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Leche Flan

Prep 20 min
Cook 1 hr
Servings 8-10
Difficulty Medium
Recipe by Chef Mila |

Leche Flan

Silky Smooth Filipino Caramel Custard

Prep Time 20 min
Cook Time 1 hr
Servings 8-10
Difficulty Medium
Leche Flan

About This Recipe

Leche Flan is the crown jewel of Filipino desserts, a Spanish-influenced custard that has become an indispensable part of every Filipino celebration. Richer and denser than Spanish flan or crème caramel, Filipino leche flan uses more egg yolks and condensed milk, resulting in an incredibly creamy texture with a beautiful caramel top.

The key to perfect leche flan is patience - gentle steaming prevents air bubbles and cracks, resulting in that signature silky smooth texture. Every Filipino family has their own secret recipe, passed down through generations, and now you can create your own perfect version.

Ingredients

For the Caramel:

  • 3/4 cup white sugar
  • 3 tbsp water

For the Custard:

  • 10 egg yolks
  • 1 can condensed milk (14 oz)
  • 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp lime or calamansi zest (optional)

Instructions

  1. 1

    Make the Caramel

    Combine sugar and water in a llanera (oval mold) or round pan. Place over medium heat and swirl gently (don't stir) until sugar melts and turns amber. Tilt to coat the bottom and sides. Let cool and harden.

  2. 2

    Prepare the Custard

    In a bowl, gently whisk egg yolks - don't beat vigorously as this creates air bubbles. Add condensed milk, evaporated milk, and vanilla. Mix until just combined.

  3. 3

    Strain the Mixture

    Pour the mixture through a fine-mesh strainer into the caramel-lined mold. This removes any chalaza and ensures smooth texture. Cover tightly with aluminum foil.

  4. 4

    Steam the Flan

    Place mold in a steamer with simmering water. Steam over low heat for 45-60 minutes. The flan is done when a toothpick inserted comes out clean. Avoid high heat which causes bubbles.

  5. 5

    Cool and Unmold

    Let cool to room temperature, then refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edges, place a plate on top, and flip. The caramel will flow over the custard beautifully.

Tips & Variations

Egg Yolks Only

Using only yolks gives the classic dense, rich Filipino style. Save whites for meringue or other recipes.

Low Heat Steaming

Keep steam gentle to prevent bubbles and cracks. Wrap the lid in cloth to prevent water dripping onto flan.

Ube Leche Flan

Add ube extract or halaya for a purple twist on this classic dessert.