I’ve been craving for leche flan for literally years.

I’ve been mentioning making it for the last three Christmases, for my birthday and for someone else’s birthday. I think my trepidation was my belief that it was challenging to make.

In my mind having grown up with memories of getting other people to make it for any special occasion you can think of, preparing it had taken mythical proportions.

But at the end of the day, it’s basically eggs and milk baked in a bain marie. I separated a dozen yolks, dumped in a can of condensed milk and a cup of normal milk, a tablespoon of vanilla and used a whisk. To make the caramel, simply adjust the temperature of your pan as the sugar melts and its colour changes. Keeping the temperature high all through out will burn it. Keep stirring until there are no visible granules left and you have a silky, golden brown syrup.

I didn't even use those familiar small oval pans because I think they’re not commercially available.

I followed some random recipe online which got one detail wrong- it doesn’t cook in 30 minutes. It takes a little bit over an hour. Other than that, it was one of the easiest sweets I’ve ever made.

And it’s delicious as I’ve always remembered it..