Pro Tips
**Chef's Tips & Troubleshooting:**
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- For layered desserts, let each layer set fully before adding the next to prevent mixing.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Custard
If you want to know how to make custard with the least calories, use low-fat, fat-free or skimmed milk instead of whole milk. Some cooks prefer using organic cream as an alternative. Note that.
Instructions
- Add milk into a medium-sized pot and set the stove to medium-low heat until it starts to simmer. Stir milk to prevent burning.
- In a separate bowl, combine cornstarch and sugar and whisk thoroughly.
- Stir in the egg first followed by vanilla. Combine well.
- Remove simmering milk from heat and slowly add it to egg mixture, stirring continuously.
- Return the whole mixture back to the pot and cook on medium heat until custard is thick.
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Pro Tips & Troubleshooting
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- For layered desserts, let each layer set fully before adding the next to prevent mixing.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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