Print

Filipino Leche Flan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

Filipino Leche Flan is a rich, creamy caramel custard dessert made with egg yolks, sweetened condensed milk, evaporated milk, and a perfect caramel sauce. Baked in a water bath to achieve a smooth, silky texture, this traditional Filipino treat is sweet, indulgent, and perfect for any special occasion.

Ingredients

Caramel

  • ½ cup granulated sugar
  • ¼ cup water

Flan Mixture

  • 8 egg yolks
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1 tablespoon vanilla extract or vanilla paste

Instructions

  1. Preparation: Preheat your oven to 350°F (177°C). Have your llanera (flan mold) ready because the caramel will harden quickly once made.
  2. Make the caramel: In a saucepan, combine ½ cup granulated sugar and ¼ cup water. Heat on medium-low without stirring; if needed, gently swirl the pan to mix. The sugar will dissolve, bubble, and transition from a cloudy white liquid to a light golden color. Once it reaches a light amber hue, pour the caramel evenly into the bottom of your llanera, tilting it to distribute the caramel. Place the llanera inside a baking tray and let the caramel cool while you prepare the flan mixture.
  3. Prepare the flan mixture: In a large mixing bowl, whisk together 8 egg yolks and 14 ounces of sweetened condensed milk until smooth.
  4. Add evaporated milk and vanilla: Stir in 12 ounces of evaporated milk and 1 tablespoon of vanilla extract or paste. Use a silicone spatula to scrape the bottom and sides of the bowl to fully incorporate the ingredients.
  5. Strain the mixture: Pour the flan mixture through a sieve into your llanera to remove any eggy streaks and achieve a smooth texture.
  6. Set up the water bath: Pour room temperature water into the baking tray so the llanera sits in 2-3 inches of water. Lightly cover the llanera with its lid (do not lock it) or aluminum foil to allow easy removal and checking for doneness.
  7. Bake the flan: Bake in the preheated oven for 40 to 60 minutes depending on the size of your llanera. Check around 30 minutes. The flan is done when the top is set but still jiggles slightly, the surface doesn’t stick when touched, and a toothpick inserted in the center comes out clean.
  8. Cool and chill: Let the flan cool uncovered at room temperature for 30 to 45 minutes. Then cover lightly and chill in the refrigerator for at least 3 hours, or overnight, to allow it to fully set.
  9. Remove and serve: To serve, remove the cover from the llanera. Use an offset spatula to loosen the sides of the flan by running it around the edges 2-3 times. Place a serving dish upside down over the llanera, flip it over, and tap gently to release the flan onto the plate. If it does not release easily, flip back and loosen the sides again. Enjoy your leche flan!
  10. Cleanup tip: For easier cleaning, pour very hot water into the llanera and let it sit for a few minutes to melt residual caramel. Pour it out and repeat as necessary.

Notes

  • Cooking time varies depending on the size of the llanera; smaller molds will finish faster.
  • For a deeper caramel flavor, cook the caramel until it reaches a medium-dark amber color; for a lighter flavor, stop at a light amber shade.
  • If transporting, bring the flan chilled in its mold with a rimmed serving dish and offset spatula to invert on site for best results.
  • Do not stir caramel while cooking; swirling the pan gently is preferred to prevent crystallization.
  • Always use a water bath (bain-marie) during baking to ensure smooth and creamy custard texture.

Find it online: https://marthatasty.com/filipino-leche-flan-recipe/