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OVEN BAKED LECHE FLAN RECIPE

Prep time: 10 mins


Cook time: 50 mins
Total time: 1 hour
Serves: 4

INGREDIENTS

 12 egg yolks
 ¾ cups granulated white sugar
 1 can condensed milk
 1 cup fresh milk
 1 teaspoon vanilla extract
 4 cups boiling water

INSTRUCTIONS

1. Pre-heat oven to 350F


2. Heat a saucepan in stovetop. Add the sugar. Continue to cook until it starts to melt.
Adjust the heat to low and cook while gradually stirring until sugar turns into caramel.
3. Pour the caramel into individual ramekins or llanera (or whatever mold you are using).
Let the caramel cool down. Set aside.
4. Beat the egg yolks in a mixing bowl.
5. Gradually add the condensed milk while beating.
6. Slowly pour the fresh milk into the mixing bowl and then add the vanilla extract. Beat
until all the mixture becomes smooth.
7. Pour the mixture into each ramekin or mold with caramel. Cover the mold with
aluminum foil.
8. Arrange the covered molds in a roasting tray. Note: it will be better if the molds are a
bit elevated. You can place a short wire rack into the roasting tray and arrange the
molds over the wire rack.
9. Pour boiling water into the roasting tray until the water level reaches 1 to 1 ½ inches.
10. Bake the leche flan for 50 minutes.
11. Remove from the oven. Let it cool down.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!
CREAMY MAIS MAJA BLANCA

Prep time5 mins


Cook time15 mins
Total time20 mins
Serves: 5

INGREDIENTS

 2 cups coconut milk


 ⅔ cups fresh milk
 1 can (7.6 ounce) table cream (all-purpose cream and heavy whipping cream can be used)
 1 cup sweet corn cream style
 6 tablespoons granulated white sugar
 6 tablespoons cornstarch
 7 ounces (1/2 can) condensed milk
 ¼ cup latik

INSTRUCTIONS

1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch
mixture from step 1. Continue to cook while stirring until the texture thickens to a
paste-like texture.
4. Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
5. Top with latik.
6. Slice into serving pieces.
7. Serve. Share and enjoy
BUKO SALAD RECIPE

Prep time: 20 mins


Cook time: 10 mins
Total time: 30 mins
Serves: 6

INGREDIENTS

 4 cups young coconut (buko), shredded


 6 ounces sugar palm fruit (kaong), drained
 12 ounces coconut gel (nata de coco), drained
 2 cans (15 ounces each) fruit cocktail, drained
 8 ounces pineapple chunks, drained
 1 (14 ounce) can sweetened condensed milk
 7 ounces table cream

INSTRUCTIONS

1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and
fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are
properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.
6. Share and enjoy!
FRUIT SALAD RECIPE

Prep time: 30 mins


Cook time: 1 min
Total time: 31 mins
Serves: 6

INGREDIENTS

 1 can (large) fruit cocktail


 1 cup fresh strawberries, cleaned and cut in half lengthwise
 1 cup blueberries, cleaned
 3 pieces kiwi, cleaned and sliced into bite size pieces
 ¾ cups nata de coco
 14 ounces condensed milk
 8 ounces table / medium cream or all-purpose cream

INSTRUCTIONS

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss
lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain
intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is
properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!
YEMA BALL RECIPE

Prep time10 mins


Cook time30 mins
Total time40 mins
Serves: 5

INGREDIENTS

 3 tbsp unsalted butter


 1 can (14 ounces) condensed milk
 3 egg yolks
 3 tbsp peanuts, chopped

INSTRUCTIONS

1. Place the butter in a heated saucepan and allow to melt


2. Stir-in the condensed milk and allow to cook for 3 minutes
3. Add the egg yolks then continue stirring for 2 minutes
4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture
becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be
achieved.
5. Turn-off the heat and allow the mixture to cool down
6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your
hands to form a sphere (ball shape).
7. Transfer to a serving dish and apply your desired presentation
8. Serve. Share and Enjoy!

