Egg Recipes: Leche Flan, Meringue, Chiffon cake & Puto Cheese

Hello foodie lovers! How are you all? Since it's Christmas time, the kids are quite excited about having Christmas parties and giving of gifts. Antonia's group only consisted of 16 students being in Special Science Class unlike the other students with 50+ students in each section. Because of this and with their class adviser presiding over the meeting, they easily decided as to who brings this and that. Antonia chose to bring Leche Flan as her task which I readily agreed upon. I said that We can have other recipes with eggs. I planned to have the following:

• Leche Flan
• Meringue
• Puto Cheese (Muffins)
• Chiffon/Sponge Cake

The reason is that there will be a good amount of egg whites left after making the Leche Flan, right? Here's my preparation:

Leche Flan

10 eggs
1 can evaporated milk
1 can nestle cream (optional)
1 can condensed milk
1 tsp. Vanilla
Brown/white sugar

Gently segregate the egg yolks from the whites. We only need the yellow ones to create a creamy Leche Flan which will be utilized later.

-Blend the egg yolks properly to make a smooth effect.
-Add the remaining ingredients (condensed milk, evaporated milk/nestle cream)
For me, I used Nestle cream since it's not for commercial use.

We need llaneras for this.

We have 2 option to caramelize the sugar. One is sprinkling the sugar into the molder then caramelize it over low heat and second is to caramelize it in a small pan then pour to the molders. I prefer the latter to prevent the sugar from getting burnt.

Next, prepare your steamer. Put enough water and arrange the llaneras and cover. Let it boil for 20-30 minutes.

I managed to make 4 out of one setting making it 8 all in all. Oh well, The photos were deleted though. Sorry for that. At least there's one left. LoL!

Since I have egg whites left from the 20 eggs I've used, I decided to make some meringue out of it.

Meringue

• Egg Whites (from 4 eggs)
• 1 cup granulated sugar
• 1tbsp. Vanilla
• 1/2 tsp cream of tartar

First, mix the egg whites adding bits of sugar slowly until fluffy. Add 1/2 tsp cream of tartar to stabilize the foamy effect. Don't put the sugar in one drop only hence it should be alternately done while mixing until the fluffiness reaches its peak. Afterwards, place it on small pan or you may arrange it on a piece of baking paper or cut rite. Bake it for few minutes only.

Well, Antonia liked it to be crunchy for them to munch on after the party so there it is...

For the remaining egg whites, I made chiffon cake and Puto Cheese. It has the same ingredients though the cake goes to the oven while the other is steamed. Here are the ingredients:

Chiffon/Sponge Cake

( First part)

4 egg yolks
1 cup all purpose flour
1 cup evaporated milk
1 cup granulated sugar
1/4 cup vegetable oil
1/2 tsp vanilla
1/2 tsp baking powder

• A pinch of salt

(Second part)
4 egg whites
1 cup granulated sugar
1/2 tsp cream of tartar

Use the egg yolks for the first part, mix then add the liquid ingredients followed by the dry ingredients. Set aside.

For the second part, the same instruction as that of the meringue should be followed then fold it with the first part three times. Set the oven to at least 175°C within 30 minutes.

Oh well, we've almost consumed the first layer before taking a photo of the second one. We prefer the single recipe to make it thinner because the base is a little crunchy. My tube pan was borrowed and never returned so I have to make a do with the regular baking pan. Anyways, it still tastes the same. lol!

The last but not the least is the Puto Cheese. Using the rest of the chiffon mixture, I used my rice cooker with steamer. I added cubed cheese for the toppings to make it more delicious. It's a common favorite of the Pinoys and it's affordable too. It's easy to prepare as well even if you don't have baking oven. All you need to do is steam it over small amount of water and let it boil up 30 minutes only.

For occasions such as the Holidays, we tend to spend extras especially if the kids are still in their prime years. These kind of preparation is also minimal compared to other expensive recipes and no wastes at all because everything were utilized, all of which are delicious in their own rights.

This is all for now, Thanks for reading and reaching this far is an honor. Merry Christmas and a prosperous New Year to everyone and of course to the admin @sirenahippie of Foodies Beehive.

Much love,