Sibuyas Republic

Holy Week it is. Yet, my small kitchen is busy. Holiday and vacation means there are mouths to feed. There’s the “forever hungry” kids who always looked for foods. There’s the eldest daughter who came home from a four-day trip to the mountains of Nueva Vizcaya. They’re always hungry.

And, it seems, I am forever stuck in the kitchen cooking something to satiate their hunger. I’m starting to get a headache thinking what else to cook…Good thing, there’s these dessert boxes from my sister-in-law. What I love about this dessert treat is its quick cooking procedure. No need for eggs. No need to steam.

Each small boxes comes with two separate pouches for the custard itself and the other one for the syrup. All I needed to do is;

• Add 500ml of milk (I opted to use 2 cans of evaporated milk) for each box to make a small mold of this ready mix custard.
• Mix the milk into the powder until free from lumps.
• Bring to a slow simmer.
• Pour in the syrup into the preferred mold.
• Then pour in the custard creme.
• Let it set and when cooled, place in the fridge.

I love doing the old fashioned leche flan, but these quick cooking desserts made me save on precious time. Because, I still have dinner to think about

My share for 366 Blog Photo Challenge

Glad that I was able to engage the kids in helping me with some of my “general cleaning” schedules in the house. Anyway, it is vacation month. All it takes for them to get their muscles moving were a promised of sweet treats ^_^

My three “piggies” were screaming their lungs out for ice-cream. We bought a half gallon Selecta and it seems, it didn’t quite reached their intestines ^_^.

Luckily, when the lad were sweeping out dried leaves in the backyard, he found these…

Chicken eggs gone astray in the backyard. As I said, hubby have quite few native chickens roaming around the perimeter of our yard. He has provided nesting baskets with rice straws in them, but this one quite didn’t enjoy her place…Where else should these eggs be? The kids were thinking the same thing as mine…Leche Flan!

Here’s my simple HOW TO:

-INGREDIENTS FIRST:-

• eggs
• condensed milk
• evaporated milk
• white sugar
• brown sugar
• vanilla
• lime rind (or kalamansi rind would be just as good)

*First step: Beat in the eggs slowly. I did mixed in the eggs whites, anyway, it’s just a dessert for my kids to indulge. I prefer to manually beat the eggs, as placing them in an electric mixer will make the eggs foamy. Remember, it is a custard cake, not a sponge cake…

*Next, after beating the eggs, add in all the ingredients. Milk, white sugar, vanilla and the kalamansi rind. Mix thoroughly until sugar is fully dissolved and well blended.

*Meanwhile, onto to custard mold (llanera as we locals call the aluminum pan used for steaming up leche flan), place a teaspoonful of brown sugar and carefully set the mold in low fire. Wait til the sugar caramelized…

*Set aside first the pan with caramelized sugar…

*Then, pour into the molds the egg mixture, cover with foil or plastic to avoid moisture spilling into the small pans. Place the molds in steamer and cook in very low fire for 45 minutes. If a toothpick comes clean, then the custard is good to go…Hmmm, looks like I had made few llaneras here…

There’s the sampler. The minute I’ve taken it out of the pan, and, still smoking hot…IT WAS GONE…Kids do really have sweet tooth, just like meeee^_^

We’re planning to have halo-halo this Good Friday…Forgive us, O Lord for taking too many sweet indulgences this day…

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