This dessert hybrid combines two beloved Filipino sweets into a creamy, indulgent pie. Crushed lengua de gato goes into the cookie crust, providing a sweeter, lighter crumb than a crust of graham crackers. Blending leche flan sounds insane, but you can't argue with the incredibly sinful result. The flan gets liquefied into a custard-like consistency with all of its caramelised flavors intact.
Don’t be worried if this all sounds a little too sweet—you’ll be surprised to find that this recipe isn’t. Nothing a quick sprinkle of flaky salt can fix (or make better).o
Ingredients
Lengua de Gato Crust
1 ½ cups lengua de gato crumbs
¼ cup white sugar
6 tbsp melted unsalted butter
Leche Flan Filling
1 leche flan
½ cup heavy cream
8g unflavored powdered gelatin
Whipped Cream
¾ cup whipping cream
Make Lengua de Gato Crust
Preheat oven to 375°F. Butter a 9-inch pie pan.
Combine lengua de gato crumbs, sugar, and butter together in a bowl. Mix, using clean hands or a rubber spatula, until well combined and uniformly moist.
Turn the crumbs into the buttered pan. Pat the crust evenly across the bottom and up the sides. Transfer crust to the freezer while preheating the oven.
Bake for 7 minutes. Set aside and let crust cool completely while you make the filling.
Make Leche Flan Filling
Place leche flan in a blender or the bowl of a stand mixer fitted with a paddle attachment. Blend or beat on medium speed to break the flan.
Add heavy cream to a microwave-safe bowl or container. Add gelatin and let bloom for 5 minutes.
Once bloomed, heat the cream in the microwave just until the gelatin is dissolved.
Add the cream and gelatin mixture to the leche flan. Blend or beat until smooth.
Assemble the Pie
Pour leche flan filling into the lengua de gato pie crust. Chill in the refrigerator overnight or until filling has set.
Just before serving, beat whipped cream until medium or stiff peaks form.
Spread whipped cream over the pie with a spoon or spatula. Garnish with crumbled lengua de gato. Slice and serve.
