DUCK EGGS FLAN

Yes! you read it right my leche flan is made with duck egg yolks. Only recently that I have known that the traditional leche flan uses duck egg yolks and carabao’s (water buffalo) milk because they produce a smoother and silkier texture. At first I was so skeptic in trying it out as I don’t know how it would taste since I’m used with leche flan made with chicken egg yolks. So I then search for recipes and surprisingly they all said that leche flan made with duck eggs is more creamier and has brilliant richness and it’s true!:)

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INGREDIENTS:

8 large duck egg yolks

1 can evaporated milk

1 can condensed milk

1/2 tsp zest of lemon

 

1 cup sugar and just enough water to give the sugar the consistency of wet sand for the caramel.

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PROCEDURE:

Caramelized the sugar on a heavy-bottomed stainless pan. Once you’ve got the sugar caramelized to a nice golden amber,coat the bottom of your pans or llaneras with caramel.

In a medium bowl, combine egg yolks, evaporated milk and condensed milk and lemon zest. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.

Cover llaneras or pans with foil and place in a steamer . Steam for 45-60 minutes or less for smaller pans . When it’s done allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

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Wonder what did I do with duck egg whites? I used it to make this leche puto but apparently it’s not that successful. Duck egg whites is  thick and not good for pastries. Anyway, my main purpose  is to  try making leche puto just to see if how it would look like on the actual. It uses chicken egg whites on the original recipe  but I  just tried experimenting it with the duck egg whites. I can’t find a single recipe  of a leche puto on the web  so I am really trying my best to recreate it by experimenting until today I  check  my favorite blogger page and I am very delighted to see that  finally she  posted the leche puto recipe. Heart of Mary is really genius in experimenting thanks to her I  will not experiment on perfecting this recipe anymore as I am definitely sure that Corinne has perfected it through her many attempts just to come out with creamy flan and fluffy puto.I  hope you could visit her page too 🙂 For the meantime let me share with you the photos of my not successful leche puto. And of course very soon I will try Corinne’s  recipe.:)

Enjoy! 🙂

♥♥♥

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Luscious lemon squares…

I am always on the search for a new dessert or dish that I can try on. Luckily, as I browse the page of one of my favorite blogger she got a new post which really captures my heart. The way she describe her lemon bars is just really enticing that after reading it I want to bake it at that very moment. And so I search for more recipes and know more about this famous lemon bars. I admit I don’t know lemon bars and had never tried it.  I also found this..

lemon

proverbial phrase used to encourage optimism and a can-do attitude in the face of adversity or misfortune.

So yeah, when life will give me lemons I would definitely make it into luscious lemon bars :). I would say this recipe is just perfect for me not that tangy and it  melts in the mouth and it’s heavenly as Heart of Mary describe it in her post.

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LEMON SQUARES

Ingredients:
Note: I did some substitution on  some ingredients as it  is not available in my pantry.
For the pastry:
1 cup salted butter, cut into cubes ( I used unsalted butter and just added pinch of salt)
½ cup powdered/icing sugar
2 cups plain flour

For the filling:
½ cup plus 2 tbsp plain flour
1 ¼ tsp baking powder
½ tsp Salt
5 large eggs
1 ½ cup plus 2 tbsp granulated white sugar
1/3 cup lemon juice (about 2 large lemons)
1 tsp lemon extract( I used 1 tsp lemon zest )

zest of one lemon (optional, if you prefer it to be more tangy) I didn’t put mine more zest as I don’t like very tangy.
powdered/icing sugar for dusting

Procedure:

1.  Preheat oven to 180 deg C (350F)  Line a 9×13 baking pan with baking paper. (I use a rectangular springform pan which makes it so easy to remove the lemon squares.)
2.  In a medium bowl, mix together all the ingredients for the pastry until it forms a dough.  Gather dough into a ball.
3.  Press the dough onto your baking pan. Spread it as evenly as possible.

4.  Chill in the fridge for about 15 minutes then bake in the oven for 25 minutes.  After the pastry is baked, take it out but leave the oven on.
5.  While the pastry is baking, prepare your filling.  In a small bowl, whisk together the flour, baking powder and salt.
6.  In a large mixing bowl, beat the eggs until foamy, starting from a low speed gradually increasing to high.
7.  Slowly add in the sugar.  Beat the mixture until it is very light yellow in colour and it has quadrupled in volume.
8.  With mixer on lowest speed, add in the lemon juice, lemon extract and zest, if using.  Lastly, add in the flour.  Mix only until everything is combined.
9.  Pour the filling on top of the warm, baked pastry.  Place pan back in the oven, lower the temperature to 160 deg C (325F) and bake for about 30-40 minutes or until the top springs back when lightly touched.  Baked filling should be very light golden brown.
10.  Move pan to a wire rack.  Let cool completely before slicing into squares.  Dust top generously with icing sugar.
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deliciously moreish♥♥♥

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Yes! This cake could cause someone to  want more. It is very addictive. The sweetness is just right and the caramel icing is very creamy.

I’ve been  wanting to bake this cake for a very long time  but just too hesitant in   making the caramel icing  as I’m afraid that I could not do it right.  Finally, I decided to make it for my birthday . As expected making the caramel icing made me fluster for a while especially with the part of pouring the boiled water after caramelizing the sugar. But,don’t fret as eventually  the caramelized sugar will incorporate with the water. Just keep your eyes on your caramel mixture so you will not burn it and when it’s done (or close to done) remove from heat immediately. Although, I’ve never tasted caramel cake back home in the Philippines I’m still confident that this cake would pleased my guest and it didn’t fail me☺. This cake have put me in the pedestal for the compliments I have receive. I urge you to try it ☺.

