Leche Flan Recipe

Leche flan is a creamy Filipino custard with caramel sauce.

You can bake it in a water bath or steam it on the stove.

It's a favorite at Filipino celebrations, but you don't have to wait for a special occasion to make it.

Prepare it a day ahead and let it chill overnight. That's one less thing to do before everyone arrives!

Ingredients You'll Need

Notes and Substitutions

• Eggs: This recipe uses 6 egg yolks and 2 whole eggs. Separate the eggs while cold - it's easier that way. Save the extra whites for another recipe.
• Condensed milk: It sweetens the custard, so there's no extra sugar in the egg mixture.
• Evaporated milk: This adds creaminess without more sweetness. If you need a substitute, use 1½ cups whole milk or half-and-half.
• Sugar: Use granulated sugar for the caramel. Watch closely as it changes color so it doesn't burn.
• Vanilla: Adds a little flavor to the custard.

How to Make Leche Flan

Step 1: Prepare the pans

You'll need two 6-inch round cake pans or llaneras, the oval metal molds often used for leche flan.

For baking: Preheat the oven to 350°F (175°C). Choose a roasting pan or deep baking dish large enough to hold both molds.

For steaming: Fill the bottom of the steamer with water. Keep the water below the rack so it doesn't touch the molds.

Step 3: Make the custard

Separate 6 eggs and save the whites for another recipe.

In a large bowl, whisk the 6 egg yolks and 2 whole eggs until combined. Stop before the mixture gets foamy.

Add 1 can evaporated milk, 1 can condensed milk, and 1 teaspoon vanilla extract. Whisk until combined.

Step 4: Strain the custard

Pour the custard through a fine-mesh strainer into the caramel-lined molds.

This removes bits of egg for a smoother flan.

Skim off any foam with a spoon.

Step 5: Prepare the water bath

Place the filled molds inside a large, deep baking pan, then place it in the oven.

Carefully pour hot water into the pan until it reaches halfway up the sides of the molds.

Don't let water splash into the custard. It can affect the texture.

Step 6: Bake

Bake at 350°F (175°C) for about 45 minutes.

The edges should be set and the center should jiggle slightly when you gently shake the mold.

A thin knife inserted near the center should come out clean.

Steaming option: Cover the molds with foil. Steam over medium-low heat for about 30 minutes, keeping the water gently bubbling.

Step 7: Cool and chill

Let the flan cool in its molds until no longer warm.

Cover and refrigerate for a few hours or overnight, until fully chilled and firm.

Step 8: Turn out and serve

Run a thin knife around the edge of each mold.

Place a serving plate with a rim over the mold.

Hold the plate and mold firmly together, then quickly flip them over. Lift off the mold.

Serve your leche flan chilled with the caramel sauce and enjoy!

Tips for Smooth Leche Flan

• Mix gently. Don't beat until foamy, or you'll add too many air bubbles.
• Strain the custard. This removes bits of egg for a smoother flan.
• Cook with gentle heat. Use a water bath when baking. When steaming, keep the water gently bubbling, not boiling hard.
• Check smaller molds early. They cook faster. The flan is ready when the edges are set and the center jiggles slightly.
• Chill before removing from the mold. Warm flan is soft and can break when you flip it onto a plate.

Recipe FAQs

Have more questions? See my Leche Flan FAQs for more tips and answers to common problems.

More Filipino Desserts

• Mango float: Graham crackers layered with cream and ripe mangoes.
• Sans rival: Cashew meringue layers with buttercream.
• Cassava cake: Baked cassava with a creamy topping.
• Buko pandan: Young coconut and pandan jelly in sweetened cream.
• Maja blanca: Coconut pudding with corn.
• Sapin-sapin: Colorful layers of chewy rice cake.
• Crema de fruta: Cake, custard, and fruit topped with gelatin.
• Fruit salad: Mixed fruit with cream and condensed milk.