“I cannot resist if I see leche flan,” says Heny Sison, gushing over her favorite Filipino dessert.
As the founder of her eponymous baking school, the Heny Sison School of Cake Decorating and Baking, this pastry chef loves this dessert in its simplicity, and shares a secret to remembering her no-fail, easy leche flan recipe.
“You just have to remember this: 9-1-1,” she says.
The numbers 9-1-1 stands for 9 egg yolks, 1 large (300-ml) can condensed milk, and 1 large (370-ml) can evaporated milk. This will make a thick, dense leche flan.
If you want a lighter leche flan, use 9 egg yolks, 1 large (300-ml) can condensed milk, and 1 cup of water.
Easy, right? Now, go forth and make some leche flan!