Leche flan is an iconic Filipino dessert that is rich and delicious with hints of caramel and an indulgent mix of cream and egg. It is an island version of creme brulee with a Filipino twist! Enjoy this delectable Filipino dessert and the variety of ways to serve leche flan with other treats. Step by Step instructions and a tip you don’t want to miss will make your leche flan smooth and perfect for festivities!
Table of contents
What is Filipino Leche Flan?
Leche flan translates to “milk flan” in English. The term reflects the dessert’s key ingredient, which is milk, typically sweetened condensed milk and evaporated milk.
Leche flan is a rich, creamy, and silky custard dessert topped with a luscious layer of brown sugar caramel.
A staple in Filipino celebrations, it is a dessert that brings families together with its melt-in-your-mouth texture and decadent flavor.
Similar to Spanish crème caramel, leche flan is distinctly Filipino with its use of condensed milk, giving it a richer and sweeter profile.
The History of Filipino Leche Flan
Leche flan’s origins trace back to Spanish colonization in the Philippines, where the Spanish introduced flan. Over time, Filipinos adapted the recipe, incorporating readily available ingredients such as condensed milk and egg yolks, and making it a dessert uniquely their own.
Traditionally, leche flan was steamed, as ovens were not commonly used in Filipino households.
Today, it remains a cherished part of Filipino culture, often served at fiestas, weddings, holiday feasts…and noticed by it’s signature deep yellow hue and topping of drizzling brown syrup.
When is Leche Flan Served?
Leche flan is a popular dessert during special occasions, such as:
- Fiestas: Community celebrations often feature leche flan as a centerpiece dessert.
- Christmas and New Year: It’s a favorite on the noche buena (Christmas Eve dinner) table.
- Birthdays and Weddings: Its luxurious texture makes it a fitting treat for momentous events.
- Everyday Indulgence: While often reserved for special events, leche flan can also be enjoyed anytime you crave a sweet treat.
Using Cheesecloth to Make Leche Flan
One trick for achieving the smoothest leche flan is straining the custard mixture through a cheesecloth.
This step removes lumps and any unwanted bits of egg, ensuring a perfectly silky texture.
Cheesecloth can also be used to strain the caramel for a flawless, glossy finish.
I would not skip this step! If needed, you can use a strainer in place of the cheesecloth, however the cheesecloth makes the texture ultra smooth.
Ingredients
To make the perfect leche flan, you’ll need:
For the caramel
- 1 cup brown sugar – adds more depth and warmth to the caramel flavor
- 1/4 cup water
For the custard
- 10 large egg yolks – use only yolks for the most velvet and creamy texture
- 1 can (14 oz) sweetened condensed milk – a high quality condensed milk is signature to Filipino leche flan and makes it sweet and creamy
- 1 cup and 2 tbsps evaporated milk – Another classic element to this Filipino dessert, adding lots of rich creaminess.
- 1 tsp vanilla extract – elevates the flavor
- pinch of salt – provides balance
Equipment
- 2 big Llaneras (traditional oval flan molds) – if you can’t find llaneras use round cake pans
- Cheesecloth – or wire mesh strainer
- Steamer or large pot with a lid
- Whisk
- Spoon
- Mixing bowls
- aluminum foil
Instructions
Prepare the Caramel
- Take the brown sugar with water and mix in a bowl.
- Scoop and divide equally into the llaneras. Generously have enough in each one.
- Put the llanera over the flame of the stove and use a spoon to mix the sugar until brown and dissolved. Be sure not to burn the sugar so remove as soon as it is browned and bubbling.
Make the Custard
- In a mixing bowl, gently whisk the egg yolks until smooth. Avoid incorporating too much air.
- Add the condensed milk, evaporated milk, vanilla extract, and pinch of salt. Mix until fully combined.
- Strain the mixture through a cheesecloth or fine mesh strainer into another bowl to remove lumps. Do this 3 times for an ultra smooth texture.
- Lastly, tap the bowl on the counter several times to release air bubbles.
Assemble and Steam
- Pour the custard mixture over the hardened caramel in the molds, almost to the top but not all the way.
- Cover each mold with aluminum foil to prevent water from dripping onto the custard during steaming.
- Arrange the molds in a steamer. Steam over medium heat for 30-45 minutes or until the custard is set. To check for doneness, insert a toothpick—it should come out clean.
- Let the flans cool to room temperature, then refrigerate for at least 6 hours or overnight.
