Leche Flan

Ingredients:

• 1/2 cup sugar • 1/4 cup water • 3 eggs • 2 eggs, yolk only • 1/2 cup brown sugar • 2 1/2 cups milk, hot • 2 tsp vanilla extract

Instructions:

Put sugar and water into a small saucepan. Heat, without stirring, until a deep golden brown. Remove from heat and pour at once into a 6-cup ovenproof mould. Rotate mould to coat base and sides with carmel. In a large bowl, beat the eggs and yolks until foamy.

Gradually add the brown sugar, beating until thick and light. Heat milk and add very gradually, beating constantly. Stir in vanilla, then strain custard into the carmel-lined mould. Put the mould into a larger baking pan, and surround with boiling water. Add enough boiling water to come half way up the mould. Bake at 300F for 35-45 minutes or until a knife inserted in the center of the custard comes out clean. Remove from oven and cool.

When cool, cover and cool in refrigerator overnight, or preferably for 2 days. Run a knife around the edge of the mould, and invert onto a chilled plate. Serve cold. 8 servings  

BIKO

1 1/2 cups malagkit 1 1/2 cups coco cream 2 cups coconut milk 1/8 ts. anise 2 cups sugar

Wash malagkit and drain. Place coco cream and coconut milk with anise in a saucepan. Add malagkit and cook over low flame. Stir once in a while to prevent scorching. When liquid is almost evaporated, add sugar and continously stir until thick. When done, serve with latek.

CASSAVA BIBINGKA

1 kilo fresh cassava, grated 2 cups sugar 2 cups coconut milk 2 tsp margarine 1 cup coco cream 1/2 cup sugar 2 tbsp cornstarch Cook together last 3 items.

Combine cassava, sugar, coconut milk and margarine. Place in banana leaf lined baking dish. Bake until dry. Pour over mixture of sugar, coco cream, and cornstarch. Bake until brown, at 350 degrees

ENSAyMADA

3 tsp active dry yeast 1/2 cup lukewarm water 1 tbsp sugar 1 cup all purpose flour, sifted 1/3 cup sugar 1/2 cup lukewarm milk 4 eggyolks, beaten 2 cups all purpose flour, sifted 1/2 cup melted butter 1/3 cup sugar 1 tsp salt 4 eggyolks, beaten 2 cups all purpose flour, sifted melted butter

Dissolve yeast in lukewarm water (about 12 minutes). Add the next 2 ingredients and beat thoroughly with a wooden spoon (about 5 minutes). Set aside to rise until spongy (about 35 minutes). To the sponge, add the next 4 ingredients. Beat throroughly (about 8 minutes), and let rise until doubled in size (about 45 minutes). Add to the risen dough all remaining ingredients (except the last). Blend well and transfer to a floured board.

Knead dough until smooth and elastic. Cover and leave doug on the board to rise (about 30 minutes). Divide doug into small portions. Roll out each portion into a thin sheet. Brush surface with melted butter. Roll like jelly roll and form into a bun. Arrange buns on a slightly greased baking sheet, or place in torta tins, and let rise until light (about 15-20 minutes). Brush tops with slightly beaten egg and bake at 400 degrees F. until golden brown (about 15 minutes). Brush tops with butter and sprinkle with sugar. Makes 2 dozen small ensaimadas

LECHE FLAN DE VILLA TRES VIDAS

Leche Flan is a favorite recipe in the Philippines. I have several versions of lechen flan, but this one is well-loved by all who have tasted its rich, custardy flavor.

4 eggs 1 can condensed milk 1 can evaporated milk 2 tbsp vanilla (or I like to subsitute brandy) sugar to carmelize bottom of container

Mix all except sugar. Carmelize sugar at bottom of container; I like to use a round pyrex container. Then I double boil this for about 1/2 hour at 325%. To double-boil, I set the pyrex with mixture in a larger pan with water. Test by inserting knife; it if pulls out clean, it's done! Cool the flan, then run a knife around the container to loosen flan from sides. Get a serving platter, hold over pyrex with flan. Firmly grasp both platter and pyrex at the sides, then flip them over, so flan remains on the serving platter with the carmelized part on top.

MAJA BLANCA

1/2 cup cornstarch 1 /2 cup sugar 1 cup coconut milk Combine dry ingredients in a bowl.

Add 1/4 cup water and stir. Let coconut milk boil and gradually add in the starch mixture. Boil of 5 minutes or until starch is cooked. Pour into oiled mold and let cool. Serve with grated, toasted, sweetened coconut milk.