Ube Halaya

Prep time: 10 mins


Cook time: 30 mins
Total time: 40 mins
Serves: 4

INGREDIENTS

 1 lb. boiled purple yam, grated, shredded, or mashed


 14 ounces condensed milk (about 1 can)
 1 teaspoon vanilla extract
 ¼ cup butter

INSTRUCTIONS

1. Heat a cooking pot then put-in the butter and let it melt.
2. Add the condensed milk then stir well.
3. Put-in the purple yam then continue stirring.
4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes
really thick (about 15 to 20 minutes under low fire)
5. Transfer the mixture to a mold or any container and let the temperature cool down.
6. Refrigerate for at least 2 hours then serve.
7. Share and enjoy!
CASSAVA CAKE RECIPE

Prep time: 15 mins


Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 6

INGREDIENTS

 2 packs grated cassava (about 2 lbs total weight)


 2 cups coconut milk
 ½ (12 oz.) can evaporated milk
 3 pieces egg
 ¼ cup butter, melted
 6 tablespoons cheddar cheese, grated
 ½ cup condensed milk
 14 tablespoons granulated white sugar

TOPPING INGREDIENTS:

 2 tablespoons flour
 2 tablespoons sugar
 ½ cup condensed milk
 2 tablespoons cheddar cheese, grated
 2 cups coconut milk

INSTRUCTIONS

1. Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup
evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a
mixing bowl and mix thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix
again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just
mixed together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray
with batter and bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the
heated saucepan.
6. Pour-in ½ cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg
white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the
egg white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!
UBE KALAMAY RECIPE

Prep time: 10 mins


Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 6

INGREDIENTS

 4 cups coconut milk


 ½ cup grated purple yam (ube)
 2 teaspoons purple ube flavoring
 2 cups glutinous rice flour
 1 ½ cup granulated white sugar
 ½ cup latik
 2 tablespoons coconut oil
 ½ cup water

INSTRUCTIONS

1. Pour 2 cups of coconut milk in a medium cooking pot. Let boil.


2. Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
3. Combine water, glutinous rice flour, and remaining 2 cups of coconut milk in a bowl.
Mix well using a wire whisk. Pour the mixture into the cooking pot. Stir until all the
ingredients are well blended.
4. Gradually add the sugar while stirring. Continue to cook until the mixture becomes
very thick.
5. Brush coconut oil in a mold (I used a quiche mold for this recipe). Put the cooked ube
kalamay in the mold. Spread it around the mold. Brush remaining coconut oil over the
ube kalamay. Flatten top using a spoon. Top with latik.
6. Let the kalamay cool down for 1 hour. Serve.
7. Share and enjoy!
SAGING CON HIELO

Prep time: 10 mins


Cook time: 20 mins
Total time: 30 mins
Serves: 4

INGREDIENTS

 4 to 6 pieces ripe saba banana, peeled


 ¾ cup brown sugar
 1½ cups water
 1 teaspoon vanilla extract or vanilla essence
 ¼ teaspoon salt
 1½ cups shaved ice
 ¼ cup evaporated milk

INSTRUCTIONS

1. Pour-in the water in a cooking pot. Let boil.


2. Put-in the brown sugar. Stir.
3. Add the vanilla extract (or essence) and salt. Stir once more. Cook for 1 minute.
4. Add the saba banana. Cover the cooking pot. Adjust the heat to low and cook for 10 to
15 minutes. Let the liquid reduce to half. Turn-off the heat and allow the banana to
cool.
5. Transfer to a serving bowl. Top with shaved ice and pour evaporated milk.
6. Serve. Share and enjoy!
FRUIT COCKTAIL FLOAT

Prep time: 20 mins


Cook time: 1 min
Total time: 21 mins
Serves: 6

INGREDIENTS

 16 oz. (473 ml) cold heavy whipping cream


 7.6 oz. (225 ml) table cream or all-purpose cream
 2 (15.25 oz.) cans of fruit cocktail
 9 tablespoons condensed milk
 1 teaspoon vanilla extract
 12 pieces Graham crackers
 8 to 10 pieces Maraschino cherries
 3 tablespoons crushed Graham

INSTRUCTIONS

1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing
bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes
and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to
2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!
BLACK MAGIC CAKE

Prep: 15 m
Cook: 35 m
Ready In: 1 h

INGREDIENTS

 1 3/4 cups all-purpose flour


 2 cups white sugar
 3/4 cup unsweetened cocoa powder
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt

 2 eggs
 1 cup strong brewed coffee
 1 cup buttermilk
 1/2 cup vegetable oil
 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inches round
cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed.
Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick
inserted into center of cake comes out clean. Cool for 10 minutes, then remove from
pans and finish cooling on a wire rack. Fill and frost as desired.
FROZEN PEANUT BUTTER CHEESECAKE

Prep: 10 m
Cook: 10 m
Ready In: 4 h 50 m

INGREDIENTS

 1/3 cup butter


 1 cup semisweet chocolate chips
 2 1/2 cups crispy rice cereal
 1 (8 ounce) package cream cheese, softened
 1 (10 ounce) can sweetened condensed milk

 3/4 cup peanut butter


 2 tablespoons lemon juice
 1 teaspoon vanilla extract
 1 cup whipped cream
 1/2 cup chocolate fudge sauce

