I was about 7 or 8 that time, mabye 10. I remember cracking an egg shell, expecting a hard boiled egg inside. And to my surprise, I found leche flan! I was AMAZED how it happened. I couldn’t wrap my mind around it. Up to now, I am sure I would still be amazed and excited to have one of those. I haven’t seen that in a while.
So when I found out that mom was making leche flan for an aunt, I decided to try it. I have, after all, researched egg blowing already. But with two holes in the shell, I couldn’t figure out how to make it stay inside. The smaller hole still allowed a steady drip of the custard in a tiny stream. I then sunk the eggshell into the syrup for the leche flan to create a temporary stoppage until the leche flan cooks. So I filled this with raw leche flan and put it in a metal measuring cup to hold it in place, and put it in the steamer, along with the whole llanera of leche flans.
After a few minutes of cooking, maybe 20, I pulled the egg out. The custard has spilled unto the cup 😦 But after opening it, I was surprised that it was still about 2/3 of the way full. More tasting saddened me because the leche flan inside tthe egg felt watered down. And I realized that this is why leche flan i s always covered in foil.
Another trial coming up next. Too interesting to pass up! 🙂