LECHE GULAMAN

I. INTRODUCTION

In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations
or special occasions. Variations of leche flan are also popular in Latin American countries,
however, the Filipino version is typically richer. The custard is primarily made of eggs and milk,
then topped with a golden liquid caramel. But I like to indulge and enjoy myself during the
holidays. this is perfect the dessert
We usually serve it during a family party and this Christmas my mom made it. There are many
different flan recipes out there and many Filipinos use evaporated and condensed milk, but you
can use regular whole milk as well. Some people add in egg whites, which make the mixture
lighter, creme caramel is a dessert that's made from whole egg yolks, sugar, and milk. It
originated from Europe and spread throughout the world during the time of the Conquistadores in
the 15th and 16th centuries AD.
While creme caramel is a staple in most French restaurants, little do people know that its variant -
the Philippine creme caramel, locally called Leche Flan (literally "milk flan"), has a distinctive
flavour that sets it apart from the rest. Some people even say that local home-made Leche Flan
tastes better than the creme caramels in the finest dining places on earth. Leche flan is the one of
the popular desserts served in the Philippines during special occasions. It is brought by the
Spanish people in this country as flan de leche, literally means cream caramel and milk. The
trademarks of this dish its sweetness, a smooth sweet custard dessert with sweet sugar caramel
topping. The main ingredients egg yolks and milk are mixed together and steamed in molds with
a caramel coating on the surface beforehand. Egg whites are not used because they will prevent
the leche flan from getting smooth, rather it’ll turn bubbly inside like cheese. Because the taste of
this dessert is nothing but creamy sweet, an additional ingredient is added to prevent the person
eating getting bored from the sweetness. Native lime zest or vanilla extract is the extra ingredient,
it can’t be tasted in the leche flan but it can be felt through its faint essence. This very special
dessert is often found in table during fiestas, Christmas, New Years etc. There are many
misconceptions about leche flan. One, that it is the Filipino version of crème brûlée. It is not,
actually. Leche flan is the Filipino version of crème caramel, not crème brûlée.
The difference?Crème brûlée has a hard caramel top created by sprinkling sugar on top of the
cooked custard then broiling or torching the sugar to caramelize it. Crème caramel has a soft and
gooey caramel topping. A second misconception about the leche flan is that it can only be cooked
in the oval-shaped aluminum llanera. I really don’t understand that insistence. I have a friend
who, when she wanted to make leche flan, went out of her way to buy the llanera. The thing is,
any heat-proof cookware — whether metal, plastic, glass or ceramic — can be used to make leche
flan.
A third misconception is that beating the egg yolks and milk together will create a smoother and
creamier custard. Wrong. Beat them and air bubbles will form. And if you beat too much, the fat
content of the milk might separate and that’s disaster. Stir the yolks and milk together instead.
Gently but thoroughly. That’s how you get the creamy consistency. And, of course, you need a
good proportion of egg yolks to milk.
A fourth misconception is that steaming the leche flan makes it more delicious, and it will be just
as delicious. We’re just used to the steaming method because that’s how it’s been done in the
Philippines for ages. A baine marie inside the oven will do as well. So, there.

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There is an old leche flan recipe in the archive (of the other blog) — single serve leche flan,
actually — but, in that recipe, I used molasses instead of the traditional caramelized sugar. This
new leche flan recipe has the traditional caramelized sugar topping.
However if this delicacies are being improved and extends it by means of putting carrots which is
known by its anti radicals like anti cancer , then this delicacies will be having more nutrients and
even children will love this kind of foods without knowing that there is a vegetable in the
delicacies
This encourages the researchers to conduct experimental food that will be developed and
introduced to the Filipino dishes.
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II. OBJECTIVES OF THE STUDY
This study focused on making the leche gulaman and the sensory evaluation for the
testing of each product.
Specifically the study answered the following questions:
1. What are the different procedures in developing the Leche Gulaman ?
2. How do the respondents, through sensory evaluation, describe the products being
made in terms of their:
2.1 Taste
2.2 Texture
2.3 aroma
3. How much is the cost of production for the recipe?
4. How long is the shelf life of the product at room temperature and under refrigeration?

