Sunday, January 15, 2012

One Indulgent Afternoon with Leche Flan

What can be more indulgent than Leche Flan (Creme Caramel or Caramel Custard), that soft, sweet custard that makes you forget to watch your BP and sugar levels? The local Leche Flan traces its roots from the Spanish flan de leche or milk flan and has since been part of any traditional feast.

Similar to Creme Brulee but without the hard caramel top, this dessert has an overall soft consistency that I can only describe as...awesome. 



Made primarily with evaporated or condensed milk and lots of egg yolks and sugar, it's literally a heart-stopping dessert. Rich, creamy and sweet, goes great with a strong cup of coffee.


This is my Aunt's version.


It's pretty amazing how our local mainstream cuisine has been made so much richer with so many foreign influences. A shared history, and a universal love for good food. Here's to a never-ending appetite for good food and good times.

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2 comments:

  1. Replies
    1. Hi SJ, I'll get the recipe from my aunt and post it soon, thanks for dropping by!

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