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dish of filipino leche flan

Creamy Smooth LECHE FLAN

Leche flan is an iconic Filipino dessert that is rich and delicious with hints of caramel and an indulgent mix of cream and egg. Plus, a tip you don't want to miss will make your leche flan smooth and perfect for festivities!
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Course: Dessert
Cuisine: Filipino
Keyword: caramel, condensed milk, custard, eggs, evaporated milk, leche flan, llanera, sugar, yolk
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 6 hours
Total Time: 6 hours 50 minutes
Servings: 10 servings
Calories: 143kcal

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
  • 2 mixing bowls
  • 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!

Notes

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.

Nutrition

Nutrition Facts
Creamy Smooth LECHE FLAN
Amount per Serving
Calories
143
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
194
mg
65
%
Sodium
 
15
mg
1
%
Potassium
 
49
mg
1
%
Carbohydrates
 
22
g
7
%
Sugar
 
22
g
24
%
Protein
 
3
g
6
%
Vitamin A
 
260
IU
5
%
Calcium
 
42
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.