How To Make Halo-Halo With Ube Ice Cream | From The Home Kitchen | Bon Appétit

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk

Coconut cream offers a dairy-free option with rich flavor.

fruit syrups

🥗Healthier: pureed fruit

💰Cheaper: homemade syrup

Pureed fruit is fresher and lower in sugar.

tapioca pearls

🥗Healthier: chia seeds

💰Cheaper: gelatin

Chia seeds provide fiber and are often cheaper.

jelly cubes

🥗Healthier: agar-agar

💰Cheaper: homemade gelatin

Agar-agar is a plant-based alternative to gelatin.

Turn on induction burner and add 1 cup sugar to a baking dish.

Add a little bit of water around the edges of the sugar, being careful not to stir.

Wait for the sugar to caramelize without stirring, monitoring closely to prevent crystallization.

Separate 4 egg yolks into a larger bowl for the custard.

Shuck sweet corn and place it on a sheet pan. Season with sugar, salt, and a little oil, then mix.

Bake the corn in the oven at 350°F.

In the bowl with the egg yolks, add 1 cup coconut milk, 1/2 cup condensed milk, and 1/4 teaspoon salt. Mix well.

Strain the custard mixture to remove any stringy bits.

Check the caramel; it should be caramelized and ready to use.

Prepare a ban Marie (water bath) for steaming the leche flon, ensuring no water gets into the custard.

Pour the custard into the baking dish with caramel and place it in the ban Marie.

Bake the leche flon until set, then let it cool at room temperature before refrigerating.

Prepare the mangoes by slicing and peeling them, ensuring they are ripe and sweet.

Mix the mango puree with 1 cup mango nectar and add lime zest and juice to taste.

Bloom 1 tablespoon gelatin in 1/4 cup warm water, then mix it into the mango mixture.

Pour the mango mixture into a pan and refrigerate until set.

Once set, cut the mango jello into pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens