Anyone who knows me know how much I love leche flan. Who doesn’t love leche flan? I am an avid fan and still think that the creme brulee still pales in comparison, especially our Nanay Juaning’s leche flan.
Origins of many of our favorite desserts in the Philippines started with the basic concept of supply and demand. Egg whites were used to make mortar back then for constructing Spanish baroque churches and forts. When mixed with quicklime, it is a very strong adhesive for construction.
What would you do with the surplus of egg yolks? Make desserts of course! You know that famous saying, ‘when life throws you egg yolks, make flans’? That’s exactly what they did. Thanks to them well-loved desserts such as the leche flan, brazo de mercedes, etc. were born. Seriously I’m just using ‘etc.’ cause it makes me sound smarter but I can’t think of any other dessert on top of my mind.
There are so many things I blame the Spanish for: such as the evil Spanish Inquisition, our mañana habit and our financial ruin. But there are some things to be thankful for, such as the flan.
(This is a reblog from my old blog in Tumblr blog back in 2012)