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 :)