I grew up eating Leche Flan. It's one of my favorite desserts. There's nothing like it in the world. Some of you may refer to it as a Creme Caramel or in Japan they call it a Purin or a Pulin, referring to a Custard Pudding. Basically it's milk and eggs steamed to form a custard flan. It's smooth and creamy! It's melt-in-your-mouth goodness.
The closest you would get to a Leche Flan outside the Philippines is a Creme Brulee. But believe me when I say that nobody else makes this dessert as creamy and delectable as Filipinos do. It's a national favorite. You can practically find it anywhere from high-end restaurants, food stalls in shopping malls, and even school canteens.
Like any other dessert though, every cook has their own recipe. As for me, the closest I've come to replicating my childhood favorite was using this special Leche Flan recipe I've created below. The secret to this recipe is to use condensed milk instead of sugar, and to not include egg whites in the mixture.
by: The Billionaire Chef
