A popular Filipino dessert, this creamy Leche Flan is an egg-based custard with caramel sauce. It is so simple to make with just a few ingredients.
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What is Leche Flan?
Leche Flan, popular in the Philippines, is a version of crème caramel, often served during special occasions and fiestas. This rich, creamy dessert is made by pouring caramelized sugar into a mold, followed by a mixture of sweetened milk and eggs.
It can either be steamed or cooked in a bain-marie (water bath) in the oven, where the mold is placed in a larger pan filled with hot water, ensuring gentle and even cooking.
Ingredients you'll need
Notes and substitutions
- Condensed milk: Substitute with equal parts heavy cream and milk, or use half-and-half. Add about ½ cup of granulated sugar to replace its sweetness. A 14-ounce can yields a little less than 1¼ cups.
- Evaporated milk: Substitute with equal parts heavy cream and milk, or use half-and-half. A 12-ounce can is about 1½ cups.
How to make this recipe
Prep and organize
- Prepare the molds. Leche Flan is often made in an oval-shaped aluminum mold or llanera. I used two 6-inch round cake pans. For individual portions, use ramekins or a muffin pan.
- Prepare the water bath. You'll need a large pan with high sides, such as a roasting pan. It should be large enough to fit the molds.
- Preheat the oven to 350° F (177° C). If using a steamer, fill the base with water and bringing it to a simmer.
Step 1: Caramelize ¾ cup granulated sugar in a saucepan over medium heat. Swirl the pan to caramelize evenly. Don't touch or taste the caramel - it is extremely hot!
Step 2: When the color turns dark amber, remove it from the heat immediately. The deep caramel flavor will beautifully contrast with the sweetness of the custard.
Step 3: Divide the caramel between 2 (6-inch) round pans or another mold. Tilt to coat the bottom evenly. It will solidify as it cools.
PRO TIP: Make a "wet" caramel by adding ½ cup of water to moisten the sugar. The process will take longer, but the sugar will less likely clump and burn.
Step 4: Separate the whites from the yolks of 6 eggs. Save the egg whites for other use.
Step 5: In a large bowl, combine 6 egg yolks and 2 whole eggs. Whisk them together.
PRO TIP: When eggs are cold, they separate more easily.
Step 6: Add 1 can evaporated milk, 1 can condensed milk, and 1 teaspoon vanilla extract. Whisk the ingredients until incorporated.
Step 7: Pour the mixture into the molds. Strain through a fine-mesh sieve for the smoothest Leche Flan.
Step 8: Set a water bath by placing the custard-filled molds inside a large baking dish or pan. Add hot water until halfway up the side of the molds. Covering them isn't necessary unless you are steaming them on the stovetop.
PRO TIP: Water can ruin the texture of the flan. To prevent splashing into the custard, pour the water slowly. If possible, add the water after placing the pan in the oven.
Step 9: Bake the custard for about 45 minutes until just set. When you gently shake the pan, it should slightly jiggle in the center.
A toothpick or a knife inserted in the center should come out clean. Baking times will vary depending on the size of the molds.
PRO TIP: You can also steam them on the stove top over simmering water (not boiling) on for about 30 minutes. Cover the molds with aluminum foil, as trapped steam can easily get into the flan.
Leche Flan needs to cool in the pan before refrigerating. It will take about 30 minutes until no longer warm to the touch. Cover it with plastic wrap and refrigerate a few hours before serving.
Release the Leche Flan from the pan by running a thin knife along the edge. Quickly invert onto a serving plate.
Recipe FAQs
A custard dessert, like leche flan, has a delicate nature. It should be smooth, creamy, and not too sweet.
Using a water bath or bain-marie prevents overcooking that alters the texture. Steaming them over simmering water is also an option.
You can freeze it, if you have to. Freezing will extend their shelf life but may slightly change their texture.
Wrap them well to prevent odors or a drastic change in their texture. You can thaw in the fridge for a few hours or at room temperature for about an hour.
If you want a smooth leche flan without bubbles, bake it in a water bath or steam over simmering water.
Overmixing and overcooking can also cause bubbles to form. Stop mixing as soon as they are incorporated.
Overcooking will change the texture of leche flan. It will become rubbery and eggy. Bubbles will also form, especially around the edges.
The best time to remove it from the oven or steamer is when its center is set, but still a bit jiggly.
More Filipino desserts for special occasions
- Sans Rival: A decadent cake made of layers of buttercream, meringue, and chopped cashews.
- Cassava Cake: A moist and hearty cake made with grated cassava, coconut milk, and sugar, frequently topped with a custard layer.
- Buko Pandan: A creamy dessert combining young coconut (buko) and pandan-infused gelatin or gulaman, mixed with sweetened cream.
