Mini Flan

Ingredients:

1 large can condensed milk
3 eggs
2 tbsp sugar

Preparation:

Mix the eggs with the condensed milk.
Sprinkle a mold with the sugar.
Pour the mixture over the mold and bake in water bath for 35 minutes at 180ºC (360ºF).
Unmold when it is still warm on waxed paper and cut into squares.

Ricotta and Vanilla Flan

Ingredients:

200 g ricotta cheese
1/2 cup refined sugar
1/4 cup of almonds liqueur
1/4 cup sugar glass
4 vanillas
4 eggs
2 tsp vanilla essence

Preparing:

Place a vanilla in each glass and dampen with the liqueur.

Stir eggs with the refined sugar until obtaining a spongy mixture.
Liquefy the ricotta, the sugar glass and the vanilla essence.
Incorporate beating the mixture of eggs.

Spill the mixture between the glasses.
Refirgerate for 30 minutes.

Tequila Flan

Ingredients:

2 cups heavy cream
1 cup milk
3/4 cup "cajeta quemada"
1/4 cup tequila
8 yolks

Preparation:

Cook the milk and the cream until it boils.
Mix with the yolks and stir.
Add the "cajeta quemada" and keep mixing until it melt.
Incorporate the tequila.

Spill the mixture in a mold.
Bake at 110ºC for 45 minutes in bath Maria.

Let cool to room temperature and refrigerate for 1 hour.

Cheese Flan

Ingredients:

300 g cream cheese
500 g condensed milk
4 eggs
2 tbsp vanilla
1 cup heavy cream
1 cup sugar

Preparation:

Beat all the ingredients for 10 minutes.

Make a caramel with the sugar.
Place the caramel at the bottom of a pyrex previously greased.
Add the mixture.

Bake in bath Maria for 1 hour at 170ºC (350ºF).

Bananna Flan

Ingredients:

250 g condenseded milk

4 banannas

2 tbsp lemon juice

1 tbsp vanilla essence

4 eggs

1 cup water

Aluminum paper

Preparation:

Stir the ingredientes.

Spill the mixture in a mold.

Cover it with aluminum paper.

Cook in bath Maria at 300ºC (600ºF) for 40 minutes.

Retire of the fire and let cool.

Orange Dessert

Ingredients:

250 ml condensed milk
4 tablespoons unflavor gelatin
5 cups orange juice
1/2 cup water

Preparation:

Soak in water the unflavor gelatin.
Melt it in bath Maria and let cool.

Mix the orange juice with the condensed milk and the gelatin.
Spill the mixture in a mold.
Let cool until it materializes.

Royal Flan

Ingredients:

5 eggs
250 ml condensed milk
500 ml evaporated milk
1 tsp vanilla
1/2 tsp "nuez moscada"
1 tsp cinnamon

Syrup:
3/4 cup sugar
2 tbsp water
1 tsp butter

Preparation:

For the Syrup:
Melt the sugar until their color is gilded.
Add the other ingredients.
Cook for 2 minutes and reserve.

For the Flan:
Mix all the ingredients for 2 minutes.
Spill it in a mold.

Bake at 250ºC for 45 minutes in bath Maria.
Let cool.

Bathe with the reserved syrup and serve.

Chocolate and Kahlúa Flan

Ingredients:

250 ml condensed milk
250 ml evaporated milk
3 oz semibitter chocolate
2 tablespoons cream cheese at room temperature
2 tablespoons kahlúa (coffee licor)
1/2 teaspoon cinnamon
3 eggs
Picks of salt

Preparation:
Preheat the furnace at 175ºC (350ºF).

Combine the milks in a pot until boiling, mixing constantly.
Retire of the fire.

Add the chocoloate, the cream cheese, the cinnamon, the salt and the kahlúa.
Stir everything.
Add the eggs.

Place it in a mold.Bake in bath Maria for 35 minutes.
Let cool and then freeze it for 3 hours.

Panna Cotta

Ingredients:

For the panna cotta
3 tbsp water
1 tbsp unflavored gelatin
4 cups heavy cream
1 teaspoon vanilla extract
1/2 cup sugar

For the strawberry sauce
350 g strawberries
1/2 cup sugar
Lemon juice

Preparation:

Panna Cotta
Dissolve the gelatin in the water and reserve.
Mix in a pot the heavy cream with the sugar until it boils.
Melt the gelatin in bath Maria.
Add the mixture of the heavy cream.
Spill vanilla.
Divide in portions and let cool for 2 hours.

Sauce:
Combine all the ingredients in a pot and cook to untimed fire until dissolving the sugar and that the strawberries are a little smooth.
Liquefy and strain.

Serve to the panna cotta with the strawberry sauce.

Orange Flan

Ingredients:

½ cup of sugar
1 cup of heavy cream
1 cup of milk
4 fresh oranges
4 eggs
1/3 cup sugar
1 spoonful of licor of orange

Preparation:

Squeeze the oranges and put the juice in a pot.
Let boil until it is reduced to 2 spoonfuls.

Cook ½ cup of sugar with a little water until caramelize.
Place the caramel carefully in 4 small flan molds.

Combine the 1/3 cup of sugar with eggs and add hot milk, spoonful by spoonful. Move constantly.
Add the reduced juice and the licor of orange.
Deposit in the molds.

Bake to 150ºC (300ºF) in Bath Maria by one hour.

Let cool by one hour before taking them to refrigeration.