26/11/2025
Here’s a delicious twist in Philippine history: during the Spanish era, builders needed huge amounts of egg whites to strengthen church and bahay na bato mortar.
That left behind mountains of unused yolks… which Filipinos refused to waste. The solution? Transform them into the rich, silky dessert we now love as leche flan. In a strange way, every spoonful today is a sweet echo of colonial architecture.
