Dough Grind the piloncillo then dissolve it in the water to produce the consistency of syrup or honey. Combine the flour and egg and salt and add enough of the syrup to form a soft dough. Knead the dough to a firm ball. Roll out the dough into a long thin rectangle. Cut the dough into 1 inch squares. Heat the butter over medium-high heat (don't allow to burn). Fry squares until brown then drain on paper towels and set aside. Caramel Grate the canela (cinnamon) into a fine powder. Grind the piloncillo until it is fine. Add piloncillo, canela and water to a small saucepan. Bring to a boil swirling pan gently. Don't scrape down sides. Remove the mixture from the heat just as soon as it becomes dark and thick. Don't over heat, caramel can burn quickly. To Assemble Coat five squares with the caramel to form the muéganos. Sit them on sheets of waxed paper to cool.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France