It has always been my dream to make this. I just do not know why I never did it. Probably because I am not confident with my dessert making abilities.
This is the most famous Filipino dessert which comes to my mind. Made of milk and eggyolks, it is our traditional creme caramel.
Bon appetit!
Ingredients:
10 eggyolks
1 can condensed milk
1 can evaporated milk
lemon zest
1 cup sugar
Directions:
1. Beat the eggyolks with a fork. Add all milk and zest and mix thoroughly with the fork. You do not want any air so do not use a beater. Set aside.
2. In a baking mold, melt the sugar until dissolved. Then swirl so the sides would get the caramel too. Wait few minutes to cool down the sugar. Strain the egg mixture into mold. Cover mold with aluminum foil.
3. Steam. I have done this in 180C in the oven. I placed the mold in a water bath inside the oven. I waited until the knife comes out clean as you see the mark in the picture. 30-40 mins.
