"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Baking & Cooking

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Wednesday, April 06, 2011

Filipino Custard Cake (Leche Flan Cake) - No short cuts!

Filipino Custard Cake
(aka Leche Flan Cake)
Once upon a time, I craved for custard cake and I was then very very inexperienced with baking chiffon or sponge cakes. In my haste to give in to my cravings, I improvised using a cake mix I had in my pantry, and leche flan, and the result is here in this post.

As I have learned in the past years about baking more complicated types of cakes that involve whipping eggwhites, I finally had the gumption to bake custard cake, when one of my readers, jun m., commented on that post about it and offered his tip:
The cake used in custard cakes found here in the Philippines is simply Chiffon Cake with some minor changes in the original chiffon cake recipe you would usually find in recipe books/the internet. Instead of the usual 2 1/4 cups of sifted cake flour, use 2 1/2 cups. Omit the salt as well. You can also add a tablespoon of grated calamansi rind for flavor. Pour the custard mixture (over the cooled caramel) in the pan then pour the chiffon cake batter. The batter will float on top of the custard mixture! Bake it in a baine marie. jun m.
True, my Nanay told me that what she remembers from her long-ago baking lesson about making this custard cake was that the cake batter floats on the leche flan. She taught the recipe to our bakers back when we had a bakery in the Philippines, then forgot about it. As such, it used to be one of my favorite merienda item which was quite expensive than the usual ensaymada or pianono.

So with that comment left by jun m., once again the craving kicked in, and I searched for a basic lemon chiffon cake recipe without hard-to-find special ingredients, and used that recipe as a basis, with some changes in the ingredients. I had to say the the outcome after the first try was enough to make me stick to the recipe.

Of course for the leche flan part, I used my never-fail leche flan recipe (at least for me and my friends and relatives), which can be found here.

Right after baking, my sons and I tried the individual servings baked in ramekins. It was good.

I chilled the one baked in 13x9 inch pan before inverting, which to me was even better than the warm and freshly baked! Best on the third day even! So this is definitely one Pinoy cake favorite that we can prepare up to 3 days ahead of time. And I have to add that my American in-laws loved this Pinoy-style cake (they even preferred it over the usual cake with frosting).

Ingredients for chiffon cake:
5 eggs, separated while cold
¼ teaspoon cream of tartar
½ cup sugar
2/3 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoon oil
6 tablespoon whole milk
1 teaspoon lemon extract
1 tablespoon grated lemon rind (You may prepare your own, although I used a KAF brand here)

Instructions for the whole custard cake:
1. Caramelize white sugar in the pans (the amount of sugar is approximately about 1 cup to 1&1/2 cup for the 13x9.) UPDATE as of 11/6/11: I have found an easier, quicker and more convenient way of caramelizing sugar in the microwave. It takes less than 5 minutes. Place 1 cup sugar in pyrex glass, add enough water to wet all (about 2-3 tbsp maybe), then microwave for 5 minutes on high. As soon as you reach 3 minutes, keep your eyes on it, as it boils and turns to light amber to golden amber to dark amber. Stop at your desired color. Watch the video below to see how I do it. WARNING: Caramelizing sugar is VERY VERY HOT and might make your glass bowl EXPLODE. Make sure you are using microwavable bowls or cups that have no nicks.

Let cool and harden. Place the pan/s in bigger pan/s with cold water, such that water will reach about 1 inch up the sides of the prepared pan/s. (This is bain marie method, or steam bath.)
Tip: It is better to use more than required than discover you used very little. Why? If you use very little, that caramelized sugar dissolves somewhat after baking, which gives the syrup that drips when you invert. If you use too little, you create some sort of a vacuum that somehow sucks the leche flan as you invert the cake, then creates some wrinkle, or a rough appearance of the leche flan in case this actually reaches the pan at some spots where the caramel dissolves completely. If you use more than enough, those spots will not be there, there will still be caramel that is not dissolved and you will have enough syrup so that the cake will slide off smoothly upon inverting, leaving you with a smooth top, not wrinkly. And if you do have a good layer of hard caramel remaining, you can still use this pan for leche flan.
Tip:Aluminum pans are perfect for this purpose because you can cook the sugar directly in it.

2. Prepare the leche flan mixture in the blender and set aside.
The recipe/method for the flan can be found here. Basically, the ingredients are
4 whole eggs
1 can condensed milk (14-oz)
1 can evaporated milk (15-oz)
1 tsp vanilla plus few drops of McCormick lemon extract essence)
Tip: Do not pour this mixture right away into the caramelized pan. Prepare the chiffon cake batter first before you pour the leche flan mixture into the caramelized pan. Why? If you pour early, then proceed to prepare the cake batter, then that leche flan will start dissolving the caramel (remember that this caramel is still sugar). So do it when you are really ready to bake.)

3. Prepare the cake batter.
Separate the eggs while still cold (they separate easier when cold). Add the cream of tartar to the egg whites and let sit at room temperature (the eggwhites whip more beautifully when at room temp.)

Sift flour, baking powder and salt into a small bowl. Make a well at the center and add the liquid ingredients and lemon rind. Add 1/4 cup sugar at the sides with the flour. Start beating with a hand mixer from the center going outward so that the dry ingredients are slowly incorporated. Beat until well blended.

Beat the egg whites using a clean and dry beater until it foams, then gradually add 1/4 cup sugar and continue beating until it forms soft peaks (I read somewhere that overbeating might cause the cake to be brittle. I want my cake to be more satiny soft and not have the dry feel. The main reason for this beating of egg white is to enable incorporation of air into the cake to make it light and airy, of course, which is a characteristic of any chiffon or sponge cakes.

