With respect to cooking, I am so grateful that despite my lack of interest in it, my husband had to live with it for 20 years. My two sons probably compensating for my ineptness in the kitchen have learned how to cook and are better in the kitchen than me.
It is always said that children who are good cooks learn from their mother.On the contrary my two sons learned to cook because of my lack of skills in the kitchen.
Lately my youngest son Niles has experimented on making Leche Flan, a Filipino custard dessert. This is the recipe he has been following. Every Friday, we get a treat because thats the day he makes Leche Flan for us.
3/4 cup white sugar
9 eggs yolks
1 can sweetened condensed milk
3/4 cup evaporated milk
1 teaspoon (5ml) vanilla essence
Prep:15min › Cook:1hr15min › Ready in:1hr30min
Preheat oven to 175 degrees C.
In a small, heavy saucepan over medium-low heat, heat sugar, stirring, until melted and golden. Pour into a round 25cm baking dish, tilting to coat the bottom and sides with caramel. Set aside.
In a large bowl, beat eggs yolks until well smooth. Add condensed and evaporated milk and vanilla, beating until smooth. Pour into caramel-coated dish. Line a roasting pan with a damp tea towel. Place baking dish on tea towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with enough boiling water to come halfway up the sides of the baking dish.
Bake for 50 to 60 minutes, until centre of flan is just set. Cool for 1 hour on a wire rack, then chill in refrigerator for 8 hours or overnight. To unmould, run a knife around edges of pan and invert on a rimmed serving platter.

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