Leche Flan (Creme Caramel)

Leche Flan

Ingredients:

10 egg yolks
1 can condensed milk
3/4 cup milk
1/3 cup nestle all purpose cream
1 cup brown sugar
3/4 cup water


Preheat oven to 375F.

To make the syrup, mix water with sugar and bring to boil. Simmer for 1-2 minutes, stirring constantly. Pour in the leche flan mold and set aside.

Beat the egg yolks together with the rest of the ingredients.

Pour the mixture in the mold.

Cover the mold with aluminum foil and put it on top of an aluminum pan with hot water. The water level should reach at least 1/3 of the height of the leche flan mold.

Bake for 40-45 minutes. Insert a clean and dry toothpick at the center of the mold covered with aluminum foil, if the toothpick comes out clean, it means the leche flan is cooked. Turn off the oven and leave the leche flan inside the oven for 5 minutes.

Cool and refrigerate before serving.


***What to do with the left over egg whites? Slice some mushrooms and green pepper. Saute in a pan together with the egg whites. Add pepper and salt. Continue stirring until the egg whites are cooked. Serve hot with bread or rice.

Creamy Garlic Penne Pasta

Creamy Garlic Penne Pasta

1 pack penne pasta (16 oz)

1 cup chopped tomatoes

5 cloves garlic, chopped

1 onion, chopped

1 can meat sauce or spaghetti sauce
1/3 cup cream cheese
1 tbsp sugar
sliced sausage
2 tbsp grated parmesan cheese
black pepper



Cook the penne pasta in one gallon of boiling water as directed in the package. Add one teaspoon salt if desired. Drain and set aside.

Heat the pan, add the chopped garlic and onion. Add chopped tomatoes and sausage then  sauté for 2 minutes. Add the meat sauce and bring to boil. Add the cream cheese, grated parmesan, sugar and pepper and cooked for another 3 minutes.

Pour on top of penne pasta and serve immediately.