Leche Flan is one of the many legacies of the Spanish colonialism in the Philippines. With all the holiday parties and "salo-salo " this Christmas, one of the most popular dessert on the table is leche flan. Having said that, Liza is busy taking orders for her Filipino version of " leche flan" for friends and relatives only since the start of the holiday season. In fact, I have some office mate that are willing to pay $ 5.00 for a " 7 " inch round dish with 3.5 deep flan. Most flan recipes call for egg yolks rather than whole eggs because of that distinct "eggy" flavor and aroma that is mainly found on the albumen or whites of the egg. A typical recipe includes egg, milk, sugar and vanilla. However, I still prefer Liza's own version of flan which is a bit denser, semi-sweet and full flavored than others. I could very well say that Liza' s flan is best served cold ( yummy sarap ) and worth waiting for. Try it for once!
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