Leche flan is a Filipino steamed custard made from egg yolks, condensed milk, and caramelized sugar, denser and richer than Spanish flan due to its yolk-heavy base. A celebratory dessert staple at fiestas and holidays, it reflects Spanish colonial influence reworked through distinct Filipino technique.
Leche Flan
From worst to best, here’s a list of Filipino kakanin and other desserts and how well they fare in your freezer.
United by friendship, global kitchen experience, and a desire to push Filipino food forward, chefs Rhea Rizzo, Tina Legarda, Bettina Arguelles, and Miko Calo are collaborating across their restaurants.
After all the effort that comes with making leche flan, you deserve to eat it in its most ideal form.
Maybe it has been sitting in the fridge longer than you remember. Maybe the best before date has already passed. Or maybe you bought a tray of eggs from the market and cannot quite recall when you got them.
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Often overlooked beside imported milk brands, carabao milk offers a unique taste and strong connection to Filipino culture.
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