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    Home » Desserts Recipes

    Leche Flan Recipe

    Published: Mar 17, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 9 Comments

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    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.

    A slice of flan with caramel sauce on a plate.
    Jump to:
    • What is Leche Flan?
    • Ingredients you'll need
    • How to make this recipe
    • Recipe FAQs
    • More about Leche Flan
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Leche Flan

    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.

    Caramelizing the sugar while swirling the saucepan. Dark amber-colored caramel in the tilted saucepan.

    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.

    Pouring the caramel into the mold.

    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.

    Separating egg whites from yolks. A combination of egg yolks and whole eggs in a measuring cup.

    Step 6: Add 1 can evaporated milk, 1 can condensed milk, and 1 teaspoon vanilla extract. Whisk the ingredients until incorporated.

    Whisking the custard mixture in the measuring cup while vanilla extract is being added.

    Step 7: Pour the mixture into the molds. Strain through a fine-mesh sieve for the smoothest Leche Flan.

    Straining the custard through a fine-mesh sieve into the pan with caramel layer on the bottom.

    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.

    Pouring hot water in the large pan with two custard-filled molds.

    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.

    Baked Leche Flan in the mold inside a large baking pan.

    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.

    Inverted Leche flan on a plate.

    Release the Leche Flan from the pan by running a thin knife along the edge. Quickly invert onto a serving plate.

    Leche flan with caramel sauce on a plate.

    Recipe FAQs

    What makes a good leche flan?

    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.

    Can I freeze leche flan?

    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.

    How do I stop my leche flan from bubbling?

    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.

    What happens when you overcook leche flan?

    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 vibrant, 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 canned 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.

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    📖 Recipe

    Creamy Leche Flan on a plate.

    Leche Flan Recipe

    A popular Filipino dessert with an egg-based custard and caramel sauce.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino, Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 servings
    Calories: 352kcal
    Author: Nora Rey
    Cost: $6-$8

    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
    US Customary - Metric

    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.
     

    Nutrition

    Calories: 352kcalCarbohydrates: 51gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 217mgSodium: 132mgPotassium: 349mgSugar: 50gVitamin A: 492IUVitamin C: 2mgCalcium: 280mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Anne

      December 23, 2024 at 12:18 pm

      5 stars
      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!

      Reply
      • Nora Reyes

        January 25, 2025 at 6:15 pm

        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! 😊

        Reply
    2. Adam

      October 06, 2023 at 9:28 pm

      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!

      Reply
      • Nora Reyes

        October 07, 2023 at 9:53 pm

        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!

        Reply
    3. Chris

      November 16, 2022 at 10:18 pm

      5 stars
      This looks amazing!! I’d like to make it but I don’t have llaneras.

      Reply
      • Nora Rey

        January 05, 2023 at 12:44 am

        Thanks, Chris. You can use also cake pans or another oven-safe dish. =)

        Reply
      • AJ

        September 04, 2023 at 4:40 pm

        5 stars
        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.

        Reply
        • Nora Rey

          September 10, 2023 at 9:40 am

          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.

          Reply
    4. Jomelyn

      February 12, 2022 at 7:56 pm

      5 stars
      This leche flan recipe is one of the best! Hands up 🙌

      Reply
    5 from 10 votes (6 ratings without comment)

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