Yummy Sunday #2

Leche flan is a favourite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich. Leche flan is a must during Christmas, New Year and fiestas.

I always thought leche flan was completely over the top on the sweetness scale and it is the food I most associate with my favorite Visayan word that describes food – “ngilngig” which translates to something like “too rich,” a “tooth tingler,” “too sweet” or something along those lines.

Like any other popular dish, there are many variations in making leche flan, but the classic recipe only calls for eggyolk, sugar, evaporated milk, condensed milk and citrus flavourings. Steaming is the traditional method for cooking leche flan, and is usually prepared in an oval shaped metal pans called Llanera and steamed over moderate heat until set.

It takes a while to master the techniques and perfected this recipe but it is worth it.

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