Leche Flan

Ingredients:
2 oval leche flan molds of 2 cups capacity each
2/3 cup granulated sugar for the pans
4 whole eggs
4 egg yolks
1 tall can condensed milk (1-2/3 cups)
1 tall can evaporated milk (1-2/3 cups)
½ tsp. rind of lemon or lime, grated
Steamer, half-filled with water
Aluminum foil

Directions:
Caramelize sugar in a non-stick pan set over high fire.
Lower fire when sugar is caramel-colored.
Tilt pan to even out caramel; pour on oval molds.
Put remaining ingredients in a bowl and mix lightly.
Strain over caramel-lined pans.
Double up foil and cover molds with a 1"-overhang on the sides.
Crimp edges to seal well.
Steam over medium heat for 35 to 40 minutes.
Cool, remove foil and loosen edges of leche flan with metal spatula.
Put serving platter on top; invert.
Serve cold.

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Dulce Platanas

Ingredients:
2 pcs. saba banana or plantain
Lime rind, grated
Water
Brown sugar
Cinnamon
Sesame seed

Directions:
Melt the brown sugar in water.
Add the cinnamon.
Add the saba banana and cook until done.
Simmer until the sauce has reduced.
Remove the saba banana and plate, top with the sauce and garnish with grated lime rind and/or sesame seeds.

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Banana Cake with Caramel Topping

Ingredients:
1 (230 gms.) pkg. oven toaster banana cake mix
3 tbsps. cooking oil
4 tbsps. water
2 bananas, ripe & mashed
1 med. egg

For the caramel topping:
½ cup brown sugar
¼ cup evaporated milk
1/3 cup butter
½ cup nuts, chopped

Directions:
Preheat oven to 350ºF.
Grease and line a 6"-round pan.
Combine cake mix, oil, water, banana and egg in a bowl.
Beat with a wooden spoon until smooth, about 50 strokes.
Pour mixture on prepared pan and spread evenly.
Bake for 30 to 35 minutes or until toothpick inserted at the center comes out clean and dry.
Cool.
Combine all ingredients for the topping and let boil for three minutes until thick.
Spread over cake; let cool.
Note: If using an oven toaster, follow procedure written at the back of the box.

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Chilled Mango Pudding

Ingredients:
200 gms. fresh mango puree (from 1 pc. ripe mango)
1/4 cup full cream milk
1/2 cup refined sugar
1 tbsp. unflavored gelatin
1/4 cup water
1/4 cup butter, melted
1 cup all purpose cream, chilled
1/4 cup small sago, cooked

Directions:
Combine mango puree, milk and sugar in a bowl.
Whisk and blend well until sugar is dissolved.
Set aside.
In another bowl, combine water and gelatin. Let stand for 5 minutes then heat mixture until gelatin is dissolved.
Mix in butter, blend well. Blend in gelatin mixture with mango mixture.
Whip cream until stiff and fold into mango mixture.
Mix well.
Fold in sago.
Pour into 5 dessert glasses and chill.
Serve with sliced mangoes and added cream on top.
Makes 5 servings.

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