LECHE FLAN WITH CREAM CHEESE

LECHE FLAN WITH CREAM CHEESE

 

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
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THE FILIPINO SWEET DESERT LECHE FLAN WITH CREAM CHEESE
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Snowball Cookies – Without Nuts

Snowball Cookies – Without Nuts

Snowball Cookies are also called Mexican Wedding Cookies and Russian Tea Cakes. What I love the most of these cookies is the texture and the fluffiness, not too sweet powdered sugar coating. My mother baked snowballs during Christmas, New Year and other special occasions.

Snowballs comfort me whenever I’m sad, my mom gave me those when I’m upset and crying. It makes me feel better and happy.

This is my version of Snowball Cookies also called Mexican Wedding Cookies and also called Russian Tea Cakes. Enjoy!!!

 

Ingredients:

2 cups butter “2 sticks”, soft. I used salted

4 1/2 cups all-purpose flour

1 cup powdered sugar

+ 2 cups powdered sugar (for coating)

2 tsp. vanilla extract

Directions:

Preheat oven to 400 degrees F.

Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.

Add the flour & mix until soft dough ball formed.

Roll the dough into 1″ balls & place on ungreased cookie sheet (I used a nonstick baking mat).

Bake for about 9 minutes or until cookies are set but not brown.

Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.

Place on cooling rack to cool and roll in powdered sugar again.

Serve,

Share with your family and friends,

Enjoy!!!

Snowball Cookies - Without Nuts
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Snowball Cookies - Without Nuts
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.
  3. Add the flour & mixed until soft dough ball formed.
  4. Roll the dough into 1" balls & place on ungreased cookie sheet (I used a nonstick baking mat).
  5. Bake for about 9 minutes or until cookies are set but not brown.
  6. Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.
  7. Place on cooling rack to cool and roll in powdered sugar again.
  8. Serve,
  9. Share with your family and friends,
  10. Enjoy!!!
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Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

We are always looking for egg, dairy & nut  free recipes for my grandson Jett.  He has many allergies making finding treats he can have a problem.

Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake.  It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.

I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash.   The recipe will make a dozen cupcakes.  You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.

When making this cake it’s important to strictly follow the directions.  Ingredients must be added exactly as described for it to work.  I don’t know how it works, but incredibly it does.  The cupcakes turned out moist and yummy!

Here’s the recipe!

Pre-heat oven to 350 degrees

Dry Ingredients:

1 1/2 cups all-purpose flour
3 tbsp.  unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Liquid Ingredients:

1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water

Egg, Dairy & Nut Free Crazy Cupcakes

Directions:  You must follow them exactly

1.  Place the 5 dry ingredients in a bowl.

2.  Mix them well.

3.  Make 3 indentations in the four mixture.  2 small, 1 large.

4.  Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.

5.  Pour the water over all of it.

6.  Mix until smooth.

7.  Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean.  (I use a toothpick to test for doneness)

Cool completely.  Frost cooled cupcakes if you like.  Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.

I make these cupcakes specially for Jett, but the family loves them too!   To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

Thanks to Sweet Little Bluebird for this awesome recipe!

Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cupcakes
Instructions
  1. Place the 5 dry ingredients in a bowl.
  2. Mix them well.
  3. Make 3 indentations in the four mixture. 2 small, 1 large.
  4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
  5. Pour the water over all of it.
  6. Mix until smooth.
  7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
  8. Cool completely. Frost cooled cupcakes if you like.
Recipe Notes

I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

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Espasol – A Filipino Signature Dish!

Espasol – A Filipino Signature Dish!

Espasol, It is a type of rice cake that is made of rice flour and cooked in coconut milk then rolled with toasted rice flour and usually shaped into small cylinders then wrapped with paper. This unique Filipino treat was originated from the Province of Laguna, Philippines and is available in bus stops and pasalubong stores.

There are many kinds of rice cake recipes and treats, almost all have the same concepts but Espasol is a is distinguished not only for having glutinous sticky rice as a main flour, but also for being finished with a little bit of dusting of rice flour. This is my recipe version of Espasol. Enjoy!

