Research Introduction 
Outline
“Evolution of Leche Flan”
I History of Leche Flan A. Origin of Crème Caramel B. Definition of Crème Caramel C. Inventors of Leche Flan D. Older name of Leche Flan
II Ingredients of Leche Flan A. Main Ingredients
III How to cook? A. General Procedures
IV The evolution of Leche Flan in the Philippines A. Difference of Leche Flan today B. Variations of Leche Flan
Introduction
Crème caramel also known as leche flan is a custard dessert with a layer of soft caramel on top. Different countries have their own variation of crème caramel like in Latin America it is eaten with dulce de leche, a Venezuelan version is known as quesillo or small cheese. A Brazilian version is known as pudim de leite condensado or condensed milk pudding. In Chile it is eaten with a quince gelatin spread or condensed milk. In Mexico, it is known as Flan Napolitano which is made with cream cheese. A Dominican Republic version is known as a quesillo which is a coconut flan. A Cuban version has many varieties where cinnamon sticks or vanilla ice cream scoops or coconut or rum raisins are added for toppings and egg whites. Puerto Rican version also have varieties but generally it is coconut-based. In Vietnamese flan is known as bánh caramel, caramel or kem caramel in Northern Vietnam orbánh flan or kem flan in Southern Vietnam and sometimes black coffee is poured on top for flavor distinction. In Northern America, their version of flan is a fusion cuisine variety consisting of any traditional regional recipe as base with added non-traditional fresh or syrup based flavorings like mint, peppermint, citrus, ginger etc. (Wikipedia 2015)
Leche flan is the heavier version of the Spanish-influenced version of crème caramel (Basan and Laus, n.a.). It is a very popular dessert that it may be considered as a “staple dessert” because it is in every household’s tables every time there are special occasions like weddings, birthdays, town fiestas, Christmas and New Year. It is yellow
“Evolution of Leche Flan”
I History of Leche Flan A. Origin of Crème Caramel B. Definition of Crème Caramel C. Inventors of Leche Flan D. Older name of Leche Flan
II Ingredients of Leche Flan A. Main Ingredients
III How to cook? A. General Procedures
IV The evolution of Leche Flan in the Philippines A. Difference of Leche Flan today B. Variations of Leche Flan
Introduction
Crème caramel also known as leche flan is a custard dessert with a layer of soft caramel on top. Different countries have their own variation of crème caramel like in Latin America it is eaten with dulce de leche, a Venezuelan version is known as quesillo or small cheese. A Brazilian version is known as pudim de leite condensado or condensed milk pudding. In Chile it is eaten with a quince gelatin spread or condensed milk. In Mexico, it is known as Flan Napolitano which is made with cream cheese. A Dominican Republic version is known as a quesillo which is a coconut flan. A Cuban version has many varieties where cinnamon sticks or vanilla ice cream scoops or coconut or rum raisins are added for toppings and egg whites. Puerto Rican version also have varieties but generally it is coconut-based. In Vietnamese flan is known as bánh caramel, caramel or kem caramel in Northern Vietnam orbánh flan or kem flan in Southern Vietnam and sometimes black coffee is poured on top for flavor distinction. In Northern America, their version of flan is a fusion cuisine variety consisting of any traditional regional recipe as base with added non-traditional fresh or syrup based flavorings like mint, peppermint, citrus, ginger etc. (Wikipedia 2015)
Leche flan is the heavier version of the Spanish-influenced version of crème caramel (Basan and Laus, n.a.). It is a very popular dessert that it may be considered as a “staple dessert” because it is in every household’s tables every time there are special occasions like weddings, birthdays, town fiestas, Christmas and New Year. It is yellow