My Auntie Delias Black Sambo Recipe Ingredients:

White (Milk) Layer:

1 cup water

2 unflavored knox gelatin sachets

1 big condensed milk

2 Nestle cream

Black (Chocolate) Layer:

1 cup water

2 unflavored knox gelatin sachets

1 big evaporated milk

1/2 chocolate Hersheys cocoa powder

1/2 cup sugar

Process:

For both white and black layers (do them separately):

1. Boil the knox gelatin on water.

2. Mix all the other ingredients with the dissolved knox gelatin.

2. Let it cool down.

3. When first layer is cool, do the next layer (1).

4. Enjoy your Black Sambo. Ingredients for 1st layer:

2 packs Knox dissolved in 1/2 cup hot water 1 can all-purpose cream (approx. 170 grams) 1 can condensed milk Procedure: Mix all ingredients. Cool mixture in the refrigerature until firm.

Ingredients for 2nd layer: 2 packs Knox dissolved in 1/2 cup water 1/4 cup cocoa powder dissolved in 1/8 cup hot water 1 big can of evaporated milk 1cup sugar

Procedure: Mix all mixture and pour onto the first layer. Put it back in the refrigerator until firm. Serve this at the exact eating time because it melts easily. Enjoy!

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar

3/4 cup water Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

Cover moulds individually with aluminum foil.

Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Ingredients 4 egg yolks 1/2 c. of sweetened condensed milk 3/4 c. of fresh milk (not evaporated milk but the kind you drink straight out of the carton) half a teaspoonful of lemon extract 3-4 teaspoonfuls of molasses Instructions Spread about half a teaspoonful of molasses on the bottom of each mold.

Beat the egg yolks. Pour in the milk and the sweetened condensed milk and mix until well blended. Add the lemon extract and stir a few more times. Strain through a fine sieve (or use a cloth).

Fill each mold with the egg-milk mixture until almost full. Dont worry that it will overflow as it cooks. Leche flan does not rise nor expand during cooking it just becomes firm.

Steam for about 15 minutes. Cool before inverting. You may have to run the tip of a knife around the mold to loosen the leche flan before inverting.

Cooking time (duration): 20 minutes