Festive Bulacan “Pinaso” Dessert (a step-by-step guide)

Pinaso

Today’s recipe is also from the historical cookbook, Kasaysayan ng Kaluto ng Bayan, (Zita Publishing Corp., 1993), penned by the late Bulacan food historian, Mrs. Milagros Santiago-Enriquez, and translated in English by BlauEarth for this post. If you enjoyed gorgorya, you’ll likewise enjoy pinaso and its cross-cultural character. Said to be Mexican in origin, the dish dates back to the Manila-Acapulco Galleon Trade.

Pinaso is the Filipino word for scorched. Tourists visiting Bulacan, Tita Mila wrote, take joy in the unique way of preparing the dessert. Indeed, one of the memorable dishes featured by Chef Sandy Daza on Lifestyle Network’s FoodPrints that earned the nod of the foodistas among the crew. The taste is a cross between leche flan and crème brûlée.

Pinaso

I did an all-new picture guide for your reference. Dayap was unavailable so lemon rind was used. You can perhaps tweak the sweetness to suit your preference.

Ingredients:

2 cups milk
½ cup granulated sugar
1 cup finely crushed saltine crackers
5 eggs
dayap rind, grated
1/4  cup granulated sugar

Pinaso

Preparation:

Mix together milk, eggs and crackers and cook until thick. Add dayap rind and the 1/2 cup of granulated sugar. Pour mixture into a shallow dish. Sprinkle top with the remaining 1/4 cup of sugar. With a “nagbabagang siyanseng bakal” (red-hot steel turner), scorch the surface until sugar turns into a deep amber caramel.

PinasoPinaso

Revive the dying Filipino customs and traditions with this utterly simple but lovely treat. Maligayang Pasko!

Thanking food historian Milagros Santiago-Enriquez for the recipe, the Lifestyle Network’s FoodPrints and Lynne.

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