In the professional culinary world where I fantasize myself to be in, this dessert is more commonly known as crème caramel. Leche flan is basically a custard with caramel on top (or bottom) which originated in France, the birthplace of all decadent food.

Pair this with your favorite halo halo or eat it by itself; the decision, as well as the entire llanera of leche flan is yours alone to keep.

Ingredients:

• 2 cups white sugar
• 5 large eggs
• 2 cups whole/full-cream milk (alternatively, use 1 cup evaporated milk and 1/4 cup condensed milk)
• 1 tsp vanilla extract
• 1 pinch salt
• water
  

Procedure:

• Carefully separate the egg yolks from the whites and set aside. (You don’t need to throw out the egg whites! Use them to make a meringue or a healthy omelette with vegetables and ham.)
• In a llanera (or any available heat-resistant mold), pour 1 cup of sugar, as well as a few tablespoons of water, dividing for each llanera. Put the llanera over high heat, stirring constantly. The water should prevent the caramel from over-cooking and burning, so continue adding water until the caramel becomes golden in color and the water has completely evaporated.
• Once the caramel is ready, set aside and let it cool.
• In a large mixing bowl, mix the remaining ingredients and beat until smooth.
• Pour the mixture into the llanera and shake gently to make sure the llanera is evenly filled.
• Cover the llanera with aluminum foil and steam for 40-45 minutes or until set but still soft in the center.
• Alternatively, you can use a springform pan filled halfway with water to steam the leche flan. Bake the flans at 165ºC until done.
• To release, gently cut into the flans and flip them onto serving plates. Garnish with fresh fruits.

Serves 3-4