Name: Filipino Leche Flan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup brown sugar; 8 tablespoon water; 6 egg yolks (from large eggs); 7 oz sweetened condensed milk; 6 oz evaporated milk; 1/4 tsp lemon juice

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This authentic Filipino Leche Flan recipe is easy to make and requires only 6 ingredients. It's silky, creamy, and the perfect way to end a meal!

Looking for other scrumptious Filipino desserts? Try my Buko Pandan, Biko, or Suman Malagkit recipes.

a close-up of a leche flan with a vibrant orange jello-like substance on a yellow plate; a spoon next to the dish.

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What is Filipino Leche Flan?
Substitutions
Variations
Storage
Top Tips
Ingredients
FAQ
Filipino Leche Flan

What is Filipino Leche Flan?

Filipino Leche Flan is a beloved dessert known for its rich, creamy texture, made from eggs and condensed milk. The name comes from the Spanish words leche (milk) and flan (custard).

This dessert is a staple at Filipino special occasions like fiestas and Christmas noche buena. Typically crafted from egg yolks, sweetened condensed milk, evaporated milk, and sugar, it features a smooth caramel topping, making it a cherished tradition that delights on any occasion.

Substitutions

Use whole eggs instead of just yolks for a slightly firmer texture.

Variations

Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced twist (although, I haven't tried this yet).
Pair with fresh fruits like berries or mango slices for a refreshing contrast.

Storage

After allowing the leche flan to cool to room temperature, cover it with foil or transfer it to an airtight container before placing it in the refrigerator. Properly stored, it can last up to 3 to 4 days.
For longer storage, you can freeze the flan, though this may slightly alter its texture.
To freeze, wrap the flan tightly in plastic wrap and place it in an airtight container. Thaw it in the fridge before serving.

Top Tips

Do not vigorously whisk the ingredients, it's important to be gentle because you don’t want to form any extra air bubbles.
If you don't want to leave marks on the side of the flan, make sure the sugar is completely melted and not gritty. It should look like dark honey without any granules left.
Do not burn the sugar when making the caramel, it will give a burnt flavor to the leche flan.
Separate the egg whites and yolks when you're ready to use them. Exposing the egg yolks to the air will allow them to create a skin and they will become lumps that are difficult to melt.

a close-up view of a golden, leche flan, freshly made and has a soft, creamy interior that is visible through a hole in the top; a fork is visible, suggesting the pastry is ready to be enjoyed

Ingredients

Listed below are all the ingredients you will need:

brown sugar
water
egg yolks
condensed milk
evaporated milk
lemon juice

various ingredients for a recipe, including eggs, evaporated milk, water, brown sugar, condensed milk, and lemon juice; ingredients are arranged on a white background.

Instructions

Preheat the oven to 375 degrees F.

In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy:

a glass container filled with a bright orange liquid

Carefully place the hot syrup in the silicone cupcake mold or small ramekins, and set aside:

a baking tray filled with colorful cupcake liners in various pastel; one of the cupcake liners has chocolate, being poured into it

In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, and lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold:

a metal tray of colorful cupcakes or in various pastel shades

Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes:

a tray of colorful cupcakes in different pastel shades

Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate:

Creamy leche flan dessert, served on a yellow plate with a spoon

Enjoy a sweet and delicious dessert!

FAQ

Is flan Mexican or Philippines?

Flan has its roots in Spanish cuisine and is popular in Mexico and the Philippines. Mexican Flan is made with whole eggs, resulting in a creamier texture due to condensed and evaporated milk.
In contrast, Filipino Leche Flan uses primarily egg yolks, making it denser and typically steamed, often incorporating coconut milk for added creaminess.

How can I ensure my leche flan has a smooth and creamy texture without bubbles?

To achieve a silky custard, gently mix the egg yolks, evaporated milk, condensed milk, and vanilla extract to avoid incorporating too much air, which can cause bubbles. Straining the mixture through a fine-mesh sieve helps remove any lumps or air bubbles. Cooking the flan using a water bath (bain-marie) ensures even heat distribution, preventing the custard from curdling or becoming grainy. Covering the flan mold with foil during steaming or baking can also help maintain a smooth surface.

What's the best way to caramelize sugar for leche flan, and how do I prevent it from burning?

To make the caramel sauce, place sugar in a llanera (flan mold) or saucepan over medium heat. Allow the sugar to melt without stirring; instead, gently swirl the pan to ensure even melting. Once the sugar turns into a golden-brown caramel, promptly remove it from heat to prevent burning, which can impart a bitter taste. Quickly pour or spread the caramel into your flan mold, tilting it to coat the bottom evenly before it hardens.

creamy leche flan with caramel glaze and a spoon beside it

5 from 1 vote

Print Pin Recipe

Filipino Leche Flan

Sweet, creamy, and silky - this Filipino Leche Flan dessert is perfect to serve on any occasion!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Filipino

Keyword: Leche Flan

Servings: 12 individual servings

Calories: 136kcal

Author: Lainey

Ingredients

Instructions

Preheat the oven to 375 degrees F.
In a small saucepan, add 5 tablespoons of brown sugar, Combine 5 tablespoons of brown sugar and water in a small saucepan. Bring it to a boil, then lower the heat to low and allow it to simmer for 5 minutes until it’s golden and syrupy.
Carefully place the hot syrup in the silicone cupcake mold, set aside.
In a bowl, whisk together egg yolks and condensed milk for 2 minutes, then add evaporated milk, lemon juice and gently stir until well blended. Then pour the mixture into the silicone cupcake mold.
Add about 2 ¼ cup water of hot water into the tray then bake the flan for 40 minutes.
Remove from the oven and allow it to cool for 15 minutes before turning the flan over on a serving plate.