Leche flan with cream cheese is my family’s all time favorite dessert. Every time we’re together, this decadent dish topped with the sleek caramel is such a delight to the eyes and to the palate.
Leche Flan is a very traditional Filipino treat, very much like a Creme Caramel only sweeter and denser. It’s a rich and creamy custard made with evaporated and condensed milks,egg yolks, and sugar. The addition of cream cheese takes this standard Filipino sweet to a different level.
The sugar is caramelized in a pan on the stovetop then set aside to chill for a bit. The rest of the ingredients are mixed and subsequently poured over the hardened sugar then steamed for one hour and twenty minutes. This creamy and dense dish with caramel glaze is overwhelmingly delicious. Indulge!
Just click here for the recipe of leche flan with cream cheese
INGREDIENTS
1 cup granulated sugar
5 large eggs
4 oz cream cheese, softened
1 can (370 ml) evaporated milk
1 can (300 ml) sweetened condensed milk
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350° F.
Place sugar in a 5X9 inch loaf pan over medium heat and cook, stirring occasionally until sugar has dissolved and caramel in color. Remove pan from heat and set aside to cool for 5 minutes.
Meanwhile, in a blender, combine and process eggs, cream cheese, evaporated milk, sweetened condensed milk and vanilla until smooth.
Pour mixture into prepared pan. Place it in another, larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the loaf pan.
Bake for l hour and 20 minutes or until top is set. Allow to cool to room temperature before refrigerating for several hours or overnight. Run a clean knife around the edge before inverting onto a serving plate.
Serve and enjoy!
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THE FILIPINO SWEET DESERT LECHE FLAN WITH CREAM CHEESE
Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert.
Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.
Espasol dish was one of my favorite food here in the Philippines because it tastes so good and it is delicious and yummy. An old and authentic traditional Filipino recipe.
I really like this recipe, this food I always bought for my mother when I visited her in Zamboanga so I decided to bring it home and make a homemade one, thank God My Mom loves it so much.
This is a very tasty flavourful native Filipino Desserts that every Filippino loves, it has a lot of variations, styles and techniques and all of them taste super duper GOODY FROM HEAVEN SENT!
I’ve recently been on a pudding making binge. I’ve been making all sorts of puddings and mousses. I recently made some Vegan Coconut Tapioca Pudding so that my grandson Jett can have some too.
I had some fresh mangoes in the fridge and decided to dress up the pudding with some fresh mangoes. I poured them in half pint jelly jars and served them at one of our barbecues. The guests and my family loved it!
This pudding is light and refreshing, best of all when portioned in jelly jars, wine goblets, or custard cups it’s good enough for company. So if you’re looking for something for dessert next time you have guests impress them with this pudding, they’ll think you spent hours making it!
It makes a great ending to a Father’s Day lunch or dinner too! Try it out!
Ingredients:
1 cup small pearl tapioca – not instant
2 cans coconut milk
1 cup sugar
1 tsp. clear vanilla extract
1 large fresh mango diced
Directions:
1. Soak tapioca in a bowl of water overnight in the fridge.
2. Drain tapioca and place in a large pot.
3. Add coconut milk and sugar.
4. Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
5. Once it starts to boil – it should be thickening and tapioca pearls should be translucent – reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
6. Remove from heat and stir in vanilla extract and mango.
7. Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
Soak tapioca in a bowl of water overnight in the fridge.
Drain tapioca and place in a large pot.
Add coconut milk and sugar.
Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
Once it starts to boil - it should be thickening and tapioca pearls should be translucent - reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
Remove from heat and stir in vanilla extract and mango.
Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
Tupig is a popular Filipino recipe/delicacy that is composed of glutinous rice “Malagkit”, coconut mik and shredded young coconut meat wrapped in fresh banana leaves and gill in hot charcoal. It is an all-time favourite present “Pasalubong” among tourists and travellers.
Tupig filipino recipe is one of the best native Filipino delicacies for merienda or giveaways to relatives and friends. There are different Filipino versions depending where it is being made. But for now, this is my version of Tupig Filipino Recipe. Have fun and Enjoy!
Ingredients:
2 cups glutinous rice
1 pc. big banana leaf
1 cup young coconut strips
1 – 1 ½ cup coconut milk
½ cup brown sugar
Directions:
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
Maja Blanca is a Filipino dessert made with cornstarch, coconut milk and sugar. It is also called Coconut Pudding. This luscious dessert is easy to make using common ingredients.
There are many ways to make and serve Maja Blanca. You can add small kernels of sweet corn inside or top it with toasted coconut or shredded cheese. You can also add fruit salad to your Maja Blanca mixture. It’s so awesome you can fill it and top it with anything you want.
Unknown to many, the original Maja Blanca Recipe does not include corn and coconut milk. Maja Blanca is the Filipino adaptation of the milk based Spanish recipe called Manjar Blanco.
For now I will give you a simple version of Maja Blanca.
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.
Serve,
Share and Enjoy!!!
Recipe Notes
You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavours fantastic.
