WRITTEN BY BEA AVANCENA AND FRANCESA JANA SANTIAGO

A huge part of the Philippines’ identity as a country is its history of colonization. And during those decades, came different cultural influences - most especially in food. Invaders and traders who found their way into the country brought along significant recipes from their homes to ours and as time went by, things just merged! The Leche Flan for instance, is a traditional Filipino dessert that was actually adopted from Europe’s Creme Caramel. Since then, it’s either served as is or topped on a delicious Halo-Halo. You can find the Leche Flan in almost any carinderia or grocery store in the Philippines.

Even though it’s recorded that recipes for flan date back as early as the time of the Roman empire, the widely-enjoyed sweet only emerged in the Philippines during the Spanish colonial era. But it doesn’t stop there! While Leche Flan has its Latin and Spanish origins, it also has American influences in it. The United States introduced canned goods into the Philippines and this specific influence can be seen in the modern recipe for Leche Flan which uses canned evaporated milk and canned condensed milk.

But can this custard dish even be counted as Filipino considering its origins? Well it’s one proof as to why Filipino cuisine is multidimensional: you can take any of it along with its ingredients and instructions and it will give you context into its time and place in Filipino history. But what about you? What do you think? Share with us your #FilipinoFoodStory as you watch host Leo Albea demonstrate the recipe for Leche Flan to you! You can also join him in the process!

RECIPE FOR HOMEMADE LECHE FLAN:

1. Take 3 tablespoons of sugar and caramelize it over low heat.

2. Separate 4 egg yolks.

3. Add the egg yolks into a blender,

4. Add condensed milk, evaporated milk, and vanilla extract.

5. Blend all ingredients and strain the mixture. Do this 3 times to make it smooth.

6. Place it into your mold then cover with foil.

7. Once ready, steam the leche flan by putting boiling water into a pan and placing your dish in. Bake for 1 hour at 375F.

8. Make sure to test if your leche flan is fully cooked by poking it with a toothpick. If it comes out clean, it’s ready. If not, then give it more time.

9. Allow your Leche Flan to chill. Afterwards you can cut around your mold.

10. Invert the dish, then place it onto a plate.

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