Pinaso, a Bulakenyo dessert dish, originated in Mexico which dates back to the Manila-Acapulco Galleon Trade. Pinaso means scorched in English and it is prepared with eggs, milk and biscuits then the top, where sugar is spread, is scorched or caramelized with a very hot heavy iron turner (siyanse), a dessert that tastes somewhere between leche flan, creme brulee and pudding.
Pinaso is one of those “Hello Joe Recipes”, meaning most of its ingredients uses GI Goods or PX Goods which can be bought only in the American Bases during those times. Also, during the colonial period when the friars were building churches there was an abundance of egg yolk supply, since egg whites were used to bind together the cement, rocks, corals and shells that were used in the construction of these said churches. Hence dishes like this, leche flan and yema was created.
Pinaso is one of those Christmas recipes that is slowly dying and in the hope of bringing it back to life I am posting the recipe today in the hope of popularizing again this traditional recipe, and if you want traditional recipes like this to live, share it to your children so it continues on.
- 400 ml evaporated milk
- ¾ cup granulated sugar
- 4 packets (12 pcs) saltine crackers
- 5 eggs
- 1 tbsp lemon or dayap rind, grated
- 1 tsp vanilla
- In a pot combine milk, eggs, saltine crackers, ½ cup of sugar, lemon rind and vanilla. Place on stove top then cook in low heat while continuously mixing until thick.
- Spread ¼ cup of sugar on top.
- If you have a culinary torch scorch the surface until it caramelizes otherwise using a heavy iron turner, place this over stove top in high heat until it turns really hot, press the hot turner scorching the surface until it caramelizes.