Hot Dessert

Custard Leche Plan

 1 teaspoon Sugar
 1 egg yolk
 1/8 Cup Evap Milk
 1/8 Cup Condensed Milk
 ½ teaspoon vanilla

Caramelize Sugar

1. Put 1 teaspoon of sugar in llanera

2. Set the llanera on the stovetop over low heat, and using tongs, move llanera repeatedly over flames until
sugar is melted and turns to honey gold. Continuously tilt swirl the llanera to ensure even melting and to
distribute the liquid on the bottom of the mold.
3. Remove from heat and allow caramel to cool and harden.

Instruction

1. Separate the yolk from the egg white (only egg yolk will be used)
2. Place the yolk in a bowl then beat them using a fork. (don’t over beat)
3. Add the condensed milk and mix thoroughly.
4. Pour- in the fresh milk and vanilla. Mix well. Sift two times then put in the llanera.
5. Cover the top of the llanera using aluminum foil.
6. Steam for 30 to 35 minutes.
7. After steaming, let the temperature cool down. Serve it.

Choco Moist cupcake

Dry Ingredients: Wet Ingredients:

½ C All Purpose Flour ½ C water

3 Tbsp Cocoa Powder ½ C sugar

¼ tsp salt 1/8 C oil

¼ + 1/8 tsp baking soda 1 Tbsp Vinegar

¼ + 1/8 tsp baking powder

COLD DESSERT

Quick Mango Mousse without Gelatin

Ingredients

 Slice of mango
 ½ Tablespoon of sugar (optional)
 1 /4 C whipping cream
 1/8 C Condensed Milk
Procedure:

1. Slice into cubes and mash the slice mango, make a fine puree., add sugar but optional. Keep it aside.
2. In a large bowl, add whipping cream. Add condensed milk. Whip until stiff peak, whip at high speed. Add
the mango puree, mix it well combined. Scrape the side and the bottom perfect texture transfer in piping
bag. Keep it aside.
3. Pipe it into the glass, (you may also use spoon) smoothen the top. Clean the edges.
4. Top with slice mango or puree.
5. Keep it in the fridge (2Hours).

Cookies and Cream Ice Cream

Ingredients

 Chocolate biscuits, chopped

 1 C All Purpose Cream, cold
 1/2 C Condensed Milk

1. In a cold bowl, Whip All-purpose cream until stiff peak. Then add condensed milk.
2. Add the chopped / crushed chocolate biscuits., gently fold.
3. Chill in refrigeration for more than 4 hours. Serve it.

Panna Cotta

 1/2 C whole Milk

 1 tsp powdered unflavored gelatin
 1/2 tsp. Vanilla extract
 3 Tbsp Sugar
 12 Tbsp heavy cream

1. Pour the milk into a saucepan and sprinkle the gelatin over the milk. Let the mixture sit 5 minutes or until the
gelatin looks as if it has dissolved slightly.

2. Warm the milk over low heat, stirring or whisking frequently for 2 minutes. Be careful not to let the milk boil or
simmer, the gelatin will dissolve quickly as the milk warms.

3. Stir the sugar into the milk and add the cream, stir constantly until the sugar dissolves, 3 to 4 minutes.

4. Remove the pan from the heat and stir in the vanilla. Pour into a ramekin or dessert bowl and chill.

* If you would like to unmold the panna cotta, lightly grease the ramekin before pouring in the
panna cotta mixture. Unmolding is not necessary; you could also eat the panna cotta right out of
the dessert bowl.

5. Chill until firm for at least 2 hours but possibly up to 4 hours.