I’m dreaming of creamy, soft, and silky leche flan for Christmas
Chef RV Manabat unveils mom’s treasured 40-year-old recipe
The viral and sensational Chef RV Manabat, known for his millions of social media followers on Youtube, Facebook, and Instagram, the brains behind the self-named Chef RV Cafe in Biñan,
Laguna, has launched his Christmas Recipe Collection, to include treats such as Chicken Ham, Blueberry Cheesecake, and Easy Fruit Cake.
“Today, I wish to share my Nanay Rose’s 40-year-old Leche Flan recicloth pe,” he says. “As a cherished family tradition, we always prepare this during Christmas and on the San Antonio de Padua fiesta.”
Chef RV does not compromise when it comes to quality. “My Nanay
Rose is very strict with which citrus to use. She only has fresh Dayap (key lime) for that beautiful familiar aroma,” he emphasizes.
Chef RV also shares a secret technique—strain the mixture in cheeseat least twice to ensure smooth batter. “Steam over very low flame to prevent bubbles from forming,” he adds.
A De La Salle-college of Saint Benilde graduate and a master’s degree holder in food studies from the Boston University in Massachusetts, he does not shy away from sharing his knowledge with his viewers and fans. In fact, he continues to tirelessly create videos of recipes so the average Filipino can try them in their very own home kitchens, with appropriate substitutions for hardto-find ingredients.
Chef RV also shares a secret technique—strain the mixture in cheesecloth at least twice to ensure smooth batter.
Nanay Rose’s Leche Flan
Ingredients:
1/2 cup white sugar
300ml condensed milk (2 cans) 370ml evaporated milk (1 tall can) 12 egg yolks
6 pcs dayap zest, finely grated 3-4 pcs llaneras
Procedure:
1. Divide 1/2 cup white sugar between the prepared llaneras.
2. Cook each llanera over medium flame until the sugar has caramelized. Set aside.
3. Beat all the other ingredients together until smooth.
4. Strain with a cheesecloth at least twice. Divide between the llaneras lined with caramel.
5. Steam over low flame for 40 minutes, or until almost set.
6. Cool and serve.