III. CONCEPTUAL FRAMEWOK

Conceptual framework of the study depicts the possible taste out of the leche gulaman and after
that the sensory evaluation that will be conducted to the different respondents in the local
housewives in Barangay Aduas Norte in Cabanatuan City

Leche Gulaman

Taste Texture Color

Sensory
Evaluation
Figure 1
Conceptual Framework

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 III. METHODOLOGY

Experimental method of research is use in the study. This method is a process of

discovering something for the materials that they choose. In this study, the researchers used
gulaman and subjected to sensory evaluation of 30 students and teachers in Nueva Ecija
University of Science and Technology Sumacab Campus
Source of Material
The Ingredients will be obtained from Sangitan Public Market
Respondents
The respondents of the study were the selected 30 students and teachers in Nueva Ecija
University of Science and Technology Sumacab Campus

Data Collection
A sensory evaluation was conducted to determine the acceptability of three products
produced from Carrots halaya made by the researchers. The evaluation sheet was administered to
the student’s respondents and the results will be tabulated, analyzed and interpreted.
Instrument and Techniques
The researchers utilized the frequency and percentage distribution in describing the
profile of the respondents and in determining which is more acceptable in prepared products, a
sensory evaluation was utilized in evaluating the products.
Validation of the Instrument
The researchers prepared their survey questionnaire. They also consulted some
knowledgeable people to help them formulate the survey questions to be asked, whether there are
enough items to collect the data to cover all aspects of the problem and to answer all the specific
questions under the statement of the problem.
For validation purposes, the survey questionnaire was given to the group of people to
answer. The copies of the survey questionnaire were then distributed personally by the
researchers to the respondents. It was retrieved also personally by the researchers.
Sampling Technique
A total of 30 students and teachers in Nueva Ecija University of Science and Technology
Sumacab Campus were randomly selected. Random sampling subjects in the population are
sampled by a random process, using either a random number generator or a random number table,
so that each person remaining in the population has the same probability of being selected for the
sample (Frerichs, 2008). In accordance with this type of method, the researchers used the fish
bowl method in selecting respondents from a list of population in the College of Hotel and
Restaurant Management
Test and Evaluation
The sensory quality of food products plays an important role in food choice. Hedonic
testing is often used to determine consumers’ attitude toward the food by measuring degree of
liking for a new product or improving existing food product. The respondents assessed and rated
food for the following attributes: color, appearance, texture, aroma, firmness, and taste, using a 5-
point scale from a score of 5 for “Outstanding”, 4 for “Very Good”, 3 for “Good”, 2 for “Poor”
and 1 for “Needs Improvement. The various samples were coded in order for the assessment of
the respondents not to be biased. The sensory evaluation using 5-point Hedonic Scale can be seen
in Appendix B.
Statistical Treatment
All data gathered from the respondents were treated statistically, tabulated and computed
with the use of frequency counts, percentage, average mean, weighted mean and ranking. For the
Age and Gender, the percentage method was used to statistically interpret them.

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 I. Percentage
Percent (%) = (F/N) *100
Where:
% = percentage
F = the frequency or number of response
N = the total number of respondents
Example:
Percent (%) = (F/N) *100
Percent (%) = (24/55) *100
Percent (%) = 43.6
The degree of reaction was rated and categorized as follows:
Texture
Degree of Reaction Range of Classifications
5 – Very soft 4.3 – 5
4 – Soft 3.5 - 4.2
3 – Slightly soft 2.7 - 3.4
2 – Soggy 1.9 - 2.6
1 – Dry below – 1.8

Aroma
Degree of Reaction Range of Classifications
5 –Very sweet 4.3 – 5
4 – Sweet 3.5 - 4.2
3 – Slightly sweet 2.7 - 3.4
2 – Not sweet 1.9 - 2.6
1 – Bad odor below – 1.8

Taste
Degree of Reaction Range of Classifications
5 – Very sweet 4.3 – 5
4 – Sweet 3.5 - 4.2
3 – Slightly sweet 2.7 - 3.4
2 – Not sweet 1.9 - 2.6
1 – Off flavour below – 1.8

The lower the weighted mean obtained by the students means they do not like the appearance,
taste e.g.
II. Frequency Distribution

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 This is a systematic way to list a series of observation of variables which is done by
testing one category and then tabulating the frequency of its occurrence. The average mean of
reaction was determined by following formula.
AM = FV
Where:
F = the frequency of used
V = the numerical equivalent

Example:
AM = 14 x 5 70
The substituted values are derived from the following tabulation.
Degree of Reaction (V) Frequency of Distribution Frequency of
(F) Distribution
(AM)
5-Outstanding 22 110
4-Very Good 17 68
3-Good 95 285
2-Poor 25 50
1-Needs 10 10
improvement/unattractive
169 523

The weighted mean of reaction was determined by following formula.

