more pasteles.
After she left I said to Rosa and Sofía, "I think this is the year we should slow down. Not next year. Definitely next year, too. But maybe this year is the peak." Rosa said, "Ma, what do you mean peak?" I said, "I mean Mami is here. Next year maybe she is not. I want to make the full batch this year. Next year we will see. Next year if she is not here, maybe we make less. Or we make the same but it is different."
Rosa cried for the first time I have seen her cry about Mami. She was thirty-two. She sat at the kitchen counter crying and she said, "Ma, I am not ready." I said, "Mija, nobody is ready." Sofía put her arms around Rosa. I made coffee. We sat in the kitchen for thirty minutes. Nobody said much. Then Rosa stood up. She said, "Okay. Let us finish." We finished the batch.
Later I drove a pastele container to Mami. She was in her chair. She said, "Carmen, I need to make the flan." I said, "Mami, for Christmas?" She said, "Yes. With you. Before I cannot." I said, "Yes, Mami. Thursday." She said, "Thursday."
Thursday I brought the ingredients. Mami directed from her chair. She could not stand at the counter. I did the standing work. She watched. She corrected the caramelization. She directed the egg ratio. I cracked all the eggs. I mixed everything. She said, "Slower on the mixing, Carmen. You are aggressive." I slowed. The flan went into the oven at 3 PM. I covered Mami with a blanket while it baked. She fell asleep. The flan came out at 3:55. I let it cool. I put it in her refrigerator to set overnight.
Friday I picked up the flan. Perfect form. It will be the Christmas flan. Mami did not come to Sunday dinner. She was exhausted from Thursday's work. I brought her a small plate. She ate two bites. Wepa.
After Thursday’s flan — Mami in her chair, correcting my caramelization, telling me I was mixing too aggressively — I kept thinking about the way certain recipes are really just vessels for someone’s hands, someone’s voice, someone’s way of being in a kitchen. The flan set overnight and came out perfect, and I wanted something to put beside it at Christmas that carried that same quality: smooth, patient, made with care. This frosting is the one I always come back to. Mami would approve of the technique — slow, deliberate, no rushing the texture. You will know when it is right.
The Best Frosting {a.k.a. Magical Frosting}
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 12 (frosts one 9x13 cake or two 8-inch layers)
Ingredients
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
Instructions
- Cook the flour mixture. In a small saucepan over medium heat, whisk together the flour and milk until completely smooth with no lumps. Cook, stirring constantly, for 4 to 5 minutes until the mixture thickens to a pudding-like consistency. Do not rush this step — it must be fully thick or the frosting will not set.
- Cool completely. Transfer the cooked flour-milk mixture to a bowl, press plastic wrap directly against the surface to prevent a skin from forming, and refrigerate or let it cool to room temperature. It must be completely cool before you continue — warm mixture will melt the butter.
- Beat the butter and sugar. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 5 to 7 minutes, until the mixture is very light, pale, and fluffy. Stop and scrape down the sides as needed. The sugar should feel mostly dissolved when you rub a bit between your fingers.
- Combine slowly. With the mixer running on medium speed, add the cooled flour mixture one spoonful at a time, allowing each addition to incorporate before adding the next. Do not rush. Add the vanilla extract and pinch of salt.
- Whip to silky perfection. Increase the speed to medium-high and beat for an additional 2 to 3 minutes, until the frosting is light, fluffy, and silky-smooth — almost whipped-cream-like in texture. If it looks curdled at any point, keep beating; it will come together.
- Frost and serve. Use immediately to frost a completely cooled cake. The frosting spreads beautifully and sets to a soft, creamy finish. Store frosted cake at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.
Nutrition (per serving)
Calories: 210 | Protein: 1g | Fat: 15g | Carbs: 18g | Fiber: 0g | Sodium: 55mg