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Filipino Halo halo

1 cup large tapioca, boiled until soft
1 can fruit cocktail, chilled
1 can sweet corn, chilled
4 cups milk, chilled
ice, shaved or crushed

Boil the tapioca until soft and chill. Shave the ice. If you do
not have access to an ice-shaver, you can crush it. (Place ice in
a plastic bag, cover with a town and beat with a large mallet.)
Place a large scoop of fruit cocktail and cocktail syrup into a
LARGE glass. Place a tablespoon of sweet corn on top and a scoop
of tapioca. Fill glass to near top with ice. Pour milk over ice.
Top entire desert-drink with cold leche flan. Serve with long

Leche Flan

8 eggs
1 can condensed milk, sweetened
1 can evaporated milk
1/2 teaspoon vanilla extract
1 handful sugar
1/4 cup water
1 teaspoon ground ginger, to taste

Place eggs, vanila and both cans of milk into a mixing bowl and
beat on high for three minuntes. Place the leche flan mixture into
a ceramic bowl. Place this bowl into a second bowl of water, so
that the waterline is just ABOVE the level of the leche flan. Place
into a pre-heated oven at 160C. Cook for 35-45 min, checking
occasionally to ensure that waterline does not drop below the leche
flan level. Remove from oven while leche flan is still soft (it
will continue to back in its own heat.) Place water, sugar and
ginger into saucepan. Bring to boil, stiring constantly. When the
mix starts to become a syrup, pour over leche flan.


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