This recipe became a part of my mom’s bakeshop, Sally’s Home Bake Shop tradition. My sister shares this recipe to all of you. Here is what she wrote:

I wanted to make use of the eggwhites that were set aside from the eggyolks for our Leche Flan. We had already been baking Angel cake and Angel Cake cupcakes topped with Goya Chocolate Chips (my innovation of chocolate chips since American chocolate chips sold at that time in the Philippine market were frightfully expensive). I was looking for another recipe. Remy, I know, after I taught this to her, was able to perfect this flan’s delicate procedure.

The end result, when you invert the flan, is a caramelized sauce, a thin custard topping, and a delightfully sinful yet fat-free flan. This is not for people with diabetes!

Prepare:

1. Caramelize 1/4 cup sugar in a round cake pan, either at the stove top or oven.

2. Prepare a baine marie (bano maria) with rectangular roasting pans filled with water, or pans that are larger than your flan’s pans.

3. Pre-heat over to 300 degrees Fahrenheit.

4. From my American kitchen:

10 extra large eggs yield 1-1/2 cup eggwhites

1 can evaporated milk = 12 fl. oz. = 1-1/2 cup less 1 tbsp.

Yield: 1 round (about 8″ or 9″ diameter) pan or 2 loaf pans.

Procedure:

Mixture A: Custard Topping

1. Blend 2 cups evaporated milk and 3/4 cup sugar.

2. Cook this mixture over a double boiler until a soft custard forms (the custard coats the back of your spoon when you test it). Make sure that the custard doesn’t get too thick or that it doesn’t burn. Set aside.

Mixture B: Flan de Huevos Blancos

1. In a mixer at high speed, whip 1 cup eggwhites, 1/4 tsp. cream of tartar, and 3/4 cup sugar.

2. Use the standard procedure: Whip the eggwhites with cream of tartar first until you form soft peaks (when you use the rubber scraper test, the eggwhite foam’s peaks tilts on one side and the texture of the foam is very light and airy). Then, add the sugar gradually and beat the mixture until stiff peaks form but the mixture doesn’t look dry. (In other words, there is a slightly glossy sheen to your stiff peaks. Use the rubber scraper test. The peaks stand at attention, from the tip of your rubber scraper.)

Mixture A and Mixture B:

1. Using the standard circular up-and-down, fold-in method (that we use at the bakeshop), fold in the custard (Mixture A) to the eggwhite foam (Mixture B).

2. Evenly distribute the flan’s mixture in the prepared pans that had been lined with caramelized sugar.

3. Gently position the pans in their individual baine maries.

4. After 45 minutes, use the toothpick test to determine if the flan is done. There should be no residue clinging to the toothpick. When the toothpick, after insertion into the flan, comes out clean, it’s done.