< Back to LaLa's Articles Postres Mexican Flan 1/2 cup of sugar 1 cup of milk 3 large eggs yolks 14 oz. of condensed milk 3 large eggs 1/2 spoon of almond or vanilla extract Preparation: Melt the sugar in a small pan put on a slow burn, whipping frequently until the sugar tans and becomes a caramel color liquid. Take out and pour into a round mold sized for 4 cups or 8 individual servings. Quickly move the mold for the caramel to cover the bottom part and the sides of the mold. Let cool off for the caramel to harden. Heat the oven to 325º F. Liquefy the condensed milk, the milk, the egs, the yolks and the almond extract in the blender. Empty the mix into a mold, put the mold in another mold with 1/2 inch of water and cook inthe oven for an hour. Let it cool and refrigerate. Invert onto a plate, letting the caramel pour on top of the flan as a liquid sauce. Tips from Chef Lala: Use Kahlua on top to give your flan a wonderful flavor. Fried Icecream 4 servings of vanilla powder 4 flour tortillas 2 spoons of flour 1 spoon of water Honey chocolate Syrup Whipped Cream Sugar and cinnamon Frying Oil Small fryer Preparation: The night before, put a serving of vanilla powder inside each, tortilla and wrap it as a small round package. Make sure these are completely solid with no holes inside. Mis the flour and the water, and use it to seal all the packages made out of the flour tortillas. Wrap tightly each one of the packages in a plastic and keep them in the freezer. Keep it frozen all night long. Note: They must be kept frozen until you are ready to fry them. Heat up the oil to 375º F (200º C). Take out the plastic from one of the packages and fry it in hot oil for 20 seconds. Retire and put on a dish. Dust it with sugar and cinnamon. Bathe it with a bit of honey. Add the Whipped Cream. Add a bit of Chocolate Syrup. Serve. Tips from Chef Lala: To lower calories use low-fat yogurt instead of ice cream.