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Prepare your tastebuds for this light, creamy, and beloved dessert. Inspired by Filipino leche flan, Cheska Mae Perez (@nomswithmae), brings together an intense caramel, a super silky custard base, plus a soft tingle via Tingly Sichuan Salt for a flavor experience unlike anything you've tried yet.

Cook time: 1 hr Prep time: 20 min Serving size: 6 servings
  • 1 cup white sugar

  • 1/2 tsp Tingly Sichuan Salt

  • 12 egg yolks

  • 1 can evaporated milk

  • 1 can condensed milk

  • 1 tsp vanilla extract



Prepare your oven to bake at 350°F.

In a pot (to be transferred over to a ramekin later or directly into a llanera flan molder if using one), melt sugar on low heat for 10-15 minutes until it starts to liquify. Stir often to not burn the sugar.

When sugar particles have liquified completely, add salt and stir well.

The sugar will caramelize into a light amber color. Remove from heat and transfer the salted caramel over to ramekins/flan molds in equal amounts to cool.

In a bowl separate the yolks of the eggs from the whites.

Whisk the egg yolks lightly.

Add condensed milk, vanilla, and evaporated milk to the eggs and mix lightly.

Strain mixture once through a fine strainer.

Pour mixture in an equal amount through a strainer once more, this time directly into the molds with the caramel.

Cover the molds with foil and poke small holes at the top.

Fill a rectangular plan with water, to approximately the molds' height.

Place molds on the pan.

Put the pan in the oven for 1 hour.

After an hour, remove the pan and let cool.

After a couple of hours, set the molds in the refrigerator. Then, serve and enjoy!