For the complete recipe please visit Heart of Mary 🙂

Thank you Heart of Mary for being so generous in sharing your perfect recipe.♥♥♥

Just sharing my first order of Caramel Cake for a birthday ☺

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my pretty fondant roses 🙂

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A sweet treat

Yesterday, my son keeps telling me that he wants to eat chocolate cake apparently I ran out of milk. Then I remember brownies doesn’t need milk and  so  for being good in play school I made him this sweet treat.

moist brownies

moist brownies

MOIST BROWNIES

Ingredients:

2/3 cup butter, cubed
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
2 pieces eggs
1 teaspoon vanila extract
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
Directions:

1. Preheat oven to 325F. Grease and line an 8×8 inch square pan.

 Place butter and bittersweet chocolate in a medium bowl and set it over a pot of simmering water. Gradually melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted. Set aside.

3  In another mixing bowl, place sugar, eggs, and vanilla. Mix gradually until sugar is melted.Add the chocolate mixture and stir with a wire whisk.

4  In a separate bowl, whisk together flour, cocoa powder and salt.Gradually add the flour mixture in the egg mixture. Whisk just until combined. Do not over beat—stop mixing as soon as ingredients look well combined and no lumps are visible.

 5.Pour batter onto prepared pan. Bake for 25-30 minutes.

6. Cool completely on a wire rack before slicing.

moist brownies

moist brownies

Recipe from Gourmet Goodies

a piece of heaven

I’ve been wanting to bake this cotton soft Japanese cheesecake since I started blogging but I can’t find cake flour in the shop.  Until one day one of my  favourite blogger posted it in her site, so I decided to give it a try. I just used plain flour for this, should have sifted it to achieve finer texture of the cake. Anyway, what I am after for this is the taste of the cake so I just bake it without aiming for  perfection.  The verdict? well I just had a piece of heaven. The cake turn out to be very soft ,fluffy, creamy and it’s melt in your mouth. (:

cotton soft japanese cheesecake

cotton soft japanese cheesecake

 

Ingredients:
Recipe from Diana’s Desserts Yield one 8″ cheesecake, 12 servings

  • 5/8 cup fine granulated sugar
  • 6 eggs, white and yolk separated
  • ¼ tsp cream of tartar
  • ¼ cup butter (½ stick)
  • 9 oz. cream cheese
  • 3/8 cup fresh milk
  • 1 Tbsp lemon juice
  • ¼ cup cake flour /superfine flour
  • 1/8 cup cornstarch
  • ¼ tsp salt
Procedure:
1. Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.) Remove from heat and allow to cool down.

2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.

3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.

4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.

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 Recipe from  Pinay Cooking Corner

 

Impossible Flan (Chocoflan)

Chocoflan is a classic Mexican dessert that combines a rich decadent layer of chocolate cake, a creamy layer of flan, and topped with caramel sauce. It is traditionally made in a Bundt pan, but I don’t have one so I decided to use the square pan.  . I just fell in love with this cake when I first tasted it during a party that I attended.

chocoflan

chocoflan

 For the mold:
A little softened butter to grease the pan  and flour to dust it.
1 cup store-bought or homemade cajeta (goat milk caramel)

or  just make your own caramel

1 cup sugar

1/2 cup water

In a heavy bottom sauce pan add the sugar and water and heat on medium heat.  No need to stir, just swirl the pan around a bit while it’s heating up.  Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize.  This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.

Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.

Set it aside while you prepare the cake batter.

For the cake:
5 oz. (10 Tbs.) butter, slightly softened
1 c. sugar
1 egg
2 Tbs. espresso powder dissolved in 1 1/2 Tbs. hot water (or 3 Tbs. espresso)
3/4 c. all-purpose flour
1 c. cake flour
3/4 tsp. baking powder
3/4 tsp.baking soda
1/3 cup plus 1 Tbs. cocoa powder
9 oz. buttermilk

For the flan: 
(12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 eggs
1 tsp. pure vanilla extract

Prepare the mold: Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.(Note: If you don’t have the 10-inch round pan you may use square pan,budnt pan or any kind of pan that suits you 🙂

Microwave the cajeta (Cajeta is a goat’s milk caramel ) for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

Make the cake: With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

Layer and bake: Scrape the cake batter into the prepared cake pan and spread level.

Make the flan: In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth

Slowly, pour the flan mixture over the cake batter.  Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center .Remove from the water bath and cool to room temperature, about 1 hour.

Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan.

I  got the recipe fromGirlichef

bibingkang malagkit or sticky rice

This is almost similar to biko, the only difference is the topping and the colour of the cake.  I never heard and eat like this before . I am glad that I did not hesitate to try baking it, it’s a very delicious native delicacy. In fact, I prefer this over biko. The topping was not really dark because I can’t find molasses so I just added more dark brown sugar in the recipe.

sticky rice cake

sticky rice cake

Topping:

Procedure:
1. Wash and drain sticky rice. Combine with sugar and water and cook in rice cooker. Once the switch turns to warm, add butter. Mix well and set aside.
2. Preheat oven to 300 F.
3. Spread the rice mixture in a greased baking pan/dish. Using a greased wooden spoon, smooth the rice mixture until the surface is even. Bake for 20 minutes.
4. Meanwhile, combine topping ingredients in a small saucepan and cook over low heat for 20 minutes.
5. Pour over rice mixture. Increase oven temperature to 350F, and bake for another 15 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
6. Allow to cool down. Slice and serve.