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Desserts Archives - The Jar of Salt

Aug 13 2016
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From The Kitchen: Leche Flan

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After a blah Friday night, I’m having a friend come over tonight for some home-cooked things and maybe a glass, or two.  It was a rough night, after terminating my sushi dinner 30 minutes after sitting down as my light-sensitive migraine attacked me full-blast. It was so intense that I threw up when I made it home.  I panicked a little as I don’t typically throw up, no matter how much alcohol I’ve had. So it was that bad.

Even after I turned off all the lights, threw myself on the bed and covered my eyes with a sleeping mask from a previous airplane ride, I still felt like there were giant waves gushing inside my head and body. And no, a migraine is not a headache.

The only cure for me is pitch-black darkness, utmost silence and sleep. So I did that and now I’m almost back to normal.

And I’m going to celebrate by cooking up a storm today and capping the night with leche flan: a traditional Filipino dessert made from either from carabao, evaporated or condensed milk topped with caramelised sugar. It’s likened to a denser panna cotta without the gelatin.

leche flan recipe

I am very sensitive to sweets so my version has a lighter texture, somewhere between a traditional flan and a panna cotta, with a delicately sweet flavor that’s easy on the palate.

LECHE FLAN RECIPE

1 tall can evaporated milk

4 whole eggs, beaten

2/3c caster sugar for flan

1/2c caster sugar for caramel

1/2 tsp vanilla

In a bowl, beat the eggs lightly and add 2/3c sugar to dissolve.  Add milk and vanilla and mix into the mixture. Set aside.

In a llanera mold (I forgot to bring them here to Singapore so I use a round cake pan), throw in the 1/2c sugar and caramelise this over the stove.

Once the sugar melts into a nice golden brown liquid, start moving really fast to prevent the leche flan from hardening and cracking. Using a sieve, pour the milky-egg mixture into the caramelly pan and quickly transfer to a steamer.

Cover and steam over medium fire, 30-45 minutes.  You know your flan is ready when you tap the surface lightly with a spoon and it’s bouncy and solid.

*****

 

May 17 2013
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Truly Awesome: Moist Banana Bread Recipe

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See those dark purple strands?  That is what I look for in a banana bread.  Sometimes, the most difficult desserts to find are the simplest ones.  Yes there are banana breads around but many of them are too complicated for my taste.  They’re either glazed, have fruit, nuts (or all of the above), some reek of too much nutmeg while others are simple dry and uneventful.

moist banana bread recipe 1

It was my first time to make my own banana bread in the kitchen and can I say, I think I got lucky with the recipe!  I took this photo when I pulled the pan out of the oven.  I just couldn’t wait.  After letting it set overnight, the banana bread now cuts into neat, moist slices.  Best of all, I could have sworn, the bread darkened a tad  bit (no kidding), which is just the way I imagined it to look from the start  🙂

Liz , here’s the recipe!  Let me know how it goes 🙂 Read More