Pinoy Style Leche Plan  

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I crave for Filipino food again. This time I cooked the Filipino Style Leche Plan. I remember that I cooked this one a long time ago when I was in the Philippines under the supervision of my mother.. hehehe! I just really learned how to cook on my own when I was already here in the US. Irene, a good friend of mine recommended the panlasang pinoy website, a big thanks to her! The site was good since it has a video on how to do it, which makes it easy to follow.

I used the same proportion and some ingredients I found in the site but had a little modification of it. Instead of using evaporated milk, I used skim milk with 1% fat. For the sugar I used the brown one instead of the white one. I baked the mixture instead of steaming it (since my steamer is not big enough for my molder). Here are the ingredients and the procedure.

10 raw eggs (just the yolk)
1 small can condensed milk (16oz)
1 cup skim milk (1% fat)
1 cup brown sugar
1 tsp imitation vanilla extract


Custard Mixture:
Beat the 10 egg yolks and add all the ingredients except for the brown sugar (this is used for our caramel). Make sure that you mixed it thoroughly. Set aside this mixture while we are making the caramel.

Heat the mold and put in the brown sugar and heat it on low heat until it is melted. Make sure not to overcook it.. After it is already melted, spread it evenly on the mold then wait for 5 minutes before pouring the mixture that you just set aside into it.

I cooked it in the oven instead of the steamer. You just need a bigger pan and fill it at least half full with water. I baked it for 1 ½ to 2 hours or until the knife or any sharp material inserted in the center of the mold comes out clean.

Set it aside for 10-20 minutes before putting it in the refrigerator.

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This entry was posted on Monday, January 18, 2010 and is filed under , . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .


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