Leche Puto (Custard over Steamed Cake)

Jhuls @ The Not So Creative Cook

10 years ago

Even I was exposed in the kitchen at an early age, I was not exposed to trying different kinds of foods. My knowledge on foods/recipes was limited as to what my Mom used to make. When I was big enough (big? like fat?) to be left alone in the kitchen to prepare our meals, still, I did not explore. I think one of the reasons was not being confident enough. Also, I was a person who didn’t like to hear bad comments about the meals I make. Because we should accept the fact that, not everything you make will please everyone.

When my Mom passed away, that’s when I started exploring and experimenting – I add or omit some of the ingredients in the recipe… or things like that. I have not experienced baking with my Mom after we had baked those rock-like cookies. 😀

Cooking and baking taught me a lot of things:

Patience. Only in baking and cooking… Okay! I admit – not all the time. 😛

Confidence. Looking back, I always don’t feel confident when I make meals. I am always afraid to hear some bad comments. So before anyone would touch the meals I prepared, I always tell them ‘If you don’t like the food, don’t tell me. Or else, you cannot come back here again.’ But with all the ups and downs in the kitchen (the flour is going up; the milk and the chocolate chips are going down… on the floor), I gained enough confidence. Those lines, I don’t say that anymore; I say another thing – ‘If you don’t like the food, tell me; I will be happier as I will eat it for you.’ 😀

Being proud. Or should I say I have learned how to do the happy dance? When I get to make something that makes people smile, I could not help myself but to do a happy dance… or sing! 😀 Even when I don’t get the same exact output as the source recipe, I always feel really proud of myself. As long as they are edible, I will be proud.

Try when you fail. I hate trying. No – I hate failing again. I hate feeling upset. I used to say to myself [when I fail at making a good dish], ‘Ugh! I will not make this again!’ But that was changed – I don’t stop until I get satisfied. You remember how many times I tried making bread? 😀 That was one of the many ‘attempts’ I made. Elaine @ FoodBod told me that they are just attempts – first, second, third, etc. So I put in my mind that ‘attempts’ don’t end until you are satisfied – they have unlimited numbers – attempt # 1, and so on…

And maybe I could say that at some point, I can call myself a lazy cook/blogger. Most of the time when I see a long list of ingredients or long cooking instructions, I don’t get that recipe. Much worst when it sounds complicated to me. It’s so funny how things change as I sometimes look for long, ‘complicated’ recipes.

There are people who prefers quick recipes to follow and there are people who are up for some challenge. I am in the middle.

Even if you are not a Filipino, you’ll know just by looking at the photo that you are going to do two separate batters. The tricky part here is to cook the flan ‘just right’.

Get the recipe of Leche Puto from Corine @ Heart of Mary. 😉 (Thanks, Corine, for sharing the recipe. xx)

Being a changed person now who likes to experiment when in the mood, I tried making a caramel to top the flan. Unfortunately, I was not 100% successful but I told myself that I will try again. If you will compare the photo with and without the caramel, maybe you’d notice that the flan with a caramel topping is not firm enough unlike the one without. Nonetheless, both are delicious.

Here is a photo with the caramel on top: