This Month's Film: Magnifico
This is a variation of a dessert that I made for an earlier Philippine menu. Only last time, I made it with coconut milk, this time I made it with evaporated milk. Both were delicious.
The recipe starts with a simple sugar caramelization that becomes the golden layer on top. And the rest of the dish is a simple custard of eggs, milk, sugar and vanilla. Once it's ladled into the custard cups, they go into a water bath in the oven for about 40 minutes. Easy and elegant.
The recipe will be posted at the end of the month along with my 'Magnifico' film review.
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