Gently fold the egg whites to the batter using a spatula, make sure that you mix very gently. I found a special kind of whisk to do this in less time, distributing the bubbles evenly.

Pour the leche flan into the prepared pans. (In subsequent batches I made, I used the exact 1 recipe of leche flan with 1 recipe of the chiffon cake in a 13x9 pan, which gave me the ratio of leche flan to cake that I like...just the right amount.) Pour cake batter on top of the leche flan mixture. Because the cake batter has a lot of air incorporated in it due to the whipped egg whites, it floats. Bake these at 325 °F for 20 to 25 minutes for the individual ramekins, and about 45-50 minutes for the 13x9 (ovens have varying heat, so if it is your first time to bake a certain recipe, keep watching during the last few minutes of baking.

Checking for doneness can be done with toothpick (If toothpick comes out clean, it is done.). My preferred method is tapping with finger (I use the spring-back action and the hollow sound as my gauge.) This is because I usually do not remember to get more toothpicks once we use them up. :)
My American family loves anything custardy when freshly baked. I prefer them chilled because somehow, it smells more eggy when still warm.



I have been working on the video above for the past month...dumudugo ilong ko trying hard to prepare video, but here I am plugging away because there are those requesting videos instead of just slideshow of photos. I hope my efforts are appreciated. Nakakasama ng loob pag me nag-iiwan ng comment sa videos ko that are not only unappreciative, but very demeaning. If you don't like my videos, which are mainly prepared to clarify my instructions in this foodblog, and not to entertain or to stand alone, just do not make any comments on them, lalo na kung ikaw mismo ay walang kontribusyon na maitutulong sa madlang Pilipino. Hindi naman po ako professional videographer nor a chef nor a culinary expert. Just sharing what I am learning as I adapt in my American kitchen and try to keep the Filipino traditions alive and to provide solutions to my cravings. Such comments are so discouraging to bloggers like me whose main reason to blog is to share FREE KNOWLEDGE gathered from our own efforts of research to spare others from going through the hardships of what we went through. I (and other food bloggers) could have chosen to keep my recipes within my family to be passed on from generation to generation, but I am not that selfish.

Pasensya na po at naghinga pa ako ng sama ng loob dito...


134 comments:

  1. Pag may negatibo na commenter tanggalin mo! Dapat nga magpasalamat pa dahil nagshare ka ng mga recipe galing atin na inaapreciate ng isang katulad ko dito sa Tennessee! Keep it coming bec. you are doing a wonderful job! I will definitely make this recipe!

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  2. matagal ko na gusto mag bake nito kaya lang gusto ko sana tube pan :) kaso wala kasi akong tube pan sa hindi removable bottom. i should try this soon!.

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  3. Haayy manang, panalo ka talaga! As always ;)
    Thanks for this, will definitely try this one na naman. And yung mga walang magawa na ng leleave pa ng neg comments on your videos, I bet ginagamit lang nila ang blog mo para naman magkatraffic ang blog nila hehehe.. Keep it up manang! You're always an inspiration from Pinoys all over the world! Aja!

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  4. Hi Monette,
    Thanks...I disabled the comments on youtube...pati rating inalis ko na at baka sasama lang loob ko, ma-down pa ako...Anyhoo, thanks for appreciating my efforts.

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    Replies
    1. pls. don't put any bad comments if don't have any good words to say just ignore it , just be thankful there is still ppol like manang who wanted to help and share what she knows, dont be a bitter.. I respect all the chefs, bakers, im a nurse but i love to cook this is the only way i learned because I dont have money and time to go to school.. ty po sa lahat you just dont know how happy I am and my family with your recipes may God bless you po..

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    2. Hi Anonymous, Thanks for your encouraging comment and for defending me! :)

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  5. Hi Nina,
    Meron akong gusto i-bake na halos kamukha nito except chocolate cake ang gamit which will use a bundt cake pan naman...nae-excite na ako maisip pa lang, kasi ang cute tingnan yung layers nila.

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  6. hi sharon,
    Hindi naman sila sa blog ko nagli-leave ng bad comments kundi sa mismong yt vid. Kaya medyo nakakaasar kasi they don't realize that the vid was meant to compliment my blog post kahit nasa description ko yun. Pansinin ba naman pati choice of music ko, eh di i-mute nya na lang, di ba? It's just that I started my blog posts with slideshows of photos, so that my videos now are like slideshows, only this time, involving videos as well instead of just still photos...I still use captions to summarize the procedure. I still do not use my voice (napapangitan kasi ako sa boses ko eh...haha!).

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  7. Manang, this looks so perfect!!I'm sure it taste as good as it looks. Thanx for sharing the recipe!

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  8. thanks for sharing Manang..It's nice to see you posting more frequently now. I have used your chiffon cake recipe frequently, and I have perfected the technique. I have also cooked leche flan using your recipe. Now I just have to "put them together"..

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  9. Hi MaMely,
    I am sure you've got heaps of recipes such as this and the more complicated ones!

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  10. Labor of love yan! Manang K, I should try making leche flan again. My sugar doesn't brown it crystalizes!

    Grabe naman yung mga mag-iiwan ng hindi magandang comment. Nasa pagkakatao na siguro yun.

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  11. Hi natie,
    Thanks for leaving a comment and your feedback on chiffon cake and leche flan. Having made those before, you will not even need to look at the video here, I am sure!

