Lasang Pinoy 24: Coconut custard拉桑pinoy 24 ：椰子custard

February 26, 2008 | 2008年2月26日| Asian cooking亞洲烹飪 , ， Desserts甜品 , ， Filipino food菲律賓食品 , ， Lasang Pinoy拉桑pinoy , ， Vietnamese food越南食品

My most memorable leche flan experience was at a fiesta.我最難忘的leche flan的經驗，正處於一個嘉年華。 The custard was made with duck eggs and coconut milk, according to the father of my husband’s officemate.該custard取得了鴨蛋和椰奶，根據父親我丈夫的officemate 。 It was something I always dreamed of doing at home but the few times that we were able to buy fresh duck eggs, my coconut leche flan did not turn out too well.這是我夢寐以求的做在家裡，但幾倍，我們能夠購買新鮮鴨蛋，我的椰子leche flan沒有變成太清楚了。 I probably wouldn’t have made the attempt again anytime soon had not Kai e-mailed me about我大概也不會作出再次嘗試隨時盡快還沒有啟電子郵箱我約 Lasang Pinoy 24: Loco over coco拉桑pinoy 24 ：買賣超過可可 . 。 It was a pleasant coincidence too that just a week before the e-mail hit my inbox, I did make coconut custard based on a recipe from a Vietnamese cookbook.這是一個愉快的巧合，也只是前一個星期電子郵件擊中我的收件箱，我曾作出椰子custard的基礎上，方從一名越南菜譜。

My first attempt though was not very successful.我的第一次嘗試，雖然不是很成功。 The custard had far too many bubbles and I couldn’t really make out the flavor of the coconut cream.該custard了太多的泡沫，我無法真正使出來的味道椰子霜。 I tried again today, tweaking the recipe by using more coconut cream than cow’s milk and radically changing everything I ever knew about leche flan and cooking custards in a baine marie.我想今天再次，調整食譜，用更多的椰子霜，比牛奶，並從根本上改變了一切以往任何時候都知道leche flan及煮食custard的在一個baine瑪麗。 The result was amazing.結果是驚人的。

椰子custard ， leche flan與椰奶

Almost every recipe I have come across where the use of a baine marie was included always specified that hot (some say boiling) water should be poured into the pan.幾乎每一個食譜，我曾遇過的地方使用了baine瑪麗被列入始終明確指出，熱（有人說，沸騰）水應投入潘。 Not one ever mentioned that during baking, the water should not be allowed to reach boiling point.沒有一個以往任何時候都提到，在烘烤，水不應該允許達到沸點。 I had to learn the hard way.我要努力學習方式。 The water should be hot but not boiling.水應該是熱，但不會沸騰。

Secondly, the inclusion of egg whites (don’t most leche flan recipes specify egg yolks only?) does not mean that the custard will not be smooth and creamy.其次，列入雞蛋白人（不最leche flan食譜指定蛋黃只？）並不表示custard不會一帆風順和奶油。

That said, let me go to the recipe for this wonderful dessert.說，讓我去的秘方，為這美好的甜點。

Ingredients: 材料：

2 whole eggs (chicken or duck) 2整個雞蛋（雞或鴨）
3/4 c. 3 / 4長 of coconut cream (the first extraction or kakang gata )椰子乳膏（首次提取或kakang中GATA ）
1/4 c. 1 / 4長 of fresh milk (the ready-to-drink kind)鮮奶（現成的，以酒後實物）
4 heaping tablespoonfuls of white sugar 4 heaping tablespoonfuls白砂糖
a few drops of pandan essence幾滴潘丹的本質
a few drops of lemon essence幾滴檸檬的本質
a tiny pinch of salt一小夾鹽

