This delicious dessert is known throughout the world. It has been a regular item on the menu of most restaurants because of its popular creamy taste and ease of preparation. It is also one of the must-have desserts that many Pinoys like to enjoy with their friends and loved ones.
Leche Flan is a dessert made-up of eggs and milk topped with a soft sweet caramel on top. For as long as I can remember, Leche Flan is one of the top favorite desserts in the Philippines. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spanish and France.
Apart from being consumed on its own as a solo dessert, pieces of Leche flan is sometimes added to halo-halo and another popular Filipino dessert. Leche Flan is a classic Filipino dish that some say, was adopted from the creme caramel of European origins, however, there is a difference between these desserts. Leche Flan, for one, does not use cream, and it mainly relies on evaporated milk and condensed milk for the creamy flavor.
This decadent Filipino dessert is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Commonly, it is oval in shape due to the use of tin molds called llaneras. It is recommended to serve it chilled and coated with the thickened caramel syrup that forms at the bottom of the llaneras .
In the simplest terms, Leche Flan is the Filipino Variation of Creme Caramel. Even though the name is literally translated as “Milk Flan”, it is actually a heavy custard made from condensed milk that is usually steamed instead of baked. Traditionally, this popular dessert is made during celebrations and you are almost guaranteed to find this sweet treat at most Filipino feasts or parties.
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