Category: Dessert

INGREDIENTS:

• 2 tablespoon instant coffee
• 2 tablespoon sugar
• 2 tablespoon hot water
• milk
• ice

PROCEDURE:

1. Add the instant coffee, sugar, and hot water into a cup, and mix them well. Then, using a whisk, whip the concoction until you get a rich, thick and creamy texture.
2. In your drinking glass — preferably a clear one — add milk and ice. Then, top the iced milk off with your foamy coffee mix. and serve !

INGREDIENTS:

Caramel

• 4 tbspGranulated Sugar
• 1 tbspWater
• 1 1/2-2 tbspHot Water

Egg Mixture

• 2Eggs
• 250 mlMilk
• 5 tbspGranulated Sugar

Other Ingredients

• Unsalted Butter

PROCEDURE:

1. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups.
2. Put the sugar and water in the pot. Heat the pot at medium heat.
3. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid.
4. Caramelize the sugar like shown in the video and remove the pot from the heat.Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel.
5. Pour the caramel evenly into the custard cups.
6. Let’s make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Don’t let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.
7. Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved.
8. Add the milk to the beaten egg while whisking the mixture.
9. Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.
10. steam the egg mixture. Gently fill the custard cups with the egg mixture.Cover each cup with aluminum foil. The foil will prevent the surface from getting dry. It will also help steam the pudding evenly.
11. Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups. Put the lid on.
12. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes.Do not bring the water to boil otherwise the smooth texture of the pudding will be lost.
13. Put kitchen gloves on and remove the custard cups. When they become cool, store them in the fridge. serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.then serve!

INGREDIENTS:

• 4 cups coconut milk
• 1/2 cup glutinous rice rinsed and drained
• 1 1/2 cups whole kernel corn
• 1/2 cup granulated sugar
• 1/4 cup half & half cream optional

PROCEDURE:

1. In a saucepan, combine the coconut milk and rice, and bring to a boil over medium-high heat.
2. Cook, stirring regularly, over low heat until the rice is cooked, about 25 minutes.
3. Add the corn and sugar, and continue cooking for 5 minutes.
4. Serve hot or cold and drizzled with cream, if desired.

INGREDIENTS:

• 1 pre-made graham cracker or chocolate graham crust
• 2 cups heavy cream
• 1 15 oz. bag high quality semisweet chocolate chunks
• 1 teaspoon vanilla extract
• whole strawberries for garnish (optional)
• whipped cream for garnish (optional)

PROCEDURE:

1. Carefully bring heavy cream to a boil in a heavy sauce pan over medium high heat; add vanilla and set aside.
2. Process chocolate chunks in food processor until ground into a fine powder. With processor running, slowly pour hot cream and vanilla in a slow steady stream until fully blended. (Stop to scrape sides if necessary.
3. Pour mixture into crust and chill for at least 3 hours or overnight. Garnish with strawberries and/or whipped cream, if desired.

INGREDIENTS:

For the graham cracker crust:

• 1 and ½ cups (180 grams) graham cracker crumbs
• ⅓ cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled

For the key lime pie filling:

• 1 cup (240 ml) key lime juice
• 2 (14-ounce) cans sweetened condensed milk
• 5 large egg yolks

PROCEDURE:

To make the graham cracker crust:

• Preheat oven to 350°F (177°C).
• Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
• Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
• Bake at 350°F (177°C) for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
• Keep oven temperature at 350°F (177°C).

To make the key lime pie filling:

• Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
• Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
• Bake at 350°F (177°C) for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
• Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!

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INGREDIENTS:

• 1 package Oreo cookies (crushed)
• 1/2 cup butter (melted)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 teaspoons vanilla
• 2 packages cream cheese (softened)
• 1 can sweetened condensed milk 
• 1/2 cup hot fudge sauce

PROCEDURE:

1. Gather the ingredients. In a large bowl, combine crushed cookies with melted butter until coated.
2. Press 2/3 of this mixture into the bottom of a 13″ x 9″ glass baking dish and set aside.
3. In medium bowl, combine cream with powdered sugar and vanilla until stiff peaks form.
4. Place cream cheese in large bowl. Using the same beaters you used to beat the cream, beat the cream cheese until it is light and fluffy.
5. Gradually beat in the sweetened condensed milk until smooth.
6. Fold the whipped cream into the cream cheese mixture until combined.
7. Spoon the filling over the cookies in the pan. Cover and freeze for 1 hour.
8. Then drizzle the hot fudge sauce over the filling and gently spread to make a thin and even layer. Sprinkle with remaining cookie crumb mixture.
9. Cover and freeze for 4 to 5 hours until firm.
10. Cut into squares to serve and enjoy !.

INGREDIENTS:

• 12 pcs graham crackers, crushed
• 3 tbsp butter, melted
• 1 tbsp sugar
• 1 pack nestle all purpose cream 123 ml (chilled)
• ½ small can (108g) condensed milk
• 3 pcs ripe mangoes, (diced)
• 4 scoops Nestle Vanilla ice cream

PROCEDURE:

1. Mix graham crackers, butter and sugar. Set aside.
2. Whip NESTLE All Purpose Cream, with condensed milk, and half of the diced mango.
3. Assemble graham crumble, cream mixture, and diced mango in layers in serving cups. Top with ice cream and serve.

INGREDIENTS:

• 6 pieces bananas saba or plantains, cut in half (lengthwise)
• 1 cup jackfruit ripe, sliced
• 1 1/2 cup sugar
• 12 pieces lumpia wrapper
• 2 cups cooking oil

PROCEDURE:

1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
3. Fold and lock the spring roll wrapper, use water to seal the edge
4. In a pan, heat the oil and put-in some sugar.Wait until the brown sugar floats
5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
6. Serve hot as a dessert or snack. Share and Enjoy!

INGREDIENTS:

• 1 1/2 liters (6 cups) coconut water
• 25 grams pandan flavored gulaman powder
• 750 grams shredded young coconut (from 4–5 coconuts)
• 2 boxes all purpose cream (about 2 cups/480 ml)
• 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)

PROCEDURE:

1. Combine the coconut water and gulaman powder in a casserole.
2. Bring the mixture to a boil while stirring constantly to dissolve the powder. Remove from the heat and pour onto a jelly roll pan or a mold.
3. Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.
4. In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
5. Cover and refrigerate for at least 2 hours before serving.

INGREDIENTS:

• 1 box (1 ounce) unflavored gelatin
• 4 cups water
• 2 tablespoons instant coffee
• 1/2 cup sugar
• 1 can (14 ounces) condensed milk
• 1 can (12.8 ounces) table cream

PROCEDURE:

1. In a sauce pot, bring 3 cups of the water to a boil. Add instant coffee and sugar. Stir until dissolved.
2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.
3. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
4. Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set. 
5. In a bowl, combine condensed milk and table cream. Stir until blended.
6. Cut set gelatin into 1-inch cubes and divide into serving cups. Top with sweetened cream. Garnish with whipped cream, if desired. Serve cold.