Crustless Mini Quiche

Crustless Mini Quiche

Ingredients:

Olive Oil Spray
1 tbsp Olive Oil
1 small Yellow Onion, diced
1/3 cup Red and Yellow Bell Peppers, chopped
2 cloves Garlic, crushed
1 medium Tomato, diced
4 pcs Cocktail Franks, chopped
1 small Oyster Mushroom, coarsely chopped
2 cups Baby Spinach
5 large Whole Eggs, well-beaten
4 large Egg Whites
1/3 cup Low-fat Milk
1/3 cup All-purpose Flour, sifted
1/2 tsp Salt
1/8 tsp Black Pepper
85 g Cheddar Cheese, shredded

Instructions:

Preheat oven to 175°C.

Spray olive oil on a non-stick muffin tin.

Heat the oil in a large non-stick skillet over medium heat.
Add-in the ,onions, season with a little salt, and sauté for 5 minutes, until soft.
Then add-in the red and yellow bell peppers, garlic, tomato, mushroom, and cocktail franks;  sauté for another 5~7 minutes.
Add-in the baby spinach and cook until wilted, about 1 minute.
Turn off heat, and set aside.

In a large bowl, add-in the beaten eggs, egg whites, milk, flour, salt, and black pepper; whisk until smooth.

Add-in the cheese, and the cooked mixture into the bowl; mix well.

Pour the quiche mixture into the greased muffin tin (about 1/2 full each), put it in the preheated oven, and bake for 25 minutes, or until firm.

Serve warm or cold. Happy Eating!!

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Ingredients:

For the Leche Flan:

4 Egg Yolks

1 can (300ml) Sweetened Condensed Milk

For the Puto:

1 cup of All-purpose Flour, sifted

1/2 cup Refined White Sugar

1/2 tbsp Baking Powder

1/3 cup Evaporated Milk (you may also use Low-fat Fresh Milk as substitute)

1/2 cup Filtered Water

2 tbsp Butter, melted

1 large Egg

Instructions:
Grease your individual puto molds with melted butter. Set aside.

Prepare the steamer.
Pour the water in the steamer.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the puto flan later when steaming.

Prepare the leche flan.
In a medium bowl, combine the egg yolks, and condensed milk.
Whisk gently until well combined.
Strain the custard mixture so you will get a smooth custard.
Pour the custard mixture into your molds, about ⅓ full.
Gently place the molds into the steamer, cover with the lid and steam over on low heat for 8 minutes or until firm.
(Be careful not to scald yourself with the steam!)
Carefully remove them from the steamer. Set the steamed flans aside.

Prepare the puto.
In a medium bowl, sift-in the flour, white sugar, and baking powder.
Whisk until well combined.
Add-in the water, evaporated milk, melted butter, and the egg.
Whisk until the mixture becomes smooth and lump-free.
Then pour the puto mixture over the steamed flans, about ¾ full. (Don't overfill them!)
Gently place the molds back into the steamer, cover with the lid and steam over on low heat for additional 10 minutes.
(Be careful not to scald yourself with the steam!)
Remove the puto flan from the steamer.

Serve and Enjoy!! Happy Eating!!

Mini Custard Cake (Chiffon topped with Crème Caramel)

Custard Cake resembles a chiffon cake

with a topping of sweetened milk and egg mixture known as custard.

Mini Custard Cake (Chiffon topped with Crème Caramel)

Ingredients:

Caramel:

1/2 cup Brown Sugar

1/2 tsp Lemon Extract

Custard:

3 Egg Yolks

1/2 can Condensed Milk

1/2 cup Low-fat Fresh Milk

1 tbsp White Sugar

Cake:

1/2 tsp Baking Powder

1/8 cup Milk diluted in 1/8 cup filtered Water

1/2 tsp Lemon Rind

3 egg Yolks

1/4 cup White Sugar

2/3 cups All-purpose Fkour, sifted

Meringue:

3 Egg Whites

1/4 tsp Cream of Tartar

1/4 cup White Sugar

Instructions:

Prepare the caramel.

In a shallow pan at medium heat, add-in the brown sugar and lemon extract.

Stir until the sugar melts (caramelized) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the mini cake tins.

Divide it evenly between the mini cake tins.  (*I used 3 mini loaf pans.)

Spread it until it covers the bottom of the tins.

Set aside.

Make the custard.

In a medium mixing bowl, combine milk, egg yolks, and white sugar.

Stir thoroughly until well combined.

Pour the custard mixture into the mini cake tins with caramel.

Divide it evenly between the mini cake tins.

 Set aside.

Preheat oven to 175°C for 10 minutes.

Make the Cake.

In a large mixing bowl, beat-in egg yolks gradually adding-in the white sugar.

Continue beating for about 2 minutes.

Add-in half of flour; then add the milk mixture. Mix well.

Add-in the remaining half of flour. Mix again until well distributed.

Add-in the lemon rind; Beat until smooth in consistency.

Set aside.

Make the Meringue.

In a large bowl, beat the egg whites with an electric mixer in high speed until bubbly.

Add-in cream of tartar, and continue beating about 3 minutes in high speed, or until fluffy.

Gradually add the white sugar, and continue beating until the meringue becomes is shiny and firm.

Fold the cake mixture into the meringue until well blended.

Pour the folded mixture into the cake tins with custard mixture.

Prepare a roasting pan.

Pour-in hot water into shallow roasting pan, about 1 inch in depth; Place the cake tins into the roasting pan.

Place the roasting pan with the cake tins in the preheated oven, and bake for about 15~20 minutes or until a knife inserted into the custard cakes comes out clean.

Remove custard cakes from the oven and allow the temperature to cool down.

Transfer to a serving tray then refrigerate for at least an hour. Serve chilled.

Happy Eating!!!

I used these milk.

Leche Flan (Steamed Crème Caramel)

Leche Flan (Steamed Crème Caramel)

Ingredients:
Custard:

10 pieces large Eggs

1 small can Condensed Milk

1 cup low-fat Fresh Milk

1 tsp pure Vanilla Extract

Caramel:

8 tbsp dark Brown Sugar

4 tbsp Water
1/4 tsp Lemon Zest or Lemon Extract

Instructions:

Prepare the steamer. Pour the water in the steamer, and cover with the lid.

To make the Custard,

In a big bowl, crack-in the eggs separating the yolk from the egg white (only egg yolks will be used).

Beat the yolks using a fork or an egg beater.

Add-in the condensed milk and mix thoroughly.

Pour-in the fresh milk and mix well to combine. Set aside.

To make the Caramel,

In a shallow pan at medium heat, add-in the brown sugar, water and lemon zest.

Stir the mixture and cook until the sugar melts (turns into caramel) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the custard mold.

Divide it evenly between the molds (if using more than 1).

Spread it until it covers the bottom of the molds.

Wait for 2 minutes then pour the custard mixture on the mold with a strainer to remove air bubbles.

Cover the top of the mold with an aluminum foil, and cover the steamer with the lid.

Steam the custard mixture for 30~35 minutes.

After steaming, let the temperature cool down by cooling completely on a rack and then refrigerate.

*Overnight refrigeration is recommended. The leche flan will firm up more and will taste even better as you leave it overnight in the fridge.

To serve, run a thin knife around the mold and then invert onto a plate. Serve for dessert.

Share and Enjoy such creamy deliciousness!

Steamed Pork in Egg Custard

Steamed Pork in Egg Custard

Ingredients:

Pork Mixture

250 g Ground Pork

1 tsp Soy Sauce

1/2 tsp Sesame Oil

1/2 tsp Black Pepper

1 tsp Cilantro, finely chopped

1 tbsp Scallions, finely chopped

1 tbsp Ginger, minced

1 red Chili, chopped (for a kick of spice) - optional

1 1/2 tsp Cornstarch

 Egg Mixture

2 large Eggs, beaten

1/2 cup Chicken Stock

1/4 tsp Salt

1/4 tsp Canola Oil

1 tbsp Scallions, finely chopped

1 sprig Cilantro, chopped (for garnish) - optional

Instructions:

Prepare the steamer. Pour the water in the steamer.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed pork later when steaming.

In deep ovenproof dish, combine pork mixture ingredients.

Flatten the meat mixture to cover bottom of dish.

In a medium bowl, stir together the egg mixture ingredients.

Pour-in egg mixture over the meat and skim off bubbles.

Place into the prepared steamer, and steam over medium-high heat for 12 minutes.

Turn off heat and let custard settle; covered for 8 minutes.

Allow to cool a bit, and carefully unmold from dish.

Garnish with cilantro (optional); Serve and Enjoy!!