For the caramel glaze: 為迦密釉：

3 tbsps. 3 tbsps 。 of brown sugar對紅糖
2 tbsps. 2 tbsps 。 of water水

In the pan (mold or ramekin) in which you intend to cook the custard, place the brown sugar and water.在泛（模具或ramekin ），其中，你打算庫克該custard ，把紅糖和水。 Melt the sugar and water (on the stove top or in the oven) over medium-low heat, without stirring, until the sugar is melted.熔體糖和水（在爐灶上方或在烤箱）中，低發熱，無攪拌，直到糖融化。 Stir to blend, tilting the pan to coat the bottom evenly.攪拌混合，擺式泛，以外套底部均勻。

In a bowl, beat the eggs and sugar.在一個碗，擊敗雞蛋及糖。

In a small saucepan, heat the coconut cream and milk without bringing to a boil.在一個小saucepan ，熱椰子奶油和牛奶沒有把煮沸。 Pour about half a cup of the milk mixture into the egg mixture and stir until blended.傾訴的一半左右，一杯牛奶混合成雞蛋混合攪拌，直到混紡。 Pour in the rest of the cream mixture, pandan and lemon essences, and stir well.倒在其餘的霜混合物，潘丹和檸檬的精髓，並攪拌。 Pour the custard into the prepared pan.倒入custard進入準備潘。 Use a fine strainer to get rid of large bubbles.使用罰款濾網，以擺脫大泡沫。 Don’t worry if you still see tiny bubbles in the mixture.不用擔心如果您仍然看到微小的氣泡的混合物。 They will go away as the custard bakes.他們會自動消失，作為custard bakes 。

Place the pan in a larger pan.把潘在一個較大的潘。 Pour hot water into the larger pan until it reaches up to about half the height of the smaller pan.倒熱水到較大的潘直到它高達一半左右的高度，規模較小的潘。 Place in a preheated 160 ^o C oven and bake for 25 minutes.發生在一個預熱160 ^o C的烘箱和烘烤25分鐘。

Cool the custard — chill, if there is time.冷卻custard -冷，如果有時間。 Run a knife around the custard to loosen it, place a plate upside down over the pan then invert.運行刀周圍custard放鬆，地方一盤上下顛倒超過泛然後反轉。

If you’re a coconut lover like me, you might want to check out the following items in my archive:如果您是椰子的愛人和我一樣，您可能想要檢查下列項目在我的檔案：

A toast to the coconut — the tree of life!在致祝酒詞，以椰子-生命之樹！

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission.除供個人使用，或作為合法的RSS源與鏈接回到此頁，沒有參與本項目可轉載於任何方式，無論是單獨或作為一個組成部分，收集，未經所有者的事先書面許可。 This blog is a FREE service.此博客是一項免費的服務。 Help maintain it by respecting the author's copyright.有助維持它的尊重作者的版權。

Some entries have multiple pages.有些作品有多個頁面。 Most recipes are on page 2; others, on page 3 or 4.最食譜是在第2頁;他人，第3頁或4 。 Click on the pagination links to view them.按一下該分頁鏈接，以查看他們。

Some entries DO NOT contain recipes.有些項目不包含的食譜。

Sorry, I don't e-mail recipes.對不起，我不電子郵件食譜。 However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.不過，您可以選擇接收每週綜述最近pinoy烹調食物的文章和食譜用下面的表格。

Comments評論

19 responses on 'Lasang Pinoy 24: Coconut custard' 19日的反應'拉桑pinoy 24 ：椰子custard '