III. Weighted Mean
WM=AM/N
Where:
WM = Weighted Mean
AM = Average Mean
N = Total number of frequency
Example:
WM=AM/N = 523/169 = 3.1
This means that the weighted mean for this item is “Good”.
Ranking is the placement of the series of variable in ascending or descending order.

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 IV Results and Discussion

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter present the data gathered in this study which had been carefully presented analyzed
and described using the statistical tool presented in the last chapter.
Materials and Procedure

Ingredients
1 bar Yellow Gulaman (shredded)

⅔ cup Sugar

½ cup Sugar (for caramelized sugar)

1 tsp Vanilla Extract

¾ cup Evaporated Milk

3 pc Eggs

Del Monte (drained, add water to syrup to make 1½

1 can (432 grams)
Fiesta Fruit Cocktail cups )

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Materials Cooking Tools Needed:

1. Llanera
2. Pan
3. Pot
4. Measuring Cups
5. Measuring Spoons

Cooking Procedure:
1. Caramelize sugar in pan. Divide into 3 llanera/molds. Spread ¾ of fruit cocktail at the bottom of molds. Set
aside

2. Dissolve gulaman and sugar in syrup – water mixture. Boil until gulaman has dissolved, then strain. Return
the liquid into pan. Keep it warm.

3. In a bowl using wire whisk, beat eggs until creamy. Strain on bowl.

4. Stir in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes.

5. Add remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar.
Cover and chill until set.

Makes 15 servings
Lusog Notes: This delicious dessert is rich in calcium, for strong bones and teeth.
Process Flow
Caramelize sugar in pan.
Divide into 3 llanera/molds.
Spread ¾ of fruit cocktail at
the bottom of molds. Set
aside

Dissolve gulaman and 1. Add remaining

sugar in syrup – water DEL MONTE Fiesta
mixture. Boil until Fruit Cocktail. Pour
gulaman has dissolved, into prepared molds
then strain. Return the with caramelized
liquid into pan. Keep sugar. Cover and
it warm chill until set.

In a bowl using
wire whisk, beat
eggs until creamy.
Strain on bowl.
Stir in milk and
vanilla. Mix with
gulaman. Cook over low
heat with constant
stirring for 5
minutes.
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Figure 2- Process Flow of Procedure in making Leche Gulaman

Table 2
Costing
Q COST/UNIT TOTAL

Yellow Gulaman 24 120

5 bar

Sugar 45 kl 135
3 KLS
(for caramelized 45 kl 45
Sugar
sugar)1KG cup

Vanilla Extract 5 tsp 6 30

Evaporated Milk 7 cans 34 238

Eggs 15 pcs 5 75

Del Monte 75 150

Fiesta Fruit Cocktail 2 can 432 grams

Total 793

The costing of the Leche Gulaman are as follows, Yellow Gulaman, 5 bar is 24 php,sugar cost 120
but we manage only to use 6php, vanilla extract which cost for about 30 per bottle ad we manage only to use 12Php,
evaporated milk with a price of 34php and we use only 7 cans 15 eggs for about 75 php and 2 cans of fruit cocktail
with 75 php , the total amount is P 150 php only

Table 3
Shelf Life

Temperature Shelf Life

Room Temperature 39 degrees Celsius 24 hours

Refrigerated 1.7 -4.3 degrees Celsius 6 months

Based from the process of making Leche Gulaman when the product was already cooked , the leche gulama
can last for about 24 hours in room tempreteaaure and up to 6 months when refrigerated
4. Sensory Evaluation
Table 4.1
Food Evaluation in terms of its Taste

