Smooth and Perfect Leche Flan

Leche Flan is a delicious Filipino dessert that resembles Creme Caramel and Caramel Custard. This sweet dessert is best known as Spanish Flan throughout the world, but in the Philippines, it’s called Leche Flan. “Leche” is a Spanish word for milk which is one of the two main ingredients. It’s made with eggs, milk and sugar with soft caramel on top.

Filipinos usually serve Leche Flan during Fiestas (Feast Day) and on special occasions like Christmas, New Year, Birthdays and such.

I remember our house was so steamy and hot because my Mom would make dozens of them, which will be gone in minutes. My Mom uses my Lola’s (Grandmother’s) Special Leche Flan recipe for decades. (Secret ingredient will be revealed soon on my next post about Leche Flan).

My Mom taught me how to make Leche Flan at a very young age, about 10 or so. The measurements of the ingredients are no brainer as Leche Flan is made out of only 2 main ingredients; eggs and milk. Every time we make Leche Flan, she always reminds me not to beat the mixture fast so as not to create bubbles (for me at that time, it really doesn’t matter if there are bubbles or not – they taste good either way).

Smooth and Perfect Leche Flan Recipe



10 egg yolks
1 can (12 oz) condensed milk
1 can  (12 oz) evaporated milk
1 tsp vanilla extract
1 tsp lime zest (optional)


9 tbsp sugar

How to Make Smooth and Perfect Leche Flan?


1. Prepare 3 llanera or flan molds. Scoop 3 tbsp of sugar in each of them. In low heat, place the llanera (flan molds) on top of the stove and let the sugar dissolves. Using tongs, turn the llanera in circular motion to prevent the sugar from burning. Allow the sugar to turn to amber and caramelise evenly. Once the sugar turned to liquid, remove the llanera from heat. Set aside.

2. In a large bowl, place the egg yolks and slowly beat them with a fork. Don’t beat too fast to prevent creating bubbles. Now, slowly add the evaporated and condensed milk into the egg yolk while stirring continuously.

3. Add the vanilla extract and lime zest (if using) and stir until all is well blended. To make the flan smooth, sieve the mixture with a strainer to remove the pulp and undesired bits of egg yolks.

4. Now, pour the mixture into each mold. This recipe can make 3 regular sized llanera. Tap the mold several times on  a bench top or table to get rid of the bubbles.

5. Prepare water bath tray and gently place llanera on top.

6. Bake in the oven at 180C or 350F for 25 – 30 minutes or until an inserted toothpick comes out clean.

7. Let the flans cool down and place in the fridge to chill.

Serve this Smooth and Perfect Leche Flan with your family and friends!


The Secret to a Smooth and Creamy Leche Flan:

  • Using a steamer back in the day will leave uneven texture in the centre of the leche flan because of the moisture that circulates inside the steamer. Thus, my Mom told me to use “katsa” or “katya” (muslin cloth) to cover each layer of the steamer so the moisture will get trap on the cloth. It’s a tricky process because sometimes the muslin cloth would touch the leche flan and could end up ugly.
  • Baking leche flan in a water bath method is the best way. I got this neat idea from Lalaine of Kawaling Pinoy’s Leche Flan recipe. I tried it once and it worked perfectly so from then on I was using this technique whenever I make Leche Flan.
  • Do not overcook the flan. The centre should be set but still a little bit jiggly. Overcooked flan could have bubbles on the sides and could curdle.
  • To avoid bubbles in your flan, try not to beat it too fast. Beating it too fast could add air to the milk-egg mixture and would create bubbles while it is cooking.
  • Can you freeze cooked leche flan? I don’t think so. Leche flan is not a dessert to be frozen. Although, you can store it in the fridge once it has cooled down.
  • You can add fruits like strawberries, blueberries, peaches and cherries on top of the leche flan.

Did you make this Smooth and Perfect Leche Flan? Please leave us a comment below.


Christmas Peppermint Meringues

We made Christmas Peppermint Meringues as our family’s traditional Advent activity this year. We had so much left over egg whites and so we thought of making these beautiful sweet treats.

It doesn’t look its best but it definitely tastes so good. Try this Christmas Peppermint Meringues recipe and tell me if it works well for you. I’m pretty sure you’ll do better than me. Add more colours, to make it look fancier and more Christmassy.

You may also like my other Meringue recipes: Basic Meringue and Easy No-Fail Meringue.

Christmas Peppermint Meringues Recipe


3 large egg whites
pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food colouring, preferably gel

How to Make Christmas Peppermint Meringues?


1. Preheat to 250 F or 120C and position oven racks in the top and bottom thirds of the oven. Line 2 baking sheets with baking paper.

2. In a large bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Add in the peppermint.

3. Place a round tip in a pastry bag, fold the top a few inches. With your paintbrush, dip in food colouring (preferably a gel) and brush stroke from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Start filling the bag with the meringue; spooning it directly into the centre so as not to smudge the food colouring. Pipe 1-inch-diameter mounds of meringue, allowing 1 inch apart onto the prepared baking sheets.

