This flan recipe is a traditional Filipino recipe by Yasmin Newman from her cookbook 7000 Islands: Cherished Recipes and Stories from the Philippines (£18.99, Hardie Grant). Yasmin says, “This classic Filipino dessert is served at just about every fiesta. For the traditional oval shape, you’ll need ‘ilanera’ tins, which come in various sizes; otherwise regular moulds can be substituted. As with its counterpart, crème caramel, the hard caramel on the base of the pan softens to form a puddle of liquid gold around the flan once it is released.”
Find out more about Filipino food in Yasmin’s guide.