THUNDER BAY – Food – Foodland Ontario continues with their Filipino twist with this tasty dessert. If you want to put a real Northern Ontario spin on this recipe, perhaps wild blueberries or raspberries might be to your liking.
A lovely dessert to make ahead, this classic Filipino dessert is delicious served with sliced strawberries.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Baking Time: 50 minutes
1 tsp (5 mL) butter, melted
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) water
6 Ontario Eggs, lightly beaten
1 can (300 mL) sweetened condensed milk
1 can (354 mL) evaporated milk
Sliced Ontario Strawberries
Grease six 1-cup (250 mL) ramekins with melted butter.
In a medium saucepan, combine sugar and water. Cook over medium heat, swirling the pan occasionally, for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium-high; cook, swirling pan without stirring, until mixture turns a deep golden brown colour, about 6 minutes. Immediately pour mixture evenly into ramekins; set aside.
In a medium bowl, gently whisk eggs. Whisk in condensed and evaporated milk until combined.
Using fine mesh sieve, strain mixture. Pour strained mixture evenly into prepared ramekins. Cover ramekins with foil, place in large roasting pan. Pour enough hot water into the pan to come 1-inch (2.5 cm) up sides of ramekins.
Bake in 375°F (190°C) oven for 40 to 50 minutes or until the top of flan is firm to touch and a toothpick inserted in the centre comes out clean. Remove ramekins to a wire rack, remove foil and cool for 15 minutes. Refrigerate until serving.
Run a knife around edge of each ramekin; invert onto a plate. Serve with sliced strawberries.
PROTEIN: 16 grams
FAT: 13 grams
CARBOHYDRATE: 70 grams
FIBRE: 1 gram
SODIUM: 210 mg