If there’s another part of the Noche Buena feast that Filipinos look forward to, it’s the dessert. After all, who wouldn’t love to cap off their savory dining experience with something that will satisfy their sweet tooths?
Leche flan is a usual traditional dessert served during the holidays. Although most people can get the creamy and sweet dish in food stores or markets on regular days, it still brings joy when served on special occasions.
The dessert consists of eggs and milk and is topped with caramel to bring out the texture and combine the flavors. It resembles crème caramel and caramel custard. However, it differs in ingredients and output. Leche flan relies more on evaporada and condensada than cream. It’s also heavier and richer in flavor, making each bite worthwhile.
Many cuisines across the world know the dish and have their take on it. Even restaurants create leche flans because of their popularity, easy preparation, and long shelf life. Dessert chefs often use it as a component to produce other creations.
A vital component when making leche flan is a llanera or custard mold. It’s where people broil the sugar to achieve a sticky sweet caramel to top off the dessert. As for the custard itself, people only have to combine egg yolks with evaporada or condensada. Transfer to the mold with the caramel before steaming.
Using the llanera is the traditional way of preparing and serving leche flan. But the oblong mold doesn’t provide a lot. Yet nothing’s stopping anyone from making more or buying from stores.
So if you’re looking for a dessert that’s accessible and fulfilling, look no further than leche flan.
