There is nothing quite as indulgent and velvety as a classic Filipino dessert, and this Filipino Leche Flan Recipe truly hits all the right notes. With its smooth texture, rich caramel topping, and delicate sweetness, this flan is a beloved treat that’s simple enough to make at home yet impressive enough to wow family and friends. Whether you’re craving a special dessert for a celebration or just want to bring a little Filipino tradition into your kitchen, this recipe is a treasure that combines humble ingredients into a silky masterpiece.
Ingredients You’ll Need
The beauty of this Filipino Leche Flan Recipe lies in its simplicity, using just a handful of ingredients that each play an essential role. From the golden caramel that crowns the flan, to the creamy eggs and milks that create its luscious body, every component is key to that perfect balance of flavor and texture.
- Granulated sugar (for caramel): This sugar melts into a gorgeous amber syrup that forms the signature caramel layer.
- Water: Helps the sugar dissolve evenly as it caramelizes, preventing clumps or burning.
- Egg yolks (10 large): These give the flan its rich, custardy base and beautiful golden color.
- Sweetened condensed milk (1 can, 14 oz): Adds silky sweetness and body, ensuring the flan is moist but not overly dense.
- Evaporated milk (1 can, 12 oz): Lightens the texture and balances out the richness from the condensed milk.
- Vanilla extract (1 tsp): Introduces a warm, fragrant note that enhances all other flavors beautifully.
- Salt (1/4 tsp): Just a pinch to bring out the sweetness and roundness of the custard.
How to Make Filipino Leche Flan Recipe
Step 1: Prepare the caramel
Start by combining granulated sugar and water in a saucepan over low heat. You want to stir constantly until the sugar dissolves fully and then allow it to slowly turn a golden brown color. The key here is patience—keep watch closely to avoid burning the caramel. Once it reaches that perfect amber honey shade, swiftly pour it into your flan mold, gently swirling so it coats the entire bottom evenly. This caramel base sets the tone for the whole dessert with its bittersweet contrast to the creamy custard.
Step 2: Mix the custard
In a large bowl, combine the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Whisk just enough to blend everything smoothly but try not to introduce air bubbles, which can create unwanted holes in your flan. This careful mixing ensures a dense yet tender custard that melts beautifully on the tongue.
Step 3: Strain the custard mixture
Pour the custard mixture through a fine mesh strainer into another bowl. This step is a little secret that guarantees a silky, uniform texture by removing any bits of cooked egg or impurities. It’s an easy step that makes a noticeable difference.
Step 4: Pour into the caramel-lined mold
Transfer the smooth custard into your mold, filling it about three-quarters full. The caramel at the bottom will eventually become a lovely sauce after cooking, so don’t skip this part.
Step 5: Cover with foil
Use aluminum foil to cover your mold tightly. This is essential for preventing any water from dripping into the custard during the steam cooking process, which can affect the texture.
Step 6: Steam the flan
Set up a steamer by boiling water in a large pot. Place the flan mold inside the steamer basket, cover with a lid, and steam on low to medium heat for 30 to 45 minutes. To check doneness, insert a toothpick into the center—if it comes out clean, your flan is perfectly cooked. This gentle steam cooking sets the custard without curdling, resulting in that classic creamy consistency.
Step 7: Cool and chill
Once cooked, carefully remove the flan from the steamer and let it cool to room temperature. Then refrigerate it for at least 2 to 3 hours, or ideally overnight. This resting time allows the flavors to meld and the texture to firm up, making it easier to slice and serve.
Step 8: Serve with caramel topping
Before serving, run a small knife around the edges to loosen the flan from the mold. Place a serving plate on top and invert the mold, letting the luscious caramel sauce drizzle over the custard like liquid gold. Slice it up and prepare to be amazed by the perfect balance of sweet, creamy, and caramel flavors.
How to Serve Filipino Leche Flan Recipe
Garnishes
While Filipino Leche Flan Recipe is stunning on its own, a few simple garnishes can elevate its appeal. Consider a light sprinkle of toasted coconut flakes for added texture or a few fresh berries for a pop of color and tartness that contrasts wonderfully with the sweetness.
Side Dishes
This flan pairs beautifully with fresh tropical fruits like mango or pineapple, or even a scoop of coconut ice cream for a cool, creamy companion. It also complements Filipino festive meals amazingly, providing a sweet finish that balances heavier, savory dishes.
Creative Ways to Present
You can get creative by serving individual portions in small ramekins for a charming personal dessert or layering slices between light sponge cake sheets to build a flan-inspired dessert parfait. Transparent serving glasses showing off the caramel glisten always captivate your guests’ eyes before their taste buds.
