Food Review: Leche Flan

BEN NIVERA

There’s no doubt that Filipinos LOVE eating. In this country, you can see food wherever you go! Birthdays? Food! Celebrations? Food! Farewell parties? There’s also food! If you’re bored, eat it out! If you’re upset, just eat! If you’re not feeling well, food’s the answer! Ever since, food has been tied to Filipino culture. Throughout our history, the influence of other countries have remained and shaped what we now know as “traditional Filipino food”. Currently, there are hundreds of delicacies considered as traditional Filipino food ranging from appetizers to main courses and even desserts!

In a country where the menu is thicker than a dictionary, leche flan excels at staying relevant. Leche flan is a heavy custard dessert made with condensed milk and lots of egg yolks with a soft caramel on top. Even though the name quite literally translates to “Milk Flan,” leche flan tends to have a richer taste than the flan from latin countries. This is due to the fact that Filipino leche flans use plenty of eggs, which adds to the density and the taste of the dessert.

Just from the first look, leche flan already looks quite amazing. The smooth and creamy appearance can leave mouths watering. If the appearance itself can make jaws drop, then you won't be disappointed with the taste! It has a rich, toasted sugar caramel on top of the perfectly sweet, very milky and eggy taste; two layers of perfect perfection. With no pun intended, the taste is literally chef’s kiss, the perfect dessert for a sweet tooth. If I were to rate it, it would be a 10/10, would eat again. [R]