Leche Flan (Filipino Caramel Custard)
Leche flan is the Filipino celebration dessert: richer and denser than a French creme caramel because it is made with egg yolks and two kinds of canned milk. Filipino cooks traditionally steam it in small oval tins called llaneras. This version bakes it in a water bath in a regular cake pan, which gives the same smooth, close texture with less fuss. Make it the day before you need it.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr
- Cool and chill
- 4 hrs 30 mins
- Total Time
- 5 hrs 45 mins
- Servings
- 8 servings
How do you make Leche Flan (Filipino Caramel Custard)?
To make leche flan, cook 3/4 cup sugar to an amber caramel and pour it into a 20 cm pan. Gently mix 10 egg yolks with a can of condensed milk, a can of evaporated milk and vanilla, strain twice and pour over the caramel. Cover with foil and bake in a water bath at 160°C (325°F) for 45-55 minutes, then chill for at least 4 hours and invert.
- Total time
- 5 hrs 45 mins
- Calories
- 365 per serving
- Protein
- 10 g
- Yield
- 8 servings
- Difficulty
- Medium
- Method
- Baking in a water bath
Ingredients
Caramel
Custard
Equipment
20 cm round cake pan (not springform) or two llaneras · Small heavy saucepan · Fine-mesh sieve · Large roasting pan for the water bath · Aluminum foil · Kettle
Quick Directions
Heat the oven
Heat the oven to 160°C (325°F) and boil a kettle.
Make the caramel
Cook sugar and water to deep amber, then pour into the pan and tilt to coat.
Mix the custard
Gently stir the yolks, condensed milk, evaporated milk, vanilla and zest.
Strain and cover
Strain the custard twice into the pan and cover tightly with foil.
Bake in a water bath
Bake in a hot water bath for 45-55 minutes until just set.
Cool and chill
Cool for 30 minutes, then chill for at least 4 hours.
Unmould and serve
Loosen the edges, invert onto a rimmed plate and slice.
Step-by-Step Instructions
Follow these detailed steps to make the perfect leche flan (filipino caramel custard).
Heat the oven
Heat the oven to 160°C (325°F) and bring a kettle of water to a boil for the water bath. Have your cake pan ready on a heatproof surface.
Make the caramel
Put the sugar and water in a small heavy saucepan over medium heat. Let it bubble without stirring, swirling the pan now and then, for 8-10 minutes until it turns a deep amber, like dark honey. Pour it straight into the cake pan and tilt the pan so the caramel covers the base. Take care, because molten sugar burns badly. It will harden and may crackle as it cools, which is normal.
Mix the custard
In a large bowl, stir the egg yolks gently with a whisk or fork just to break them up. Add the condensed milk, evaporated milk, vanilla and lime zest and stir slowly until smooth. Do not whisk hard: air bubbles turn into holes in the finished flan.
Strain and cover
Pour the custard through a fine-mesh sieve into a jug, then strain it a second time over the set caramel in the pan. Skim off any foam on the surface with a spoon and cover the pan tightly with foil.
Bake in a water bath
Set the cake pan in a large roasting pan, place it in the oven and pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan. Bake for 45-55 minutes, until the edges are set and the centre wobbles slightly as a whole, like set jelly, when you nudge the pan. A thin knife inserted 2 cm from the centre should come out clean.
Cool and chill
Lift the pan out of the water bath and let it cool on a rack for 30 minutes. Refrigerate, still covered, for at least 4 hours and preferably overnight, until completely cold and firm.
Unmould and serve
Run a thin knife around the edge of the flan. Place a serving plate with a rim upside down over the pan, hold them firmly together and flip in one quick motion. Lift off the pan and let the caramel sauce run over the custard. Cut into slices and spoon some of the caramel over each one.
Recipe Tips
- Strain the custard twice. It removes the stringy bits of egg and is the main reason a flan turns out perfectly smooth.
- Keep the oven at 160°C (325°F) or lower. Too much heat makes the custard bubble and form holes, and the texture turns spongy instead of silky.
- If the caramel is pale, the flan will taste flat; if it smells burnt, start again. Aim for a deep amber colour.
- Save the 10 egg whites in a covered container in the fridge for up to 4 days, or freeze them, for meringues or an omelette.
Variations
- Steamed leche flan: divide the custard between two caramel-lined llaneras or small loaf pans, cover with foil and steam over gently simmering water for 30-40 minutes, until just set.
- For a lighter flan, use 6 whole eggs instead of the 10 yolks. It will be softer and less rich.
- Add 4 tbsp cream cheese, blended smooth into the condensed milk, for a creamier cheese flan.
- Pour the custard over a layer of baked ube or chiffon cake batter for the Filipino party favourite, custard cake.
Nutrition (per serving)
| Calories | 365 |
|---|---|
| Protein | 10 g |
| Carbs | 51 g |
| Fat | 13.5 g |
| Saturated fat | 7 g |
| Fibre | 0 g |
| Sugar | 50 g |
| Sodium | 125 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep the flan covered in its pan or on the plate for up to 5 days. The caramel stays liquid and keeps the custard moist.
- Freezer
- Freezing is not recommended. The custard turns grainy and weeps liquid when thawed.
- Reheat
- Leche flan is served cold, straight from the fridge, so there is no need to reheat it.
Leche Flan (Filipino Caramel Custard) FAQs
What is the difference between leche flan and creme caramel?
Both are custards baked over caramel, but leche flan uses egg yolks with condensed and evaporated milk, so it is denser, richer and sweeter. Creme caramel uses whole eggs, fresh milk and sugar, which gives a lighter, wobblier custard.
Why does my leche flan have holes or bubbles?
Holes come from beating air into the custard or cooking it too hot. Stir gently instead of whisking, strain twice, cover the pan with foil and bake at 160°C (325°F) in a water bath.
Can I steam leche flan instead of baking it?
Yes, steaming is the traditional Filipino method. Cover the caramel-lined tins tightly with foil and steam over gently simmering, not boiling, water for 30-40 minutes, until the custard is set with a slight wobble in the centre.
How do I get leche flan out of the pan cleanly?
Chill it for at least 4 hours so it is completely firm. Run a thin knife around the edge, cover with a rimmed plate and flip quickly. If it sticks, set the pan in hot water for 1 minute to loosen the caramel.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
