🇵🇭 Filipino Cuisine

Leche Flan

Filipino Caramel Custard

Prep Time 1 hour
Servings 8
Difficulty Medium
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.

Ingredients

Instructions

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