Serve
- Run a knife around the edges of the mold to loosen the flan.
- Place a serving plate over the mold and quickly invert it to release the flan.
- Serve chilled and enjoy!
Notes
- Egg Quality: Use fresh egg yolks for the best flavor and texture.
- Straining: Straining the custard mixture a few times ensures a smooth consistency.
- Steaming Tips: Wrap the steamer lid with a cloth to catch condensation and prevent water from dripping onto the flan.
- Egg Whites: You can keep them fresh in the refrigerator in an airtight glass container for up to 4-5 days and use for scrambles and more desserts.
Add-Ins and Variations
- Ube Leche Flan: Layer ube halaya (purple yam jam) at the bottom of the mold before adding the custard.
- Cheesecake-Style: Add cream cheese to the custard mixture for a creamier flan.
- Coconut Leche Flan: Substitute evaporated milk with coconut milk for a tropical twist.
- Coffee-Infused: Add 1 tbsp of instant coffee dissolved in a bit of water to the custard mixture for a mocha-flavored flan.
How to Serve
Leche flan is best served chilled. Pair it with a hot cup of coffee or tea for a delightful contrast of flavors.
It’s also a great topping for halo-halo, a popular Filipino shaved ice dessert.
Make a Dessert Table with:
- Leche Flan
- Ube Biko
- Biko with Latik
- Buko Pandan
- Mango Bango
- Biscoff Fruit Float
- and more Filipino Desserts
Common Questions
Can I bake leche flan instead of steaming it?
Yes! You can bake leche flan using a water bath. Place the molds in a larger baking dish filled with hot water and bake at 350°F (175°C) for about 45 minutes.
How long can I store leche flan?
Leche flan can be stored in the refrigerator for up to 5 days. Keep it covered to prevent it from absorbing fridge odors.
Why is my flan bubbly or spongy?
Over-whisking the custard or steaming at too high a temperature can introduce air bubbles, resulting in a spongy texture. Use gentle mixing and maintain a moderate steam.
Can I use whole eggs instead of just yolks?
Use just egg yolks for a creamy and smooth texture. Using whole eggs puts the dessert at risk for firmness and air holes.
You will fall in love with every spoon of caramel, custard leche flan! Whether it is for potluck, party, or just some peace and dessert at home…this Filipino dessert will be the comfort treat to make you all cozy inside.
Creamy Smooth LECHE FLAN
Equipment
- 2 big Llaneras (traditional oval flan molds) – if you can't find llaneras use round cake pans
- 1 Cheesecloth or wire mesh strainer
- 1 Steamer or large pot with a lid
- 1 whisk
- 1 Spoon
- aluminum foil
Ingredients
For the caramel
- 1 cup brown sugar
- ¼ cup water
For the custard
- 10 large egg yolks use only yolks for the most velvet and creamy texture
- 1 can 14 oz sweetened condensed milk
- 1 cup and 2 tbsps of evaporated milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
Prepare the Caramel
- Take the brown sugar with water and mix in a bowl.1 cup brown sugar, ¼ cup water
- Scoop and divide equally into the llaneras. Generously have enough in each one.
- Put the llanera over the flame of the stove and use a spoon to mix the sugar until brown and dissolved. Be sure not to burn the sugar so remove as soon as it is browned and bubbling.
Make the Custard
- In a mixing bowl, gently whisk the egg yolks until smooth. Avoid incorporating too much air.10 large egg yolks
- Add the condensed milk, evaporated milk, vanilla extract, and pinch of salt. Mix until fully combined.1 can, 1 cup and 2 tbsps of evaporated milk, 1 tsp vanilla extract, pinch of salt
- Strain the mixture through a cheesecloth or fine mesh strainer into another bowl to remove lumps. Do this 3 times for an ultra smooth texture.
- Lastly, tap the bowl on the counter several times to release air bubbles.
Assemble and Steam
- Pour the custard mixture over the hardened caramel in the molds.
- Cover each mold with aluminum foil to prevent water from dripping onto the custard during steaming.
- Arrange the molds in a steamer. Steam over medium heat for 30-45 minutes or until the custard is set. To check for doneness, insert a toothpick—it should come out clean.
- Let the flans cool to room temperature, then refrigerate for at least 6 hours or overnight.
Serve
- Run a knife around the edges of the mold to loosen the flan.
- Place a serving plate over the mold and quickly invert it to release the flan. Serve chilled and enjoy!
LEAVE A COMMENT