Tuesday, January 27, 2015


(The following is the text and recipe featured on  my latest YOU TUBE posting)

Today I am featuring a classic recipe of my aunt Nana Ming and I'm also featuring my junior pastry chef Pia!

And so w are so excited to do this segment today because a: I am in Orlando, Florida at my sister's house (and btw, thank you Dick for letting us use your kitchen, b: my brother based from Manila is in town (who is incidentally filming this segment--thanks Paul) and c: it's also his birthday so we are so excited to celebrate his birthday here (Happy birthday Paul!)

Paul requested me to bake a custard cake. So today, we are making a custard cake.  What is a custard cake Pia?

Pia : A custard cake is a chiffon cake topped with leche flan.

Once I hear CUSTARD CAKE, I immediately equate it to my Aunt Nana Ming from Canada, because before when we were growing up, she used to bake custard cake for everyone of us during our birthdays. 

So in order for me to re-create those moments, I requested my niece Pia to be my junior chef.

Pia: Ahhh baker Tita

Ok baker (insert laughter here).  But thank you very much Pia for joining me today.

So friends, I'm excited to present to you my niece PIA

For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (we used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.

Thank you Paul for directing this segment.

Thank you Peter for the thumbs up

Thank you Nana Ming for sharing your love of baking all these years

NANA MING baked our 25th anniversary wedding cake
and lastly, Thank you to my enthusiastic baker Pia... it was a joy to bake with you!

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