Comments on: A Sweet Indulgence …

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By: The Beauty of an Egg | Kitchen Musings

The Beauty of an Egg | Kitchen Musings — Thu, 25 Mar 2010 19:00:26 +0000

[...] poetic about this simple orb once before so if you want to read about my treatise to the egg, go here. In it’s plainest form, I’ll have it fried with a runny yolk. In its hard-boiled state [...]

By: Beth

Beth — Wed, 24 Mar 2010 03:40:08 +0000

I forgot to add … leche flan uses evaporated milk simply for convenience, and because during the war, evaporated milk was most common. A supreme (and original) version of it uses the milk of local water buffalo, which has a much higher fat content than regular milk. Some people use duck yolks, which makes it even richer.

By: Beth

Beth — Wed, 24 Mar 2010 03:36:42 +0000

Philippine leche flan is richer than other versions due to the use of a lot of yolks in addition to evaporated milk (lots of fat!). Traditionally, it is steamed but using the water bath technique gives it a more refined texture. It’s delicious!

By: The "Hungry" Hubby

The "Hungry" Hubby — Tue, 30 Nov 1999 06:00:00 +0000

I'm not a big dessert fan at all. Actually, I can go without sweets at all times. I personally prefer the bitter taste of for example, Double-Espresso with no sugar in it … you get the picture… but for some reason, I like desserts that are made at home by Veron. I am a big fan of her Apple-pies and Pecan Bars and chocolate lava cakes. It took me a while to open up to her cream-caramels and once I did, they're really good. Unfortunately, all I can take is 2-3 tastings and then she'll take over the rest of the dessert. It was very smooth and creamy especially the one with goat-cheese in it. Coming up next is chocolate and/or coffee cream-caramels!!! What's cooking in your kitchen?

By: Brilynn

Brilynn — Tue, 30 Nov 1999 06:00:00 +0000

I've never made my own creme caramel but I've definitely enjoyed them elsewhere. I will have to try it out sometime.

By: Susan at Food "Blogga"

Susan at Food "Blogga" — Tue, 30 Nov 1999 06:00:00 +0000

I'm so glad you visited my site because now I've found yours! I love your culinary style–so inventive. Plus you feature foods I adore–chocolate, figs, sorrel, more chocolate…. I'll be a frequent visitor.