Leche Flan is a much-loved Filipino dessert that’s always a hit at any gathering. This dessert is similar to crème caramel and Spanish flan but it’s smoother and creamier. This perfect Leche Flan recipe is easy to follow and will help you whip up this sweet treat easily. Whether you’re cooking for a special occasion or just treating yourself, this recipe will bring a bit of Filipino flair to your table.

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Leche Flan Recipe

Prep Time: 30 minutes | Cooking time: 30 minutes

Yield: 3 flan

Ingredients

CARAMELISED SUGAR:

1 cup granulated sugar (200g/7 oz)
4 tablespoon water (59ml/2 oz)

FLAN:

10 egg yolks
1 1/2 cup (340 ml/12 oz) evaporated or fresh milk
3/4 cup (180 ml/6 oz) sweetened condensed milk
1 teaspoon vanilla extract

Preparation

1. In a small cooking pan over medium heat, add 1 cup sugar and 4 tbsp water. When the sugar caramelises and turns into golden brown colour, turn off the heat and mix to dissolve any remaining sugar granules. Quickly pour the caramelised sugar into 3 llanera or leche flan mold. Swirl the mold until the bottom evenly coated with sugar. Set aside to cool completely.

2. Place the egg yolks in a bowl, and slowly beat with a whisk. Gently mix to prevent forming bubbles. Add 340ml milk and 180ml condensed milk and mix thoroughly.

3. Add 1 tsp vanilla extract and mix until evenly combined.

4. Sift the mixture to remove any undissolved bits.

5. Pour the mixture into each mold. Tap the mold on a flat surface to get rid of air bubbles.

6. Cover each mold with foil to stop water droplets from getting into the flan while it’s cooking. Transfer the covered flan into a steamer and cook for 30 minutes on medium heat or until an inserted toothpick comes out clean.

7. After steaming, let the temperature cool down then refrigerate for at least an hour. To serve the flan, run a knife around the edges to separate the flan from the mold. Place a serving plate top-side down over the mold and flip it upside down to transfer the flan on the plate. Serve and enjoy!

Tips

Transfer the caramelised sugar into the molds very quickly. Otherwise, the caramel will become too hard and you won’t be able to spread it.
Make sure to steam the flan at medium heat. If the temperature is too hot, the flan will start bubbling and it will not be smooth.
Use evaporated milk for a dense and richer flan. Using fresh milk will make the flan lighter.
To cook the flan in an oven, place the filled mold in a water bath and bake in the oven at 160°C/320°F for 30 minutes.