If you’re looking for the ultimate dessert that’s rich, velvety, and irresistibly sweet, then Filipino Leche Flan is about to become your new favorite treat. This traditional Filipino dessert is the perfect combination of caramelized sugar and creamy custard. Imagine a rich, silky-smooth texture that melts in your mouth with every bite—trust me, it’s the kind of dessert you want to keep coming back to.
What makes Leche Flan so special is the way it balances sweetness with just the right amount of richness. The custard is made with eggs, condensed milk, and evaporated milk, then baked until it’s perfectly set. The caramel layer on top adds a touch of sweetness that perfectly contrasts with the creamy, melt-in-your-mouth flan below. It’s a dessert that looks fancy but is surprisingly simple to make. Once you try it, you’ll understand why it’s a Filipino favorite at parties, holidays, and special occasions!
Why You’ll Love Filipino Leche Flan
Decadent and Creamy:
The texture of this flan is second to none—smooth, creamy, and completely melt-in-your-mouth. It’s like a luscious custard dream that’s rich but not overwhelming.
Sweet Caramel Goodness:
The golden caramel on top gives every bite a touch of sweetness with just the right balance. It’s the perfect contrast to the creamy flan beneath.
Perfect for Any Occasion:
Leche Flan is the star of Filipino celebrations, whether it’s a family dinner, a festive gathering, or a holiday feast. It’s simple but impressive, and the best part is, it’s loved by everyone!
Easy to Make:
Don’t be intimidated—while this dessert might look fancy, it’s actually really easy to put together. It just takes a little patience while it bakes, and the results are so worth it.
A Crowd-Pleaser:
No matter the occasion, Leche Flan is guaranteed to be the showstopper. You’ll likely find that everyone asks for the recipe, and there’s always someone sneaking back for seconds!
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Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
For the Flan:
- Eggs: The base for the creamy custard texture.
- Condensed Milk: Adds sweetness and a rich, velvety texture.
- Evaporated Milk: Lends a smooth, silky consistency to the flan.
- Sugar: Sweetens the flan and is also used for the caramel topping.
- Vanilla Extract: For a subtle aromatic flavor that complements the sweetness of the flan.
- Salt: Just a pinch to balance out the sweetness.
For the Caramel:
- Sugar: Used to create the golden, sweet caramel layer that will top the flan.
Instructions
1. Prepare the Caramel:
- In a small saucepan, add sugar and heat over low to medium heat. Stir continuously until the sugar melts and turns into a golden amber color. Be careful not to burn it!
- Once melted, immediately pour the caramel into a round baking dish (like a llanera, a traditional Filipino mold) and swirl it around to coat the bottom evenly. Set aside and let it cool while you prepare the flan mixture.
2. Make the Flan Mixture:
- In a large mixing bowl, whisk together eggs, condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Mix until everything is well combined and smooth. You want to make sure there are no air bubbles, so be gentle when mixing.
3. Strain the Mixture:
- To ensure your flan is perfectly smooth and free of any egg streaks, strain the mixture through a fine mesh sieve into another bowl or directly into the caramel-lined baking dish. This will give it that luxurious, velvety texture.
4. Steam the Flan:
- Prepare a steamer by filling the bottom with water and bringing it to a gentle boil. Place your flan dish in the steamer and cover it with a clean kitchen towel or foil. The towel prevents water droplets from falling into the flan while it cooks.
- Steam the flan over low to medium heat for 45-60 minutes, or until the flan is set. You can check doneness by inserting a toothpick or knife into the center—the flan should be firm but not jiggly. If it comes out clean, it’s ready.
5. Cool and Refrigerate:
- Once cooked, remove the flan from the steamer and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to let the flavors meld and the flan set properly.
6. Serve:
- To serve, run a knife around the edges of the flan to loosen it from the sides of the dish. Invert the flan onto a serving plate. The golden caramel should flow over the top, creating a beautiful glaze. Slice, serve, and enjoy!
How to Serve Filipino Leche Flan
As a Dessert:
Serve this rich and creamy flan after a hearty meal. It’s the perfect sweet ending to any Filipino feast. Pair it with a hot cup of coffee or tea to balance the sweetness.
For Special Occasions:
Filipino Leche Flan is a must-have for birthday parties, holidays, and any celebration. It’s elegant, crowd-pleasing, and absolutely delicious.
