Description
Filipino Leche Flan is a rich and creamy caramel custard dessert made with egg yolks, sweetened condensed milk, and evaporated milk. Steamed or baked in traditional llanera molds, this silky smooth flan with a glossy caramel topping is a beloved Filipino classic, perfect for celebrations, family gatherings, or as a make-ahead dessert that’s always a showstopper.
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
Instructions
- Preheat oven: Set oven to 350°F (177°C). Prepare llanera (or other mold).
- Make caramel: In a saucepan, heat sugar and water without stirring. Swirl gently until golden amber. Immediately pour into llanera to coat the bottom. Let harden.
- Mix custard: Whisk egg yolks and condensed milk until smooth. Stir in evaporated milk and vanilla. Strain mixture into llanera.
- Bake in water bath: Place llanera in a larger tray with 2–3 inches of water. Cover lightly with foil and bake 40–60 minutes until set but jiggly.
- Cool and chill: Let flan cool 30–45 minutes, then refrigerate at least 3 hours or overnight.
- Serve: Run a spatula around the edges, invert onto a serving plate, and release the flan with its caramel topping.
Notes
- Add citrus zest (lemon or calamansi) for brightness.
- Use coconut milk instead of evaporated milk for a tropical twist.
- Steaming on the stovetop is a traditional alternative to baking.
- Do not freeze, as the texture will be ruined.
- Strain custard before baking to prevent bubbles.
- Prep Time: 15 minutes
- Cook Time: 40–60 minutes
- Category: Dessert
- Method: Baking or Steaming
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (about 1/10 of recipe)
- Calories: 300
- Sugar: 36g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg