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  12. KK, is that sugar mixed with water? I caramelize pure white sugar on low heat. I used to boil sugar in water until it caramelizes, but I noticed back then that the water just evaporates first, leaving behind the sugar crystals, then the sugar starts to melt. So I figured, start with pure sugar to cut the cooking time, and it gave me the result I wanted. This was before I learned of the recipe I saw at the back of Milkmaid label, when I was still in high school.

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  13. Hi Manang, tama ka! Huwag mo na lang pansinin ang ganyang klaseng tao. Instead na magpasalamat sa effort mo and of the other food bloggers e, ganyan pa ang reaction nila. Don't be discouraged Manang, just keep posting and sharing. We learn as we go on in this adventure, our kitchen adventure!!! More power!

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  14. Hi YummyMommy,
    Oo nga...isnabin na lang sila...I still just try to think that, if no other people find my blog posts or videos helpful, at least I know that I am also mainly doing this for my kids and their future wives and future children.
    I will also try to save pdf copies and print out the recipes and keep a copy of the videos on discs for my own hard copy of my recipe collection, so that no matter what happens to the internet, I will have my personal records of my recipes.

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  15. That's a great idea! I am keeping mine too for future use. We never know, baka nga masira ang net, and we don't have a copy of our own... patay na, hehe! My friends asked me to make a video na rin, but I think di ko pa kaya! I have little one kasi, mamaya makita ng tao sa video ang pasulposulpot na bata while yummy mommy is cooking LOL!

    By the way, ang sarap ng custard cake!!! I made custard cake, two days in a row. Ang bilis maubos!!!

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  16. Thank you for sharing this. Keep it up :) Im a fan from downunder!

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  17. Thanks for leaving a comment, Anonymous fan from downunder! :)

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  18. Thank you Manang for this and all your posts...keep up the great work. I'm a fan from the great white north and also a fellow filipina who was born and raised in North America and has no family left in the philippines, so finding recipes to make the food I grew up with and love is always a treasure! Thankfully, my parents spoke tagalog to me even though I couldn't speak it back I understand everything (they used to say 'hindi ka ma bi-bile' - did I spell that right?), so keep doing what your doing and just believe that those who make neg comments do so because they can't do a better job than you!
    I'm looking forward to making this recipe but I have one question, how many ramekins did you use? What size were the ramekins?
    Also, a tip for the person who commented on the sugar crystalizing - you can make the caramel using water and sugar mixed together, just keep a glass of cold cold water and a pastry brush near the stove and when the sugar comes to a boil, brush the sides of the pot, at the edge of the syrup mixture with the water and this will prevent the crystal from forming, or if it has already formed, it will dissolve it back into the sugar syrup.

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  19. Hi Evi,
    Thanks for sympathizing with me and thanks for the encouraging words...
    Tama...di ka mabibili. However, we actually say, "di ka mabebenta" (nobody can sell you -- if that was what they were trying to say)
    When I used the ramekins (they were 8-oz each), I just prepared 6 caramel-lined ones and the 9x13 pan and used those for one batch. The 9x13 was quite thin for both cake and custard. So the next time I made this, I just used 9x13 and it was the right thickness for me. I am not sure how many ramekins you will need for the whole batch without the 9x13; I am guessing maybe 12 or 15???

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  20. LOL! Yes, that's the saying "di ka mabebenta"..see, not only do I learn how to cook, but my vocab is broadened too!

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  21. Oh, I also forgot to ask...did you grease/flour or do anything to the pan/ramekins in order to keep the cake from sticking?

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  22. HI Evi,
    Tama! Haha!
    No grease/flour...chiffon will keep its volume better if there's none. Just use spatula to release at the side. The dissolved caramel will help with the release of bottom.

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  23. Hi Manang -- I must say I love your blog. THANK YOU for sharing recipes and insight. Thank you for taking the time to document it beautifully and making it so much easier for the rest of us to imagine how things are supposed to go.

    My daughter and I tried your lengua de gato recipe last night, the first of many recipes we intend to try. The base recipe was excellent, it was my oven temperature that ruined it. As my daughter said, "We tested the smoke alarm on the dictated Smoke Alarm Test Day." (heavy sigh!)

    Keep the recipes and stories coming and don't let those nasty viewers get you down. Obviously they have nothing better to do.

    Cheers from Down Under!

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  24. Hi angels4kids,

    Thanks for the encouraging words! Very much appreciated.

    I hope you will find the right temp of your oven to use with the lengua de gato.

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  25. Hello Manang,I've tried your recipes before and they're so panalo! ask ko lang about sa baking pan that I have here.Unfortunately, I don't have the size 13x9..What I have here are 10in. and 8in. pans..how can I make the cakes using any pan sizes I have without undercooking or overcooking it? What if I use both pans? Help me Manang..ehehehe I'm going to cook this tonight,actually and maybe let my mom in-law tried it tomorrow and hopefully she will love it too and I can make it on her grandaughter's HS grad. who is also my husband's niece..ehehehehe I need help! God Bless,Manang!!

    Sincerely,
    Lisette :)

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  26. Hi Lisette,
    I would try baking the 8-inch rounds for 25-30 minutes (do the tap or toothpick test). Maybe for the 10-inch you can try 30-35 minutes. Goodluck!

