Leche flan

Ingredients
Serves: 8 

• 3/4 cup sugar
• 1.25 oz. water
• 5 eggyolks
• 2 eggs
• 1 (14 oz) can condensed milk
• 1 (12 oz) evaporated milk
• 1 tablespoon vanilla

Directions
Prep:15min  ›  Cook:45min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

1. Preheat the oven to 300 degrees.
2. In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
3. In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.
4. Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
5. Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap).
6. To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!

turtle pie

Turtle Cheesecake Recipe

This is a mouth watering Turtle Cheesecake recipe created with smooth caramel and rich chocolate.
It's a superbly satisfying dessert, worth every single calorie.

Turtle Cheesecake

Cheesecake Factory Clone
This recipe for turtle cheesecake doesn't have the chocolate mixed in the cheesecake itself (the recipe below does), it is drizzled on top along with the caramel.
Ingredients:
Crust:

2 1/2 cups graham crackers
1/2 cup sugar
3/4 cup melted butter

Crust Layer 2:

30 caramels
3 Tablespoons milk
1/2 Cup chopped pecans

Filling:

3 (8 ounces each) packages cream cheese
1 cup sugar
1 teaspoon vanilla
3 whole eggs

Topping:

1/2 cup chopped pecans
1/2 cup hot fudge, heated
10 melted caramels

Directions:
Crust:
1. Mix together graham crackers, sugar and melted butter. Bake in 9 inch springform pan for 10 minutes. Cool
Crust Layer 2:
1. Place caramels and milk in microwave, melt on medium power.
2. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans.
Filling Directions:
1. Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess.
2. Add eggs one at a time, mixing after each addition.
3. Pour this mixture over the caramel layer on top of the crust.
4. Bake at 325 degrees F until center is set (approximately 30-40 minutes).
Topping Directions:
1. Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.

Turtle Cheesecake #2

This version combines the chocolate into the cheesecake, making the flavors blend as wonderfully as a piece of deliciously decadent turtle candy.
Ingredients:
2 tablespoons unsalted butter
2 cups vanilla wafer crumbs
1 (5-ounce) can evaporated milk
14 ounces individually wrapped caramels
1 cup chopped pecans
2 (8-ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

Directions:
1. Melt the butter and combine with the vanilla wafer crumbs. Press into the bottom of a 9-inch springform pan.
2. Place the evaporated milk in a 1-1/2 quart heavy saucepan, and melt the caramels in it over low heat. Heat and stir frequently until smooth. Pour mixture onto crust, and top with pecans.
3. In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after adding each egg.
4. Melt the chocolate, and combine with the cream cheese mixture. Pour over the caramel pecan mixture in springform pan.
5. Bake at 350F for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely. Garnish with whipped cream and drizzled chocolate if desired.

Cheesecake Factory Cheesecake

Cheesecake Factory Cheesecake Recipe

Ingredients:
**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**
Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:
Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 **The crust recipe below is for those who prefer a crust without nuts**

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

Blueberry Cheesecake

Blueberry Cheesecake

175C Middle rack (Baine Marie)

Bake for 45-50 minutes

Yields 1 8 inch pan

Ingredients:

2 cups crushed graham cracker crumbs

1/4 cup sugar

1/ stick butter, melted

1/2 tsp cinnamon 

2 (8-oz.) packages cream cheese, softened

1 can condensed milk (Alaska or Milkmaid)

3 eggs

juice of 2 calamansi or 2 tsps. lemon juice (if available)

Procedure:

Preheat the oven to 325 degrees F.

Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with butter.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake for 10 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Gradually add condensed milk and beat until creamy, for 1 to 2 minutes. add the eggs, 1 at a time, and continue to beat slowly until combined.

