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.
The simplicity of eggs, milk, and sugar make a delicious dessert that is also great in Halo-Halo (Iced Shaved Dessert). You may also like other Filipino desserts, including Mango Sago, Cassava Cake, or Ube Halaya (Purple Yam Jam).
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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).
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 pan. Add boiling 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 over simmering water (not boiling) 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 about leche flan
Here are more frequently asked questions about Leche Flan, including extra tips, troubleshooting, and other information.
Other dessert recipes you may like
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📖 Recipe
Creamy Leche Flan
Equipment
- 2 (6-inch) round 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.
- 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 bowl, combine egg yolks and whole eggs. Whisk them together.
- Add evaporated milk, 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 pan. Carefully add boiling 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) 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.
Video
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.
Chris
This looks amazing!! I’d like to make it but I don’t have llaneras.
Nora Rey
Thanks, Chris. You can use also cake pans or another oven-safe dish. =)
AJ
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
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
This leche flan recipe is one of the best! Hands up 🙌