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  27. Thanks Manang! So, I don't have to change the measurements on the ingredients you have,right? Just use as it is then I'll just put them equally on my 2 baking pans? syanga pala,Manang..yung pans ko pala eh "Springform Pans" yung releasable sa buttom..ok lang ba gamitin this kind of pans? How about yung caramelizing the sugar,is it still gonna be 1c or 1 1/2c? Sensya na Manang ha kung marami akong tanong..1st time kong magluto ng cake...ehehehehe

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  28. I meant to say, 1st time kong mag bake ng cake...parang weird pakinggan yung "magluto nga cake" nyahahaha

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  29. Lisette, yung cooking times na yon for different sizes of pan ay para sa capacity mismo. So mas makapal na cake, mas matagal ang baking. Hindi ko lang alam kung yung mixture na to ay mahahati mo according to the size nung pans mo (hindi equally kung different sizes ang pan). Yung sugar naman na pang-caramelize, dapat enough to have a good layer sa bottom ng pan kasi kung hindi, baka matunaw lahat yung caramel while baking, so, it will act as suction pag aalisin mo na yung cake, kaya mangungulubot ang flan. If you have enough caramel (mabuti nang sobra kesa kulang), magi-slide lang yung flan kaya makinis pa rin.

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  30. Hi. I'm always following your blog. Bilib ako sayo. Galling mo. I have question. What can I substitute sa lemon rind? I'm planning to bake this. Pls reply.

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  31. HI Anonymous,
    A good substitute for the lemon rind would be grated orange rind. :)

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  32. Well done.I will try this recipe.Thnx for sharing your recipes.

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  33. Hi Anonymous, thanks for your comment!

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  34. recipe naman po ng pambalot ng lumpiang ubod pls. tnx in advance

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  35. Hi Anonymous,
    Recipe for fresh lumpia wrapper is here:
    http://kusinanimanang.blogspot.com/2006/10/fresh-lumpia.html

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  36. Hi!

    Wow, this blog is amazing!
    I'm also from the Phillippines but moved to Sweden with my mom at a very young age so I really don't have any clue on how to make pinoy food. And it's really frustrating now that I don't live at home with mom when I crave pinoy food.

    So, thanks for this blog! I'm sure this will help a lot starting from tomorrow :D

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  37. Hi Jillian,
    I hope you will find this blog helpful to your craving needs! :)

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  38. manang,

    isa kang HENYO!

    i tried your recipe last friday, ubos na by saturday night. im thinking of making the whole thing out of chocolate, pati leche flan. should i use melted chocolate or cocoa powder or any suggestions?

    choleng

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  39. choleng, thanks for your feedback. Kung gusto mo puro chocolate, tunawin mo muna yung cocoa powder in some milk na medyo pinainit (not boiled). Baka maging interested ka sa choco flan cake, check it out also. Maganda ang contrast ng flan versus dark chocolate.

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  40. hi!

    i would just like to say that for every person or troll who gives you a negative comment on your youtube account (marami talagang ganoon, they're cowardly losers), there are dozens, and dare i say, hundreds of other people like me who love your blog. so don't get discouraged, because there are beginner cooks like me who really appreciate your efforts and learn from them.

    thank you!

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  41. hi catherine, thanks for the words of encouragement. I still am trying to plug away, still trying hard to make videos, no matter how unprofessional looking. Haha! As long as there are people like you who appreciate the effort and are actually learning from my posts, that's enough compensation for my efforts. :)

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  42. Hi! can't wait to try this! sadly,walang cake flour dito. I've searched for substitutes, but will be needing cornstarch. wala rin dito, cornflour meron. Asian stores are too far from my place :(

    I'm thinking of using self raising flour. Do you think ok yun? Any suggestions?

    BTW, i looove your blog :) I've tried your pandesal. Yum!

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  43. Hi Anonymous, Thanks for your feedback! Where are you located that you can't find a cake flour sub? Try googling for cake flour sub in your area. Self-raising flour is like all-purpose flour with baking powder already.

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  44. Pwede bang gawin to using steamer?

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  45. HI Anonymous, I would not dare use a steamer kasi baka ma-soak lang yung chiffon cake with water.

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  46. wow, i love your foodblog! so informative, my hubby and son so love custard cakes and i wish ill have the chance to bake this one...so yummy looking at the photos and video..thanks for sharing!

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  47. Hello Manang! I'm a new fan :-) Your blog is very helpful. I love your tips. Very practical and to the point :-) I tried making this today and was surprised it was not as complicated as it first seemed to be! Here is my take on your recipe: http://undomesticatedhappiness.blogspot.com/2011/08/filipino-custard-cake.html

    Thank you for sharing your recipes and your know-hows! These things are handy for newbies like me.

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  48. HI Mrose, thanks for your feedback! Enjoy your kitchen adventures!

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  49. Mrose, thanks for your feedback. :) Enjoy your own kitchen escapades!

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  50. Thank you Manang for sharing the recipe, 3weeks ago I just finished my culinary short course back in PI.I love cooking but was hesitant to do,as i was burning up my food(hehe,made me decide to enroll in culinary) sabi ng frens ko I love dark daw,:-0.Anyway, I was browsing custard cake and happen to watch your video and the ingredients, so I decided to use your recipe.Hope to make it perfect like yours.More power!

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  51. HI Anonymous, thanks for your comment. I hope you will have a good outcome! :) Enjoy!

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  52. bless you for having a big heart, for being unselfish of the talent that God gave you. i was just saddened to read that people who doesn't appreciate what you do for others have time to say bad things, instead of appreciating all that you do for us(your avid reader). think of it this way, you are more of a blessing to others than what other people say. keep your head up coz you have done a great job in helping a lot of people,including me... :)
    thank you! may God continue to Bless You and Your Family.... have a nice weekend!

