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Crème caramel

Crème caramel or leche flan as the name we call it in the Philippines is the dessert commonly seen on special occasions. On fiestas, birthdays and Christmas. Filipinos are always looking forward to the dessert part. Some would indulgely eat this first before the main course or with the main course.

Normaly, we use a llanera or oval tin mold to directly make the caramel and the same mold for the flan mixture. I couldn't find one, so I had to be resourceful. I used a foil mold, typically for mini loaves. Instead of directly making caramel in the mold, I cooked it in a sauce pan beforehand instead.

I used this recipe

I served two desserts last Saturday. The other one is a vegetable but something purple :)

Till next time!

Hope you are having a sweet and lovely day :)

Linking to:


  1. Wow! Looks fantastic & so yummy!

  2. Great recipe. I have a Blog Hop, and I would love it if you would link this post. You can find it at
    It is called Wednesdays Adorned From Above Blog Hop.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

    1. Thank you so much for linking with "Wednesdays Adorned From Above Blog Hop". This is one of my favorite desserts. Hope you link again this Wednesday.
      Debi Bolocofsky

  3. This looks so good. I love flan. I'd love it if you shared this over at Whatcha Whipped Up Wednesday Hope to see you there!

  4. Flan is such a wonderful dessert - a true treat! Yours looks amazing! I appreciate you sharing with Home and Garden Thursday,

  5. Dear Myric,

    Thank you so much for linking with my Wednesday Adorned From Above Blog Hop last week. I have listed your posting as one of my featured links for this week.


    Grab the link below to show that you are a featured blogger on Wednesdays Adorned From Above Blog Hop.

    I am a featured blogger at Wednesday Adorned From Above Blog Hop

    Thank you again for participating, and I hope that you have lots of links for this week.

    Debi Bolocofsky


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