taj on Feb 26, 2008 at 4:00 pm 泰姬陵 於2008年2月26日下午4:00
looks yummy!看來， yummy ！ connie, good for how many persons ang recipe na ito?康妮，好有多少人昂食譜娜伊藤？ have you tried leche flan using a steamer?您是否嘗試過leche flan使用蒸籠？
Connie 康妮 on Feb 26, 2008 at 5:10 pm 關於2008年2月26日在下午5時10分
Naku, maliit lang yan. naku ， maliit郎艷。 Probably for 2 to 3.可能是2到3個。 Double the ingredients for a bigger custard.雙成分為更大的custard 。
pink on Feb 26, 2008 at 5:34 pm 粉紅對2008年2月26日在下午5時34分
Hi Connie-喜康妮-
Do you have a recipe for baked salmon?你是否有處方，烤鮭魚？ Similar to what Contis serve.類似什麼contis服務。 Thanks!謝謝！
Connie 康妮 on Feb 26, 2008 at 9:15 pm 關於2008年2月26日在下午9點15分
Hi Pink, I have a lot of baked salmon recipes.喜粉紅，我有很多烤鮭魚食譜。 I don’t know what’s similar to what Conti’s serve.我不知道是什麼的類似什麼連續的服務。 I only ate there once and wasn’t impressed with the food.我只是吃了有一次，並沒有留下深刻的印象與食物。 Cakes are great though.月餅都是偉大的，雖然。
dhayL on Feb 27, 2008 at 3:59 am dhayl 對2008年2月27日在上午03時59分
thanks ms connie for this recipe!感謝餘康妮這個食譜！ it looks yummy and easy to make!看來， yummy ，並容易使！
Leah leah on Feb 27, 2008 at 2:31 pm 關於2008年2月27日在下午2時31分
mukhang masarap and it looks easy to do! mukhang masarap和看來，這很容易做到！ will try it this weekend.會嘗試，它在本週末。 tamang tama, bday ko. tamang多摩， bday高。
Sam on Feb 28, 2008 at 7:40 am 山姆對2008年2月28日在上午07時40分
Hi Connie,喜康妮，
Pwede rin bang i-steam ito? pwede rin邦的I -蒸汽伊藤？
Connie 康妮 on Feb 28, 2008 at 9:08 am 關於2008年2月28日在上午09時08分
Sam, yes, but over simmering, not boiling, water.三，是的，但超過一觸即發，而不是沸騰，水。
Ebba Myra on Feb 29, 2008 at 8:17 pm ebba myra 於2008年2月29日在下午8時17分
I too have not had any success on making leche flan, and I tried the Mexican way (without Baine Marie), ok lumabas pero hindi ako satisfied.我也沒有任何成功的決策leche flan ，我試過墨西哥的方式（無baine瑪麗），確定lumabas Pero的印地語我感到滿意。 I will try to do it this time the way you have it posted.我會嘗試這樣做，這時間的方式，你有張貼。 Thanks.謝謝。
Hazel on Feb 29, 2008 at 10:49 pm 黑茲爾 對2008年2月29日在下午10時49分
Hi Connie,喜康妮，
You mentioned on this recipe pandan and lemon essence.你所提到的關於這個食譜潘丹和檸檬的本質。 Where should I put these essences?我應該在哪裡把這些精髓？ To the milk mixture or egg mixture?以牛奶雞蛋混合物或混合？ Should I put these two essences together in the mixture?我應該把這些2的精髓，共同在混合物？
Thanks so much for your yummy recipes.感謝這麼多為您的yummy食譜。
Connie 康妮 on Mar 1, 2008 at 11:58 am 對2008年3月1日在上午11時58分
Hazel, sorry about that.榛子，對此深感抱歉。 Too excited to post.過於興奮後。 I edited the entry to specify where the pandan and lemon essences should go. i編輯進入指定的地方潘丹和檸檬的精髓，應該去。
alicia 艾莉西 on Mar 1, 2008 at 4:52 pm 對2008年3月1日在下午4時52分
hi!嗨！
ms.女士。 coney read ko ung comment ni sam about steam kung pede pero dont get ur reply na over simmering not boiling?anu un? coney讀高雄評論鎳薩姆約蒸汽西貢pede Pero的不用獲得烏拉圭回合的答复娜超過醞釀不沸騰？阿努聯合國？
Connie 康妮 on Mar 1, 2008 at 5:22 pm 對2008年3月1日在下午5時22分
Difference in the temperature of the water, Alicia.的差異，在水溫，艾莉西。 Briskly boiling water will create bubbles in the custard.輕快沸水將創造泡沫，在custard 。
