What You Need to Know
Egg proteins (ovalbumin and ovotransferrin) denature at 60-80°C during steaming, while lactose in the milk undergoes Maillard reactions with egg lysine residues. The caramel layer forms via sucrose inversion to glucose/fructose at 160°C.
Distinguished from leche flan by its springy texture and deeper caramel notes due to prolonged steam penetration.
Key Parameters
Temperature
98°C
85°C - 105°C
Time
30 minutes
25 minutes - 40 minutes
Equipment
Llanera (oval mold)Cheesecloth for steam filtrationBamboo steamer preferred
Steps
- 1.
Tokara sa Latik (Negros Occidental): Caramel layer replaced with coconut curd (latik) for fatty acid contrast
The Science
Primary Reaction
Maillard reaction (lysine-lactose)