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  53. Hello, LOVE your recipes!! I was wondering why your video shows you adding sugar to your egg whites AND the egg yolk batter. Your recipe does not state adding sugar while beating the egg whites. Did you divide the 1/2 cup sugar into 2 for the video? :)

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  54. Anonymous 2, I made the video after I made the draft for this post. The video took a long time, and it was actually the third time I had made the custard cake, so that my methods were more refined that time. Yes for the video I divided the 1/2 cup sugar into two 1/4s, only because it seems that sugar stabilizes the whipped egg whites better, plus I love the sheen it creates.

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  55. ate,i've tried your special mamon recipe just yesterdayand i have to make another set again kasi ubos agad..ask ko lang po if i can use that mamon recipe for his custard cake instead of the chiffon cake?

    thanks sa mga free recipes and j really love your blogs!

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  56. HI Anonymous,
    I think you can, basta make sure the oven is ready before you pour the mamon recipe (and make sure to give it some gentle mixing once more) onto the leche flan mixture para hindi magsettle yung milk/oil. Although I would highly encourage you to use the lemon chiffon cake recipe here as I have tried that at least 3 times already.

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  57. I was always mesmerize by how did the brown thing go on top. My mom made a leche flan before but it wasn't as perfect as the picture above. Anyway I'll try to make one myself with the help of your recipe. Thanks!

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  58. HI MANANG,
    1ST OF ALL WUD LUV 2 TNK U SA EFFORT MO, I GUESS BY FAR DIS IS D BEST BLOG/SITE ESP. SA MGA PINOY FUDS NA NKITA KO. KUDOS TLGA SAU, KEEP IT UP PO & DON'T FEEL DOWN BY DOZ PIPZ NA NEGATIVE BSTA PO KMI PO NA NANINIWALA SA INYO ANG MAGS-SUPORTA SENYO. BSTA PO KEEP POSTING WONDERFUL RECIPES PO, BTW, MAY RECIPE PO B KAU NG SIOPAO ASADO HOW-TO? (BIGLANG SEGUE EH NOH) HOPE U WON'T MIND PO, P-REKWIS NMAN PO NUN..TNX PO ULIT & ALL THE BEST...

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  59. It would be my daughter's 1st birthday on Sunday the 23rd Oct 2011. I want to make a chiffon custard cake. I saw your recipe and will try it tomorrow. I'll let you know the outcome. Thanks for sharing your recipe. Daddy with TLC

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  60. Hi LuckyNona, Thanks for your encouraging words! Re siopao asado, I do not have a recipe for the asado filling (but there are tons out there so I do not bother), and for pork my favorite has been the sesame-flavored filling. You can look it up on my label "siopao" so you will see. You might like it as well.

    Hi Daddy with TLC,
    I hope your custard cake turned out to be a success. Let me know how it went. Happy birthday to your daughter. How lucky she is to have you as her dad!

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  61. Hi Manang,
    Thanks for sharing your recipes. Hanga ako sa talent and skills mo. I really love to make this recipe but here in our place there is not much evap milk to be seen. Kung meron man, mahal. Pwede bang gamitin ang fresh milk or what can be the substitute? And ano ba ang technique para di masunog ang caramel? Thank you!

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  62. Hi Anonymous,
    YOu can try this link for substitute for evap milk: http://frugalliving.about.com/od/makeyourowningredients/r/Evaporated_Milk.htm
    As for the caramel para hindi masunog, I added a new video in this post to update my latest fave way to caramelize the sugar. Take a look at it (done in 5 minutes). Hope it helps!

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  63. This comment has been removed by a blog administrator.

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  64. Hi Manang,
    Thank you very much for adding that video on how to caramelize the sugar. Thanks for your effort. Now Im going to visit that site you suggested. I really appreciate and I can learn more thru you!God bless you and your family!

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  65. Hi Anonymous, you are so welcome! Goodluck!

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  66. My tita used to make this pero full-sized cake na kina-cut. This is better I think, moderated ang serving, LOL

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  67. Julie, haha...moderated talaga...medyo nakakabitin nga pag unang serving pa lang. I also caramelize the sugar right in those glass ramekins (about 2 tbsp ata, one at a time, I microwave at intervals of 30 secs each).

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  68. Hi manang thnks for custard cake recipe all my friend and my family they like it.Manang could you give good icing recipe for cup cake and cake.thanks ang more power.merry x'mas ho ho ho

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  69. Hi anonymous, You are so welcome and thanks for your comment! A good icing for me has always been anything with cream cheese (just google cream cheese icing). But a classier creamier icing is buttercream. I used the Italian style buttercream in my sans rival, but that is quite difficult, and an easier version will be the Swiss meringue buttercream, and you can check out the video by Dyannbakes here: http://www.youtube.com/watch?v=uBBoRMWcfNc

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  70. Hello! I've been looking for a Custard Cake recipe and found your blog.You have a very informative blog.I've read everything in this post and got stock to the last part. Don't mind those people who have so many (bad) things to say as if they know everything in this world!!! They are just TRASH! Keep on sharing coz there's a lot of people who wants to learn from trusted blogger like you!Your blog is great and your generosity is greater! God Bless!

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  71. Phia, Thanks for your encouraging comment. Very much appreciated!

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  72. Hi Manang!!!
    I totally agree w/ Phia! Some people can really be short-minded. You are so unselfishly sharing your 'gift' & I feel blessed to have found your website.
    I was actually looking for leche Flan recipe using the whole egg...mukhang ikaw lang ang meron- lucky me! Then you also have my childhood fave...custard cake!!!
    I barely even looked at the pics, but the details you put in explaining the procedure to me is just like watching a video. I can even sense the heart you put into it.
    Salamat...for taking time to SHARE....buti nga nagagawa mo pa ito. You are a wife, mother, nurse, student(?) yet you can still do this....bilib ako;-)
    God bless U :)

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  73. Hi Len,
    thanks for your comment. Yes, I am a wife, a mother, a nurse, an ex-MD, a seasonal home canner and gardener, but I am not planning on being a student (haha!). I am self-studying whatever I need to study to do better what I am interested in doing. In other words, I try to enjoy life, because I do have a life, unlike others who seem to "get a life" by bashing other people.
    So thanks for your words of encouragement!

