 Miss: Anahy Lora L.

 Course: English

 Student: Mirko Johao Valderrama S.

 Theme: flan dessert

flan dessert
 INGREDIENT
 1 Teaspoon Lemon Juice (For Candy)

 6 Tablespoons Water (For Candy)

 1 teaspoon vanilla essence

 2 cups warm water  1 Nestlé Condensed Milk Package

 4 Units Egg
 150 Grams Sugar (For Candy)
 Preparation
 Beat the eggs, add the 2 cups of warm water (from those
of tea), Nestle Condensed Milk, the teaspoon of vanilla
essence and mix.

 Pour into a caramelized pudding (See Caramel Section)

and cook in a water bath in a moderate oven for 50 to 60
minutes. Let cool to room temperature.

 Keep in the refrigerator until serving time.

 TIP: Do not freeze the flan because it loses consistency.

 Replace the caramel with vegetable spray and so you

can reduce the sugar content of the preparation.
 Mix sugar, water and lemon juice.
 Place in a low pot (or a nonstick skillet) and cook over low
heat without stirring until it becomes consistent (it will go
from a thick "syrup" to go acquiring a darker hue).

 The ideal point of caramel is when its color is light (like

honey), if it gets very dark it can take on a bitter taste.

 At the moment you acquire the consistency and the desired

color, move the pot or pan gently (without using a spatula)
to unify.

 Once ready, remove it and use immediately, before it

hardens.