Name: Filipino Leche Flan
Prep time: 15 min
Cook time: PT-488298H46M44S
Total time: PT-488298H46M44S
Cuisine: Filipino
Ingredients: ½ cup (100 g) granulated sugar; ¼ cup (60 g) water; 8 (136 g) egg yolks; 14 ounces (396 g) sweetened condensed milk; 12 ounces (354 g) evaporated milk; 1 tablespoon (13 g) vanilla extract or paste

Jump to Recipe·Leave a Review

Filipino Leche Flan is a rich, creamy custard topped with a luscious caramel layer. Known as one of the most popular and beloved Filipino desserts, this sweet treat is traditionally steamed or baked in oval-shaped tins called llanera. With its silky smooth texture and caramel glaze, leche flan is a true showstopper at any celebration or family gathering.

Why You’ll Love This Recipe

Classic Filipino dessert that’s always a crowd favorite
Luxuriously smooth and creamy texture
Simple ingredients you likely already have at home
Perfect make-ahead dessert that sets beautifully in the fridge
Elegant presentation with a glossy caramel top

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel:
½ cup (100 g) granulated sugar
¼ cup (60 g) water

For the flan batter:
8 (136 g) egg yolks
14 ounces (396 g) sweetened condensed milk
12 ounces (354 g) evaporated milk
1 tablespoon (13 g) vanilla extract or paste

Directions

Preparation
- Preheat oven to 350°F (177°C).
- Prepare your llanera (flan mold) ahead of time, as the caramel sets quickly.
Make the caramel
- In a saucepan, combine sugar and water over medium-low heat. Do not stir; swirl the pan gently if needed.
- Allow the sugar to dissolve, bubble, and gradually change from white to golden.
- Cook until light to medium amber, depending on your preferred flavor.
- Immediately pour the caramel into the llanera, tilting to coat the bottom evenly. Set aside to harden.
Make the flan mixture
- In a mixing bowl, whisk egg yolks and condensed milk until smooth.
- Stir in evaporated milk and vanilla extract. Scrape down the sides and bottom of the bowl.
- Strain the mixture through a sieve into the llanera to remove any egg streaks.
Bake the flan
- Place the llanera in a larger baking tray. Add room temperature water to reach 2–3 inches high for a water bath.
- Lightly cover with foil or a lid.
- Bake for 40–60 minutes, checking at 30 minutes. The flan should be set but jiggly, not sticky when touched, and a toothpick inserted should come out clean.
Chill and serve
- Cool uncovered for 30–45 minutes, then cover lightly and refrigerate for at least 3 hours or overnight.
- To serve, run an offset spatula along the edges. Place a serving dish on top, invert, and tap until the flan slides out.

Servings and timing

Servings: 8–10
Prep time: 15 minutes
Cook time: 40–60 minutes
Chill time: 3 hours minimum
Total time: about 4–5 hours (including chilling)

Variations

Citrus twist: Add a bit of lemon or calamansi zest for a brighter flavor.
Coconut leche flan: Swap evaporated milk with coconut milk for a tropical twist.
Steamed version: Instead of baking, steam the flan on the stovetop for a more traditional approach.
Layered flan: Add macapuno (young coconut) or ube halaya for a creative version.
Sugar substitute: Use muscovado sugar in the caramel for a deeper molasses flavor.

Storage/Reheating

Store leche flan covered in the refrigerator for up to 4 days.
Do not freeze, as freezing alters the creamy texture.
Best served chilled straight from the fridge.
If transporting, keep it in the mold until ready to serve to avoid caramel spillage.

FAQs

What makes Filipino leche flan different from other flans?

It’s richer, using more egg yolks and condensed milk for a denser, creamier texture.

Can I use whole eggs instead of just yolks?

You can, but the texture will be lighter and less rich. Yolks make the custard silky and dense.

Do I need a llanera to make leche flan?

No, you can use any oven-safe mold like a round cake pan, loaf pan, or ramekins.

How do I prevent bubbles in my flan?

Strain the mixture before baking and avoid whisking too vigorously to reduce air bubbles.

Why is my caramel too hard?

Caramel hardens as it cools, but it will liquefy again when the flan is inverted.

How do I know when the flan is done?

It should be set but slightly jiggly, with a clean toothpick test. Overbaking can make it rubbery.

Can I make leche flan ahead of time?

Yes, it actually tastes better when chilled overnight before serving.

Why did my flan crack?

This happens when baked at too high a temperature or without a proper water bath.

Can I steam leche flan instead of baking?

Yes, steaming is traditional in the Philippines and works just as well.

How do I clean the llanera after caramel?

Pour very hot water into the mold and let sit until the caramel dissolves, then rinse.

Conclusion

Filipino Leche Flan is a timeless dessert that’s both elegant and comforting. With its golden caramel top and creamy custard base, it’s the perfect sweet treat for any celebration or special occasion. Simple to make yet impressive to serve, this flan is guaranteed to delight anyone who takes a bite.