Add lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html?oc=linkback

Pandesal

Pandesal

 

175C middle rack
Bake for 10 -15 minutes
Yields 15-20 rolls

Ingredients: 

4 cups bread flour
3 tsp instant yeast
1/2 cup sugar
3/4 tsp salt
5 tbsp butter
1 tbsp oil
1 egg
1/2 cup water
3/4 cup fresh milk

Bread crumbs

Procedure:

1. Dissolve yeast in water with 1 tbsp sugar leave for 5 minutes until it foams.
2. Combine bread flour,  remaining sugar, salt.
3. Mix egg, softened butter, milk and yeast mixture. Mix dry ingredients to the wet ingredients.
4. Knead the dough until it forms a smooth ball and let it rest in the oiled bowl for an hour until it double in size.
5. Once it double in size take the dough and deflate the air. Roll into a log and cut diagonally then roll in bread crumbs.
6. Let it rest for 30 minutes.
7. Preheat oven 175C and bake for 15 minutes or until golden brown.

Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting

Recipe © Joey Prats School of Baking & Pastry Arts For by grace you have been saved through faith,

Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting and that not of yourselves; it is the gift of God,

Page 1 of 2 not of works, lest anyone should boast. – Ephesians 2:8-9

Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting

Makes one 23-cm round cake to serve 12

Ingredients:

For the Chocolate Cake

180 grams dark chocolate couverture (66%), melted

30 grams sifted unsweetened alkalized cocoa powder

180 grams hot water

300 grams unsalted butter, slightly softened

300 grams whole eggs

60 grams egg yolks

300 grams caster sugar

15 grams pure vanilla extract

180 grams plain yogurt

180 grams fresh whole milk

300 grams all-purpose flour

12 grams baking soda

6 grams fine salt

For the Salted Caramel Buttercream Frosting

250 grams caster sugar

75 grams still mineral water

25 grams light corn syrup

375 grams heavy whipping cream

10 grams fine sea salt

500 grams white chocolate couverture, chopped

250 grams heavy whipping cream

675 grams salted butter, slightly sloftened

For the Salted Caramel Sauce

250 grams caster sugar

75 grams still mineral water

25 grams light corn syrup

375 grams heavy whipping cream

10 grams fine sea salt

For the Assembly

Whole blanched almonds, lightly toasted and coarsely chopped (as needed, to mask side of cake)

Large white chocolate couverture curls (as needed, for top of cake)

Procedure:

For the Chocolate Cake

1. Preheat oven to 180°C. Butter three round cake pans, 23-cm in diameter x 5-cm deep. Line bottoms

with non-stick baking paper; butter again, and then dust the insides of the pans with sifted all-purpose

flour. Tap out the excess flour so that only a very thin film remains.

2. Combine melted dark chocolate couverture, unsweetened alkalized cocoa powder, and hot water in a

large bowl; whisk together until smooth.

Recipe © Joey Prats School of Baking & Pastry Arts For by grace you have been saved through faith,

Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting and that not of yourselves; it is the gift of God,

Page 2 of 2 not of works, lest anyone should boast. – Ephesians 2:8-9

3. Place unsalted butter in mixer bowl. Using the paddle attachment, beat on medium speed for 10

minutes. Add to chocolate mixture and whisk until smooth.

4. Combine whole eggs, egg yolks, caster sugar, and pure vanilla extract in another mixer bowl. Using

the wire whip attachment, whip on high speed for 5 minutes. Switch to medium speed and mix in

chocolate mixture. Switch to a paddle attachment.

5. Combine plain yogurt and fresh whole milk in a bowl; whisk together.

6. Combine all-purpose flour, baking soda, and fine salt in another bowl; mix well.

7. While mixing on low speed, add dry ingredients alternately with wet ingredients, to the mixture in

mixer bowl, beginning and ending with dry ingredients. Ideally, the following sequence should be

followed: 1/4 dry – 1/3 wet – 1/4 dry – 1/3 wet – 1/4 dry – 1/3 wet – 1/4 dry. Scrape down bowl.

8. Scale 630 grams of batter into each pan; level the tops. Bake for 30 minutes, or until a wooden pick

inserted in the center of the cakes, comes out clean.

