Chef reveals secret technique for silky leche flan | Lifestyle.INQ

OCTOBER 27, 2022

Nanay Rose’s leche flan
Nanay Rose’s leche flan

Chef RV Manabat, known for his millions of followers on YouTube, Facebook and Instagram, the brains behind the self-named Chef RV Café in Biñan, Laguna, launched his “Christmas Recipe Collection,” to include treats such as Chicken Ham, Blueberry Cheesecake, Easy Fruit Cake—dishes that you can make even beyond the Christmas season.

“I also wish to share my Nanay Rose’s 40-year-old leche flan recipe,” he said. “As a cherished family tradition, this is always prepared during Christmas and on San Antonio de Padua’s fiesta.”

Manabat does not compromise when it comes to quality. “My Nanay Rose is very strict about which citrus to use. She only has fresh dayap (key lime) for that beautiful familiar aroma,” he emphasized.

He likewise shares a secret technique—strain the mixture in cheesecloth at least twice to ensure a smooth texture. “Steam over very low flame to prevent bubbles from forming,” he added.

Chef RV with the leche flan
Chef RV with the leche flan

A De La Salle–College of Saint Benilde graduate and a master’s degree holder in food studies from Boston University in Massachusetts, USA, Manabat tirelessly creates videos of recipes, so that average Filipinos can try them in their very own home kitchens, with appropriate substitutions for hard-to-find ingredients.

Nanay Rose’s Leche Flan

½ c white sugar

300 ml condensed milk (2 cans)

370 ml evaporated milk (1 tall can)

12 egg yolks

6 pcs dayap zest, finely grated

3-4 pc llaneras Divide ½ c white sugar among the prepared llaneras.

Place each llanera over medium flame until the sugar has caramelized. Set aside.

Beat all the other ingredients together until smooth. Strain with a cheesecloth at least twice. Divide between the llaneras lined with caramel.

Steam over low flame for 40 minutes, or until almost set. Cool and serve.

Nanay Rose’s leche flan
Nanay Rose’s leche flan
Your subscription could not be saved. Please try again.
Your subscription has been successful.

Subscribe to our daily newsletter

By providing an email address. I agree to the Terms of Use and acknowledge that I have read the Privacy Policy.