N=30
Respondents Weighted Mean Verbal Interpretation

Students 4.80 Very sweet

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Teachers 4.90 Very sweet

Table shows the sensory evaluation of the Leche Gulaman in the two sets of respondents , the studentdd give their
assessment as very sweet and with weighted man of 4.80 while teachers give their assessment of very sweet also
with 4.90 in weighted mean
Findings shows that leche gulaman were accepateblein all of the respondents chosen becasue of its
sweetness, we all know that Filipinoes love sweet foods
Table4.2
Food Evaluation in terms of its Texture

N=30
Product Weighted Mean Verbal Interpretation
Students 4.90 Very Soft

Teachers 4.87 Very Soft

For the texture test, Table 3 indicates that the studets give their assessment as very soft with
weighted mean of 4.90 while the teachers give their assessment as very soft also with 4.87
Findings shows that nutritious leche gulaman were accepateble as to its texture with interpreteation of very
soft
Table4.3
Food Evaluation in terms of its Aroma

N=30
Product Weighted Mean Verbal Interpretation
Students 4.80 Very Sweet

Teachers 4.60 Very Sweet

Table 4.3 shows the sensory evaluation of leche gulamn as to its aroma the three products based on their
aroma , for the students of NEUST they give their assessment as very sweet , while teachers also very sweet with
weighted mean of 4.60
Findings shows that both respondents accepted its aroma because of its sweet taste

Table 4.4
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Food Evaluation in terms of its Color
N=30

WM VI

Students 4.35 Outstanding

Teachers 4.17 Very Good

In terms of its color, students give their assessment as outstanding with weighted mean of 4.35 while
teachers give their assessment as very good with weighted mena of 4.15
Results show sthat based on the assessment of thetwo respodents , leche gulaman is outstanding as to its
color , its enhance the eagernessof the poeple to try the leche gulaman made
Table 4.5
Food Evaluation in terms of its Appearance

Product Weighted Mean Verbal Interpretation

Students 4.1 Presentable

Teachers 3.5 Presentable

As to its appearance, students give their assessment to the leche gulaman as presentable with weighted
mean of 4.1 , while teachers assessed lehe gulaman as presentable also with 3.5 in weighted mean.
Based on findings the leche gulaman is presentable in bth students and teachers who taste theproductmade
by the reserachers.

Chapter 5
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary of Findings
The study is all about the making of Leche Gulaman and sensory evaluation of the product , it is
subjected to different sensory evaluation like taste, texture , color , aroma and appearance .As the researchers used
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the Grade 4, 5, 6, students and got a sample population of 30. Most of the respondents showed positive acceptance
on all the recipes regarding their color, appearance, texture, aroma, and taste
Conclusion
The following are the conclusions that were made during the final presentation and interpretation of data:
1. all of the ingreddient used in the preapration of Leche Gulamn werreeasy to avail and attaind and cost only
at least P 126
2. All of the products was acceptable in terms of their color, appearance, texture, aroma, and taste

3. based in its shelf life evaluation researchers had found out that when in room temperature it will last up to
24 hours and is best whenrefrigerated that will last for about six months.

I. Recommendation
Based on the findings and conclusions, the researchers recommend the following:
1. There should be more a series of expriminetation on the leche plan in order to attained the most accepatble
among the filipinos
2. A laboratory test should be conducted inorder to determne the poaitive effects of both leche plan and gulaman
to the helathof the people.
4. That another study should be conducted in order to fully determine the acceptance of leche gulaman to the
Market

References

1. ^ L'Orthographie 1990)
2. ^ French 1691 recipe with historical notes
3. ^ Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (Simon and
Schuster) 2004:97; McGee notes "An English model for 'English cream' hasn't yet been unearthed."
4. ^ The Oxford English Dictionary has a 1723 quotation.
5. ^ Florence White, quoted in Davidson, s.v. crème brûlée;
6. ^ The story of its introduction to Trinity was published in 1908 in the Ocklye Cookery Book, as
reported by Elizabeth David, Is There a Nutmeg in the House?: Essays on Practical Cooking with More
Than 150 Recipes, p. 246
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REFERENCES

1. Department Order 18-A Series of 2011. Issued by the Secretary of Department of Labor and
Employment (DOLE)
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