LECHE FLAN

Like the traditional lechon that graces the feast table during special occasions, this sweet custard is a perennial part of the menu list. It’s just not a feast without leche flan. It is highly caloric given the tons of sugar, milk and egg yolks that go into making it, but every bite is too hard to resist. Even those without a sweet tooth cave in to its goodness.

A good leche flan doesn’t have bubbles inside it and is made from pure egg yolks, not egg white. I’ve reached a compromise with the protestations of health-conscious people that egg yolks are not good for the cholesterol level of people: you only have a small portion and not all the time. Eating leche flan is a test of self-control, as a huge slab of it on your plate can be too cloying among other things. It’s like eating moon cake – you don’t eat the whole moon cake but only get a quarter or a few slivers of it to enjoy the goodness.

Smooth and silky leche flan from Chow King, Ambassador Mall

My father swears by our late grand-aunt’s recipe –  it’s really the best, bias for family aside – but I discovered leche flan in Jakarta (surprise, surprise!), which doesn’t supplant my grand-aunt’s recipe, but comes in as a formidable second. It’s the leche flan served at the only Chow King outlet at the grand floor of Ambassador Mall in South Jakarta. It’s a sweet ending to a satisfying lunch of chicken and rice.

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