Probably one of the more popular desserts in the Philippines is the Leche Flan (creme caramel); and it’s not simply because it tastes so good but it’s so easy to prepare as well, and with the most basics of ingredients — that you could even turn making Leche Flans into a thriving home business!
Notice the ingredients? The preparation? It’s really just about the separation of egg yolks, mixing of the ‘liquids’ and the caramelizing of the sugar that speaks for this delicacy.
Now, for those wondering why some Leche Flan caramel is browner compared to others — it’s obviously because of the amount of sugar used in caramelizing. Some though would add a little water so as not to let the ‘caramel’ stick to the sides of the aluminum pan. While Bulacan natives would even add ‘dayap’ (lime) rind to the mixture.
Some patience though is needed as not only does caramelizing takes longer (??) but the cooking or steaming of the Leche Flan mixture takes at least half an hour. But when it’s done, it’s all worth it.
Oh, let it get cold in the fridge — and satisfy your sweet tooth!