LECHE FLAN (KULINARYA THEME FOR JANUARY 2011)

Hiatus is over!! I'm back and promise to be active w/ my cooking group again!Kulinarya's theme for this month is..What Filipino dish (savoury or sweet) would you like to have on your birthday? . Good call,  Maribel, Tress and Jen.

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
 
CARAMEL SYRUP:
 

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.
 
 
 

 

VANILLA BEAN MACARONS WITH GANACHE FILLING

Now that i got the hang of it, yes, i'm talking about French macarons, the flavors are endless. I'm not intimidated to make these macarons anymore!!. Ofcourse, mine aren't perfect, but practice, practice...i'll eventually make the most beautiful macarons i'd ever make! lol!

I made vanilla bean macarons this time. I guess i spoke to soon coz the batter for this macaron was a bit thick but inspite of that they still came out good. The shape is not that perfect but i like it!!!! annnddd it still got their feet! ha!ha!ha! isn't that what matters most?

I used the madagascar vanilla bean pods. They are expensive but reallyyyy worth it. After i take out the vanilla beans "seeds" i save the pods and put them in my jar of sugar. Those pods will impart vanilla smell and taste to your sugar.

For more macaron flavors, "secrets on how to make successful macarons" and the recipe for both the macaron shell and the ganache filling...pls check my other blogs...MY FRENCH MACARONS GOT FEET and MACARONS .

MY FRENCH MACARONS GOT FEET!!!

Well, well, it's been a long time since i last made macarons. As i mentioned in my other macaron blog MACARONS these little jewels are an obsession of mine. I am proud to say that my macarons has improved immensely. I can tell you that I'm comfortable making them this time. Rate of success? hhhmmm about 85% ..yes, I'm so proud to say that. They all had feet and yes, there were cracked shells but not much...can i hear a woot! woot! sshhh!!! i did a happy dance. I'm entitled to my opinion right?

Thanks to my friend Tina  and macaron bloggers, i took notes which i call "secrets" to make a perfect macaron. See, when i made them the first time, the cookbook i read and macaron blogs just straight up shared the recipe but never mentioned about the extra steps you have to do in order for you to make a beautiful macaron. Which leads to frustration and disappointment because you believe you followed the recipe word for word, step by step but your end product is no way similar or the same as theirs.

So, I'm sharing the notes that i have learned. This is to save you from the frustration and disappointments.

1. It is imperative to use a scale. That's my opinion.
2. Age your egg whites. Use a day old egg whites.
3. Some say sift your dry products..i didn't it still came out good.
4. Use a template for a uniform size. (I must admit, i need more practice on this step)
5. Use parchment paper or silpat pls.
6. Don't over mix your batter. It should be runny but not to runny=;)
7. Preheat your oven to 400 degrees then lower to 300 degrees few minutes before you put them in.
8. They say bake one sheet pan at a time w/c i did but didn't even think about the reason for it. But Tina thought that it does make sense especially for small oven, to avoid over crowding.

There has been an influx of macaron recipes but i'm sticking to my original recipe with slight adjustments based on the notes i have made.

I MADE MATCHA MACARONS. I ADDED A TSP OF MATCHA (JAPANESE GREEN TEA) POWDER TO THE DRY INGREDIENTS. A TSP. OF THE MATCHA WOULD SUFFICE OTHERWISE THE TASTE OF THE GREEN TEA WILL BE OVERPOWERING.

3 egg whites (about 90 gr)
30 gr granulated sugar
200 gr powdered sugar
110 gr almond flour or finely ground almonds
pinch of salt

Preparation:

1- Preheat the oven to 320 f. (SEE MY NOTES REGARDING THE TEMPERATURE)  Line 2 baking sheets with parchment paper and set aside.

2- In a food processor, combine the ground almonds, powdered sugar. Mix until you get a thin powder. (ADD THE MATCHA)  Remove from the bowl, Sift the mixture. Set aside.

3- Beat the egg whites with a pinch of salt until soft peak. Gradually, add the granulated sugar and continue to beat until the mixture becomes shiny. At this point, you add the desired food coloring (if using).

4- Sift the dry ingredients over the egg whites in 3 steps. fold the mixture until shiny. Do not over mix.

5- Fill a pastry bag fitted with a round 1/2 inch tip with the batter and pipe evenly the cookies leaving 2 inches between them. Let the cookies rest for about 20 minutes.

6- Cook the macarons for 12 to 15 minutes. Let them cool before filling.


Ganache filling:

1 pint heavy cream
8 oz semi- sweet or bittersweet chocolate chips

1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chocolate chips and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.


2. Pour it into a room-temperature bowl and cover with plastic wrap.