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  74. Huh!, Thank you very much, finally nahanap ko rin paano gumawa nito. Sana magkatulad ang sarap sa na bake nyo ang pag gawa ko. :)

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  75. Hi Anonymous, Thanks for your comment. Goodluck sa pagbake nito and have a very merry Christmas!

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  76. hello,
    just read your recipe for chiffon cake.
    is it really 2/3 cup cake flour? di ba parang ang konti. and if i'll use all purpose flour, how many cups? i'll try to bake it this weekend. thank you.

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    1. Hi Anonymous,
      Sorry for the late reply. It was my son's birthday and I got busy last weekend. This is really 2/3 cup cake flour, and I would suggest that if you will use all-purpose flour, to add cornstarch to substitute for the cake flour (I am not sure how your cake will turn out to be, as I have never tried subbing for cake flour). If you will use all-purpose, the result might not be as silky, I would surmise.

      Delete
  77. Hi manang! i loooove your blog. pay no heed to the nega-comments, they forget that there are many many many roads to rome, as saying goes. walang napapala ang makitid ang utak.

    thank you thank you thank you for this recipe; this is my very depressed mother's favoritest cake and i will make this for her on Vday to cheer her up. I'll be using my Lola's ancient chiffon cake recipe though, otherwise they'll maul me for deviating from tradition but i will definitely follow the techniques you used, (especially with the flan as ive never made flan before). is it okay if i make the flan by hand and not by blender? Thanks and keep on blogging!

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    1. Hi Kathaha aka mariakatrinamarie,

      Thanks for your inspiring words and your concern. You may use the usual cheesecloth over the colander then gather the edges of the cheesecloth and squeeze the mixture through. That would be enough to cut through the egg whites without foaming them.

      Now as to your ancient chiffon cake recipe, would you Lola be mad at you if you share that with me? (I love traditional recipes as well!)

      Delete
  78. Hello po!!!! Pwede ho sana mag request..hehehe kung ok lang din sa yo. Kasi po mahilig po talaga ako mag bake ng cake.. marami na nga ako nagawa na mga post nyo..puro ho perfect lahat ng recipes nyo..ang hinahanap ko ngayon.. alam nyo ho yong "MANGO BAR" ng yong sa Red Ribbon ...ang sarap talaga non..meron po ba kayo ng ganung recipe,,maraming salamt po...and keep it up..you are guiding us really in baking...God bless po!!!

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    Replies
    1. Hi Chuchee,
      Kung meron sana akong idea how it tastes like and looks like, baka makapa ko kung paano gawin. Meron ka bang picture, description ng lasa, at ingredients list?

      Delete
    2. you made this cake very well, fantastic, looks so delicious i cant wait to try it.

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    3. Thanks! Please let me know when you have tried it and share photos :)

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  79. manang, almusal ko na ang buksan ang food site mo, para akong gutom pag di ko ito nabuksan sa umaga. salamat at pino-post mo mga gusto kong pagkain. gusto ko ang narrative style of writing mo parang kausap lang kita habang binabasa ko ang mga posts mo. :)

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    Replies
    1. Hi mom, para mo akong bingyan ng masarap na tanghalian nung mabasa ko ang comment mo! Thank you!

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  80. What is the flan mixture or recipe please?

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    1. HI Anonymous, I edited the post to include a link to the leche flan post and I listed the ingredients as well. Just pulse beat them all in the blender. :)

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  81. i am craving for this and i am happy to find your website :) i remember eating this at a bakery din and its yummy! can't wait to make it :) - from Dubai

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    1. Hi Kristine, Thanks for leaving a comment! I hope you will find yourself in a nostalgic trip once you try this recipe.

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  82. Hi, I tried your leche flan recipe yesterday and I'm happy to say I did it right :) Not perfect pero I think nakuha ko naman tama lasa at texture. Ang naging problem lang may bubbles yung gilid pero sa loob smooth at wala bubbles. Ano kaya naging problem? Anyway thanks for the recipe. Plan ko ulit ulitin gawin until maperfect ko :)

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    1. Hi Lou, sorry for the uber late reply. Medyo mahirap maalis yung bubbles sa gilid dahil yan ang pinaka-exposed sa init. Siguro the only way to get rid of that will be the lower the temp further and cook longer (slow cooked ba). Or you can try having it sit longer in the fridge before getting out of the pan. I love it on the 3rd day in the fridge as the flan has compacted more so that it looks more silky, and the caramel somehow dissolves further so I have more sauce.

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  83. I tried making this last night and it came out perfect the first time! Kudos to you manang. I made your recipe and I split it between two 8 inch round pans.
    I had a bit of trouble with making the caramel so I used my original caramel procedure of caramelising just the sugar in the tins. Because I have a really small oven and I can only use the bottom rack otherwise it will burn, I did it in two batches, the first one I baked at a 160 C for 25 minutes but it was still jiggly so I baked it for another 10 minutes more at a higher 165 C. The next pan I baked at 165 C for 30 minutes and it came out clean and cooked afterwards!
    I think I was so excited about seeing if it was a success I didn't wait long enough for the cake to cool, it was still a bit warm when I turned it over so not all of the caramel came with the cake and some of it was still on the bottom of the pan.
    My husband liked it, the leche flan wasn't too sweet and was really creamy and the cake was just the right taste. I did omit the lemon zest but I put in the lemon essence. Wala kase ako dried lemon zest na mabili sa supermarket dito, and I didn't have fresh lemons either.
    AND very helpful yung Video kase I looked at it before I tried making it so I had an idea up to which point I had to beat the sugar. I was quite amazed too na nag float nga ung batter sa flan base. =D so happy with this recipe definitely a keeper! and my two and three year old boys loved eating it too!

