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.

Baked apples

Ingredients:

1/2 cup apple juice
1 tablespoon chopped almonds
1/8 teaspoon cinnamon
4 apples

Preparation:

Preheat the furnace at 175ºC (350ºF).

Spill apples in a baking container.
Sprinkle them with the apple juice, the cinnamon and the almonds.
Cover with aluminum paper.

Bake for 35 minutes.

Mango Puddin

Ingredients:

2 tablespoons lemon juice
2 cups mango pieces
5 eggs
2 tablespoons sugar

Preparation:

Mix the yolks and the lemon juice until they are pale.
Add the mango and the sugar.

Place it in a container and separate.

Beat the albumens at verge of snow.
Incorporate in surrounding form to the previous mixture.

Distribute in 8 glasses ren.
Let cool covered with plastic paper for 20 minutes.

Bananna Flambé

Ingredients:

6 banannas
36 oz orange juice
1/2 kg sugar
18 oz orange licor
600 gr vanilla ice cream
6 tablespoons sugar
Preparation:

Put a tablespoonl of butter in a frying pan.
Fry the bananas until gilding.

Add the orange juice and the sugar.
Leave for a minute.
Add the orange licor and flambé it.

Place the bananna in a plate and bathe it with the sauce.
Serve it with vanilla ice cream.

Crunchy Pears

Ingredients:

Pears:
6 cups pear slices of one inch (1k approx)
1 tbsp lemon juice
1/3 cup diet sugar
1 tbsp corn starch
1 teaspoon cinnamon

Cover:
1/2 cup integral flour
1/3 cup diet sugar
1/3 cup chopped nuts
1/3 cup oats
2 oz butter

Preparation:

Place the pears slices into a greased pirex.
Combine the lemon juice, the sugar, corn starch and the cinnamon.
Spill the mixture on pears.

Combine the flour, the granulated sugar, the nuts and oats.
Itch with butter until forming one "borona".

Cover the pears with the "borona".
Bake at 175ºC (350ºF) until gilding.

Pitahaya Soufflé with Rum Sauce

Ingredients:

1/2 cup sugar
1/2 cup water
2 eggs whites
1/8 tsp cream of tartar
1/2 cup pitahaya pulp
2 tbsp lemon juice
1 cup heavy cream

Preparation:

Mix the sugar and the water until it's on the verge of thread.

Beat the albumen with the cremor on the verge of snow.
Add the honey of the sugar with the water in a thin but continuous dribble and beat until the meringue is left cold.

Liquefy the pitahaya pulp with the lemon juice.
Add in surrounding form to meringue.

Do the same with the heavy cream.

Place in small soufflé molds and freeze for 4 hours.

Ingredients for the Pitahaya Sauce:
1/2 cup of pitahaya pulp
1 spoonful of lemon juice
1 spoonful of rum
2 spoonfuls of sugar

Preparation:
Liquefy all the ingredients.
Keep in refrigeration.