Leche Flan

Leche flan is a luxuriously rich steamed custard with a glossy amber caramel topping and an exceptionally smooth, creamy texture. This small-batch version delivers the classic Filipino dessert experience in an elegant, deeply comforting form.

Nutrition · per serving

505kcal

11gProtein

63gCarbs

24gFat

0gFiber

2 servings

Ingredients

8 items

Caramel

granulated sugar50 g

water15 g

Custard

egg yolks5 large (about 90 g)

sweetened condensed milk160 g

evaporated milk120 g

vanilla extract5 ml

fine salt1 pinch

For steaming

water700 ml

Tips

•Gentle steaming is the key to a smooth, fine-textured leche flan; aggressive heat creates holes and curdling.
•If using larger molds instead of 2 small ones, steaming time may increase by 5-10 minutes.
•For an even silkier texture, let the mixed custard rest 5 minutes before straining so bubbles rise to the top.
•Leche flan is excellent served slightly chilled, though this quick version can be served warm or at room temperature within the 45-minute limit.

Steps

1
Bring a kettle or saucepan of water to a simmer for steaming, and set a steamer over medium heat. Lightly cover the lid with a clean cloth so condensation does not drip onto the custard. Have 2 small llaneras or 2 heatproof ramekins ready.
700 ml water
2
Make the caramel: combine the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber. Immediately divide the caramel between the molds and tilt to coat the bottoms evenly. Work quickly, as it hardens fast.
50 g granulated sugar15 g water
3
In a bowl, gently whisk the egg yolks just until blended; do not beat in too much air, which causes bubbles and a less silky flan. Add the sweetened condensed milk, evaporated milk, vanilla extract, and fine salt, and stir until smooth.
5 large (about 90 g) egg yolks160 g sweetened condensed milk120 g evaporated milk5 ml vanilla extract1 pinch fine salt
4
Strain the custard through a fine sieve directly into the caramel-lined molds to remove chalazae and bubbles. Skim off any foam from the surface for the smoothest finish. Cover each mold tightly with foil.
5
Place the molds in the steamer and steam over low to medium-low heat for 22-25 minutes, keeping the water at a gentle simmer rather than a hard boil. The flan is done when the edges are set and the center still has a slight wobble; a knife inserted near the edge should come out mostly clean.
6
Remove the molds from the steamer and let them cool at room temperature for about 10 minutes so carryover heat finishes setting the custard. For the cleanest unmolding, run a thin knife around the edge and invert onto small plates while still slightly warm, or chill later if preferred.
7
Serve the leche flan with the caramel syrup spooned over the top.

Origin & History

Leche flan is a beloved Filipino custard descended from Spanish flan, adapted during the colonial period with local preferences for a richer texture and sweeter dairy. In the Philippines it is traditionally made with many egg yolks, condensed milk, and evaporated milk, and is a staple at fiestas, holidays, and family celebrations.

filipino dessert custard caramel egg-yolk steamed classic

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Steps

Bring a kettle or saucepan of water to a simmer for steaming, and set a steamer over medium heat. Lightly cover the lid with a clean cloth so condensation does not drip onto the custard. Have 2 small llaneras or 2 heatproof ramekins ready.

700 ml water

Make the caramel: combine the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber. Immediately divide the caramel between the molds and tilt to coat the bottoms evenly. Work quickly, as it hardens fast.

50 g granulated sugar15 g water

In a bowl, gently whisk the egg yolks just until blended; do not beat in too much air, which causes bubbles and a less silky flan. Add the sweetened condensed milk, evaporated milk, vanilla extract, and fine salt, and stir until smooth.

5 large (about 90 g) egg yolks160 g sweetened condensed milk120 g evaporated milk5 ml vanilla extract1 pinch fine salt

Strain the custard through a fine sieve directly into the caramel-lined molds to remove chalazae and bubbles. Skim off any foam from the surface for the smoothest finish. Cover each mold tightly with foil.

Place the molds in the steamer and steam over low to medium-low heat for 22-25 minutes, keeping the water at a gentle simmer rather than a hard boil. The flan is done when the edges are set and the center still has a slight wobble; a knife inserted near the edge should come out mostly clean.

Remove the molds from the steamer and let them cool at room temperature for about 10 minutes so carryover heat finishes setting the custard. For the cleanest unmolding, run a thin knife around the edge and invert onto small plates while still slightly warm, or chill later if preferred.

Serve the leche flan with the caramel syrup spooned over the top.

Origin & History