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  84. Manang I shared your blog with a few friends I posted a photo kase of my finished product on FB and they were asking for a recipe so I posted the link of your blog on the photo comments...

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    1. Hi Blanch, thanks for sharing my recipe with your friends. Could you friend me on fb so I could see the photo or tag Manang Kusinera, pls?

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  85. Hi Manang! Do you have recipes of chocolate roll, mocha roll, and ube roll like Goldilocks. I've been craving for it since I came to the US. I'm a Nurse like you. I'm so glad to have found your Blog. I can be sure that I will have a real Filipino recipes. Thanks for sharing. I don't have a URL. I would appreciate if you would email me back to my yahoo acct (rnmimi64@yahoo.com). Again, thank you and God Bless!

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    Replies
    1. Hi mmimi64, i do have a mocha roll cake shared by a friend but she requested that I do not post about it. I can forward the recipe to you but I will need time to look for it.

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  86. Hi Manang! Thanks for sharing this recipe. I will try this real soon!

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  87. hi manang! tenx sa mga recipes u shared! ang dame ko natutunan coz i love to cook too! more power manang!and ignore n lng ang mga ng comments ng d maganda! bka kc d nila kaya ang mga gnagawa mong pg shi share,or bka wala clang gift sa cookinh hehe! God Bless manang! wait for ur new recipe!! Greetings from japan!!

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    1. Thanks for the pampalakas ng loob, Anonymous!

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  88. Hi Manang! Thanks sa mga recipes mo. I already tried to bake your pandesal and it came out well.Nagustuhan ng mga kapamilya ko. Manang I tried also this custard cake recipe twice and I always fail! Laging malambot (watery) yung cake...pero okey naman yung custard nya. Please help!

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    1. Becky, Maybe you just needed to extend the baking time...Do the tap test or toothpick test before you take out the cake.

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  89. The Latin influence is definitely there. I love flan!

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  90. sarap...sana matutunan ko rin

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    Replies
    1. Panoorin mo lang video para madali mo matutunan

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  91. ang sarap talaga...tagal na rin akonng nagluluto pero gaya nyo manang di nag schooling ng culinary, since grade school til now na married na ko hilig ko pa rin ang mag bake at magluto pero sometimes di ako makapag isip kung ano luluto-in dito ako sa blog mo kumukuha ng idea kung anong ihahanda ko for my family...thanks manang..godspeed!!! just ignore people nlang kung mag leleave ng negative comments insecure lng yan kasi di nila kaya unlike mo naaapreciate ko lahat ng mga effort mo ako nga tamad ako sa mga ganitong mag upload upload..more power manang!!!

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    1. Hi Anonymous, thanks for the inspiring words (and sorry for my late reply. I had no internet for several days...my husband finally fixed it). Thanks for your appreciating for what I do!

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  92. Hi Manang!

    Love your blog! Done a custard cake before but next time will try your recipe. I just had a bit of a problem, before I invert my cake I put it in the fridge for several hours to be chilled, then I took it out but had hard time inverting it and when I finally took it out my custard has collapsed:-( as I think the caramel still sticks in the pan, what do you think happned manang? Did you invert your cake before you chilled it? many thanks

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    Replies
    1. I chill the cake first then invert only when ready to serve, otherwise the caramel sauce just frowns the sponge cake. Maybe in your case, the caramel was not enough so the melted sauce created a suction effect (imagine 1 plastic sheet with a very thin film of water...they are hard to separate, but if there is more water, they slide off one another easily). That is why in my recipe I specify to caramelize sugar more than enough to coat the bottom, kasi nga pag natunaw na, if there is not enough, then it tends to create a suction effect, it's hard to remove the cake, and it also makes dents on the custard due to this effect.

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  93. This comment has been removed by a blog administrator.

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  94. Manang there is nothing wrong with the video except the part where you said you can dance while waiting and we didn't see you dance :D just kidding! You are so detailed with the instruction but for people like me who are a bit tamad reading instructions, the videos help a lot! Never mind nincompoops who are nag gagaling galingan. Some have to pay to study making these goodies and just to add a title to their name. But you, you just had to do research and improve on what you learn without having to pay :) and yet you can already be considered a Chef because of the various foodies you know and are able to do :D

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    Replies
    1. Enid, camera-shy ang manang eh...haha. Nagsasayaw ako sa background. Thanks for appreciating my video.
      I do agree with you on that some people pay to get into culinary arts training just to have that title. I am just too kuripot to do that. And I have long been a self-study kind of gal. Plus with the youtube videos now all over the internet, it is also easier to learn stuff (that's also why I don't bother to make video even for the stupidest thing like "igisa ang bawang at sibuyas." There are things that making a video of is an insult to the individual's intelligence (Sometimes even photos showing such simple steps seem unnecessary). So I tend to post photos only to give an idea of how the setup is or what tools I use, and I try to reserve the videos for those methods that are hard to visualize, especially for newbies.