Perfect for Sharing:
Cut the flan into small slices for sharing, or serve it in individual cups for a more personalized touch.
Additional Tips
Use Fresh Ingredients:
The key to a great Leche Flan is fresh ingredients, especially the eggs and milk. Fresh eggs give the flan its rich texture, and fresh milk gives it the creaminess we love.
Strain the Mixture:
Always strain the egg mixture before baking it. This will remove any potential egg bits and ensure your flan has a smooth, silky texture.
Don’t Skip the Steaming:
While baking in the oven is an option, steaming is the traditional method that ensures the flan stays moist and delicate.
Make Ahead:
Leche Flan is great to make ahead. It needs time to cool and set in the refrigerator, so make it a day or two before you plan to serve it.
FAQ Section
Q1: Can I make Leche Flan without a steamer?
A1: Yes! You can also bake the flan in a water bath in the oven at 350°F (175°C) for about 50-60 minutes. Just make sure the water comes halfway up the sides of the baking dish.
Q2: Can I use whole milk instead of evaporated milk?
A2: You can, but evaporated milk adds a richness and creaminess that regular whole milk doesn’t provide. If you substitute, the texture may be slightly different, but it’ll still be delicious.
Q3: Can I add flavors to the flan?
A3: Yes! While vanilla is the classic flavor, you can add a bit of coconut extract, lemon zest, or even chocolate to give it a unique twist.
Q4: Can I freeze Leche Flan?
A4: It’s best to refrigerate Leche Flan, but if you need to freeze it, wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw in the fridge before serving.
Q5: How do I know when the flan is done?
A5: You can check if it’s done by inserting a knife or toothpick into the center. If it comes out clean, it’s set and ready to cool.
Filipino Leche Flan is a beautiful, decadent dessert that’s always sure to impress. It’s smooth, sweet, and a little bit silky, with that signature caramel topping that everyone loves. Whether it’s for a special occasion or just because, this Filipino classic will surely find a permanent spot in your recipe collection. It’s indulgent without being overwhelming and perfect for sharing with friends and family. Once you try it, you’ll understand why it’s a beloved treat across the Philippines—and beyond!
Print
Filipino Leche Flan
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Filipino Leche Flan is a rich, creamy caramel custard dessert made with a combination of eggs, condensed milk, and evaporated milk. Topped with a luscious caramel syrup, it’s a staple in Filipino households for celebrations and special occasions.
Ingredients
- For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- For the Leche Flan:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the caramel: In a saucepan, combine the granulated sugar and water over low heat. Stir constantly until the sugar dissolves and turns golden brown. Be careful not to burn the sugar. Once it reaches a golden amber color, immediately pour the caramel into a round llanera (flan mold) or any heatproof dish. Swirl the dish to evenly coat the bottom with the caramel. Set aside to cool and harden.
- Prepare the leche flan mixture: In a large bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined. Do not whisk too vigorously to avoid creating bubbles in the mixture.
- Strain the mixture through a fine mesh strainer into another bowl to remove any egg yolk bits or impurities. This ensures a smooth, silky texture for the flan.
- Pour the leche flan mixture into the prepared mold with the caramelized sugar, filling it to about 3/4 of the way up.
- Cover the mold with aluminum foil to prevent water from dripping into the flan while steaming.
- Steam the leche flan: Prepare a steamer by boiling water in a large pot. Place the mold in the steamer basket, cover, and steam for about 30–45 minutes over low to medium heat, or until a toothpick inserted into the center of the flan comes out clean.
- Once cooked, remove the leche flan from the steamer and let it cool to room temperature. Chill it in the refrigerator for at least 2–3 hours (preferably overnight) before serving.
- To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the mold onto a serving plate, allowing the caramel to flow over the flan. Slice and enjoy!
Notes
- Ensure you use a mold or pan that fits comfortably inside your steamer. A round or square llanera is traditionally used for this recipe.
- If you don’t have a steamer, you can use a large pot and a steaming rack or any heatproof dish to create a water bath for steaming.
- For a creamier texture, you can add a tablespoon of cornstarch to the milk mixture.
- Leche flan can be made a day ahead of time and stored in the refrigerator for up to 3–4 days.
- Feel free to adjust the sweetness by using less condensed milk or more evaporated milk depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 35g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg