Ayara Thai Cuisine – Thai Tea Flan

$2.00 – $12.00

“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.” – Cathy Asapahu. Chef, Ayara Thai.

Recipe contains dairy

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GIVING BACK

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 woman is uniquely difficult, and we believe in the work of the DWC.” – Cathy Asapahu.

CHEF CATHY ASAPAHU’S STORY

Ayara Thai in Los Angeles’s Westchester neighborhood was born out of Chef Cathy Asapahu’s parent’s American dream of being their own bosses and doing what they love most—nourishing people with their food. Before Ayara, her parents opened and closed many restaurants, and operated a catering business out of our home kitchen. Cathy and her siblings are the true definitions of restaurant kids: doing homework in the storage room and putting themselves to sleep because their parents worked late into the night. She saw and witnessed all the struggles and the sacrifices they made for them. The business is still all in the family with her sister, Chef Vanda, acting as head chef and owner, Cathy acting as pastry chef, and her mother and father still heavily involved in line work, cooking, and the day-to-day of the business. Her brother, Peter, even lends a helping hand from time to time.