      Delete
  95. Since making it takes a lot of time, busy people would just like to buy it over the counter or order leche flan for the Holiday celebrations, you will now find leche flan being sold in the market and delicacy stores or order over the phone and deliver to your door.

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    1. GFP, making it my way does not take a lot of time. Mixing takes less than 10 minutes. Caramelizing the sugar takes around 5 minutes per pan. So overall prep is less than 30 minutes. Baking takes 1 hr, during which I can easily do other chores. I am using top-notch eggs from pasture-raised chickens, unlike commercial ones that use cornstarch (my MIL tried that because she loves my leche flan) and she chucked it because she could detect the starchy taste. So, going to the grocery store (wasting gas) to get an inferior product cannot compare. Knowing that my leche flan is freshly made and ready to consume when I want to (versus the hassle of not knowing whether delivery will be on time), cannot compare to homemade. You can tell I am not a fan of store-bought goodies, especially here in the US where most desserts have HFCS and modified cornstarch and other ingredients that I don't want to feed to my family.

      Delete
  96. Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

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    1. HI Gluten-Free,
      At first my reaction was, "What the heck???" because I thought it was a no-brainer that that would be how to serve this custard cake. But when I looked at my post, I did stop my instructions at the point when I advised to chill the cake. No final step as to how to serve. Haha! I guess I must have predicted that anyone who has made leche flan before and now plans to tackle custard cake would know what to do...maybe that's why I never bothered to add this last step of serving. Well, thank you!

      Delete
  97. Cooking is such an art which not only make you happy or earns you appreciation but also can counter your appetite in a very delicious manner. This is such an wonderful instinct that can make you creative day by day.Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

    zonia

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  98. manang, how much sugar man ilagay sa eggwhite? walang naka lagay dito kasi e! thanks! hope to hear from you soon kasi e try ko na sana this week. tnx!

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    Replies
    1. Hi Anonymous,
      Yung 1/2 cup of sugar sa ingredients, I divided that in half in the video, so I put 1/4 cup sugar into the egg whites while whipping, the other 1/4 cup went to the batter. :)

      Delete
  99. I've been using your Leche Flan Cake recipe for a year now,I'm grateful for all your hard work and sharing it to many of us,specially those who are overseas missing their favorite dish/desserts!I grew up in the Phils & remember my Mom buying us a slice each of this cake and it was quite expensive so Mom is very impressed that I learned to make this in the USA so when I go home again for a visit I will teach her how.The sapin-sapin was exceptional too! Thanks so much!

    Vee :)

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    Replies
    1. Hi Vee, Thanks for your feedback! I am glad that one of my aims in keeping this blog is fulfilled! Happy New Year!

      Delete
  100. food for thouoghts w/ lj1/30/2013 12:53 AM

    Hi.tnx for the recipe and keep it up.love the video and the music as well..

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    1. Thanks for leaving a positive message, food for thoughts!

      Delete
  101. Tanong lang po, medyo nalabuan lang po ako eh.First time ko po ito gagawin kaya medyo may tanong po. Doon po sa video ninyo ung gumagawa na po kau nung meringue eh naglagay po kau ng asukal...sa recipe nyo po eh once lang kau ng lagay ng asukal dun po sa paggawa nyo po nung egg yolk batter...nilagay nyo po eh 1/2 cup? So tanong po anu po sukat nung asukal na nilagay nyo sa meringue...1/2cup din po ba? Cencia na po ah,di ko po kasi makita dito eh...salamat po

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    Replies
    1. Hi Anonymous,

      Sorry for the confusion...

      Dun sa recipe eh 1/2 cup...nung naulit-ulit ko na gawin (which was when I made the video), I decided to divide the sugar in half, so 1/4 cup sa batter, 1/4 cup sa meringue, just because I think the sugar helps stabilize the meringue some more. I am not sure that there was any difference, though.

      Delete
  102. salamat manang.

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  103. Hi Manang,

    Same lang ba ito nung Lemon Square na CheeseCake na nabibili sa Pilipinas?

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  104. Manang keep it up!! Those ppl who have so much to say may not have even baked as much in variety as u do. It helps so much even in just reading the homesickness we feel. Having to look pictures and read the names of breads we grew up eating when were kids brings back floods of happy childhood memories. and im glad even though i cannot give the same sights and sounds of my childhood, they can have the same taste as i had. And me and my family are thankful. Looking forward to more recipes common in a local panaderia. Do you happen to know how to make lakas bread. im not sure if its the right name but its very dense milky bread with a white i guess hard sugar icing. i dont think its marzipan. i used to think its pianono coz the way its sliced is like white keys in the piano :)

    Maris

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  105. hi manang,
    i noticed the recipe for the custard (leche flan) has 1/4 cup sugar. but for the custard cake, the custard doesnt have sugar.
    can i now conclude that to make custard, we dont use sugar in our custard in making custard cake?

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  106. Hi Manang, Don't mind the haters, wala silang magawa! I've noticed there are many rude commenters on YouTube, even on my children's videos. But I've learned to just ignore them.

    Anyway, about this recipe: Is this good for just one 9x13 pan, or will I have enough of everything for one 9x 13 pan and 6 ramekins?

    Thanks, I'll send you a picture when I try this.

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  107. thanks for sharing...

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  108. Hi Manang...Pwede rin po bang gumamit ng plain flour instead of a cake flour?

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  109. hi Manang! gusto ko try to! natuwa naman ako madami ka pa lang recipe dtu.. maghahanap pa ako ng ibang mssarap n recipe sa blog mo.. humahanga ako sa mga bloggers na kahit bc sa work nakukuha pa nila mag post nakakatulong to keep it up!

    ReplyDelete

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