Create a world-class dessert in your kitchen.

For over five years, eight branches, a Miele Guide recognition, and new menu offerings, C2 Classic Cuisine has been elevating Filipino cuisine to a higher level by putting a new twist on favorites and presenting a sophisticated flair on familiar dishes. Its best-selling dessert, the Bibingka Souffle, continues to delight and impress diners with its unique take on a sweet favorite.

“The Bibingka Souffle is a must-try dessert that ‘glamorizes’ ordinary bibingka into a light and fluffy blend of coconut custard, salted egg, quezo de bola and desiccated coconut. It bagged the gold prize in the Dessert Category during the Chefs on Parade in 2004,” said Chef Oliver Gascon, head chef of C2 Classic Cuisine.

Now, C2 reveals a simple step-by-step procedure on how to create this satisfying dessert. It is very easy to make and will not take too much time -- perfect if you have guests or friends at your house. You can also put your creativity to the test by incorporating some ‘trimmings’ such as chocolate sauce, chocolate bits, dusted sugar, etc.

C2 Classic Cuisine’s branches are located at Summit Ridge Hotel, Tagaytay City; Powerplant Mall Rockwell; Midtown wing of Robinsons Place Manila; The Ledge at Shangri-La Plaza Mall; along Missouri St., Greenhills; Atrium in Megamall; the Interior Zone at SM North EDSA and Cravings Center in Katipunan, Quezon City. For inquiries, call 636-1510, or visit the website at www.cravingsgroup.com.

Bibingka Souffle

Yield: 8-10 servings

Ingredients Part 1
4 cups coconut milk
2 cups sugar
4 whole eggs, beaten
1 ½ cup cornstarch
4 pieces salted eggs, chopped

Procedure:
1. Combine coconut milk and sugar.
2. Slightly heat until dissolved.
3. Combine the cornstarch with half of the warm coconut milk.
4. Put back into the mixture, cook until thick stirring continuously.
5. Off the fire, temper the eggs into the mixture and cook until thick.
6. Set aside to cool. Add the salted eggs.

Ingredients Part 2
3 cups egg whites
2 cups sugar
6 tablespoons cornstarch

Ingredients for garnish:
1 tablespoon queso de bola
1 teaspoon toasted coconut

7. Beat egg whites until soft peak forms.
8. Gradually add sugar.
9. Fold in cornstarch, and mix well.
10. Fold in base to egg white mixture.
11. Pipe into buttered ramekins and sprinkle with sugar.
12. Bake at 350 ‘F
13. Garnish with grated queso de bola and toasted coconut
14. Serve with crème anglaise on the side.

Ingredients for the Crème Anglaise:
2 ¼ cup fresh milk
½ cup egg yolks
½ cup sugar
2 teaspoons vanilla extract

1. Scald milk, combine sugar and egg yolks.
2. Temper egg yolks mixture into the milk.
3. Cook until thickened, stirring continuously.
4. Add vanilla.