Tocino del Cielo: Milk-less flan

Served during this year's Mother's Day Buffet at The Promenade at Days Hotel Iloilo is what I love to call as Leche Flan Bites. At first I thought that leche flan and tocino del cielo are somewhat the same but then Googling about it, I was enlightened.

Tocino de Cielo literally means "bacon from heaven" but obviously it contains no bacon. The dessert originated in the Andalusian region of Spain in the town of Jerez de la Fontera that specializes in sherry production. In the sherry-making tradition, egg whites were used to clarify the Spanish wine With so much egg yolk at their disposal, they were donated to the nuns and with "God's guidance", tocino del cielo was born.

Very similar to leche flan but these two desserts are made with very different ingredients. Leche flan is made with whole eggs, and milk and/or cream while tocino de cielo is made only with egg yolks, sugar and water. The combination of (lesser) ingredients leads to an extremely light and tender custard – much lighter than the traditional leche flan.

Here's the recipe I got from SpainRecipes

INGREDIENTS

6 egg yolks

9 oz sugar

1 fl. oz water

For the caramel

3 tablespoons sugar

1 tablespoons water

PREPARATION

Put the sugar in a saucepan with the water and heat until the syrup goes golden brown.

Cover a baking tin evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.

Beat the egg yolks and slowly add the syrup, stirring with sticks. Strain and pour into the caramelised tin.

Cook in bain-marie in the oven at 150º for around 20 minutes.

When the tocino has set, remove from the oven, leave to cool and take it out of the tin.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

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FLAVOURS OF ILOILO

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