This week I made Leche Flan or Creme Caramel it is made with mainly eggs, milk and sugar. Leche Flan is a Filipino dessert that is found in most specials occasions and the table would not be complete without this item. I got the recipe from my mom. She got the recipe taught to her when she was 12 years old and now she taught me as well. A lot of the time my mom and I would make this dessert for things like parties, birthdays, New Years and Christmas. The best part for me is the process of making this dessert and seeing family and friends eat with joy on their faces. How I made Leche Flan was I started to separate 20 egg whites and yolks with my hands it was a bit slimy but I got used to it. In the bowl with only the yolks I added 2 cups of sugar, 2 cans evaporated milk, 2 cans of condensed milk, 1 tbsp of vanilla and 1 tsp of lemon zest with 1 tbsp of boiled water. I mixed all of that and moved on to the sugar mixture for the topping this was made with 1 1/2 cup of sugar and 1/3 of water and 1 tbsp of lemon juice boiled in a small pot until it turned light golden brown in colour. Now I need to place the topping in oval aluminum pan following the egg yolk mixture on top. The most challenging part was to cover the whole thing with plastic wrap to avoid water dripping on the dessert. I used a steamer to cook the flan for an hour and the slight smell of vanilla and lemon was in the air. It had to cool for at least 30 minutes before I could flip the pan over and hear the Leche Flan hitting the plate. The greatest success of this was how smooth and golden brown the top was. I was so proud of the final product because not only I made this all by myself it was so rich and creamy smooth with a hint of vanilla and lemon taste. I love this dessert so much as it brings me happiness of all the memories I’ve had while eating this.