Pinoy Food | Free Filipino Food Recipes » desserts

Leche Flan Recipe

noemi — Sun, 01 Nov 2009 11:48:01 +0000

Dear readers,

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Get a pyrex loaf dish (or equivalent oval, square, or round dish).

Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.

Pre-heat the oven to 325 degrees Fahrenheit.

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

Procedure:

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.

6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.

13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved jackfruit) if you like.

Hoping you all are successful in making Leche Flan.——————

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Turon na Saba

noemi — Sun, 18 Oct 2009 12:47:39 +0000

Dear readers,

I had some left-over saba bananas from the Pochero so I turned it into turon saba a caramelized sweet Pinoy Merienda fare. The crisp dessert is such a delight.

Here is a recipe for Turon na Saba

Ingredients:

12 pieces saba bananas
native lumpia wrapper
light brown sugar
flour and water to seal the edges
langka in slivers (optional)

Procedure:

1. Peel saba bananas
2. Prepare the lumpia wrappers to fit the peeled saba. Half a portion of the wrapper
3. The half wrapper will be used to roll the turon in case of breaks in the wrapper
4 . Roll the bananas in sugar.
5. if you want, add a sliver of langka on top of the saba
6. Roll the saba on the lumpia wrapper and double wrap if needed.

7. Pan fry gently the turon till these are caramelized and crispy. Drain to remove extra oil.

Isn’t that delicious?——————

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Spaghetti-Buko Salad

noemi — Mon, 28 Sep 2009 16:09:11 +0000

Dear readers,

SPAGHETTI-BUKO SALAD

1 package pre-cut spaghetti (8 ozs.)

1-1/2 cups young coconut (buko), shredded

1 cup pineapple tidbits

1 (#2-1/2) can fruit cocktail

1/4 cup pickle relish

1/2 cup condensed milk

1 (6 oz.) heavy cream, chilled

1/3 cup cashew nuts, chopped

1. Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.

2. Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts.

3. Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.

4. Serve cold on a bed of lettuce.

Makes 6 to 8 servings——————

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Leche Flan Recipe

noemi — Tue, 15 Sep 2009 00:30:17 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.There are many versions on how to bake Leche Flan. I have shared my mom’s recipe on Leche Flan. Like I said before, the perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). Surprisingly, I know a lot of people who likes holes in their Leche Flan. Of course, I prefer mine to be smooth I’d like to share with you another Leche Flan Recipe which is richer than my mom’s recipe because the egg whites are removed.

Ingredients
2 cans of Evaporated Milk
1 teaspoon lemond Rind
1 cup white sugar
8 egg yolks

For Caramel syrup
1 cup sugar
1/2 cup hot water

1. Prepare caramel syrup by melting sugar in a heavy pan. Caution (be careful when youdo this)- As soon as the sugar turns golden brown, add 1/2 cup hot water to dissolve the caramelized sugar and form the syrup.

Set aside 1/2 cup for the leche flan.

Line the mold with caramel syrup before pouring in mixture for baking.

Another Method of Caramelization: Check out Leche Flan Recipe

2. Heat the milk in a double boiler for 15 minutes.

3. Beat egg yolks.

4. Add sugar, milk, and the lemon rind. Pour mixture in the mold pan filled with caramel syrup.

5. Place mold in a large pan half-filled with water.

6. Bake for about 1 hour or until mixture becomes firm. (you can also steam it)

7. Cool before removing from the mold.

——————

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Bread Pudding

noemi — Wed, 19 Aug 2009 02:08:32 +0000

Dear readers,

4 cups bread, cut into small cubes
4 cups evaporated milk (I used a 1:1 ratio — that is, 2 cups evaporated milk and 2 cups water; but you can use “pure” evaporated milk so that you can have a leche flan “feel” to the pudding)
1/3 cup sugar for caramelization (for the baking pan)
1-1/3 cups sugar
4 eggs, beaten with a fork (at room temperature)
2-1/2 tbsps. margarine, melted (melt in your microwave beforehand; set aside to cool down)
1/4 tsp. vanilla (or more)
3/4 cups raisins
Optional: you can add chopped candied fruit and some nuts also. When you do this, add a little more milk to the mixture (to prevent drying due to the added ingredients).

Pre-heat your oven to 350 degrees Fahrenheit.

1. Soak the bread cubes in the milk mixture for at least one hour. (I used to soak it overnight and refrigerate the mixture)

2. Caramelize the 1/3 cup sugar in a 9″ x 5-1/2″ loaf pan.

Do this on the stovetop (if a gas flame) or in the oven. See Leche Flan recipe for complete instructions.

