SIX days before Christmas and we ask: What taste to highlight on that merry night?
Well, a typical noche buena of every Pinoy fam wouldn’t be complete without the usual delish treats – Christmas desserts. But if you’re tired of eating the same desserts over and over again, with GMA’s #Pinned and Yummy.ph, we got you covered!
Here are some noche buena dessert ideas you can try with an exciting twist.
Coffee leche flan
It’s time to “bitter” things up as we try this coffee leche flan!
We need
(For caramel)
* 1 cup sugar
* ¼ cup water
(For the flan)
* 12 egg yolks
* 1 1/2 cups evaporated milk
* 1 1/2 cups condensed milk
* 4 teaspoons coffee granules
* 1 tsp vanilla
* Pinch of salt
Steps
– Make the caramel: place sugar and water over medium heat until thick and golden brown in color. Pour into molds and set aside.
– Dissolve coffee granules in the evaporated milk. Gently stir the evaporated milk into the condensed milk until fully incorporated.
– Stir egg yolks until smooth. Pour into the milk mixture, along with the vanilla and salt. Whisk gently until combined.
– Pour the egg mixture through a fine sieve into the molds. Cover with foil and steam for 20 minutes until a toothpick poked in the center comes out clean. Alternatively, bake in a water bath for 40 minutes until a toothpick poked in the center comes out clean.
– Let cool to room temperature and run a knife along the sides of the flan to loosen it. Flip onto a plate to serve.
Choco puto bumbong
Completing the Simbang Gabi may mean you already ate too much puto bumbong for this year. But if your family wants it on your table for noche buena, then you’d better learn how to make choco puto bumbong for a change.
We need
* 6 pieces puto bumbong
* 12 pieces cheese, cut into 1/2-inch sticks
* 12 small lumpia wrappers
* 1 cup brown sugar
* oil
Slice the puto bumbong in half. Wrap it with the cheese using lumpia wrappers.
In a frying pan, heat oil just enough to cover the rolls. Fry until golden brown and crispy.
In a small saucepan, caramelize the sugar over medium-low heat then drizzle over the rolls. Serve while hot.
Queso de bola cheesecake
Queso de bola’s saltiness is just the right taste to complement the sweetness of the cheesecake. Pair it with a cup of coffee and you’re sure to cap off the night with a happy tummy.
We need
* 1/4 cup butter, melted
* 1 cup graham cracker crumbs
* 1/2 cup cashews, finely chopped
* 3/4 cup plus 1 tablespoon sugar, divided
* 1/4 teaspoon salt
* 3 packs (227 grams each) cream cheese, softened
* 1 1/2 cups queso de bola, grated finely
* 3 large eggs
Steps
– Preheat oven to 350°F.
– In a mixing bowl, combine graham cracker crumbs, cashews, 1 tablespoon sugar, salt, and melted butter until well blended. Evenly press crumbs mixture onto the bottom of an 8-inch springform baking pan. Chill until ready to fill.
– Blend cream cheese until creamy. Add remaining sugar and continue to beat until light and creamy. Add then stir in grated queso de bola. Add then beat in eggs, one at a time. Pour cheesecake mixture into the prepared baking pan. Spread in an even layer.
– Bake cheesecake about 40 minutes until the center is almost set and the top has browned. Remove cheesecake from the oven, and transfer to a cooling rack. Let cool completely. Refrigerate overnight or at least 4 hours until firm.
– Once ready to serve, unhinge springform and transfer to a cake stand. Keep chilled until ready to slice and serve./PN
