Leche Flan
Filipino leche flan made with egg yolks, condensed and evaporated milk, and amber caramel — denser and silkier than a classic crème caramel.
About This Recipe
Leche Flan is the Philippines' most cherished dessert — an ultra-rich, silky crème caramel made with egg yolks, sweetened condensed milk, and evaporated milk, topped with amber caramel sauce. Steamed (not baked) for the smoothest possible texture, it's served at Christmas, fiestas, weddings, and family celebrations. Each grandmother claims theirs has the perfect texture.
Ingredients
Serves 8
- 1 cupsugar (for caramel)
- 1/4 cupwater (for caramel)
- 10egg yolks
- 1 cansweetened condensed milk (395g)
- 1 canevaporated milk (354g)
- 1 tspvanilla extract
- 1lime, zested (1 tsp)
Instructions
- 1
Make caramel
Combine sugar and water in saucepan. Cook over medium heat without stirring (swirl pan) until deep amber, 7-9 minutes.
- 2
Coat molds
Immediately pour caramel into 8 individual llanera (oval flan molds) or one large mold. Tilt to coat bottom and partway up sides. Cool.
- 3
Make custard
Whisk egg yolks gently in bowl — don't whip air in. Add condensed milk, evaporated milk, vanilla, and lime zest. Whisk until smooth.
- 4
Strain
Strain custard through fine sieve to remove any lumps and excess foam.
- 5
Pour
Pour custard into prepared caramel-coated molds.
- 6
Cover
Cover each mold tightly with foil.
- 7
Steam
Place molds in steamer basket over simmering water. Cover and steam 45-50 minutes for individual molds (60 for large) until set with slight wobble.
- 8
Cool and chill
Cool to room temperature, then refrigerate 4 hours minimum (overnight ideal).
- 9
Unmold and serve
Run knife around edges. Place plate over mold and flip. Tap to release. Caramel sauce will pool around flan. Serve cold.
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Pro Tips
- →
Steam, don't bake — Filipino tradition. Steaming gives smoothest texture without bubbles.
- →
Strain custard for silkiest result.
Variations
- •
Add 1 tsp cinnamon to custard.
- •
Replace lime with orange zest for citrus flan.
Storage
Refrigerate up to 5 days, in mold. Unmold just before serving.
History & Origin
Leche Flan was brought to the Philippines by Spanish colonizers, but Filipinos perfected it with double-rich condensed and evaporated milks.
Frequently Asked Questions
What are llanera?
Oval aluminum flan molds traditional to Filipino leche flan. Find at Asian or Filipino markets. Substitute: ramekins or small loaf pan.
Why steam leche flan instead of baking it?
Steaming is the traditional method and gives a denser, silkier texture than baking, since the gentler, more even heat is less likely to overcook the yolk-rich custard. If you only have an oven, a bain-marie at a low temperature (around 160°C) works as a substitute — just watch it closely.
Can I use only egg yolks, or is whole egg fine?
Traditional leche flan uses only yolks, which is what gives it that dense, rich, almost fudgy texture rather than the lighter wobble of a Western crème caramel. Substituting whole eggs will still set the custard, but it comes out noticeably lighter and less silky.
Nutrition Facts
Per serving (130g / 4.6 oz) · 8 servings total
Time Summary
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