General

CHEF ERNESTO’S FLAN

2 Cans of evaporated milk

2 cans of condensed milk

1 oz Vanilla

1 lb Cottage cheese

2 Cups sugar

Pre-heat oven to 325°

To make your caramel sauce: Pour the 2 cups sugar in warm pan over medium heat until it is brown and then pour in to the bottom of your ceramic dishes.

Blend the rest of the ingredients and pour the custard into the cups. Place the cups into large baking dish and fill dish with 1-2 inches of hot water. Bake for 45 minutes in the bath and then check by inserting a knife in the center of one flan. If the knife comes out clean then it is ready.

Remove and let cool for 1 hour. When ready to serve invert cups on to small plates.

The following is a step by step recipe on the Michelada that I made for the Cinco de Mayo news segment on UNIVISION for the PRIEST movie Promotion.

Step one: a frosty beer mug or add ice (personally I would not add ice because it dilutes the beer).

Step two: wet the rim with lime juice and dip into salt or chile Tajin (chili powder, ground chili peppers, salt, and dehydrated lemon juice)

Step three: add a sprinkle of salt and pepper.

Step four: Squeeze two halves of a lime

Step  five: add a dash of Worcestershire sauce (Salsa Inglesa)

Step six : add a dash of tabasco and a dash of Cholula if you want it more spicy

Step seven: add about 2 oz of Clamato or tomato juice

Step eight: add your favorite Mexican Beer, in my case Cerveza Victoria.