While flan is usually steamed in a water bath, this recipe for Thai Tea Flan is silky smooth and practically fool-proof since it relies on the use of gelatin rather than steaming. This flan is based on the Japanese-style flan my mom often packed in my lunch boxes growing up. Serve it up in ramekins and pair it with some fresh berries or whipped cream. Make sure to prepare these the night ahead, so the caramel has optimal time to become liquid.
Recipe contains dairy
This recipe gives back to the Downtown Women’s Center.
Downtown Women’s Center provides career training and mentorship programs that empower women to break the cycle of chronic homelessness through employment. Being a homeless women is uniquely difficult, and we believe in the work of the DWC.
CHEF CATHY ASAPAHU'S STORY
Ayara Thai in Los Angeles's Westchester neighborhood was born out of our parents’ American dream of being their own bosses and doing what they love most—nourishing people with their food. Before Ayara, my parents opened and closed many restaurants, and operated a catering business out of our home kitchen. My siblings and I are the true definition of restaurant kids: doing homework in the storage room and putting ourselves to sleep because our parents worked late into the night. We saw and witnessed all the struggles and the sacrifices they made for us. The business is still all in the family with my sister, Chef Vanda, acting as head chef and owner, me acting as pastry chef, and our mother and father still heavily involved in line work, cooking, and the day-to-day of the business. Our brother, Peter, even lends a helping hand from time to time.
6245 W 87th St
Los Angeles, CA 90045