That is an excerpt from Eater’s debut cookbook specializing in a shocking brunch dish so as to add to your repertoire, care of Kamayan in Atlanta.
Mia Orino and Carlo Gan have captured Atlanta’s coronary heart with their craveable Filipino fare. Their fanciful cups of halo-halo particularly are successful — they arrive tricked out with flag snack picks, sprinkles of Fruity Pebbles, and do-it-yourself ice cream and toppings like leche flan. The wobbly custard is a basic halo-halo topping; whereas it’s luscious by itself, it brings a deep, creamy caramel taste to the combination. At household gatherings — and within the recipe under — Orino and Gan’s halo-halo is extra of a DIY affair. Arrange a halo-halo bar at dwelling: You possibly can hold it informal and use bowls or 20-ounce (600 ml) ingesting glasses, or you may take a web page from how these two do it at dwelling and use empty coconut shells. Refill on cocktail umbrellas and ornamental picks so that you may give your halo-halo the Kamayan look.
Kamayan’s Halo-Halo Recipe
Serves 4 to eight
For the leche flan:
1⁄4 cup (50 grams) sugar
5 massive egg yolks (250 grams)
7 ounces (198 grams) condensed milk
2 drops vanilla extract (non-compulsory)
6 ounces (177 grams) evaporated milk
To serve the halo-halo:
8 cups shaved ice (use a blender or ice shaver)
1 to 2 cans evaporated milk or condensed milk
2 quarts cow’s, almond, soy, coconut, or oat milk
1 bottle ube jam
1 massive carton ube, mango, or coconut ice cream
4 cups rice cereal or corn cereal, or different cereal of your selection
2 packs Pocky Sticks or wafer sticks
Jarred tapioca pearls or sago (or if utilizing dried, comply with package deal instructions on easy methods to prepare dinner)
Jarred banana in syrup
Canned candy potatoes in syrup
Canned sweetened jackfruit
Canned adzuki or candy crimson beans Jarred coconut jelly (nata de coco)
Jarred kaong (sugar palm fruit jelly)
Jarred sweetened chickpeas
1 package deal gulaman (agar-agar), ready in keeping with package deal directions
Canned younger coconut strips
Jarred sweetened navy, pinto, or white kidney beans
Step 1: To make the leche flan, in a small heavy-bottomed pan, mix the sugar with 11⁄2 tablespoons water. Prepare dinner over low warmth till the combination has some coloration. Transfer, swirl, and tilt the pan when the sugar begins to dissolve and turns into a syrup, turning amber. Take away from the warmth and pour into an 8-inch (20 cm) sq. pan. Let the caramel cool and harden.
Step 2: In a big bowl, whisk collectively the egg yolks, condensed milk, and vanilla, if utilizing. Add the evaporated milk and blend till properly mixed. Pressure the combination by means of a fine-mesh strainer.
Step 3: Preheat the oven to 325°F (165°C).
Step 4: Pour the egg combination into the sq. pan, protecting the caramel. Cowl with aluminum foil. Place the pan in a bigger baking pan that may accommodate it. Pour sizzling water into the bigger baking pan as much as 1 inch (2.5 centimeters) excessive or half of the peak of the smaller pan.
Step 5: Bake the flan for about 1 hour, till you may insert a toothpick within the center and the custard comes out clear. Cool the flan utterly and switch to the fridge to relax, ideally in a single day.
Step 6: Slice into 1-inch (2.5 centimeters) cubes to make use of as a topping to your halo-halo.
Step7: To serve, lay out all of your components on the desk in serving bowls and encourage company to make their very own halo-halos.
Step 8: To make a halo-halo, place shaved ice in a 20-ounce (600 ml) glass, dessert bowl, coconut shell, or different serving vessel, then pour in your required quantity of condensed milk or evaporated milk and cow’s or nondairy milk. High with a dice of leche flan, a ball of ube jam, a scoop or two of ice cream, and as a lot of the non-compulsory toppings as you want.
Sprinkle with cereal and garnish with wafer sticks and luxuriate in instantly.
Recipe examined by Louiie Victa
Tailored from EATER: 100 Important Restaurant Recipes by Hillary Dixler Canavan. Textual content and illustrations copyright © Vox Media, LLC. Textual content by Hillary Dixler Canavan and illustrations by Alice Oehr. Pictures copyright © 2023 by Laura Murray. Revealed by Abrams.