{"id":14460,"date":"2019-12-03T05:30:09","date_gmt":"2019-12-03T05:30:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/03\/leche-flan-food-from-the-philippines\/"},"modified":"2024-11-15T12:21:02","modified_gmt":"2024-11-15T04:21:02","slug":"leche-flan-food-from-the-philippines","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/03\/leche-flan-food-from-the-philippines\/","title":{"rendered":"Leche Flan – Food from the Philippines"},"content":{"rendered":"

Eigentlich sollten wir jetzt bald in den Philippinen ankommen, aber ein Typhoon hat sich entschieden, dort Havoc anzurichten und so wurden alle Fluege in die naechste Nacht verschoben. Also fliegen wir spaet und kommen dann erst am Morgen frueh an. Typhoons gibt es in unserer Region oft, dieses Jahr haben sie sich aber ziemlich zurueck gehalten. Doch jetzt, so spaet im Jahr, ist doch noch einer gekommen. Man sagt, je spaeter im Jahr, desto gewaltiger. Ich werde es morgen sehen, wenn ich dort bin. Ich hoffe doch sehr, dass er nicht zuviele Leben mitnimmt.<\/p>\n

Jetzt habe ich aber ziemlich Zeit, was mir eigentlich nie passiert. Deshalb schreibe ich hier einen Eintrag, natuerlich mit einem Rezept aus den Philippinen! Leche Flan (Milch Pudding) ist einer meiner Lieblingsdesserts und ich koennte den jeden Tag essen! Eigentlich ist er nicht so anders als unsere Caramelchoepfli, aber eben doch ein wenig.<\/p>\n

Zum ersten Mal hatte ich diesen Leche Flan, als unsere ehemalige Perle Venus, aus den Philippinen, ihn auftischte. Danke Venus! Es ist mehr als 20 Jahre her, aber ich erinnere mich sehr genau daran, denn es schmeckte uns hervorragend! Sie hatte es in der traditionell ovalen Form, genannt Ilanera, gemacht, eben genau so wie zuhause. Und letzthin hat meine jetztige Haushaltshilfe Editha mir welche selbstgemachten mitgebracht, ich kann sagen, die waren hervorragend!!<\/p>\n

************<\/p>\n

We actually wanted to fly to the Philippines today, but a Typhoon has decided to wreck havoc there. So all flights have been delayed into the night. So we will fly off at nighttime and not arrive until early morning. There are many typhoons in our region.\u00a0 This year we didn’t have strong ones, but now so late in the year, one decided to come. They say, the later, the stronger and this seems to be the truth. I will tell you tomorrow, when I have arrived, how much has been destroyed. I just hope, there are no lives lost!\u00a0<\/em><\/p>\n

Now I have some time left, something that doesn’t happen often! That’s why I have time for an entry here! And of course I bring you a recipe from the Philippines! Leche Flan (milk custard) is one of my favorite desserts! I could eat it every day! It is not that much different than our own Caramelchoepfli from Switzerland!\u00a0<\/em><\/p>\n

The first time I had Leche flan, was, when my Pearl Venus from the Philippines served it to me, more than 20 years ago. I loved it! Thank you Venus! I still remember very well; she served it in the traditional Ilerana, the oval tin form for the flan. And lately my helper Editha brought me some of her homemade Leche Flans, I tell you, excellent!!!<\/em>
\n\"\"<\/p>\n

Ich habe das Rezept aus dem Buch “Kulinarya”<\/a>, das Rezepte von 6 Top-Chefs aus den Phililppinen beinhaltet, nachgekocht. Eine davon ist Jessie Sincioco<\/a>, die wir persoenlich kennenlernen durften. Ihr Adobo ist das Beste, das ich je gegessen habe!\u00a0 Alle ihre Rezepte sind einfach nachzukochen!<\/p>\n

Fuer 1 grossen Flan, oder wie ich, 8-10 kleine runde Foermchen (man kann sie auch in einer Muffinform machen, da muss man aber beim stuerzen sehr vorsichtig sein)<\/em>:<\/p>\n

100 g Zucker
\nEinen Topf erhitzen und den Zucker darin caramelisieren.
\nAufpassen! Denn der Zucker kocht weiter, auch wenn die Hitze ausgemacht ist. Es geht ganz schnell und der Zucker wird bitter, also aufgepasst!<\/em>
\nDas Caramel in die Foermchen verteilen.<\/p>\n

6 Eier
\n300 ml Kondensmilch
\n370 ml evaporated Dosenmilch<\/p>\n

Die Eier in einer Schuessel aufschlagen und gut verschlagen. Die beiden Milche zugeben und wieder sehr gut verschlagen. Diese Masse durch ein Sieb giessen, damit die “Eiweissschlenker” nicht mitgekocht werden.\u00a0Die ausgesiebte Fluessigkeit nun in die Foermchen verteilen. Die Foermchen in einen grosse Gratinform stellen und diese Form nun mit warmem Wasser bis zur Haelfte fuellen.\u00a0Im Ofen bei 150 C Grad 1 Stunde backen lassen.
\nDer Flan waechst und faellt dann beim Auskuehlen wieder zusammen, also keine Panik.
\nDie Flans total auskuehlen lasssen, dann mit einem Messer die Raender loesen und auf einen Teller stuerzen.<\/p>\n

************<\/p>\n

I tried the recipe from the book\u00a0“Kulinarya”<\/a>, a book about traditional\u00a0Filipino\u00a0recipes from top chefs from the Philippines. One of the contributors is Jessie Sincioco<\/a>, whom we got to know personally. Her Adobo is the best I ever had! All her recipes are easy to follow!<\/em><\/p>\n

For 1 big flan or 8-10 small individual flans (you could also use a muffin tray, but you have to be very careful when turning them out):<\/em><\/p>\n

100 g Sugar<\/em>
\nHeat a pot and add the sugar to melt. let it caramel, but be careful, not to burn it (don’t forget, the sugar will go on cooking even when taken off the heat! If it burns it will taste bitter!)<\/em>
\nPour into the flan dishes.<\/em><\/p>\n

6 Eggs<\/em>
\n300 ml Condensed Milk<\/em>
\n370 ml Evaporated Milk<\/em><\/p>\n

Beat the eggs in a bowl then add the two milks, beat well. Pour it through a sieve to remove lumps and pour into the flan dishes. Put the flans into a ovenproof dish and fill with warm water until the flans are halfway up in water.\u00a0<\/em>Bake in the oven at 150 C for 1 hour.\u00a0You will see the flans grow, but don’t worry, they will fall in again when cooling.<\/em>
\nLet the flans cool\u00a0completely, then run a knife around the flan and turn it over onto a plate.\u00a0\u00a0\u00a0<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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