Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Flan
Famous Authors (View All Authors)
Mexican And Hispanic - Mexican Flan Post by :larry01 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :979

Click below to download : Mexican And Hispanic - Mexican Flan (Format : PDF)

Mexican And Hispanic - Mexican Flan

1/2 cup sugar
1 (14 oz.) can sweetened condensed milk
3/4 cup milk
1/2 tsp. vanilla 1/8 tsp. salt
4 eggs, lightly beaten
2 ripe bananas, mashed
2 TBS. lemon juice


Caramelize sugar by heating in a heavy skillet. Pour into a shallow 1-quart mold, coating the bottom and sides well.

In a saucepan, combine sweetened condensed milk, milk, vanilla, salt, eggs, bananas and lemon juice. Heat, stirring, until well blended. Pour into mold. Set mold in pan of hot water. Bake at 350 degrees for 65-70 minutes or until set. Cool.

Unmold and chill until ready to serve. Garnish with mandarin orange sections and serve with shortbread cookies.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Mexican Ice Cream Mexican And Hispanic - Mexican Ice Cream

Mexican And Hispanic - Mexican Ice Cream
2 cups of sour cream 3/4 cup sugar 2 tbsp. lemon juice 1 small box frozen strawberries 4 tbsp. maraschino cherries 1 small can crushed pineapple (drained well) 1/2 cup chopped nuts
PREVIOUS BOOKS

Mexican And Hispanic - Dessert -  Mexican Chocolate Icebox Cake Mexican And Hispanic - Dessert - Mexican Chocolate Icebox Cake

Mexican And Hispanic - Dessert -  Mexican Chocolate Icebox Cake
60 sponge-cake-type ladyfingers (from three 3-ounce packages - *use the ones that are split in half*) 2 3/4 cups chilled whipping cream (preferably heavy cream) 4 ounces unsweetened chocolate, chopped 1/4 cup granulated sugar 1 cup plus 2 tablespoons powdered sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 ounce semisweet chocolate, grated Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT