Filipino Leche Flan Recipe

If you’re searching for the ultimate Filipino Leche Flan, you’re in for a heavenly treat. This classic Filipino dessert, beloved across generations, features an unbelievably silky custard blanketed by a deep amber caramel syrup. Whether it’s a fiesta centerpiece or a simple weeknight sweet, Filipino Leche Flan captivates with its creamy richness and melt-in-your-mouth texture, promising to win over newcomers and delight those who grew up with it.

this Recipe

Ingredients You’ll Need

• Caramel:

  • 1 cup granulated sugar
  • 1/4 cup water

  Flan Mixture:

  • 12 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract

How to Make Filipino Leche Flan

Step 1: Make the Caramel

Start by combining sugar and water in a heavy saucepan over medium heat. Watch closely as the sugar dissolves, swirling the pan gently (no need to stir), until it transforms into a rich golden caramel—this should take about 8 to 10 minutes. Quickly and carefully pour the caramel into your llanera mold, tilting to coat the bottom evenly. Allow it to cool and set, creating that signature luscious syrup for your Filipino Leche Flan.

Step 2: Prepare the Custard Mixture

In a large mixing bowl, gently whisk the egg yolks—but not too vigorously. The goal is to avoid air bubbles, so just give it a soft stir until blended. Pour in the sweetened condensed milk, evaporated milk, and vanilla extract. Stir together until everything is smooth and well combined, keeping the mixture as bubble-free as possible for that ultra-silky finish.

Step 3: Strain for Silky Perfection

Set a fine-mesh sieve over a clean bowl and strain the custard mixture. This crucial step catches any egg bits or lumps, ensuring your leche flan comes out luxuriously smooth with that iconic glossy look when flipped.

Step 4: Assemble and Steam (or Bake)

Pour the strained custard mixture over the set caramel in your mold. Cover it tightly with a sheet of foil to prevent water from dripping in. Set the mold in a steamer over medium heat and cook for 40 to 50 minutes—or until a toothpick inserted center-stage comes out clean. If baking, nestle your mold in a water bath (bain-marie) at 350°F for 50 to 60 minutes. Either way, patience pays off for a perfectly set Filipino Leche Flan!

Step 5: Cool, Chill, and Unmold

Let the flan cool to room temperature, then cover and refrigerate for at least four hours—or even better, overnight. When ready to serve, run a thin knife around the edges, invert onto a plate, and watch with delight as the caramel cascades beautifully over your custard masterpiece.

How to Serve Filipino Leche Flan

Garnishes

The best part about Filipino Leche Flan is its versatility—a simple slice is delectable on its own, but feel free to get creative. A light sprinkle of lime zest, fresh berries, or a few mint leaves add pops of color and aroma, elevating each serving to a true showstopper.

Side Dishes

In the Philippines, leche flan is often part of a festive dessert spread. Pair it with tropical fresh fruit like ripe mangoes or pineapple, or serve alongside other classics like halo-halo and ube ice cream for a celebratory feast. Its sweet, creamy notes complement salty snacks beautifully as well.

Creative Ways to Present

For a wow factor, try using individual ramekins for single-serving portions, or cut the flan into cubes for a playful twist. You can even layer cubes of Filipino Leche Flan into trifle glasses with fruit and cake, or nestle slices atop halo-halo sundaes for a delightful Filipino fusion dessert.

Make Ahead and Storage

Storing Leftovers

Filipino Leche Flan actually gets better as it sits—the caramel further infuses the custard. Store leftovers in an airtight container in the fridge, and they’ll keep their dreamy texture and flavor for up to 4 days. Just make sure the flan is well-chilled and tightly covered to avoid absorbing fridge odors.

Freezing

Yes, you can freeze leche flan! After it’s fully chilled and set, wrap the mold or slices tightly in cling wrap and foil before freezing. Thaw gently in the refrigerator overnight. While the texture may become a touch firmer, the flavor will remain deliciously intact.

Reheating

While Filipino Leche Flan is traditionally served cold, you can bring it briefly to room temperature if you prefer a silkier mouthfeel. Avoid microwaving, as direct heat can affect the creamy consistency. A short rest out of the fridge before serving is all it needs.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture of your Filipino Leche Flan, making it less creamy and more firm. For the ultra-smooth, melt-in-your-mouth custard, sticking to egg yolks is best.

What if I don’t have a llanera mold?

No worries! Any heatproof pan or round cake pan works just fine for making leche flan. Just be sure it’s deep enough to hold the custard and caramel, and that it fits comfortably in your steamer or water bath.

Why is my flan full of bubbles?

Bubbles often form when the custard mixture is whisked too vigorously or steamed at too high a heat. For the smoothest Filipino Leche Flan, stir gently and control the heat during cooking.

How do I know if my leche flan is fully set?

The top should jiggle slightly, but a toothpick or thin knife inserted in the center should come out clean. It may seem a bit wobbly at first, but chilling in the fridge firms it up perfectly.

Is Filipino Leche Flan gluten-free?

Yes, this classic recipe contains no wheat or gluten, making it a fantastic gluten-free dessert choice that everyone can enjoy.

Final Thoughts

I can’t imagine a celebration without Filipino Leche Flan—it’s a treat that brings smiles, sparks nostalgia, and always disappears fast from dessert tables. If you’ve never made it before, you’re about to discover why this creamy caramel custard is such a cherished favorite. Give it a go, share it with friends or family, and experience a true taste of Filipino joy!

Filipino Leche Flan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews

• Author: Kimberly
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes plus chilling
• Yield: 8 servings
• Category: Dessert
• Method: Steaming or Baking in Water Bath
• Cuisine: Filipino
• Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of Filipino Leche Flan, a decadent caramel custard that’s a favorite dessert for celebrations. This recipe yields a silky smooth flan that is sure to impress your guests.

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Ingredients

Caramel:

• 1 cup granulated sugar
• 1/4 cup water

Flan Mixture:

• 12 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

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Instructions

1. Caramelize Sugar: In a saucepan, cook sugar and water until golden caramel forms. Pour into mold.
2. Prepare Flan Mixture: Whisk egg yolks, condensed milk, evaporated milk, and vanilla. Strain and pour over caramel.
3. Steam or Bake: Cook the flan until set. Chill before serving.

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Notes

• Whisk gently to avoid bubbles for a smoother texture.
• Can be made ahead and refrigerated.
• Traditionally served at celebrations.