When the holidays roll around that means one thing– family get together! And food. Okay, two things. One of my favorite decadent filipino desserts to bring for get togethers is filipino leche flan. It’s sweet, it’s smooth, and it’s really not very good for you to eat an entire pan on your own but you get tempted to sometimes. Soooo, for tomorrow I’m bringing leche flan to our family Easter lunch.
Most recipes that you find call for use of the egg yolk only, which means you get tons of egg whites sitting in the refrigerator waiting to be used. If you’re anything like me, you’ll forget that they’re even there and by the time you find them pushed all the way back in the fridge, they’d gone bad. So I’m really happy that I found that some people do use whole eggs such as this recipe. You’ll see from the picture at the top of this post that using whole eggs will produce a slightly more airy, less dense leche flan. The opposite of my grandmother’s dense, extra rich version but it’ll do.
I don’t have a cool leche flan pan so I just use whatever I’ve got at the time, in this case, it is a loaf pan.