Pro Tips
**Chef's Tips & Troubleshooting:**
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
- Use a kitchen thermometer to maintain oil or oven temperature for consistent results.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Measure ingredients by weight rather than volume for more accurate and consistent results.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
No Steam Easy Flan
No Steam Easy Flan is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Make the caramel by combining sugar and water in a saucepan. Apply heat. Continue cooking while stirring until the mixture thickens and the color turns medium brown. This is now the caramel.
- Pour the caramel into separate molds. (Note: you may use glass, metal, or ceramic baking pans as molds for the flan. Using ramekins is also a good idea.) Tilt the mold to spread caramel evenly. Set aside.
- Start making the flan by cracking the eggs into the bowl. Beat using a wire whisk. Gradually add sugar. Continue beating until mixture gets well blended. Set aside.
- Microwave ¼ cup the water for 35 seconds. Combine powdered gelatin and water. Mix well by stirring. Set aside.
- Pour milk into a pan. Apply heat until it goes into a simmer. (Note: do not apply too much heat. We want the milk to only be below boiling point).
- Scoop around 5 to 6 tablespoons of warm milk (1 tablespoon at a time) into the bowl with sugar and eggs. Continue to stir the mixture. (Note: This process is also known as tempering. Two ingredients with different temperatures are gradually combined in order to slowly rise to the same temp.)
- Pour the mixture from the bowl into the pan. Continue stirring until well blended.
- Gradually add gelatin mixture while stirring. Continue cooking in low heat for 1 minute. Turn off heat.
- Transfer to mixture back to the bowl. Add all-purpose cream and vanilla extract. Stir until well blended. Remove bubbles by skimming.
- Pour the flan mixture into the molds. Cover each mold with aluminum foil or plastic wrap. Refrigerate overnight.
- Serve for dessert.
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Pro Tips & Troubleshooting
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
- Use a kitchen thermometer to maintain oil or oven temperature for consistent results.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Measure ingredients by weight rather than volume for more accurate and consistent results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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