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Passadumkeg
Mar 28, 2008 06:49 PM
Funny, I read this post and the art part of my brain kicked in before the food part and I thought tempra paint!
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ShootingShark
Mar 28, 2008 06:32 PM
Pate choux-- for a batch of eclairs or bite-sized cream-puffs. Make a nice, thick pastry cream filling, chill it thoroughly and pump those perfect cavities full. Top some with powdered sugar, the rest with chocolate and enjoy!
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Make a luscious Filipino leche flan. Preheat oven to 325. To the yolks, add a teaspoon of vanilla, one can condensed milk, two cans evap. milk (use full fat!). Melt half a cup of sugar in a steel cake pan on a gas burner over medium low heat until the sugar is light brown and completely melted. Tilt pan so caramel covers sides about an inch up. Pour in custard, and bake in a larger pan full of hot water (a bain marie, essentially). It'll take about an hour, or until the center is barely set. Let it come to room temp and then rest in the fridge for about an hour before serving.
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re: Claudette
Spain colonized the Philippines at the same time they did Mexico, so Mexican flan and Filipino flan have the same ancestry. What I think makes it particularly Filipino is the heavy reliance on canned milk products. There aren't many dairy cows over in the Philippines (I went for a whole month not drinking my daily 3 glasses when I was there in January -- TORTURE), but the American colonial period (1898-1946) intro'd and popularized canned milk products.
My friends and I think the best leche flan is puddinglike (this recipe), while my Spanish mestiza grandmother thinks flan should be much lighter (like Mexican and Spanish flans which include whole eggs).
I like the suicidal route. How did yours turn out?
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re: sfkusinera
JungMann
Mar 31, 2008 07:52 AM
Perfect recipe, though the one change I would make would be to make the caramel sauce in a sauce pan and the pour it into cake pan. It seems like making caramel in the cake pan is the preferred technique among Filipinos, which always seems to lead to a burnt tasting sauce. With the handled sauce pan, at least I have more control over the cooking and temperature to prevent that.
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re: JungMann
Yes, it's easy to burn if you're impatient and cranked the heat up. You have to use really medium low to low flame, and then have to really watch it and take it off the heat even with a few sugar crystals still left. I don't know if making it in the pan is the preferred technique amongst Filipinos -- my grandmother always used a separate pan -- but I saw a friend's dad melting the sugar in the pan and I thought it was a nice, lazy way to avoid washing one more messy pan. My grandmother calls me totally lazy. If I had stainless steel All-Clad I would probably use a handled pan. But it's also more practical for me, since I have 10 yr old dark calphalon anodized pots and with the dark color, it's difficult to see when color changes, so I was burning the sugar anyway.
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re: sfkusinera
Just wanted to let you know that I made this recipe as outlined by sfkusinera, with the caramel made separately as suggested by Jung Mann. The result was wonderful. Thank you, thank you, thank you. We no longer have to wait for family parties for the most delicious leche flan!
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maplesugar
Mar 21, 2008 08:59 PM
Wonderful suggestions everyone! Thanks Claudette for posting about this. I just made lemon angel food cupcakes and I was looking for ideas other than lemon curd (which I'll be making shortly). :)
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Candice
Mar 21, 2008 07:03 PM
The LA Times has an online article right now about recipes that use a lot of egg yolks.
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