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Prep Time15 Mins
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Cook Time45 Mins (plus 2 hours for chilling)
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Serving8
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Serv SizePlate
Leche Flan is a classic Filipino dessert that perfectly captures the indulgent and sweet flavors of Filipino cuisine. This rich, creamy custard topped with a golden layer of caramelized sugar is a staple in Filipino celebrations and special occasions. Known for its silky texture and melt-in-your-mouth consistency, Leche Flan is a favorite among dessert lovers.
Made with simple ingredients like eggs, condensed milk, and sugar, this Filipino recipe is easy to follow and results in a delectable treat that everyone will enjoy. Whether you’re preparing it for a family gathering or just craving a taste of the Philippines, Leche Flan is sure to impress with its luxurious taste and smooth finish.
Looking for an authentic Filipino recipe? Discover how to make the perfect Leche Flan and bring a touch of Filipino sweetness to your table.
Ingredients
Leche Flan
Nutrition
Per serving
- Daily Value*
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Calories: 245kcal
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Fats: 10g
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Carbohydrates: 36g
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Protein: 6g
Directions
Prepare the Caramel: Heat the sugar in a saucepan over medium heat, stirring constantly until it melts and turns into a golden-brown caramel. Be careful not to burn it. Quickly pour the caramel into your flan mold or llanera (traditional aluminum mold) and swirl to coat the bottom evenly. Let the caramel cool and harden.
Make the Flan Custard: In a large bowl, whisk the egg yolks gently, making sure not to introduce too much air. Add the condensed milk, evaporated milk, and vanilla extract. Mix until well combined. Strain the mixture through a fine sieve to remove any egg solids and ensure a smooth texture.
Assemble and Steam: Pour the custard mixture over the cooled caramel in the mold. Cover the mold with aluminum foil to prevent water from dripping into the flan during steaming. Steam the flan for about 30-45 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, you can bake it in a water bath (bain-marie) at 350°F (175°C) for about 45-50 minutes.
Cool and Serve: Once cooked, allow the flan to cool to room temperature, then refrigerate for at least 2 hours (preferably overnight) to firm up. To serve, run a knife around the edges of the mold, invert onto a serving plate, and carefully lift the mold to reveal the flan with the caramel sauce.
