This is a recipe from my Filipino friend Mila Jahraus. She displayed a mouthwatering picture of this dessert on her Facebook. Then I talked her into writing her own blog post about Leche flan, a typical Filipino dessert. “It’s yummy, simple and easy to make.” as she writes. Thanks, Mila, for giving me permission to share this recipe here. The Easter dinner seems to offer a perfect opportunity for me to try it myself.
- 10 egg yolks
- 1 small can of condensed milk
- 1 cup milk or evaporated milk
- 1 tsp. vanilla extract
- 1 cup granulated sugar
Beat the egg yolks with a hand mixer. Add condensed milk and mix thoroughly. Pour in the (evaporated) milk and the vanilla extract and mix again. In a flat mold (Llaneras) caramelize the sugar and let sit for 5 min. Gently pour the egg yolk mixture over the caramel sugar and cover the mold with aluminium foil. Steam for 30-35min, then refrigerate. Before serving run a thin knife around the edges of the mold to loosen the flan. Place a plate over the mold and flip upside down so the golden brown caramel is on top.
Usually the chili I cook is based on beef ground meat and contains green pepper, red kidney beans, tomatoes and corn. Recently I tried a variation with chicken thighs and white kidney beans and added some cumin. I loved this change. It inspired me to explore even more. So watch out for more chili variations to come or add your favourite one in a comment.
Ingredients (4-6 servings)
- 1 lb medium ground meat (1-2 lbs chicken thighs, cut into 1/2 inch cubes)
- 2 tbsp. cooking oil (olive oil)
- 1 large onion, minced
- 1 garlic glove, minced (3 garlic gloves)
- 1 large green pepper, cubed
- 1 tsp. chili powder (or more)
- 3 tbsp. tomato paste
- 1 tsp. oregano (2 tsp. oregano, 1 tsp. cumin)
- 1/4 cup white wine
- 1/2 cup beef broth
- 1 can red kidney beans (with liquids) (1 can of white kidney beans)
- 1 big can diced tomatoes
- 1/2 cup rice
- 1 can corn (with liquids).
Heat the oil and brown the meat. Add onion, garlic and pepper, saute for 5-10 minutes. (For the chicken variant: saute onion, garlic and pepper first, then add the chicken and saute until it is no longer pink on the outside.) Stir in tomato paste, salt and pepper and the wine. Cook until the liquid is evaporated. Add the remaining ingredients except for the corn and simmer for about 40 min. When the rice is done add the corn and heat it up.