Name: Filipino Leche Flan Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: 1 cup granulated sugar; 1/4 cup water; 10 large egg yolks; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 1 teaspoon vanilla extract

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If you’ve ever dreamed about a dessert that’s both luxuriously silky and irresistibly sweet, Filipino Leche Flan is that treat. This beloved classic is a staple at every Filipino celebration, winning hearts with its smooth custard, glistening caramel top, and melt-in-your-mouth texture. Whether you’re hosting a big family gathering or simply craving something extra special, Filipino Leche Flan brings comfort, nostalgia, and a truly unforgettable finish to any meal.

Filipino Leche Flan Recipe - Recipe Image

Ingredients You’ll Need

Caramel:
- 1 cup granulated sugar
- 1/4 cup water
Flan Mixture:
- 10 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract

How to Make Filipino Leche Flan

Step 1: Make the Caramel

Start by combining the sugar and water in a saucepan over medium heat. Stir just until the sugar dissolves, then resist the urge to stir further! Let it simmer until it transforms into a deep golden brown caramel—watch closely as it can go from perfect to burnt quickly. Once it’s just right, pour the caramel into your cake pan or llanera molds, swirling to coat the bottom. Set them aside so the caramel hardens into a shiny, crackly base for your Filipino Leche Flan.

Step 2: Mix the Custard

In a large bowl, gently whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract. The key here is to mix gently: you want everything blended smooth, but without whipping air into the custard. This ensures your Filipino Leche Flan will have that signature dense, creamy texture with no bubbles or holes.

Step 3: Strain the Mixture

Don’t skip this step! Pour the custard mixture through a fine sieve or mesh strainer into another bowl. This simple action removes any stray egg bits or bubbles, and it’s absolutely crucial for that silky-smooth mouthfeel that makes Filipino Leche Flan so special.

Step 4: Pour and Prepare for Baking

Carefully pour your strained custard into the caramel-lined pan. Cover the top snugly with aluminum foil—this keeps moisture in and prevents a tough skin from forming. Place the pan inside a larger baking dish, then fill the outer dish halfway with hot water to create a gentle water bath.

Step 5: Bake the Flan

Slide everything into a preheated 350°F (175°C) oven and bake for 50 to 60 minutes. You’ll know it’s ready when the center is set but still gently wobbles—not too firm. Insert a knife; if it comes out mostly clean, your Filipino Leche Flan is done! Remove from the oven and let it cool to room temperature.

Step 6: Chill and Unmold

Refrigerate your flan for at least four hours (overnight is even better) to develop the flavor and firm up the custard. When you’re ready to serve, run a thin knife along the edge of the pan and swiftly invert it onto a plate. That glossy pool of caramel will cascade down the sides, making each slice irresistible.

How to Serve Filipino Leche Flan

Garnishes

Classic Filipino Leche Flan is so delicious it hardly needs dressing up, but a sprinkle of freshly grated lime zest or a few bright berries can add a pop of color and refreshing contrast. For an extra-special touch, a tiny mint leaf or light dusting of cinnamon makes each bite even more inviting.

Side Dishes

Traditionally, Filipino Leche Flan is the grand finale on its own, but it also pairs beautifully with fresh tropical fruits like mango, pineapple, or lychee. Some love it alongside a scoop of creamy ube ice cream, for the ultimate Filipino dessert duet.

Creative Ways to Present

For something festive, try making leche flan in individual molds or ramekins—perfect for parties or potlucks. Layer thin slices atop a halo-halo or tuck pieces into pastries for a surprising twist. However you present it, Filipino Leche Flan always steals the show!

Make Ahead and Storage

Storing Leftovers

Simply cover your Filipino Leche Flan tightly with plastic wrap or transfer slices to an airtight container, then refrigerate for up to five days. The caramel may become thinner over time, but the flavor deepens—making next-day flan even more delightful.

Freezing

You can freeze Filipino Leche Flan, but keep in mind that the texture might change slightly upon thawing. Wrap it well in plastic wrap and foil, freeze for up to a month, and let it defrost slowly in the fridge overnight for the best results.

Reheating

Filipino Leche Flan is traditionally served chilled, but if you’d like it at room temperature, just set a slice out for 15-20 minutes before serving. Avoid microwaving, as the custard can get watery or overcooked.

FAQs

Why is my flan full of holes?

This usually happens if the custard was mixed too vigorously or baked at too high a temperature. For a classic Filipino Leche Flan texture, stir gently and keep the water bath hot but not boiling.

Can I use whole eggs instead of just yolks?

You can, but using only yolks gives Filipino Leche Flan its signature richness and silky texture. Some choose to use a few whole eggs for a firmer bite, but stick with just yolks for the creamiest results.

Is steaming better than baking for Filipino Leche Flan?

Both methods make delicious flan! Baking in a water bath is a bit more hands-off if you already have the oven on, but steaming on the stovetop is a traditional option, especially if you want smaller, faster batches.

How do I know when the flan is done?

The edges will look set, but the center should still jiggle just a bit when you tap the pan. A knife inserted near the center should come out mostly clean—avoid overbaking, as that can make Filipino Leche Flan rubbery.

What’s the best way to unmold leche flan without it breaking?

Run a thin knife around the edge, place a plate over the pan, and quickly and confidently invert. A little wiggle may be needed, but patience and a steady hand will reward you with a perfect, glossy Filipino Leche Flan every time.

Final Thoughts

Filipino Leche Flan is pure magic on a plate, and I hope you’ll find as much joy in making and sharing it as I do. Whether for a special occasion or to treat yourself to something unforgettable, give this recipe a try—the results are worth every bite!

Filipino Leche Flan Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 15 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

Indulge in the creamy, decadent goodness of Filipino Leche Flan, a traditional caramel custard that’s rich in flavor and silky in texture. This dessert is a favorite at gatherings and celebrations, loved for its luscious sweetness and velvety smoothness.

Ingredients

Scale

Caramel:

1 cup granulated sugar
1/4 cup water

Flan Mixture:

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

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Instructions

Make Caramel: In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then cook until golden brown. Pour into pan, allow to harden.
Prepare Flan Mixture: Whisk egg yolks, condensed milk, evaporated milk, and vanilla. Strain mixture and pour over caramel.
Bake: Cover with foil, place in water bath, bake at 350°F for 50–60 minutes.
Chill and Serve: Cool, refrigerate for 4 hours. Invert onto plate before serving.