4. Bake the meringues for about 1 hour, until there are no longer glossy and feel light and dry when picked up. Open the oven for a few minutes, turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside the oven, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

Serve and enjoy Christmas Peppermint Meringues with family and friends!

Did you make this Christmas Peppermint Meringues? Please leave us a comment below.


Salmon Eggs Benedict

Whenever I go to a cafe, Salmon Eggs Benedict is the first thing in mind. I don’t know why but I’m in love with the combination of the smoked salmon and the poached eggs. Cutting the poached eggs is the most exciting part. I love it when the egg yolk would slowly drip down over the salmon and muffins like lava from the mountain. In this recipe, I’ll show you how to make a double-yolker poached eggs. I also used homemade hollandaise for this recipe, so please have a read and try to make it at home.


olive oil
4 English muffins
8 small free-range eggs
100 g wafer-thin smoked ham
400 g mesculin

100 g unsalted butter
2 large free-range egg yolks
1 teaspoon Dijon mustard
white wine vinegar


1. Melt the butter in a small pan.

2. In a heatproof bowl, put the egg yolks. Put the bowl over a pot of gently simmering water.

3. Add a tablespoon of lemon juice and the mustard, then whisk.

4. The key to a good hollandaise is to whisk it constantly and very slowly (otherwise it will split).

5. Pour the melted butter into the egg mixture, until it’s well combined.

6. Add a splash of water to loosen the mixture, if needed.

7. Whisk in a splash of vinegar and season to perfection.

8. Turn the heat off and keep warm by leaving it over the pot of boiling water, stirring occasionally, and loosening with an extra splash of water if needed. You can also store in a thermos to keep it nice and warm.


1. Preheat the oven to 180°C/350°F/gas 4.

2. Warm the muffins in the oven.

3. While the muffins are in the oven, simply brush oil on clingfilm or gladwrap into an oiled teacup or small bowl.

4. Crack 2 eggs into it to create a double-yolker.

5. Get all the sides up, ease out any air, twist together the ends of the clingwrap or gladwrap.

6. Tie a tight knot to pouch the egg into a parcel.

7. Poach the parcels of eggs in a pot of gently simmering water for 8½ minutes.

8. Halve the warm muffins, drizzle olive oil on both sides.

9. Add in the smoked salmon.

10. Cut the parcel of poached double-yolker eggs and balance on top.

11. Pour a tablespoon of hollandaise over each one, then bust the eggs open.

12. Serve and enjoy Salmon Eggs Benedict with family and friends!


You can drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs to your parcels of eggs for extra flavour.

To check if the eggs are done, lift one out with a slotted spoon and gently squeeze. You could use your instinct in this one.

Serve with mesculin salad and tomatoes. Garnish with fennel.

Inspired by: Jamie Oliver

If you have tried this recipe, please tag #asliceofkate so I could feature you in my next post or story. Please kindly leave a feedback, it would be much appreciated. Thank you!


Easy No-Fail Meringue Recipe


When I was a kid, my Papa used to buy me meringue in a small plastic bag from someone who sells in our street. The traditional meringue is white in color and as time passes by, different colors become available in Sari-Sari Store (mini stores along our street) and from bakeries. It became my favorite sweet treat to eat growing up.

I decided to make these traditional sweet little thing because I was planning to make my sister a birthday cake. I know it already passed but I still want to make it. It was on my head a few months before her birthday but when her birthday week came, I totally forgot all about it. I was ashamed that I wasn’t able to make something special for my little sister but it’s not too late.

My plan is slowly coming true. It finally happened because I accidentally cracked some eggs which by the way was just lying down on a comfy egg tray on top of our microwave. I don’t put eggs in the fridge as you know, I love to bake. I want my eggs in a room temperature every time I bake or else the results of whatever I’m baking will not turn good. It’s one tip that I learned a few years back when I started in this field of caking. So, some eggs hatched haha because I drop the coffee machine’s plug on top of the eggs and the tip of the plug just poked right through the eggs. It was kind of reckless in my part, I know. I was not being gentle but hey, if the eggs didn’t crack accidentally I probably still thinking about the cake and not actually making it yet.

The meringue was so good but I think I need to perfect my piping skills. What do you think?

This Easy No-Fail Meringue recipe is originally mine. This recipe only calls for 2 eggs as I cracked just a couple haha. Here’s the recipe of this very simple yet very sweet dessert that will remind you of childhood.