 

Ingredients:

4 cups glutinous rice flour (malagkit)

4 cups coconut milk

1 tsp. salt

1 tsp. vanilla extract

2 cups sugar

 

Directions:

Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.

Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.

Bring to a boil, stir frequently until sugar and salt are completely dissolved.

Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.

Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.

Transfer mixture onto a flat surface and dusted with the remaining toasted flour.

Roll and flatten mixture to about ¼-inch thick using a rolling pin.

Cut espasol into strips with a lightly-greased knife.

Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.

Serve with family and friends,

Share and Enjoy!!!

Espasol - A Filipino Signature Dish!
Print Recipe
Cook Time Passive Time
20 mins. 80 mins.
Cook Time Passive Time
20 mins. 80 mins.
Espasol - A Filipino Signature Dish!
Print Recipe
Cook Time Passive Time
20 mins. 80 mins.
Cook Time Passive Time
20 mins. 80 mins.
Ingredients
Servings:
Instructions
  1. Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.
  2. Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.
  3. Bring to a boil, stir frequently until sugar and salt are completely dissolved.
  4. Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.
  5. Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.
  6. Transfer mixture onto a flat surface and dusted with the remaining toasted flour.
  7. Roll and flatten mixture to about ¼-inch thick using a rolling pin.
  8. Cut espasol into strips with a lightly-greased knife.
  9. Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.
  10. Serve with family and friends,
  11. Share and Enjoy!!!
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Crema de Fruta Filipino Style Recipe!

Crema de Fruta Filipino Style Recipe!

Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.

It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!

 

Ingredients:

1 large can fruit cocktail, 30 ++ ounces

2 tbsp. unflavored gelatin

4 cups milk

8 pcs. egg yolks

1 tsp. baking powder

⅓ cup butter

1½ cup flour

1½ tsp. vanilla extract

1¾ cups sugar

2¼ cups water

 

Directions:

Sponge Cake Procedure:

Sift the baking powder and 1 cup flour using a flour sifter. Set aside

Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.

Add-in ½ cup sugar gradually while beating the eggs.

Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.

Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.

Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.

Preheat the oven at 350 degrees Fahrenheit.

Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.

Set aside.

Syrup Procedure:

Heat a saucepan and placing ¼ cup sugar.

Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.

Pour the simple syrup on top of the sponge cake and then spread using a brush.

Custard Procedure:

Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.

Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.

Put everything back in the saucepan with the rest of the ingredients.

Mix until texture is thick enough “this is now the custard”.

Apply the layer of custard evenly on top of the Sponge cake.

Final Procedure:

Drain the liquid concentrate from the fruit cocktail and set aside.

Arrange all the fruits on top of the custard layer.

Make sure to place them evenly.

Dilute the gelatin in 2 cups of water.

Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.

Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.

Pour the gelatin mixture on top of the fruit cocktail layer.

Refrigerate overnight.

Serve for dessert,

Share and Enjoy!

Crema de Fruta Filipino Style Recipe!
Print Recipe
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Crema de Fruta Filipino Style Recipe!
Print Recipe
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Ingredients
Servings: people
Instructions
Sponge Cake Procedure:
  1. Sift the baking powder and 1 cup flour using a flour sifter. Set aside
  2. Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
  3. Add-in ½ cup sugar gradually while beating the eggs.
  4. Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
  5. Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
  6. Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
  7. Preheat the oven at 350 degrees Fahrenheit.
  8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
  9. Set aside.
Syrup Procedure:
  1. Heat a saucepan and placing ¼ cup sugar.
  2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
  3. Pour the simple syrup on top of the sponge cake and then spread using a brush.
Custard Procedure:
  1. Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
  2. Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
  3. Put everything back in the saucepan with the rest of the ingredients.
  4. Mix until texture is thick enough “this is now the custard”.
  5. Apply the layer of custard evenly on top of the Sponge cake.
Final Procedure:
  1. Drain the liquid concentrate from the fruit cocktail and set aside.
  2. Arrange all the fruits on top of the custard layer.
  3. Make sure to place them evenly.
  4. Dilute the gelatin in 2 cups of water.
  5. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
  6. Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
  7. Pour the gelatin mixture on top of the fruit cocktail layer
  8. Refrigerate overnight.
  9. Serve for dessert,
  10. Share and Enjoy!
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