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Leche Flan dessert is a joy to eat! Crowned with caramel syrup on top, it’s just what you need after a hearty meal. A delicious smooth and creamy Filipino dessert that everyone will enjoy.

If you’re going to a Filipino get-together, there is a 99% chance that you’ll see leche flan. This oval shaped custard dessert made of eggs and milk just spells pleasure! It’s a dessert me and my husband slowly enjoy after a dinner with coffee.

This leche flan recipe I’m sharing with you is ultra smooth and unbelievably creamy. The flavors are well balanced and not to sweet. If you think making this treat is complicated, think again! This guide with tips will help you with make the creamiest leche flan you’ll ever have.

What Is Leche Flan

Similar to creme caramel without the cream, this flan is usually baked or steamed in a llanera (flan mold). It’s a popular dessert dish in the Philippines and often served on special occasions like fiestas. It mainly consist of egg yolks, evaporated milk and condensed milk. Adding lemon zest and vanilla extract helps elevate the flavor and balance the sweetness.

The golden brown caramelized sugar topping that becomes a syrup after cooking just makes sense. This is a sweet treat worth making over and over again. What’s even better is it’s easy to make and can last long if stored properly.

Cooking Methods

In an oven – You can use the oven to bake your leche flan. Place the molds with flan mixture in a deep baking pan then pour hot water in the baking pan or large roasting pan until it reaches half of the molds. Bake at 180°C or 356°F for 1 hour in “bain marie” or water bath method.

Using a steamer – Boil water in a steamer over a stove top. Arrange your llanera or molds in the steamer then turn down the heat of the stove and steam for 1 hour or when inserted tooth pick comes out clean.

Tips For Caramelizing Sugar

I have to admit, this was the most challenging part when I first tried making leche flan or crème caramel. One wrong move and you’ll end up with burnt and bitter caramel. So here are some pointers for a perfect golden caramel.

Use low to medium heat when melting the sugar in the tin mold or llanera. Summon all your patience and just let it melt without turning up the heat.
Don’t stir! Eyeball it and wait until sugar melts then use a tong to hold the mold so you can tilt and spread the caramel at the bottom.
Tilt the llanera forward, back, left and right using tongs to evenly distribute the caramel. You can use tongs to hold the mold to avoid getting burnt.
Let it completely cool down before pouring the custard mixture.

Smooth, Creamy, And Bubble Free Leche Flan!

Don’t over beat the custard mixture to avoid bubbles forming in your leche flan and let it rest for a couple of minutes before steaming.
Use cheesecloth or fine-mesh sieve when straining the custard mixture into another bowl and let it sit for a few minutes for the bubbles to burst.
If using a steamer, make sure water is really hot or boiling before steaming then turn down the heat when cooking the flan.
If the middle of the flan is still uncooked after steaming for an hour. Turn off the heat and let the leche flan cook in the steamer for 5 to 10 minutes more.

Some More Cooking Tips

Do not throw away the egg whites! You can use it to make other great recipes like barquillos or meringue.
To check if the flan is cooked through, insert a toothpick in the center and if it come out clean then it’s done.
Stir the flan mixture in one direction to prevent creating too much air bubbles in the mixture that can cause holes on the flan when cooked and uneven texture.
Give llaneras a quick tap on the counter top to release bubbles that may have formed at the bottom of the flan mixture.
Key lime or calamansi zest are great substitute for lemon zest.
If you don’t have llaneras or aluminum molds, you can use ramekins or round cake pan.

dessert with syrup in a plate on top of table

How To Serve And Store

Serve as dessert or snack after a hearty meal or for special occasions.
Let it chill in the refrigerator for 1 hour to set before serving. You can also make it a day ahead and keep in the fridge overnight.
Before transferring in a plate, run a knife along its the flan’s edges to make it easier to release from the mold.
Set a serving plate, with the bottom facing up, on top of flan mold, then quickly flip both to invert the flan and catch the caramel sauce.
To store, keep in the molds until ready to serve and refrigerate for up to 3-4 days.

Leche Flan

Leche Flan dessert is a joy to eat! Crowned with soft caramel on top is just what you need after a hearty meal. A delicious dense and creamy Filipino dessert that everyone will enjoy.

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Course: Dessert

Cuisine: Filipino, International

Keyword: leche flan, leche flan recipe

Prep Time: 10

Cook Time: 1

Resting Time: 5

Total Time: 1 10

Servings: 3 leche flans

Calories: 191kcal

Author: Mia

Ingredients

10 egg yolks
410 grams or 1 can evaporated milk
397 grams or 1 can condense milk
5 grams or 1 tsp vanilla sugar or vanilla extract
1/4 tsp lemon rind

For caramel topping

6 tbsp granulated sugar (2 tbsp / mold (llanera))

Instructions

Place 2 tbsp. of granulated sugar in each llanera or mold. Set the llanera on the stovetop over low heat to dissolve the sugar.
6 tbsp granulated sugar
Once the sugar completely dissolves, hold the llanera using a tong to tilt and distribute the caramel at the bottom of the mold. Set aside to let it completely cool down.
Pre-heat oven at 180°C or 356°F. While pre-heating oven start with the custard mix.
In a bowl, add egg yolks then beat with a wire whisk until all of the yolks are broken.
10 egg yolks
Add the vanilla sugar, lemon rind, condense milk, and evaporated milk then mix well. Don’t over mix to avoid forming bubbles.
397 grams or 1 can condense milk, 5 grams or 1 tsp vanilla sugar or vanilla extract, 1/4 tsp lemon rind, 410 grams or 1 can evaporated milk
Using a cheese cloth or fine mesh strainer, strain the custard mixture into another bowl to remove bubbles.
Pour the custard mix into llanera with caramelized sugar (approx. 3/4 full). Cover molds with aluminum foil. Let it sit for 5 mins to rest before baking.
Arrange the molds with custard in a deep baking pan or roasting pan then pour hot water in the baking pan until it reaches half of the molds.
Bake at 180°C or 356°F for 1 hour in “bain marie” or water bath method or until inserted tooth pick comes out clean. .
Removed the llanera from steamer and let it cool complete and refrigerate for best result. Serve and enjoy. Bon appetit!

Video

Notes

If the middle of the flan is still uncooked turn off the heat and let the leche flan cook in the steamer for 5 to 10 minutes more.

Nutrition

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