Pastry Chef Heny Sison’s No-Fail Leche Flan Recipe
This leche flan recipe is easy to remember!

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"I cannot resist if I see leche flan," says Heny Sison, gushing over her favorite Filipino dessert.
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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.
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"You just have to remember this: 9-1-1," she says.
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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.
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If you want a lighter leche flan, use 9 egg yolks, 1 large (300-ml) can condensed milk, and 1 cup of water.
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Easy, right? Now, go forth and make some leche flan!
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