Archive for the ‘Desserts’ Category

Leche Flan (Milk Flan)

Monday, October 13th, 2008

Milk and eggs combined makes a delicious dessert for the children. This leche flan recipe is really yummy!

Ingredients
10 egg yolks
1 can (390g) condensed milk
1 can (390g) evaporated milk
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

Procedure
1. Cook the caramel first by combining the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
2. While still hot, dispense the caramelized sugar into aluminum molds or llanera (you can use any shape: oval, round or square). Spread the caramel on the bottom of the molds.
3. In a mixing bowl, blend well the following ingredients: evaporated milk, condensed milk, egg yolks and vanilla (or lemon extract) by hand or blender.
4. Soothingly dispense the mixture on top of the caramel on the aluminum molds. Load the molds or llanera to about 1 to 1 1/4 inch thick.
5. Cover molds individually with aluminum foil.
6. Steam for about 20 minutes.

OR

7. Bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve, run a thin knife around the edges of the molds to loosen the Leche Flan. Place a platter on top of the molds and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips

  • If you want a deliciously ” melts-in-the-mouth” leche flan, be sure to strain the mixture in a fine strainer or clean thin cloth once or twice.
  • For a successful steaming, put the molds or llanera with the mixture while water is boiling. Make sure the fire is in constant level while steaming the leche flan. Don’t attempt to lower the the heat while the steaming process is in progress. This will affect the consistency of the leche flan. If it’s overdone, it may appear whitish and lo! instead of a leche flan, it will taste like scrambled eggs in molds.
  • You can tell when the Leche Flan is cooked by inserting a toothpick or knife while steaming it. If it comes out clean, it is cooked.

Preparation time: 30 minutes
Estimated cooking time: 1 hour

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Brazo de Mercedes (Creme-filled Log Cake)

Saturday, October 11th, 2008

Goldilocks’ is a household name when it comes to desserts, cakes and pastries. Whenever you think of something to bring home to your wife, kids, old folks and friends you’ll drop by at any Goldilocks’ outlet for some “pasalubong”. One of the favorite desserts you’ll pick is the Brazo de Mercedes. Now that’s Christmas is near and prices are up, why not whip up your own Brazo de Mercedes? When you have perfected the process, you can give it as a Christmas gift this yuletide season.

Ingredients
A. Filling
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground
cashew nuts

B. Meringue
10 egg whites
1 cup sugar
1 teaspoon vanilla extract

Procedure
A. Cooking the Filling

  1. In a saucepan, simmer milk over low heat until reduced to 2 cups.
  2. Add sugar, butter and vanilla extract, stirring all the while. Remove from heat.
  3. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling.
  4. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

B. Cooking the Meringue

  1. Preheat oven to 400 F.
  2. Beat egg whites until stiff.
  3. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.
  4. Line large cookie sheet with parchment paper greased with butter and spread meringue on top.
  5. Bake until brown.
  6. Spread the filling evenly on top of meringue and roll into a log.
  7. Brush with butter and brown again in oven.

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Posted in Cakes and Pastries, Desserts | 12 Comments »

Sweet Potato Salad

Wednesday, October 1st, 2008

I remember how my grandma would cook boiled sweet potato or kamote. The sight of steaming hot kamote on the serving plate was so inviting! But kids nowadays wouldn’t even bother to eat kamote boiled or mashed with some milk on it ( Mothers, I hope where on the same planet/sphere!)

Anyway, toss some sweet potato salad for a change…

Ingredients
1 can (850 g) Fruit Cocktail, drained (reserve syrup)
350 g kamote (sweet potato), cooked, peeled and cut into cubes
1/2 cup mayonnaise
2 tbsp sweetened condensed milk

Procedure
1. Soak kamote in reserved fruit cocktail syrup for 15 minutes. Drain. Combine with Fruit Cocktail. Set aside.
2. Combine mayonnaise and condensed milk. Mix thoroughly. Add the fruit-kamote mixture and blend well. Chill until ready to serve.

Easy, right? Tell me what you think about it. Here’s something for you to consider. I got this info from foodreference.com.

Sweet potato ranks number one in nutrition
According to nutritionists at the Center for Science in the Public Interest (CSPI), the most important dietary change for most people, including children, would be to replace fatty foods with foods rich in complex carbohydrates such as sweet potatoes.

CSPI has ranked the sweet potato number one in nutrition of all vegetables. With a score of 184, the sweet potato outscored the largest of vegetables more than 100 points. Points were given for the content of dietary fibers, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, calcium and iron. Points were deducted for fat (especially saturated fat), sodium, cholesterol, added refined sugars and caffeine. The higher the score, the higher the nutritional value of foods.

The reasons for the sweet potato took the first place? Dietary fiber, naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, calcium and iron. The sweet potato has received a score of 184 and vegetables ranked in second place was more than 100 points behind with a score of 83.

The figures for sweet potato nutritional speak for themselves: nearly twice the recommended daily allowance of vitamin A, 42 per cent of the recommendation of vitamin C, four times the RDA for beta-carotene, and when eaten with skin, sweet potatoes have more fiber than oatmeal. All these benefits with only about 130 to 160 calories!

Nutritional value of sweet potatoes (For a medium-sized sweet potato)
Calories 130
0.39 g fat
2.15 g protein
31.56 grams of net carbs
Dietary Fiber 3.9 g
Calcium 28.6 mg
16.9 mg sodium
265.2 mg potassium
18.2 mcg folic acid
29.51 mg vitamin C
IU vitamin A 26081.9
Source: U.S. Department of Agriculture

Among root vegetables, sweet potatoes offer the lowest glycemic index. That’s because the sweet potato digests slowly, causing a gradual rise in blood sugar so you feel more satisfied. It is time for sweet potatoes to be on the “good” carb list.

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Posted in Desserts, Vegetable Recipes | No Comments »