3. Add the rest of the ingredients to the soaked bread mixture: sugar, eggs, melted margarine, vanilla, and raisins.

4. Pour the mixture into the “caramelized” pan.

5. Set the mixture in the baine marie (see Leche Flan recipe for complete instructions) or in a pan of water. Steam in a pre-heated over for an hour or until the toothpick test says it’s done.

——————

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Pandan Jelly

noemi — Tue, 28 Jul 2009 09:14:40 +0000

Dear readers,

Ingredients

10 leaves of Pandan (Wash thoroughly and twist leaves)
10 cups of water
3 small cans of Cream
1 medium can of Condensed Milk
1 teaspoon vanilla
2 bars of Green Gulaman
1 3/4 Cups Sugar (adjust for sweetness)
1/2 cup Kaong or nata de coco (optional)

Cherries for topping

Directions

1. Boil 10 pandan leaves. Simmer for 20 minutes.

2. Before adding 2 bars of gulaman, first remove the pandan leaves .

3. Measure if the remaining water is really equal to 8 cups to make it proportionate to 1 bar of gulaman to 4 cups of pandan water mixture.

4. Make sure gulaman is well-dissolved. Stir well.

5. Add sugar to gulaman while mixing. Stir for 5 minutes.

6. Strain the mixture into trays. Let cool and solidify, then place trays in the refrigerator.

7. Mix 3 cans of cream and 1 can of condensed milk.

8. Add kaong or nata de coco as desired.

9. Get gulaman trays from the refrigerator and slice into 1/2 inch cubes. Mix cream-milk mixture then add 1 teaspoon vanilla.

10. Add cherries on top for accent.

I loved the Pandan Jelly too. It’s just as good as Buko Pandan.

Alternatively, you can also make Buko Pandan
——————

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Ube Halaya or Jalea de Ubi

noemi — Sat, 27 Jun 2009 00:12:41 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.

Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.

Procedure

1. Boil 1/2 kilo of ubi.

2. When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.

3. Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.

4. Mold in greased pans. Cool.

——————

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Mango Sago

noemi — Mon, 30 Mar 2009 04:57:32 +0000

Dear readers,

Ingredients:

1/4 cup small sago pearls
3 to 4 tablespoons sugar
2 cups water
2/3 cups evaporated milk
6 tablespoons coconut cream (optional)
1 cup mango puree
2 mangoes (cubed)

Procedure

Cooking the sago

1. Soak sago pearls in water for 30 mins.
2. Boil water in a saucepan and add the sago.
3. Boil the sago cook for about 5 minutes.
4. Cover the saucepan with a lid and let stand for 30 minutes.
5. Run cold running water on the sagos to cool the sago and keep the sago from being overcooked.
6. Drain the sago in a colander.

Making the Mango Sago

1. Dissolve the sugar with the water in a saucepan.
2. Cool the sugar-water mixture before adding the evaporated milk and mango puree. Stir well.
3. Add water or milk for the desired mango base consistency.
4. Add in the mango cubes and drained cooked sago.
5. Chill in the refrigerator.
6. Serve cold.——————

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Saba & Sago Minatamins Crushed Ice Dessert

noemi — Sun, 15 Mar 2009 10:03:35 +0000

Dear readers,

What do you need?

6 pieces firm saba (not soggy)

1/4 cup brown sugar
1/4 palm sugar or (panocha)
1 tablespoon honey

1 cup sago
Evaporated milk
Crushed ice.

Cooking the sago

Cooking the saba

1. slice the bananas into 4 parts

2. Boil the saba bananas in sugar and 1 cup water.

3. Cool when cooked.

4. Add saba into a bowl.

5. Add sago.

6. Add crushed ice and milk.——————

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Fudge Brownies

noemi — Tue, 17 Feb 2009 02:44:45 +0000

Dear readers,

1. Fudgy Brownies- Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center of the brownie will often seem unbaked but it will be firm upon cooling.

2. Extra Fudgy – Cool the brownie for only 15 minutes then cover it with aluminum foil and refrigerate.

3. Chewy brownie- Bake until wooden toothpick inserted in the center comes out clean.

Whatever your preference on the texture of the brownies now depends on your baking time.

There are tons of recipes on brownies out there but here’s a simple recipe that I often bake:

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
2 1oz squares unsweetened chocolate, melted **
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup chopped walnuts.

** Note- 1 square unsweetened chocolate is equal to 3 tablespoon cocoa plus 1 tablespoon fat

Procedure

1. Cream butter and sugar.

2. Beat in eggs

3. Blend in chocolate, vanilla and flour.

4. Add walnuts.

5. Bake in greased 8 x 8 x 2 inches pan at 325 F about 35 minutes. (Baking time will depend on the desired texture of brownies )

6. Cut into 16 squares.

——————

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