INGREDIENTS:

1 recipe Mojo Criollo
-vegetable or peanut oil
-for frying
3 medium size yuca,
-cooked, covered,
-over medium heat in
-salted water to
-cover until very tender,
-25 to 30
-minutes, and cut into
-1/2-inch pieces
-salt to taste

Directions:

In a large skillet over the medium heat
up 1 inch of the oil to 375 F. or until
a piece of yuca sizzles when it touches
the oil, fry the yuca until its crisp on
all sides, 5 - 6 minutes, turning with a
slotted spoon.

Next fry only 5 or 6 pieces at a time
so the oil of the temperature does not
go down. Drain onto a paper towel lined
platter and keep warm in a 200 F. oven.

Finally transfer to a serving platter,
sprinkle with salt, and serve with the
mojo criollo on the side.

Servings 4 to 6

INGREDIENTS:

-lemon peel
4 large eggs
1/4 cup of water
1 cinnamon stick
1-1/2 cups of sugar
3/4 teaspoon of grated
1 14 ounce can of
-sweetened condensed milk
2 teaspoons of vanilla extract
1-1/4 cups of whole milk
1-1/2 teaspoons of aniseed
1/8 teaspoon of salt

Directions:

First stir together the sugar with 1/4
cup of water in a heavy small saucepan
over medium heat until sugar dissolves.

Next increase the heat and then bring
to a boil without stirring until syrup
turns to a deep amber color, brushing
occasionally down sides of pan with a
wet pastry brush swirling pan, about
10 minutes.

Quickly pour the caramel into 8 3/4"
ramekins or custard cups. Using oven
mitts as aid, immediately tilt each
ramekin to coat bottom.

Now transfer ramekins to 13x9x2-inch
baking pan. Set it aside Combine the
whole milk, aniseed, cinnamon stick
and lemon peel into medium saucepan.
Bring to a simmer. Remove from heat.
Cover and let stand for 45 minutes.

Position the rack in the center of
oven and preheat for at least 350 F.
Pour the milk mixture into the large
bowl. Add remaining ingredients and
whisk to blend.

Strain the egg mixture in another big
bowl. Now pour the custard right into
another big bowl.

Pour the custard into prepared ramekins
dividing equally. Pour enough hot water
in a baking pan to come halfway up the
sides of ramekins.

Bake the flans until center is gently
set, about 35 minutes. Transfer flans
to rack and cool. Cover and chill over
night. (Can be made 2 days ahead. Keep
chilled.)

Run the knife around 1 flan to loosen.
Turn over onto the plate. Shake gently.
Lift off ramekin, allowing syrup to run
over flan. Repeat with remaining flans.

Makes 8 Servings