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Delight in Leche Flan’s smooth texture and luscious caramel top. A favourite at family gatherings, this Filipino custard dessert comes from the colonial era. It mixes local ingredients with European methods.
The custard mix uses eggs, condensed milk, evaporated milk, and sugar. When caramelized and cooked, it turns creamy and delicious. This gives it its unique taste.
Aside from the classic, there are variations like Leche Puto and Leche Ube. These add new tastes and creativity to the traditional dessert.
Leche Flan is very special in the Philippines, cherished at celebrations. It’s more than a dessert – it’s a gift of love and a treasured tradition.
Nowadays, there are new versions like coffee-flavored and matcha Leche Flan. These modern twists add exciting flavours to the classic, making it a culinary masterpiece.
Enjoy the smooth taste of custard icicles or custard block, beloved in warm places like the Philippines and Guyana. Making them is easier than you might think. With just a few ingredients and some patience, a refreshing, creamy treat is yours.
If you love making custard, try the traditional custard icicles recipe. First, gather your ingredients. You’ll need 24 oz of evaporated milk, 2 cups of 2% milk, 1 cup of sweetened condensed milk, 3 tbsp of custard powder, and tasty spices. These spices include 1 cinnamon stick, 1/8 tsp of nutmeg, and 1 tsp of vanilla extract.
Start by heating the evaporated milk, 2% milk, and sweetened condensed milk on low. Add the cinnamon stick, nutmeg, and vanilla for a lovely flavor. When it thickens a bit, mix in the custard powder. Let the mix cool down.
Now it’s time to freeze the custard. You have two choices: icicles or a block. For icicles, fill icicle bags with the cooled mix and freeze. Or, pour it into a block mold for a custard block.
Freezing time varies, from hours to overnight. Once frozen, these treats last up to 3 months in the freezer. Enjoy them whenever you like.
For a quicker version, use sweetened condensed milk. Just mix it with evaporated and 2% milk. Then, use the same steps to freeze it.
Custard icicles and blocks are fun to play with. Try different custard powder flavors or add your favorite fruits and nuts. You can make this treat truly your own.
| Key Ingredients | Quantities |
|---|---|
| Evaporated Milk | 24 oz |
| 2% Milk | 2 cups |
| Sweetened Condensed Milk | 1 cup |
| Custard Powder | 3 tbsp |
| Cinnamon Stick | 1 |
| Nutmeg | 1/8 tsp |
| Vanilla Extract | 1 tsp |
Custard icicles or blocks are perfect for a sweet tooth. On a warm day, serve them cut into squares or by themselves. They’re smooth, icy, and utterly satisfying.
So, why not give it a try? Make custard icicles or a block today and dive into its creamy, refreshing taste.
Basundi is a beloved Indian dessert with a smooth, creamy texture. Its rich flavors excite taste buds across India. This treat is made by slowly boiling milk until it’s thick.
To make Basundi, you use full-fat milk, sugar, and some spices like saffron and cardamom. You can also add chopped nuts. This dessert can be made in the traditional way or a quick version using condensed milk.
Basundi is not just a dessert; it’s a part of Indian celebrations. It varies by region, each adding its own special touch. For example, in Gujarat, it’s sprinkled with charoli seeds.
You can enjoy Basundi on its own or with soft, warm pooris. It offers a satisfying end to any meal. Loved for its rich taste and cultural significance, Basundi is a favourite worldwide.
Leche Flan is a creamy Filipino dessert with caramel on top. It’s loved at gatherings and special events.
Its key ingredients include eggs, condensed milk, evaporated milk, and sugar. These create a smooth custard that’s caramelized.
Indeed, there are many types like Leche Puto and Leche Ube. They mix in local tastes.
In the Philippines, Leche Flan is a symbol of love and tradition. It’s eaten on special days and given as a heartfelt gift.
Yes, there are new versions like coffee-flavored and matcha Leche Flan. They bring exciting tastes to the classic.
Custard Icicles, or Custard Block, is a frozen treat from warm places like the Philippines. It’s creamy and refreshing.
To make this frozen dessert, you need evaporated milk, 2% milk, condensed milk, custard powder, plus spices like cinnamon.
There’s a quicker version available. It simply uses sweetened condensed milk, skipping the custard powder.
Custard Icicles usually freeze in a few hours, but it’s best to leave them overnight.
You can keep Custard Icicles frozen for up to 3 months. They’re handy for impromptu gatherings.
Basundi is an Indian dessert made by thickening milk. It’s creamy and perfect for indulgence.
Basundi calls for full-fat milk, sugar, and spices like saffron. Nuts add crunch and flavor.
Yes, regions like Gujarat and Maharashtra have their own Basundi styles. There’s even a Dharwad Peda version in Karnataka.
Enjoy Basundi as a sweet end to a meal or with warm pooris. It’s versatile and satisfying.
Basundi is treasured during festivals in India. It brings comfort and joy to celebrations.
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