Leche Flan

Name: Leche Flan
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 10 egg yolks; 1 can (370ml) evaporated milk; 1 can (300ml) condensed milk; 1 tsp vanilla extract; 1 tsp calamansi zest; 3/4 cup sugar for caramel; 2 tbsp water

Leche Flan (LEH-cheh FLAN)

Filipino Caramel Custard

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 326 kcal

An impossibly rich, dense, and silky egg custard made with condensed milk and egg yolks, topped with a layer of amber caramel — denser and more luscious than any Spanish flan.

Nutrition & Info

Protein 8.0g

Carbs 42.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

oval llanera mold steamer strainer

Presentation Guide

Vessel: oval platter (unmolded from llanera)

Garnishes: caramel sauce, calamansi zest

Accompaniments: whipped cream (optional)

Ingredients

10 egg yolks
1 can (370ml) evaporated milk
1 can (300ml) condensed milk
1 tsp vanilla extract
1 tsp calamansi zest
3/4 cup sugar for caramel
2 tbsp water

Instructions

1
Make caramel: heat sugar and water in a saucepan, swirling until amber. Pour into llanera mold, tilting to coat the bottom.
2
Whisk egg yolks gently (avoid creating bubbles). Add condensed milk, evaporated milk, vanilla, and calamansi zest.
3
Strain the custard mixture through a fine sieve twice to ensure perfect smoothness.
4
Pour custard into the caramel-lined mold. Cover tightly with foil.
5
Steam over medium heat for 40-50 minutes until set. A knife inserted should come out clean.
6
Cool completely, then refrigerate for at least 4 hours. Invert onto a plate to unmold — caramel will cascade over the flan.

💡

Did You Know?

Filipino leche flan uses only egg yolks (no whole eggs) and condensed milk, making it far denser and richer than Spanish flan — it can be sliced like cake rather than scooped like pudding.

Chef's Notes

Equipment Tips

oval llanera mold
steamer
strainer

Garnishing

caramel sauce, calamansi zest

Accompaniments

whipped cream (optional)

The Story Behind Leche Flan

Leche flan arrived in the Philippines with Spanish colonizers but was transformed into something much richer than the original. Spanish churches in the Philippines used egg whites to seal mortar between bricks, leaving massive quantities of egg yolks that Filipino cooks turned into leche flan. This ingenious use of surplus egg yolks created a custard denser and more decadent than anything found in Spain.

🕐 Traditionally enjoyed fiestas, christmas, celebrations 📜 Origins: Spanish colonial era, 16th century onward

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