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NINGNANG MAIS BY CHEF EMELITA GALANG

Ingredients:

Custard filling:

1/4 cup+1 tbsp condensed milk
1/4 cup+2 tbsp egg yolks
1/2 cup+2 tbsp cake flour, sifted
1-1/2 cups MAGNOLIA PURE FRESH MILK
1/2 can cream style corn
pinch dayap rind
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

Merinque:

1 cup egg whites
1/2 cup+2 tbsp sugar
1/4 tsp cream of tartar

Procedure:

  1. To make the custard, cook together custard ingredients in a double boiler until the mixture holds its shape. Set aside.
  2. For the meringue, prepare an electric mixer. Combine egg whites and cream of tartar and beat until bubbles are fine.
  3. Gradually add in the sugar and beat until stiff, but not dry.
  4. Place mixture in a piping bag fitted with round pastry tip.
  5. Preheat oven toaster. Pipe meringue onto an aluminum foil using small strokes to form a shape resembling a flattened corn cob. Bake meringue until top is slightly charred and cooked.
  6. Invert the cooked meringue. Spread custard filling on top then slowly roll it to achieve the look of a corn cob.
Makes 2 llaneras.
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