COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 Llanera Ube Haleya (Home made or store bought) check the link below for my Ube Haleya recipe For the Leche Flan: 6 egg yolks 1/2 can big Condensed milk 1/2 can Big Evaporated milk 1/4 - 1/3 cup sugar 1 tsp. vanilla For Merengue: 6 Egg whites 1/2 tsp. Cream of Tartar 1/2 cup Sugar 1 tsp Vanilla Procedures: Prepare a small tin foil 6 x 6 inches square. Brush with melted butter. Then spread the ube haleya evenly.  Set aside. For the leche flan, whisk the egg yolks in a bowl then add sugar, condensed milk, evaporated milk and vanilla. Whisk it well until the sugar is dissolved. Sweetness can be adjusted according to your taste. 1/4 cup of sugar ia enough for me. Set aside. Prepare the steamer and pre-heat the water. Transfer the leche flan mixture in a tin foiled tray with ube haleya. Cover the tray with foil and transfer in a steamer. Steam on a medium- low heat for 15 minutes or until the leche plan is cooked. Once cooked, remove from the steamer and let it cool down completely. Set aside. Pre-heat oven to 175C/350F. For the merengue, beat the egg whites using a hand mixer until foamy then add the cream of tartar. Continue to beat on high speed then add the sugar slowly and lastly add the vanilla. Continue beating until peak stage. Transfer the merengue on top of the leche flan. Flatten it then run the fork to create a design on top. Bake for 20-30 minutes or until golden brown. Remove from the oven and let it cool down completely before serving. Enjoy! ** For butter cream & mascarpone cheese icing recipe please click ATBP.
Floating Island  Cake
COPYRIGHT 2015 l ALING ODAY
Floating Island Cake
1 Llanera Ube Haleya (Home made or store bought) check the link below for my Ube Haleya recipe For the Leche Flan: 6 egg yolks 1/2 can big Condensed milk 1/2 can Big Evaporated milk 1/4 - 1/3 cup sugar 1 tsp. vanilla For Merengue: 6 Egg whites 1/2 tsp. Cream of Tartar 1/2 cup Sugar 1 tsp Vanilla Procedures: Prepare a small tin foil 6 x 6 inches square. Brush with melted butter. Then spread the ube haleya evenly.  Set aside. For the leche flan, whisk the egg yolks in a bowl then add sugar, condensed milk, evaporated milk and vanilla. Whisk it well until the sugar is dissolved. Sweetness can be adjusted according to your taste. 1/4 cup of sugar ia enough for me. Set aside. Prepare the steamer and pre-heat the water. Transfer the leche flan mixture in a tin foiled tray with ube haleya. Cover the tray with foil and transfer in a steamer. Steam on a medium-low heat for 15 minutes or until the leche plan is cooked. Once cooked, remove from the steamer and let it cool down completely. Set aside. Pre-heat oven to 175C/350F. For the merengue, beat the egg whites using a hand mixer until foamy then add the cream of tartar. Continue to beat on high speed then add the sugar slowly and lastly add the vanilla. Continue beating until peak stage. Transfer the merengue on top of the leche flan. Flatten it then run the fork to create a design on top. Bake for 20-30 minutes or until golden brown. Remove from the oven and let it cool down completely before serving. Enjoy!
Ingredients: