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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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 sweetcherriepie.com 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 ☺

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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.

Procedure:

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 ☺

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Soft & cheesy

It’s summertime  and happy days are here again. This is the best time to have fun in the beach . Time to go out, play outdoors and do everything that can be done under the sun.  Yes, I’ve been away from the house this past weeks so I did not have the chance to bake or cook something to share  here.  I just want to enjoy the sunny days as it won’t last. But yesterday was not a good day so I decided to try this recipe that I have been eyeing for a while now.  This kind of  bread reminds me back home and bring back some memories during my younger years. I used to buy this kind of bread in our local bakery. We call it cheese bread. I can recall the creaminess of the cheese inside the bread and that’s one I wanted to achieve in making this Cheese Rolls and it didn’t fail me. I am very happy as the bread came out soft,creamy and cheesy. cheese rolls

 

INGREDIENTS:

1 tablespoon yeast
1 tablespoon sugar
1/3 cup lukewarm water

For the dough
2 eggs
4 egg yolks
1/3 cup water
1/2 cup melted butter
4 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup powdered milk
1 teaspoon salt

softened butter for greasing and spreading
500 grams Cheddar cheese, sliced into 40 sticks
sugar for sprinkling

 

PROCEDURE:

1  In a small bowl, combine yeast, sugar, and lukewarm water. Let stand for 5 minutes to let bubbles form on top.

2  In a large bowl, mix together eggs, yolks, water, and butter. Pour in the yeast mixture and mix.

3  In another large bowl, mix together flour, sugar, powdered milk, and salt. Pour in the liquid mixture; mix. (Dough will be quite sticky.)

4  Grease your work area with butter. Knead the dough until smooth. (To check for the right consistency, dough should be easily stretched into a thin film without breaking.)

 Form dough into a ball and place in a greased bowl; cover with plastic wrap. Let dough rise at room temperature until it doubles in size, about 1 1/2 to 2 hours.

 Remove plastic and punch down dough to release air.

 Form dough into a log and divide equally into 40 (50-gram) pieces.

 Using a rolling pin, flatten each piece; spread with softened butter.

9  Place a cheese stick in the center of each piece; roll. Pinch ends to seal.

10  Arrange rolls on a greased baking sheet and proof until they double in size. Bake at 325ºF for 15 minutes.

11  Brush cheese rolls with butter and sprinkle with sugar.

 

Time- and energy-saving tip  Make it effortless! In Step 4, you can also use an electric mixer with the dough hook attachment to mix and knead the dough. To get a darker crust, brush top with milk before baking.

Recipe from Yummy.ph

Salted duck eggs (itlog na maalat)

I was very happy to receive the duck eggs from my husband’s colleague 21 days ago, of course the first thing that came to my mind is to make salted eggs a.k.a itlog na maalat in Filipino term (:. It is best eaten with lots of tomatoes and vinegar. I have been missing and craving this homey food very much so I brined the duck eggs for 21 days and today the long wait is over. Finally, I can cook and eat them. They were just perfect for my taste as it’s not too salty.

salted eggs

salted eggs

Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. I’ve read that Shaoxing wine could turn egg yolks  into  orange-red beautifully unfortunately I don’t have Shaoxing wine.

Ingredients:

  • 1 dozen duck eggs
  • 5 cups water
  • 1 cup salt
Procedure:
1. Wash eggs then dry them using paper towels. Carefully place them in a clean large jar. In a pot over medium heat, bring water to a boil. Add salt while stirring until water is already saturated and salt can no longer dissolve. Remove from heat. Allow the brine solution to completely cool down before pouring it in the jar. To help the eggs stay submerged, fill a small plastic bag with water, seal it and put it on top of the eggs before placing the jar lid.
2. Store the jar in room temperature for 21-25 days. Do a readiness test on the 21st day by boiling one egg. If you think it is salty enough for you, and the yolk is already dark yellow, then wash eggs then boil for 20 minutes or until fully cooked.You can add a few drops of food colouring if you want an authentic bright pink colour. Add 1 tbsp. of vinegar to make the colouring adhere to the egg shells.  Run the eggs under cold water then drain. If you think the eggs are not yet ready, leave them in the brine for 4 to 67 more days. You can store boiled salted eggs in the refrigerator for up to one month.
itlog na maalat

itlog na maalat

 

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

 

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

Ingredients:
Crust:
Filling:
  • 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:) 

Inipit(pressed sponge cake)

HAPPY NEW YEAR 2013 to everyone!! 🙂 It’s been a long time I have not post new recipes so here I am in the mood to share the new recipe that I have tried and found yummy. This was my first time to bake “Inipit“. I haven’t heard of this before , am not familiar as well until I stumble on it . I got so curious so I dare to bake it. For those who doesn’t know Inipit originates in Bulacan. Inipit  is basically two slices of sponge cake with custard filling.  I got the recipe from my favorite site/ blogger Pinay In Texas Cooking Corner

 

inipit

inipit

Ingredients:
For sponge cake
For filling
  • 3 egg yolks
  • 1 cup potato, mashed
  • 1 tsp lemon rind
  • ¾ cup sugar
  • ¼ cup condensed milk
  • ½ cup milk
  • ¼ cup butter
Procedure:
1. Preheat oven to 325°F. Grease and line two rectangular pans (I used two 12×9” aluminum pans). Set aside.
2. To make sponge cake:
 2.1 Beat egg yolks until light. Add milk, salt and 1 cup sugar. Continue beating until thick.
 2.2 Sift flour and baking powder. Fold into egg yolk mixture. Set aside.
 2.3 Beat egg whites and cream of tartar in a separate bowl until they form soft peaks. Add in remaining ½ cup sugar. Continue beating until stiff but not dry. Fold in the egg yolk mixture.
 2.4 Pour into the greased pans. Bake for 20-25 minutes or until inserted toothpick comes out clean.
 2.5 Let it cool completely.
3. Make the filling:
 3.1 In a saucepan over medium low heat, mix all the ingredients except the egg yolks. Keep on stirring for 5 minutes
 3.2 Add in the egg yolks and cook for 10 more minutes.
 3.3 Remove from heat and let cool. It will attain that spreadable texture after cooling.
4. Make the inipit:
 4.1 Run a dinner knife around the edge of each cake and turn over onto a sugar dusted wax or parchment paper.
 4.2 Spread the filling evenly on one of the cakes.
4.3 Slowly put the other cake on top of the filling. Gently press the 2 slabs together to form one large sandwich. Peel off the parchment paper. Sprinkle top with sugar.
4.4 Slice into 1″x2″ rectangles, or as desired.
Note: My inipit doesn’t look good because I was very impatient, I did not wait for my filling to cool down that’s why it’s a bit  runny but the taste was delicious.