In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts. A heavier version of leche flan, tocino del cielo, is similar, but has significantly more egg yolks and sugar (see Wikipedia). At Let's Flan It, we adhere to the basic Filipino tradition of leche flan making while incorporating our own personal touch and flavor to make the leche flans we concoct uniquely our own. Every single homemade leche flan is made-to-order from scratch so that you can enjoy them at their freshest! If you find yourself dreaming up a flavor that isn't found or offered anywhere else, drop us a comment on our Facebook page and who knows, we might just have the right sweet spot for you!

—Salamat po. (Thank you)