Kulinarya’s theme for the of February 2010 is LECHE FLAN.
Almost in any Filipino occasion/party, Leche Flan is always served as a dessert. It resembles closely to Crème Caramel but more richer in taste. Main ingredients are sugar, eggs yolks, evaporated milk and condensed milk. I remember my mother use to cook this with duck eggs as it produce a more silkier texture and deeper rich taste compare to chicken eggs. Traditionally Leche flan are cook in “llaneras” (oblong shaped aluminium tins), caramel syrup first then the custard layer on top and then covered with a sheet of aluminium foil and secured with rubber band and then steamed. Nowadays, you can use any baking pans or ramekins and cook them in water baths in the oven, like cooking crème caramel.