PASTILLAS DE MANI OR PILI

1 can condensed milk 1 cup ground nuts 1 tbsp corn syrup 1 tsp flavoring Combine all ingredients and cook until paste-like in consistency. Transfer into buttered board and roll out 1/2 inch thick. Cut into pieces and roll in wax paper. Wrap in wax paper.

POLVORON

1 cup toasted flour 1 cup powdered milk 3/4 c sugar 1/2 lb. butter, melted 1 tsp lemon extract 1/3 cup chopped cashews (optional)

Combine all ingredients and mix well. Shape in polvoron mold. Wrap each in colored paper. OR, the lazy woman's way is to press mixture into a buttered pyrex dish; and refrigerate. Cut and eat pieces of polvoron from pyrex dish as desired.

POWDERED MILK PASTILLAS

1 cup powdered milk 1 cup sugar 1/4 cup warm water 1/4 cup finely chopped nuts Combine all ingredients and blend well. Roll out in wax paper. Cut out into pieces and wrap in wax paper.

PUTO

1 cup rice flour 1 cup water 1/3 cup coconut milk 1 tbsp. baking powder 3/4 cup sugar

Soak rice in water until soft. Add coconut milk, baking powder and sugar. Let stand for a few minutes. Fill molds, 2/3 full and steam over boiling water. When done, set molds in cold water. Serve with grated coconut.

ROYAL BIBINGKA

3 eggs 1 1/2 cup coconut milk 2 cups galapong 4 tsp. baking powder 1 1/2 tsp. salt melted margarine, grated cheese 1 cup sugar

Beat eggs until light and creamy. Dissolve sugar in 1/2 of the coconut milk. Mix and sift dry ingredients and add by spoonfuls to the sugar and milk mixture. Add the rest of the coconut milk alternately with the dry ingredients. Fold in well-beaten eggs. Line 2 round pans and bake in moderate oven for 20-25 minutes. Top with margarine and grated cheese. 

Note: GALAPONG is rice soaked in water at least overnight. MAs maalsa mas Fluffy mas masarap!!!

TORTA CEBUANA

2 1/2 cups all-purpose flour, sifted 3 tbsp baking power 1/2 tsp salt 8 egg yolks 1 1/3 cup sugar 3/4 cup milk 1/2 cup pork lard 1/3 cup melted butter 1/2 cup anis seeds 1 egg, slightly beaten cottage cheese, cut in strips sugar for sprinkling

Sift together flour, baking powder and salt. Set aside. In a big bowl, combine egg yolks and 1 1/4 cup sugar. Stir until blended. Set bowl over saucepan containing about 2 inches hot water. (Bowl should not touch water.)

Set saucepan over low heat and stir the mixture gently until lukewarm. (Do not allow water to boil.) Remove bowl from saucepan and beat the egg mixture for 8 minutes at medium speed, until the mixture is light, fluffy and cool. Blend in 2/3 of the flour mixture alternately with milk.

Fold in gently the remaining flour mixture together with lard, butter, and anis seeds. Pour into paper-lined torta tins, 2/3 full, and bake at 350 degrees F. for 30 minutes or until light brown. Remove from oven. Brush tops with slightly beaten egg. Arrange strips of cottage cheese, and sprinkle with sugar. Return to oven and continue baking until topping is dry (about 6 minutes). Remove from tins and cool on rack

BUKO PANDAN GULAMAN

3 boxes Alsa green unflavored gulaman 2-3 pandan leaves 3/4 can condensed milk 1 medium bottle green nata de coco (may use pandan flavorored nata de coco) 4 tetra packs all-purpose cream about 4 pieces buko – shredded meat

Boil gelatin with pandan leaves. Remove pandan leaves-be careful as may get too bitter if leaves left in too long. Pour into molds (I use rectangular pyrex dishes) and cut into cubes when firm. Drain nata de coco very well so mixture will not get watery. Whip cream to increase volume. Mix gelatin squares, drained nata de coco, whipped cream, shredded buko and condensed milk. Chill and serve. *I add cooked sago as an extender because I love sago! *If you have no pandan leaves, you may use pandan extract but be careful as may get bitter.

Pastillas de Leche A dessert, no cooking needed

2 cups powdered milk 1 can condensed milk (300 ml) white sugar for rolling

Gradually sift powdered milk in condensed milk. Mix and blend evenly, using spoon, then, knead with hand. Set aside for 5-10 minutes before shaping into small balls. Roll on sugar. Wrap in cellophane.

VARIATIONS: Pastillas de Nangka: Add to basic recipe ½ cup fresh, finely chopped nangka. Mocca Pastillas: Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water.

To the basic recipe, increase powdered milk by ¼ cup. Pinipig Pastillas: Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar. Food for the Gods A common filipino give-away food for the holidays