Creme Brulee Panna Cotta

Happy Valentine’s day! How are you spending your Valentine’s? 🙂

Sooooooo. I have been thinking on how to make the very light leche flan I ate last Christmas. Supposedly, these are the Alsa flan produced by Unilever which are cheaper, and also does not contain any eggs to set them. My mom likes the firmer ones we make at home, and I really like the semi jiggly ones that you barely can chew. It just melts.

Different colored sugar because of pouring time :)

Different colored sugar because of pouring time 🙂

So a little experimentation begins. I wanted to have the same leche flan feel, but lighter. So first the easy part. I melted some sugar with a bit of water and then caramelized this. Once golden, this was poured in the ramekins. My ramekins hold about 1/2 cup of liquid each by the way.

My overly hard panna cotta

My overly hard panna cotta

Then I mixed cream and milk, sweetened with a bit of sugar, and seasoned with salt. Then I added some evaporated milk. I added almost a full pack of Mr. Gulaman into it (I should have put half only) and strained this into the ramekins. It tasted light and creamy, but just too much gelatin in it ruined it for me. I need to put less, add more sweetness, and I shall have it the next time. But it does look pretty, doesn’t it?  No recipes until it’s perfect 🙂

Looks pretty, looks can be deceiving :)

Looks pretty, looks can be deceiving 🙂

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