Well, i probably will be a record holder for submitting/blogging way too early! Call it a coincidence, i just made one of my favorite dessert which is also a staple dessert for a birthday celebration. I don't see any reason why i can't submit my theme early right? =;). Sooo...i will not have to worry should i become busy when deadline comes.
Actually, i can easily pick Pancit since that's our family tradition, for longevity. But I've had at least 3 blogs on pancit. My favorite is Pancit Bam-I .
I've not posted my leche flan recipe here so what a timing=;). I use this recipe for my Flan Cake/Custard Cake as well.
FLAN : WITH OR WITH OUT RAISINS
1 can condensed milk (14 oz)
1 can evaporated milk (12 oz)
1 T vanilla extract
8 large egg yolks (save the egg whites for other recipes, you can freeze them) or
10 medium egg yolks
1 cup sugar
3/4 cup water
1 T corn syrup
1. In a pot, mix the sugar, corn syrup & water. Bring to a boil for a few minutes until the sugar caramelize or when the syrup starts to change into amber color.
2. Pour the caramelized sugar into an aluminum mold (llanera) or ramekins. Spread the caramel on the bottom of the molds then add raisins if you want to.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. ( i prefer by hand)
4. Gently pour the mixture on top of the caramel on the molds. Fill the mold to about 1 to 1 1/4 inch thick.
5. Cover molds individually with aluminum foil.
6. Steam for about 20 minutes OR bake for about 45 minutes, place the mold on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
7. Let cool then refrigerate.
8. Unmold by runnning a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down.