What are colloids facts about the leche flan?

Leche flan, a popular dessert in many Latin American countries, is a type of custard made primarily from eggs, milk, and sugar. It is characterized by its smooth, creamy texture and is often topped with caramelized sugar. The dish is an example of a colloidal system, where the protein molecules from the eggs and the fat from the milk create a stable mixture that traps air, giving it its light consistency. Leche flan can also be infused with flavors like vanilla or citrus, enhancing its rich taste.