- Maja Blanca: A creamy coconut pudding made with cornstarch, coconut milk, and sweet corn kernels, often topped with latik (caramelized coconut curds).
- Sapin-Sapin: A multi-layered sticky rice cake, flavored with ube, jackfruit, and coconut.
- Crema de Fruta: A layered dessert with sponge cake, custard, fruit cocktail, then topped with gelatin.
- Fruit Salad: A dessert with mixed fruits, cream, and condensed milk.
- Mango Float: Layers of graham crackers, whipped cream, and ripe mangoes, refrigerated until set.
More about Leche Flan
Here are more frequently asked questions about Leche Flan, including extra tips, troubleshooting, and other information.
Other chilled and creamy desserts you may like
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📖 Recipe
Leche Flan Recipe
Equipment
- 2 (6-inch) round cake pans or llanera (or individual ramekins or a muffin tin)
- A roasting pan or a steamer
Ingredients
- 6 egg yolks
- 2 whole eggs
- 1 (12-ounce) can evaporated milk (see note)
- 1 (14-ounce) can condensed milk (see note)
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar sub:brown sugar
Instructions
- Preheat the oven to 350° F (177° C) or prepare your steamer by filling the base with water and bringing it to a simmer.
- Caramelize sugar in a saucepan over medium heat. Swirl to caramelize evenly. When the color turns dark amber, remove it from the heat immediately.
- Divide the caramel between the molds. Tilt to coat the bottom evenly. It will solidify as it cools.
- In a large mixing bowl, combine egg yolks and whole eggs. Whisk them together.
- Add the evaporated milk, sweetened condensed milk, and vanilla extract. Whisk until incorporated.
- Strain the custard into the molds.
- Set a water bath by placing the custard-filled molds inside a large baking tray. Carefully add hot water until halfway up the side of the molds.
- Bake the custard for about 45 minutes, until just set. When you gently shake the pan, it should slightly jiggle in the center. A toothpick or a knife inserted in the center should come out clean.
- You can also steam them over simmering water (not boiling) on medium-low heat for about 30 minutes. Cover the molds with aluminum foil, as trapped steam can easily get into the leche flan.
- Let them cool in the pan before refrigerating. It will take about 30 minutes until no longer warm to the touch.
- Cover with plastic wrap and refrigerate a few hours before serving.
- Run a knife along the edges of each mold to loosen the Leche Flan. Place a serving plate on top, then quickly flip it over to release it onto the plate.
Notes
- Condensed milk: Substitute with equal parts heavy cream and milk, or use half-and-half. Add about ½ cup of granulated sugar to replace its sweetness. A 14-ounce can yields a little less than 1¼ cups.
- Evaporated milk: Substitute with equal parts heavy cream and milk, or use half-and-half. A 12-ounce can is about 1½ cups.
Anne says
This is the perfect recipe that I just recently made. I hade been making Leche flan but didn't favorite any so I just whip up new batches everything I make one but this one is the real thing so this will be my go to from now on. Taste soooo good my family love it!
Nora Reyes says
Hello Anne, That makes me so happy to hear! But I can’t take all the credit—you’re the one who made it, and it sounds like you nailed it! I’m so glad it was a hit with your family. Thanks for sharing—it really made my day! 😊
Adam says
I'm planning to substitute for the condensed milk as you noted but I'm curious, when/where would you suggest adding the extra 1/2c. sugar? Should it be dissolved in the milk/cream before that's added to the egg mix? Or should it just be added in with the rest of the sugar so there's more caramel? Thank you!
Nora Reyes says
Hello Adam, If you're substituting the condensed milk with half-and-half or a blend of heavy cream and milk, add the extra 1/2 cup of sugar directly into the egg mixture to sweeten it. Please note that the ½ cup is an estimate to replace the sugar from the condensed milk, so you might want to adjust to taste. As for the caramel, keep its sugar separate and proceed as you normally would. I hope this clears things up! If you have any more questions or need further clarification on anything, please don't hesitate to ask. Thanks!
Chris says
This looks amazing!! I’d like to make it but I don’t have llaneras.
Nora Rey says
Thanks, Chris. You can use also cake pans or another oven-safe dish. =)
AJ says
Chris, I don't like aluminum anything in my kitchen, so I don't use llaneras. Ceramic/glass baking dishes/pans (for pies, creme brulees, loaf pan, etc...) or stainless steel baking pans (8"-9" round or square) also work. You can caramelize the sugar in a sautee pan over the stove, then pour it in your flan mold while hot.
Nora Rey says
Great suggestions, AJ! It's awesome that you've found alternatives that work for you. Using ceramic/glass or stainless steel baking pans is a smart choice, and caramelizing the sugar separately is a fantastic tip.
Jomelyn says
This leche flan recipe is one of the best! Hands up 🙌