How do I make a healthy version of a dessert or any food that I want to have on my birthday? This month's Kulinarya Cooking Club challenge was a toughie for me. I couldn't think of any Filipino dish that I can tweak into something healthier but still delicious as there are several yummy healthy vegetable dishes or ice and fruit desserts that don't need any improvements, in my honest opinion. As much as I love tofu and seitan, I can't imagine myself enjoying a plate of tofurkey lechon or seitan mechado on my birthday.
My creative juices ran dry for this challenge so forgive me for my uninspired Leche Flan using all egg whites and fat-free sweetened condensed milk. I used whole milk because I want the flan to be edible, at least. The flan is actually good; it's soft and smooth although not creamy with a texture similar to gelatin. Buuut, I won't be having this on my special day which for me is a time to indulge in food I really really love, food that will certainly make me happy, unhealthy they may be.
My creative juices ran dry for this challenge so forgive me for my uninspired Leche Flan using all egg whites and fat-free sweetened condensed milk. I used whole milk because I want the flan to be edible, at least. The flan is actually good; it's soft and smooth although not creamy with a texture similar to gelatin. Buuut, I won't be having this on my special day which for me is a time to indulge in food I really really love, food that will certainly make me happy, unhealthy they may be.
3 tablespoons sugar
4 egg whites, lightly beaten
5 tablespoons fat-free sweetened condensed milk
1 cup milk
1½ teaspoons calamansi or lemon juice
1 teaspoon vanilla extract, optional
1 teaspoon vanilla extract, optional
macapuno preserve, optional
- In a small stainless steel pan, caramelize sugar until golden. Pour into a leche flan mold or 4 ramekins. Set aside.
- In a medium bowl, combine the rest of ingredients except macapuno. Strain into the mold/ramekins and steam over medium-low heat for 45 minutes. Let cool completely at room temperature. Cover tightly with plastic wrap and refrigerate overnight.
- Unmold into a serving plate, scraping all the caramel from the bottom of the mold. Serve with a teaspoon of macapuno if desired.
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Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colorful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
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Check out KCC [healthier] birthday party food here .
Last words on egg yolks: Contrary to what the food police would like us to believe, egg yolks are very nutritious specially from free-range chicken eggs which supposedly have more of Omega-3 fatty acids and a long list of vitamins and minerals.
12 comments:
Oh wow, I didn't even think it was possible to make leche flan with egg whites. Brilliant idea, and beautiful pics :)
Great idea! I love your posts, Oggi! I've tried to make some of your recipes. Thanks for sharing this one and all the rest.
It looks soooooooooooo delicious
Wonderful dessert!:)
I would have never imagined leche flan without the yolks but you did! haha. Great job... and it didn't look uninspired... you sure the delivered the goods Oggie!
Happy Sunday,
mLaou
If you made this with egg whites, then is that an excuse for me to eat several llaneras of leche flan? LOL!
Delicious with that macapuno!
I wouldn't have thought of egg whites in leche flan and you just committed a culinary sin by doing this BUT since you made this flan look soooo yummy. . . you’re forgiven! Let’s Eat!!! :)
My mom used to put egg whites in her leche flan so she'll come up with more servings...that's why I am used to the "not so smooth" version of leche flan which I love!
With this all egg white version of yours, I know that the expected creaminess and smoothness aren't there, but I also know that it tastes good! It's healthier too, and nothing beats that!
Sorry for making such a hard challenge for you, Oggi! But this looks delicious, and I'd happily have it on my birthday :)
Hi all, thanks for commenting.:)
Ray, whew! For a while there I thought I'll get a thousand noodle lashes for my grievous culinary offense.:D
Tina, I also prefer adding egg whites to leche flan and hardly ever add condensed milk. I found out using all egg whites doesn't make it any healthier but makes the consistency light, almost like taho or almond jelly.
Thea, no apology necessary.:) This is what challenges are for. I could have skipped this month's challenge but I a challenge is a challenge and I ended up liking the flan because it actually is good.:)
Great idea. I have a bowlful of egg whites in the fridge and you just gave me the best idea for them. Thanks Oggie.
I used to do this but with a dash of coffee - call it mocha flan. Oh I need to remember the proportions to do it again...
That serving of your looks fantastic, by the way :-)
My mother told me about leche flan using eggwhite way back 80's,this time i"ll try it
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