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!:)



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.




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.







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! 🙂











quezo chiffon cupcakes

During one of the Filipino gatherings  I tasted this kind of dessert that really captured my taste buds. From then on I fell in love with it and tried to search for a  recipe. I tried asking the one who made it but I think she doesn’t want to share 😦 . I have found a recipe from and another one from HerWord.  But for now  I am sharing  the recipe from sweetcherriepie.  The cheese really goes  well with the butter icing and it really compliments the flavor of the cupcake too.It’s yummy and my Irish friend really loves it ☺


Ingredients for cupcakes

1/2 cup plus 2 Tbsp of self raising flour
1/4 tsp salt
1/4 cup caster sugar
3/4 tsp baking powder
2 eggs, separated
1/4 cup water
1/4 tsp vanilla extract
1/8 cup oil
1/4 tsp cream of tartar
2 Tbsp sugar

Butter icing
1/2 cup unsalted butter
1/2 cup icing sugar or adjust according to your preferred sweetness 

grated cheese for toppings or quezo de bola if you have one.


1.  Preheat the oven to 180’C and line 12 hole mini muffin pan.
2.  Place in a large bowl, flour, salt, sugar and baking powder.  Using a whisk, stir until there are no lumps.  Make a well in the center and add the egg yolks, water, vanilla and oil.  Blend till smooth.
3.  In another bowl, whisk the egg whites and cream of tartar until soft peak form.  Gradually add the 2 tbs of sugar and continue beating till stiff.
4.  Fold a third of the egg whites into the cake mixture then gently fold in the rest.  Do not over mix the batter.
5.  Fill the cupcake cups 3/4 full and bake for 10-12 minutes.  Cool completely on a wire rack.
6.  Make the butter icing by combining the butter and icing sugar in a bowl and mix till light and fluffy
7.  Once the cupcakes are cooled, spread the butter icing on top and sprinkle with the grated cheese.

Next time I’ll try HerWord recipe for comparison ☺



failed egg pie

It’s been years I have not eaten an egg pie. I just missed it and I am craving for it badly:( .Egg pie was on my wishlist to make for a long time too so the other day I decided to bake it anyway. Sad to say it was not successful 😦 I don’t know what went wrong but my pie was too watery. I bake it  for an hour or more and chilled for 3 hours but it didn’t firm up 😦 I don’t know. But I suspect my oven temperature is not right maybe. But nevertheless I will still post my failed egg pie. The egg pie turned out delicious.:)

egg pie

egg pie

  • 1 -12oz. can evaporated milk
  • 3 pcs. eggs
  • 1 pc. egg, white and yolk separated
  • 1 tsp vanilla extract
  • 1 tsp fresh kalamansi or lemon juice
  • 1 cup sugar

. In a mixing bowl, combine flour, sugar,baking powder and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.

Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.

Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.

On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½centimeter thick and wide enough to cover a 9″ pie pan/dish

Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you’re fluting the edges.

Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter.Keep the dough in the refrigerator while making the filling.

For the filling:
1. Heat the evaporated milk in the microwave oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk.
3. Gradually add the sugar while whisking. Add the vanilla extract and lemon juice, and  continue whisking until all ingredients are well combined.
4. Add the milk and mix well with other ingredients.
5. Using an electric mixer, beat the egg white until it forms soft peaks.
6. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown colour after baking.) 
Baking the Pie:
1. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
2. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
3. Remove the egg pie from oven and allow to cool down.

I was torn between Pinay In Texas Cooking Corner and Our Awesome Planet  recipe. I don’t know which one to follow so I ended up using  the goldilocks pie crust recipe and pinaycookingcorner for the filling recipe:) 

ube macapuno cake (purple yum with sweetened coconut strings)

It’s nice to be back again 🙂 I have been very busy and got lazy 😦 for months I guess. Anyway, today I am sharing the cake that is also popular and most loved by Filipinos. I wanted to baked the cake just like Goldilocks ube cake and upon searching for a recipe I stumbled on this site Heart of Mary please visit her site for the complete recipe:)

I just want to share my latest ube cake . I tweaked the frosting recipe to balance the sweetness of the cake.I also added my ube halaya filling mix with cream cheese.  Maybe next time I will try the cream cheese frosting  for another version.

melt in your mouth Taisan

I have not heard of taisan cake before until I stumble on a site where they were discussing about this soft  sponge cake brushed with butter and sprinkled with sugar and top with grated cheese and so I was very curious how it taste like although it has been said that it is similar with mamon. And truly as the name says it was definitely melt in your mouth. Hope you could try this as well.


  • For The Topping:
  • 1/2 cup softened unsalted butter
  • 1 cup white sugar
  • Grated queso de bola / cheese

Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x  7  x  2 1/2 in)  with baking parchment. Set aside.
In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn  oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside
Using an electric mixer fitted with a wire whisk, beat the egg whites and cream  of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time)  and continue beating at the same speed until the egg whites are  stiff but not dry.
Carefully fold in the beaten egg whites into the egg yolk  mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders.  Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes  to cool upside-down on a wire rack for 10 minutes.
Remove  from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola / cheese.
 Recipe from Appetite.