Episode 1.6: Halo-Halo and Leche Flan | Why Bon Appetit’s Halo-Halo Haunted Me for Years

In this episode, I talk about the excitement-turned-disappointment of finding out that BA was featuring a Halo-halo recipe, and why it’s important to be conscious consumers of food (and all) media.

Halo-Halo

Ingredients

• Ube ice cream

• Ube halaya

• Leche flan piece (see recipe below)

• Sago (hey, that’s me!)

• Macapuno in syrup (coconut strips)

• Nata de coco (coconut gel)

• Sweetened monggo (red bean)

• Canned sweetened langka (jackfruit)

• Milk

• Shaved ice

Instructions

1. Shave ice using an electric or manual ice shaver.

2. In the bottom of a tall glass, add ube halaya.

3. Add shaved ice, and milk on top.

4. Add toppings of your choice to your halo halo!

Leche Flan

Ingredients

• 3 T sugar (for llaneras)

• 6 egg yolks

• 1/2 can condensed milk

• 1/2 c fresh milk

• 1/2 t vanilla

• 1 t lemon or lime zest

Instructions

1. Add sugar to the llaneras. Heat over a low flame until sugar is melted. Rotate to ensure sugar melts evenly. You can also tilt the llanera to move the syrup around. Syrup should be amber colored - if needed, turn down the heat. Set aside to cool.

2. In a bowl, add egg yolks, milks, vanilla, and zest. Slowly stir using a figure eight motion to combine evenly and avoid creating bubbles.

3. Strain out all solids in the mixture.

4. Pour the custard into the llanera over the cooled caramel. Cover with foil.

5. Steam the custard over simmering water until custard is firm to the touch. Time may vary between 50 - 80 minutes depending on your llanera and steamer size. Mine took about 75 minutes.

6. Set in the refrigerator overnight.

7. When ready to eat, remove foil and turnover onto a plate.

8. Slice and serve the leche flan, or add to your Halo-halo.