9. Cool cakes in pans to room temparature. Wrap pans in cling wrap and refrigerate overnight.

For the Salted Caramel Buttercream Frosting

1. Combine caster sugar, still mineral water, and light corn syrup in a saucepan over medium heat. Cook

mixture without stirring until syrup turns golden.

2. Meanwhile, heat first quantity of heavy whipping cream just to boiling point in another saucepan over

medium heat.

3. Remove caramel from heat and stir in hot cream. Return saucepan to low heat and bring mixture to a

simmer, stirring constantly, until caramel is melted and mixture is smooth. Stir in fine sea salt.

4. Remove saucepan from heat and cool caramel sauce to room temperature. Transfer to a clean

container, cover with cling wrap and refrigerate overnight.

5. Combine white chocolate couverture and second quantity of heavy whipping cream in a double boiler

over medium heat. Stir until white chocolate is melted and mixture is smooth.

6. Remove from heat and cool to room temperature. Transfer to a clean container, cover with cling wrap

and refrigerate overnight.

7. Place salted butter in a mixer bowl. Using the paddle attachment, beat on medium speed for 10

minutes, until light and fluffy. Beat in white chocolate mixture, followed by the caramel mixture. Beat 2

minutes, or until buttercream is smooth.

For the Salted Caramel Sauce

1. Combine caster sugar, still mineral water, and light corn syrup in a saucepan over medium heat. Cook

mixture without stirring until syrup turns golden.

2. Meanwhile, heat first quantity of heavy whipping cream just to boiling point in another saucepan over

medium heat.

3. Remove caramel from heat and stir in hot cream. Return saucepan to low heat and bring mixture to a

simmer, stirring constantly, until caramel is melted and mixture is smooth. Stir in fine sea salt.

4. Remove saucepan from heat and cool caramel sauce to room temperature. Transfer to a clean

container, cover with cling wrap and refrigerate overnight.

For the Assembly

1. Unmold chocolate cake layers. Slice each layer horizontally into two equal layers. You will have 6 cake

layers in all.

2. Fill and frost cake layers with the salted caramel buttercream.

3. Mask side of cake with the coarsely chopped almonds. Transfer remaining buttercream into a pastry

bag fitted with a medium open star tip and pipe a rosette border of buttercream around top edge of

cake.

4. Fill top of cake with large white chocolate couverture curls and then drizzle with salted caramel sauce.

Serve cake with extra salted caramel sauce on the side.

Custard Cake Recipe

Custard Cake 
180C third rack (Baine Marie)
Yields 2 8 inch round pan
Baking time: 30- 35 minutes

Ingredients:

Caramel/Toffee
1/4 cup sugar in each baking pan and let it cool.

Custard
6 egg yolks
1 small can condensed milk
1 small can evaporated milk
1 tsp vanilla

Batter
2 1/4 sifted cake flour
3/4 cup white sugar
1 tsp salt
3 tsp baking powder

7 egg yolks (large size egg)
1/2 cup vegetable oil
3/4 cup water (less 1 tsp)
1 tsp vanilla extract

Meringue
7 egg whites
pinch of salt
1 tsp Cream of Tartar
3/4 c white sugar

Procedure:
1. Melt the sugar in the pans and let cool.
2. Beat the gg yolks add the condensed milk, evaporated milk and vanilla. 
3. Strain and pour in the two baking pans.
4.  Sift cake flour, white sugar, salt, baking powder. 
5.  Mix the egg yolks, oil, water and vanilla and add to the dry ingredients. Beat till well combine and the batter becomes smooth.
6.  Whip the egg whites, salt, cream of tartar until it looks frothy hen gradually add the sugar and continue whipping until it forms soft curled peak.
7.  Add the meringue to the batter by folding gently until no visible streaks or have even color.
8. Pour in two baking pans and tap the pan to remove bubbles. 
9. Bake at 180C  Baine marie for 30 minutes or until you achieve the golden brown color and the middle part springs back to the touch. Toothpick should come out clean.

Note:

I ran the knife on the edge and invert the pan and put it in the plate after I take it out of the oven.