Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Crème Caramel

Chopstick Cinema

This Month's Film: Magnifico
Cuisine: Philippine

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.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com