Leah leah on Mar 2, 2008 at 8:20 am 對2008年3月2日在上午8時20分
one question pala, what if i don’t have any of the essences?一個問題， pala ，如果我沒有任何的本質呢？ what can i use as substitutes?有什麼我可以使用作為替代呢？ thanks!謝謝！
Connie 康妮 on Mar 2, 2008 at 12:22 pm 對2008年3月2日在下午12時22分
Leah, actually, those are substitutes. leah ，其實，這些都是代用品。 The best way really is to use a pinch of lemon zest.最好的方法其實是使用夾檸檬的熱情。 For the pandan, you can add a leaf to the coconut cream and milk when you heat them together and leave it there for a few minutes to infuse.為潘丹，您可以添加一個葉椰子奶油和牛奶當您熱，他們一起離開，它有一個幾分鐘注入。
hazel on Mar 4, 2008 at 1:05 pm 黑茲爾 對2008年3月4日在下午1時05分
I made this last Friday at medyo matagal ko siyang niluto kasi nung inangat ko siya after 25 minutes eh basa pa siya at ang texture di siya smooth katulad nung nasa picture.我提出這個上週五在medyo matagal高泗陽niluto卡西農inangat高思婭後25分鐘，嗯巴沙魚壩思婭在昂紋理邸思婭順利katulad農美國宇航局圖片。 I was really disappointed with the appearance pero ang lasa masarap kahit medyo nagkulang sa essences.我真的感到失望與外觀Pero的昂拉薩masarap任何人medyo nagkulang SA服務的精髓。 Buti na lang nag sample muna ako kasi anniv ng parents ko this coming Friday at isa ito sa iluluto ko. buti娜郎拿樣品穆納我卡西anniv靄儀議員的父母高，這在未來數週五的ISA伊藤SA服務iluluto高。 Can you help me with pointers kasi sobrang tagal ko talaga siyang niluto as in 45 minutes.你能幫助我與指針卡西sobrang tagal高talaga泗陽niluto作為在45分鐘。 Lahat ng lulutuin ko kasi kinuha ko dito sa site kasi nasubukan ko na rin ang ibang mga recipes dito at super yummy talaga.所有靄儀議員lulutuin高卡西kinuha高這裡SA服務網站卡西nasubukan高娜rin昂ibang受理食譜這裡超級yummy talaga 。
Kai 啟 on Mar 7, 2008 at 2:22 pm 對2008年3月7日在下午2時22分
This is my first time to encounter leche flan with gata - Pinoy na Pinoy, you’ve turned something European into something very Asian and definitely very ours.這是我第一次遇到leche flan與中GATA -p inoy娜p inoy，您拒絕了一些歐洲到一些很亞洲和肯定非常我們。 Will definitely make some soon, I can just imagine the taste.一定會作出一些很快，我可以試想味道。 Yummmm. yummmm 。 Healthier, too, I suppose!健康，太，我假設！
Thanks for this inspired creation, and thanks for a great entry to LP!感謝這個靈感創作，並感謝偉大的進入低壓！
Mike 邁克 on Mar 30, 2008 at 8:37 am 對2008年3月30日在上午8時37分
Wow that seems like a great dessert to taste.哇這似乎就像一個偉大的甜品口味。 Well our practicum group in DLSU is also making flavored leche flans.以及我們的實習小組在dlsu也正在風格leche flans 。 We chose to make flavored leche flans as our product because we believe this will capture the filipino’s taste… if you want more details you can go to our website located at :我們選擇使風格leche flans作為我們的產品，因為我們相信這將捕捉菲律賓的味道…如果您想要更多的細節，你可以到我們的網站設在：
http://www.munnyideas.com
enrico manalo on Apr 19, 2008 at 9:38 pm 恩。 MANALO 對2008年4月19日在下午9點38分
leche flan is really delicious dessert. leche flan ，實在是美味甜點。 But i havnt tried yet using coconut milk I made leche flan many times but im using condensed and evaporated milk.但我havnt試圖尚未使用椰奶我leche flan多次，但即時通訊使用簡明和淡煉乳。 I think I will try this recipe it sounds really traditional.我想我會嘗試這個食譜，它聽起來真的傳統。