Make Ahead and Storage
Storing Leftovers
Any leftover Filipino Leche Flan Recipe should be covered tightly with plastic wrap or placed in an airtight container and stored in the refrigerator. It will keep fresh for about 3 to 4 days while maintaining its creamy texture and rich flavor.
Freezing
While freezing is possible, it’s not typically recommended as the texture may become grainy when thawed. If you do freeze it, wrap it very tightly to prevent ice crystals and thaw slowly in the refrigerator before serving.
Reheating
Since leche flan is best served cold or at room temperature, no reheating is necessary. However, if desired, you can let it sit out for 10 to 15 minutes at room temperature before slicing for the best flavor and texture.
FAQs
What makes Filipino Leche Flan different from regular flan?
Filipino Leche Flan uses only egg yolks (no whites), which gives it a denser, creamier texture than many other flan varieties that use whole eggs. The use of condensed and evaporated milk also adds a distinct richness and sweetness truly characteristic of Filipino desserts.
Can I use whole eggs instead of just egg yolks?
While whole eggs can be used in a pinch, using only yolks ensures the flan is extra rich and smooth with that signature custard texture. Whole eggs often result in a lighter, less creamy flan.
Is steaming the only way to cook leche flan?
Traditional Filipino Leche Flan Recipe is steamed, which gently cooks the custard without overbaking or cracking. You can also bake it in a water bath (bain-marie) in the oven, but steaming is the classic method that yields the best texture.
Why do I need to strain the custard mixture?
Straining removes any lumps or coagulated egg bits, ensuring the flan’s texture is perfectly smooth and silky. This step makes the final dessert more luxurious and visually appealing.
How do I prevent the caramel from burning?
Use low heat and constant stirring when caramelizing sugar with water. Watch closely and remove it from heat as soon as you see it turn a deep golden amber. Carryover heat will continue cooking it slightly, so timing is everything to avoid bitterness.
Final Thoughts
There is something incredibly rewarding about making your own Filipino Leche Flan Recipe from scratch. With just a few simple ingredients and straightforward steps, you’ll create a dessert that’s both luxurious and nostalgic. This flan carries not only flavors but also stories and warm memories that can be shared with everyone at your table. I wholeheartedly encourage you to give this recipe a try—you’ll be delighted by its silky texture and the sweet comfort it brings to any occasion.
Print
Filipino Leche Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
Description
Filipino Leche Flan is a rich, creamy caramel custard dessert made with egg yolks, condensed milk, and evaporated milk. It is steamed to achieve a smooth, silky texture and topped with a luscious caramel sauce, making it a beloved traditional treat perfect for any occasion.
Ingredients
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Leche Flan:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the caramel: In a saucepan, combine the granulated sugar and water over low heat. Stir constantly until the sugar dissolves and turns golden brown. Be careful not to burn the sugar. Once it reaches a golden amber color, immediately pour the caramel into a round llanera (flan mold) or any heatproof dish. Swirl the dish to evenly coat the bottom with the caramel. Set aside to cool and harden.
- Prepare the leche flan mixture: In a large bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined. Do not whisk too vigorously to avoid creating bubbles in the mixture.
- Strain the mixture: Strain the mixture through a fine mesh strainer into another bowl to remove any egg yolk bits or impurities. This ensures a smooth, silky texture for the flan.
- Fill the mold: Pour the leche flan mixture into the prepared mold with the caramelized sugar, filling it to about 3/4 of the way up.
- Cover the mold: Cover the mold with aluminum foil to prevent water from dripping into the flan while steaming.
- Steam the leche flan: Prepare a steamer by boiling water in a large pot. Place the mold in the steamer basket, cover, and steam for about 30–45 minutes over low to medium heat, or until a toothpick inserted into the center of the flan comes out clean.
- Cool and chill: Once cooked, remove the leche flan from the steamer and let it cool to room temperature. Chill it in the refrigerator for at least 2–3 hours (preferably overnight) before serving.
- Serve: To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the mold onto a serving plate, allowing the caramel to flow over the flan. Slice and enjoy!
Notes
- Using a fine mesh strainer ensures a smoother texture by removing any unwanted bits.
- Do not over whisk the egg yolks mixture to avoid air bubbles which can affect texture.
- Covering the mold with foil helps prevent water condensation from dripping into the flan during steaming.
- Steaming over low to medium heat ensures even cooking without curdling the custard.
- Chilling the flan overnight enhances its flavor and allows it to set properly before serving.
- If you don’t have a traditional llanera mold, any heatproof round dish can be used.
