Welcome to Part 4 of my Global Eats series! This has been a series of posts focused on the food and culture of the Philippines.
Previously in this series I shared:
Feel free to check out the other posts, if you wish. Part 1 is an introduction post to the series, with some background info on the food of the Philippines. Last Saturday I shared Part 3, which proved to be unexpectedly delicious.
Today we have…..
Filipino-Style Flan (Leche Flan)
If you google flan, you will soon see there are many different types of it. So what makes Filipino flan unique?
From what I’ve read, it is the eggs. Filipino flan calls for egg yolks only, not the whole eggs. This makes a richer and denser dessert. To me this makes it more like a custard-style dessert.
(Side note: Flan came to the Philippines from Spain because Spain colonized the country from 1565-1898.)
Making the Flan
I have never made flan before. 😝
It was a bit tricky. In this post you will see some imperfect flans. But this isn’t a cooking show..no competition here. Just lots of learning and fun 🙂
Most recipes for flan call for evaporated milk and sweetened condensed milk. Since I cannot have dairy milk, I sought out a recipe that gave a substitute.
The recipe I used is from the blog Grain-Free Belle.
(Yep. This flan is gluten-free and dairy-free.)
The recipe called for 3 beaten eggs and 4 egg yolks. It made a ton of filling. It also called for rice or hemp milk, but I decided to try something different.
I took a chance and used coconut milk. I thought it would be neat to use coconut milk in a Filipino recipe because coconut is a popular ingredient there.
Flan Batch #1
For my first batch, I made the carmel syrup and my custard far too thick. Of course I didn’t know this until the end…and the recipe didn’t really extrapolate on how full to fill the molds.
It did say to use ramekins, which I did not have, wasn’t going to buy. So I used 8oz mason jars.
Flan Batch #2
Ok but what did it taste like? Well, T.R. you are right. Flan is a bit bland. To me, this flan tasted fairly similar to custard pie. The caramel sauce added a nice element to the dessert.
Rich tasting. Smooth. A bit of a velvety texture.
It was a bit like sweetened scrambled eggs. But smoother, if that makes sense. It was good, but not particularly my cup of tea.
Sooo sweet. For me it was an almost overpowering sweetness. Creamy, sweet desserts are not really my thing. Unless it’s chocolate! Haha.
A bit of carmel taste, a smidge of vanilla. But mostly a rich creamy flavor. I couldn’t especially taste the coconut.
Ginisang Togue. Banana Sauce with Rice and Leche Flan.
Thus ends the Filipino edition of my Global Eats series. Hope you’ve enjoyed our journey through the Philippines!
It’s been far from a complete culinary experience but I’ve had a lot of fun learning about so many unique dishes and flavors. And I’ve enjoyed sharing some of what I’ve learned with you guys. 🙂
The next country will probably not begin until 2 weeks from now. I’m still deciding if I want to do a European or Middle-Eastern country. And you know. Preparation and all that fun stuff.
Take care & stay warm!