Brazo de Mercedes

Pinoy roulade made of a meringue sheet with an egg custard fillings, made from egg yolks and condensed milk. The light flavor of the meringue that  melts in my mouth, with the rich and delightful flavor of the custard filling.

Ingredients :

Meringue Sheet

• 10 Egg whites
• 1 Teaspoon cream of tartar
• 1 Cup sugar
• 1 Teaspoon vanilla

Custard Fillings

• 10 egg yolks
• 1 Can sweetened condensed milk
• 1 Teaspoon vanilla

Directions:

Meringue Sheet ;

• Separate egg yolks from white
• Grease the prepared baking pan, line with wax paper on top and grease the surface.
• Put egg whites in a large mixing bowl, beat until frothy.
• Add the cream of tartar, beat at high speed until soft peaks form.
• Add sugar gradually while beating , until the meringue becomes very stiff, add vanilla.
• Spread the meringue evenly, on prepared pan lined with wax paper.
• Using a serrated edge knife, make a wave pattern over the surface.
• Bake the meringue in a preheated oven to 350 °F, for 20 minutes or until turns to medium brown.

Custard Fillings ;

•  Put milk in a heatproof bowl, place over a saucepan of simmering water.
• Add egg yolks and whisk until mixture thickens, add vanilla extract.
•  Turn off the heat and set aside.
• Remove the meringue from the oven,  and cool down for a few minutes.
• Dust with confectioners sugar and place wax paper on the top of the meringue.
• Flip the meringue and remove the baking tray and the wax paper.
• Cut the sides to make nice edges and spread the filling on one sides of the meringue.
• Roll up the meringue sheet away from you and compress to compact the filling.
• And refrigerate before serving

Cooking Tips:

1. Remove the confectioner's sugar or cornstarch by gently brushing it away with a brush.

Watch Video:

Yema Cake

Yema Cake

Creamy and delicious 2 layer chiffon cake, with yema or milk custard frosting. Yema  is a chewy candy wrapped in a cellophane, this candy is made of condensed milk and egg yolks.

Ingredients:

Cake Batter

• 2 1/2 Cup cake flour
• 3 Teaspoon baking powder
• 1 Teaspoon salt
• 1/2 cup vegetable oil
• 6 Egg yolks
• 1/4 Cup sugar
• 1 Cup whole milk
• 1 Teaspoon lemon extract

Merengue

• 6 Egg whites
• 1 Cup sugar
• 1 Teaspoon cream of tartar

Yema Frosting

• 1 Can evaporated milk
• 1 Can condensed milk
• 6 Egg yolks

Directions :

• Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
• In a separate bowl, put together egg yolks, sugar, water, and lemon essence.
• Beat in slow speed or mix with a wire whisk until mixture is smooth.
• Combine dry and wet mixture, continue mixing until well blended. Set aside.
• On a separate bowl , mix egg whites and cream of tartar.
• Gradually add in sugar and continue to beat until stiff but not dry.
• Combine flour mixture and egg white mixture, and fold using a rubber spatula.
• Line or grease cake pan and pour the mixture.
• Bake in a preheated oven at 347 °F for 40 minutes.

Yema or Milk Custard frosting

• In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
• Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration

• Slice the chiffon cake in half horizontally, to make two rectangular cake.
• Spread part of Yema frosting at the top of 1st half of Chiffon cake.
• Put back the half of the cake and cover the whole cake with the custard.
• Garnish with grated cheese and serve with hot or cold drinks.

Cooking Tips:

1. When folding merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.
2. Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
3. All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.

Watch  Video:

Kapeng Barako Flan

Kapeng Barako Flan

Baraco Coffee Flan

A delightful balance of traditional way in making flan, creamy pandan 

caramel custard and rich blend of local barako coffee jelly.

Ingredients :

Top layer (custard) ;

• 1 Tablespoon gelatine powder
• 1 Can thin coconut milk
• 3/4 Cup of sugar
• 1 Cup palm sugar
• 1 Teaspoon vanilla
• 1 Pandan leaves
• Pinch of salt

Bottom Layer (coffee jelly) ;

• 2 Cups brewed coffee
• 1 Cup palm sugar
• 1 Teaspoon gulaman powder
• 1 Teaspoon vanilla

Directions :

     

     Top custard layer :

• Pour coconut milk in a mixing bowl.
• Add sugar, gelatine powder and salt.
• Stir constantly as the sugar dissolve.
• Add pandan leaves and palm sugar, put in medium high heat.
• Keep stirring until mixture turns into a full boil.
• Turn the heat off, remove pandan leaves and add vanilla extract, stir.
• Pour in a flan or jelly mold and let it chilled thoroughly.

   Bottom coffee layer :

• In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
• Stir constantly until mixture turns into a full boil
• Turn the heat off, add vanilla extract and stir.
• Pour on top of the custard layer and let it chilled thoroughly.

Cooking Tips :

1. Lightly grease the inside of the flan or jelly mold.
2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
4. Always read the packaged of gulaman, jelly and agar agar for exact measurement.

Watch Video :

Crema de Mangga

Crema de Mangga

Mango Custard Cake

A mango flavor layered dessert, with a creamy custard filling and topped

 with a gelatin and chilled.

Ingredients :

• 3 Pieces ripe mango
• 14 pieces Graham crackers
• 1 Can condensed milk
• 2 Tablespoon mango custard powder
• 1 Teaspoon gulaman powder
• 4 Tablespoon sugar
• 2 Cups fresh milk
• 500 Ml whipping cream

Directions :

• Mix the whipping cream and condensed milk together and whisk  until frothy, set aside.
• Cut mangos, scoop out the meat and slice into thin pieces. Set the fruit aside too.
• Lay out Graham crackers in a prepared rectangular dish.
• Pour half of the cream mixture on the first layer of Graham crackers.
• layer the ripe slice mango evenly on the top of the cream layer.
• Pour the last half of the cream mixture on top of the mango layer.
• Create another layer of Graham crackers and repeat the previous steps.
• Put in the chiller and start making the mango custard gelatin.
• Pour the mango custard gelatin on top and freeze overnight.

Mango Custard Gelatine

• In a small bowl, add custard powder in some of  500 ml of milk.
• Add sugar, and gelatin powder to the remaining milk and boil in a sauce pan.
• Add the premixed custard paste in the boiling milk.
• Heat  for a few minutes with continuous stirring.

Cooking tips :

1. Follow package procedure in setting-up a gelatine.
2. Adding a mango custard gelatine is an option.
3. All purpose cream can be a substitute for whipping cream.

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