This dessert can certainly satisfy your sweet tooth. It's a Filipino version of custard or crème caramel.
Most people prepare it by steaming, but I prefer baking it; I think baking it in the oven makes it smoother and it makes the preparation less complicated, and less dishes to wash! Hah!
For caramelized sugar:
- white sugar
- brown sugar
For the custard:
For the toppings:
- Preheat oven to 375 degrees F (200 degrees C).
- In a small nonstick saucepan, melt the white and brown sugar over medium low heat. The sugar will take awhile to melt so be patient. And please don't be tempted to turn the heat up, the sugar will burn when cooked over high heat. I did the mistake of cooking it over high heat; good thing I want mine to taste a bit bitter so it still works. When it's completely melted, you can add a 1-2 tablespoons of water if you want it to have a light honey color and then stir.
- Satisfied with the consistency? Pour the caramelized sugar into a ceramic baking dish or into your preferred pan, and swirl to coat the bottom of the dish or pan evenly.
- In a bowl, combine the eggs, the condensed and fresh milk, vanilla powder and the lemon juice, then whisk. Whisk away until blended.
- Strain the mixture through a fine-mesh sieve into the baking dish with the caramelized sugar. Yes, you need to strain it to remove lumps or bubbles formed through mixing.
- Cover the dish tightly with aluminum foil.
- Put it in a bain marie; also known as a water bath, but an improvised bain-marie works, too.
- Then bake it in the oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean.
- Let them cool down and then place in the fridge. Serve chilled.
It is also best paired with lemon cucumber infused water. You also need to flush all the sugar you're going to eat later out of your system.
If you've given this dessert a try, please let me know! Leave a comment below, like it, share it! Come on! 🙂