D is For Dinner features Filipino take on crème caramel
Family inspired to open Glebe business after daughter diagnosed with cancer
An Ottawa restaurateur and her two daughters will celebrate Mother's Day by serving customers a Filipino version of crème caramel, made from a recipe that's been passed down through four generations.
Liza Sare, her husband and daughters Jessica, 23, and Jiselle, 20, opened the Tamis Café on Fourth Avenue in the Glebe at the end of March.
Their leche flan recipe was featured on D is For Dinner, the weekly food segment on CBC Radio's All In A Day.
The family was inspired to go into business together after Jiselle was diagnosed with cancer last year.
"Now that we have overcome that situation, we appreciate every day that we`re together," Liza said. "Having this café is really a blessing for us."
Each of the family members has a niche in the kitchen: Liza cooks the savory dishes, Jiselle handles the coffee bar and Jessica bakes the sweet treats.
Jessica, a culinary student at Algonquin College, warns not to overcook the leche flan — or else the dessert's silky texture will resemble an omelet.
- 4 to 5 tbsp. sugar
- 10 egg yolks
- 2 whole eggs
- 1 can condensed milk
- 2 cans of evaporated milk
1. Caramelize the sugar in a 9-inch non-stick baking pan by cooking on a stove top at a medium to high under it turns golden brown in colour. Set aside.
2. Beat eggs in a bowl until there are no lumps. Add the condensed milk and evaporated milk.
3. Pour the batter over the caramelized sugar in the baking pan using a strainer. Cover with foil.
4. Place the pan on a baking tray and pour warm water on the tray to steam the dish. Bake for 45 minutes to one hour at 350F (until a toothpick comes out clean).