Erwan Heussaff is experimenting with an ingredient that is beloved by all: cheese. We are cooking different dishes to test if cheese goes well with mango sago, tikoy, leche flan, and White Rabbit which is one of our favorite childhood candies.
This video is sponsored by Emborg. The secret to our creamy dishes and perfect cheese pulls is because of our favorite products from Emborg like the Emborg Full Cream Milk, Emborg Red Cheddar, and the Emborg Shredded Mozzarella. Now the question is, Does it Cheese?
Recipes:
Leche Flan with Cheese
Ingredients:
10 yolks
1-½ cups Emborg Full Cream Milk
1 cup condensed milk
1 tsp vanilla extract
½ cup sugar
1 pack Emborg Shredded Red Cheddar
Procedure:
1. Place sugar in your llaneras and cook over open flame until amber. Coat the whole bottom of your llaneras. Set aside to cool.
2. Prepare your steamers.
3. Place yolks, milk, condensed milk, and vanilla in a bowl and gently mix until uniform in color.
4. Strain and make sure there are no lumps. Transfer into your llanera and cover each with foil. Steam for 15-18 minutes or until set. Cool down completely in the fridge.
5. Loosen the sides and place onto a plate. Top with cheese before serving.
Tikoy and Cheese Sticks:
Ingredients:
1 pc tikoy/chinese rice cake, cut into ½ inch thick and 2-½ inch long sticks
1 pack Emborg Shredded Mozzarella
12 pcs spring roll/pastry wrappers
1 pc egg, beaten
brown sugar
oil, for frying
Procedure:
1. Assemble your rolls by placing a stick of tikoy at the bottom of your wrapper and a tablespoon of shredded cheese. fold the edges and roll, making sure to seal the spring rolls with beaten egg.
2. In a pot with hot oil, fry your rolls and sprinkle in your brown sugar. Cook for 1-2 minutes or until sticks are golden brown and sugar is sticking.
White Rabbit Toffee Candy
Ingredients:
¾ cup sugar
1 liter Emborg Full Cream Milk
2 tbsp Emborg Unsalted Butter
1 cup powdered milk
For rolling:
Ingredients:
½ cup Emborg Red Cheddar
½ cup powdered sugar
Procedure:
1. In a pot, combine sugar and milk. Cook over low heat until reduced to a thick and sauce-like consistency.
2. Add in the butter followed by powdered milk. Cook over low heat until very thick and it starts forming a mass.
3. Place on a pan with parchment paper to cool down. Roll out into a sheet and add the cheese. Roll into logs and cut into 1 inch pieces and coat with powdered sugar.
Mango Sago w/ Cream Cheese Foam
Ingredients:
1 kg/2 pcs mangoes
2 cups Emborg Full Cream Milk
2 tbsp sugar
1 cup ice
½ cup small sago (tapioca) ,cooked
Cream Cheese Foam:
Ingredients:
1 pack Emborg Cream Cheese
1 pack Emborg Whipping Cream
1 tbsp powdered sugar
Procedure:
1. Blend together mangoes, milk, sugar, and ice for 30 seconds. Mix in sago (tapioca) and set aside.
2. To make the cream cheese foam, beat the cream cheese to lighten then whisk together with cream and sugar.
3. Fill a glass ¾ of the way through with the mango drink and top off with the cream cheese foam.