2 large eggs
2/4 cup granulated sugar
1 teaspoon vanilla
1/2  teaspoon distilled white vinegar
a drop of pink food colouring


1. Heat oven to 90 degrees C. Line bake sheet with parchment.
2. Put the egg whites in a stand mixer bowl with a whisk on. and
3. Whip the egg whites until stiff peaks hold (about 5-8minutes) and meringue does not slide out when bowl is turned upside.
4. Gradually add in sugar and then vanilla and vinegar.
5. Keep whipping in an increased speed until mixture is free of sugar grit (check by rubbing it between your two fingers) and when the meringue holds stiff and glossy peaks.
6. Place your meringue in the pastry bag with round tip nozzle.
7. Pipe meringue 1-inch apart.
8. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper.
9. Let them cool on a wire rack. Store in an airtight container in the refrigerator.
10. Enjoy and share with family and friends!


Filipino Egg Pie

For the Pastry:

1/2 cup butter (at room temperature)
1/3 cup + 1 tbsp caster sugar
1 cup + 2/3 cup plain flour
1 egg beaten
1-2 tbsp cold water

For the Filling:

2 1/3 cup milk
4 eggs, separated
1/2 cup caster sugar
1 1/2 tbsp cornflour

To make the Pastry:

1. Combine flour and sugar in a bowl.
2. Cut butter in small pieces and put in the flour and sugar mixture. Rub in the butter using the tip of your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly beaten egg and knead the dough until it just comes together. If the dough is too dry, you can sprinkle cold water to moisten it up.
4. Knead for a short while and form into a ball.
5. Roll out thinky on a floured table top to a circle about 12 inches in diameter.
6. Line a 9 inch pie pan. Press the pastry well into the sides of the pan.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in preheated oven to 200C for 15 minutes.
9. Remove foil and baking beans then return the pan to the oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the pie pan with a knife.

To make the Filling:

1. Turn down the oven to 180C.
2. In a bowl, mix the flour, sugar and egg yolks.
3. Stir in the milk into the mixture.
4. Beat the egg white to soft peak and fold into the milk and egg yolk mixture.
5. Place the pastry lined pie pan on a baking sheet.
6. Pour the fillinf in the pie pan and bake for 20 minutes or until the top is brown.
7. Bring down oven to 110C and bake for a further 1 hour or until the custard is just set. Wobbly center is normal.
8. Remove from oven and cool completely.

Share and enjoy with family and friends!
Source: English Patis


Microwaved Scrambled Eggs

2 Eggs
2 Tablespoons of Trim milk
black pepper

1. Beat 2 eggs with 2 tablespoons low-fat milk in a microwave-safe coffee cup or bowl.
2. Beat well so yolks and white are well mixed. Cover with plastic wrap (leave a small gap as a steam vent).
3. Microwave on medium – high for 45 seconds, stir and cook for another 45 – 75 seconds, stirring several times during cooking. (Note: Cooking time will vary dependent on your microwave wattage).
4. Cover and let stand for 30 seconds to 1 minute before serving. The eggs will look slightly moist, but will finish cooking upon standing.

Share and enjoy with family and friends!!!
Source: I Love Eggs NZ


Bacon, Egg and Tomato Quiche


1 sheet puff pastry
4 rashers bacon, trimmed and diced
1 onion
1 tomato, sliced
3/4 cup cheddar cheese
6-8 eggs

1. Preheat oven to 180C. Lightly grease a pie or quiche dish and line with one sheet of puff pastry.
2. Spread onion and bacon over pastry, cover with cheese and tomato slices. Crack whole eggs over, keeping yolk intact.
3. Cook in preheated oven for 40-45 minutes, or until golden brown.

Share and enjoy with family and friends!!!
Source: All Recipes


Filipino Egg Omelette

Filipino Egg Omelette is actually a sauteed of almost anything that you like with a scrambled egg. You can eat this omelette for  breakfast or serves as an “ulam” during lunch. It is an easy dish to cook and ready to eat in just a few minutes. This dish is best for a very hungry people who can not wait any longer lol. In this recipe, I used mushrooms, capsicums and tomatoes with garlic and onions. I apologize for a not so-beaten egg there… as you can see, there’s still egg whites on some part lol. Originally, I was supposed to separate egg whites and the egg yolks because I want to take away the calories but obviously I changed  my mind lol. It doesn’t matter anyway, It tasted so good. Good Morning Everyone!

2 cloves of garlic, minced
1 medium onion. minced
1 small red capsicum, diced
1 small green capsicum, diced
6 pieces small or medium mushrooms, sliced
2 big tomatoes, sliced
3-4 eggs, beaten
grated cheese
oil for frying
salt and pepper to taste

1. Heat the frying pan over a medium heat.
2. Saute onion and garlic.
3. Add in the tomatoes and saute until it becomes a bit soggy.
4. Put in the red and green capsicum then set aside.
5. Fry the scrambled egg until cooked.
6. Put the vegetables on top of scrambled egg then add the cheese.
7. Bake for 3-5 minutes or until the cheese is melted.
8. You can serve it that way or you can fold the egg into half like the ones in the picture.

Share it with family and friends!!!