DIRECTIONS

1. In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove
from heat and gently stir in rice cereal until coated. Press into the bottom and sides
of a 9 inch pie plate. Chill 30 minutes.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and
peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours
or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer
as well.
BUTTERED PUTO
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8

INGREDIENTS

 4 cups flour, sifted


 2 cups sugar, sifted
 2½ tbsp baking powder
 1 cup evaporated milk
 2½ cups water
 ⅛ teaspoon Pandan essence
 ½ cup butter, melted
 1 piece egg, raw
 small slices of cheese
 4 cups water (for steaming)

INSTRUCTIONS

1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking
powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan
essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top
of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese, remove the cover of the steamer and top each puto
with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan. Share and Enjoy!
BROWNIES

Prep time20 mins


Cook time40 mins
Total time1 hour
Serves: 6

INGREDIENTS

 1 cup butter, preferably unsalted


 2 cups sugar, white
 1 tsp. vanilla essence or extract
 ½ cup cocoa powder
 4 whole eggs, beaten
 1 ½ cups of flour, all-purpose
 ½ tsp. baking powder
 Pinch of salt

INSTRUCTIONS

1. Soften butter by leaving it at room temperature for 20-30 minutes. Do not melt.
Preheat oven to 350 F.
2. Combine soft butter with sugar and mix well. Add cocoa powder little by little, mixing
thoroughly. Add vanilla and eggs.
3. In a separate bowl, combine flour, baking powder and salt. Sift the flour into the
butter-sugar mixture. Combine and transfer the mixture into a baking pan. Bake for 20-
30 minutes until a light crust forms at the top of brownies. Brownies are incredibly
easy to make. Create more flavors by adding caramel sauce, cream cheese, chocolate
chips, nuts and fruit. Watch your portions and enjoy.
WHITE CHOCOLATE CHIP COOKIE

Prep time: 10 mins


Cook time: 10 mins
Total time: 20 mins
Serves: 6

INGREDIENTS

 1 cup white chocolate chips


 2½ cups all-purpose flour
 1 cup granulated white sugar
 1 teaspoon baking soda
 2 medium eggs
 ¾ cup unsalted butter, softened
 2 teaspoons vanilla extract
 ½ teaspoon salt

INSTRUCTIONS

1. Combine AP flour, salt, and baking soda in a bowl. Mix well and set aside.
2. Using a hand or stand mixer, cream the butter and then gradually add the sugar.
Whisk-in the eggs and the vanilla extract.
3. Gradually add-in the flour-mixture into the creamed butter mixture and fold using a
spatula.
4. Add the white chocolate chips and continue to fold until the ingredients are mixed well.
5. Cover the mixing bowl with a cling wrap and refrigerate the dough for at least 3 hours
(I usually do this 1 day in advance).
6. Remove the cookie dough from the refrigerator and allow it stand in room
temperature for 8 to 12 minutes.
7. Preheat oven to 330 degrees Fahrenheit.
8. Prepare the cookie sheet or baking tray by lining it with parchment paper.
9. Scoop about 2½ to 3 tablespoons of cookie dough and form it into a ball using your
clean hands.You can add more white chocolate chips by pressing it in the ball. Arrange
the cookie dough balls in the cookie sheet or baking tray. Make sure to leave space
between each cookie dough balls as each will need more room when it flattens later on.
10. Bake for 10 minutes. Remove from the oven and let the temperature cool down.
11. Serve. Share and enjoy!
LEMON CUPCAKE WITH CREAM CHEESE FROSTING

Prep time: 10 mins


Cook time: 23 mins
Total time: 33 mins
Serves: 8

INGREDIENTS

 Zest and Juice from 1 lemon


 1½ cups AP flour
 1½ teaspoons baking powder
 2 pieces eggs
 1 stick butter (1/2 cup), softened
 1¼ teaspoons vanilla extract
 1 cup white sugar
 ½ cup evaporated milk
 ¾ cup Graham cracker crumbs
 Cream Cheese frosting

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit.


2. Using a hand mixer or a stand mixer, cream the butter and gradually add the sugar.
Add-in the eggs and vanilla extract. Continue to beat until the texture becomes frothy.
3. Gradually beat the flour and baking powder in. Add milk, lemon juice, and zest.
Continue to beat until the texture becomes smooth.
4. Arrange the paper cups on the muffin pans.
5. Scoop the batter into the paper cups. Sprinkle some graham cracker crumbs on top.
6. Bake for 23 to 25 minutes or until it passes the toothpick test.
7. Arrange the cupcakes over a wire rack to cool.
8. Pipe-in the cream cheese frosting on top.
9. Serve. Share and enjoy!

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