Maja Blanca

Try this sweet, rich and easy-to-make Filipino dessert. When I made this, I really had no recipe to follow. So I kind of eyeballed everything.

Ingredients:

Cornstarch
Coconut cream/milk
White sugar
Cream of corn
Crushed peanut topping (optional)

Directions:

This is the easy part. Just mix all the ingredients together: cornstarch first (I used a one-lb pack), then the coconut milk (two 14-oz cans in this case), sugar (I'm afraid I didn't keep track of how much I added. I added a half cup at a time and tasted if it was sweet enough) and one can of cream of corn. I added a little bit of whole milk because I thought the mixture was too thick.

Simmer the mixture in low-medium heat, constantly stirring (And I really mean constantly stirring!). This is a good chance to give that arm a workout. haha.

Keep stirring until you reach the right consistency. You'll know you have the right consistency when you take a spoonful and it doesn't drip down.

Transfer the cooked mixture into a heat-proof container and let cool. Sprinkle the crushed peanuts on top, if you want. I like to eat it warm :).

Cream Cheese Flan

I've always loved leche flan so, naturally, I had to learn how to make it. There are so many recipes out there (and I've tried quite a few of them), but this is the only one I really liked. Cream cheese is used in the recipe so it tastes very rich and creamy. Yum!

It's very easy to make, but taking the flan(s) out of the ramekins can be a little tricky. But with a little practice, you'll get the hang of it!

Ingredients:

12 oz cream cheese
3 eggs
1 1/2 cups whole milk
14 oz condensed milk
1 tsp vanilla

For caramel: water and white sugar (amount would depend on how much syrup you want)

Directions:

Blend together ingredients.
In a saucepan, melt water and white sugar until caramelized.
Pour caramel into ramekins (about 6 of them) and add cream cheese mixture.
Line glass baking pan (must be large enough to hold all the ramekins) with a towel. Add water to bottom of pan, making sure the towel is soaked through.
Cover pan with aluminum foil.
Bake at 325F for 30 minutes to an hour.

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Egg Custard Pie

I made an egg custard pie last week, and it came out better than I expected. The recipe I had tried before (it was the crustless kind) did not taste like egg pie at all. So I browsed online again and came up with this recipe. The filling recipe was from allrecipes.com but the crust is from my pecan tart recipe. It's really so easy to make and tastes delish, too!

Crust:
3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. sifted flour

Pie filling:
3 eggs, beaten
3/4 c. white sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. scalded milk
1 egg white

Directions:
1) For the crust: Cream butter and cream cheese. Add in the flour until mixed thoroughly. Chill for 20-30 minutes.
2) For the filling: Combine egss, sugar, salt and vanilla. Gradually stir in scalded milk.
3) Take the crust out of the fridge. Press into sides of pan (I use a tart pan). Brush entire crust with egg white to keep it from getting soggy.
4) Pour in pie filling.
5) Bake at 400F for 30-35 minutes or until toothpick inserted comes out clean.

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