Leche Flan is a rich, silky caramel custard popular in the Philippines—denser and creamier than typical flan thanks to lots of egg yolks and condensed milk.
🍮 Ingredients
For the caramel:
- ½ cup sugar
For the custard:
- 10 egg yolks
- 1 can (300 ml) Sweetened Condensed Milk
- 1 can (370 ml) Evaporated Milk
- 1 tsp vanilla extract
👩🍳 Instructions
1. Make the caramel
- Heat sugar in a pan over low heat until it melts and turns golden
- Quickly pour into a mold or llanera, tilting to coat the bottom
- Let it harden
2. Prepare the custard
- Gently mix egg yolks, Sweetened Condensed Milk, and Evaporated Milk
- Add vanilla
- Strain the mixture to remove bubbles (this makes it smooth)
3. Steam or bake
Steaming (traditional):
- Pour mixture into mold, cover with foil
- Steam for 30–40 minutes on low heat
Baking (water bath):
- Place mold in a tray with hot water
- Bake at 180°C (350°F) for 45–60 minutes
4. Cool & chill
- Let it cool, then refrigerate for at least 3–4 hours (best overnight)
5. Unmold
- Run a knife around edges, flip onto a plate, and let the caramel flow over
🍽️ Tips
- Don’t overcook—center should still jiggle slightly
- Steam on low heat to avoid bubbles
- The longer it chills, the better the texture
If you want, I can give you a no-steam version, mini flan cups, or a lower-sugar variation.