This silky Filipino Leche Flan Recipe has everything you want in a custard dessert: a wobbly, creamy texture, deep caramel sweetness, and that melt-in-your-mouth richness that makes you close your eyes after the first bite. I first tasted this at my friend Jackeline's birthday party years ago, and I've been making it ever since. It's surprisingly simple to put together, and the results look and taste like something from a fancy bakery.
If you love custard desserts, you'll also want to try these Lemon Meltaway Cookies Recipe (Ready in 33 Minutes!), Healthy Chocolate Brownie Cookies Recipe, or Easy Homemade Pecan Tassies Recipe for more crowd-pleasing treats.
Why You Will love this leche Flan Recipe
You're going to love how easy this Leche Flan Recipe is, even if you've never made custard before. The ingredient list is short, and most of the work happens in the oven while you do something else. The flavor is rich without being too sweet, and the texture is so smooth it practically melts on your tongue.
This homemade Leche Flan Recipe also keeps well in the fridge, so you can make it a day or two ahead for parties or potlucks. It's a make-ahead dessert that actually tastes better after sitting overnight. Plus, it's naturally gluten-free, so it works for a lot of different gatherings.
Whether you're celebrating a birthday, holiday, or just craving something creamy and sweet, this authentic leche flan hits the spot every time.
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leche Flan Recipe IngredientS
Here's everything for this silky smooth Leche Flan Recipe, plus a short explanation for each one.
See Recipe Card Below This Post For Ingredient Quantities
For the Caramel
Granulated sugar: Creates the glossy caramel sauce that coats the bottom of the pan and becomes the topping once flipped.
Water: Helps dissolve the sugar evenly so it caramelizes without burning.
For the Flan Batter
Egg yolks: The secret to that ultra-rich, velvety texture. Using only yolks instead of whole eggs makes the custard smoother and more luxurious.
Sweetened condensed milk: Adds concentrated sweetness and a thick, creamy body to the custard. This is what makes Filipino Leche Flan Recipe different from other flans.
Evaporated milk: Balances the richness and gives the flan a smooth, pourable texture. It's less thick than condensed milk but still has a nice, creamy flavor.
Vanilla extract or paste: Adds warmth and depth to the custard. Vanilla paste gives little flecks of vanilla bean, which looks beautiful in the finished flan.
HOW TO MAKE leche Flan Recipe
Making this creamy custard Leche Flan Recipe is easier than you think, and the results are worth every step.
Preheat oven: Preheat your oven to 350°F (177°C). Have your llanera or baking pan ready, since the caramel hardens quickly once it's done.
Combine sugar and water: In a small saucepan, add ½ cup granulated sugar and ¼ cup water. Place over medium-low heat and avoid stirring. If needed, gently swirl the pan to help the sugar dissolve evenly.
Cook the caramel: Let the mixture bubble and change from cloudy white to light golden. For a deeper, smoky caramel, cook until it's a medium-dark amber. For a lighter, sweeter caramel, stop when it's about one or two shades darker than honey.
Pour into mold: As soon as the caramel reaches your desired color, immediately pour it into the llanera and tilt the pan to coat the bottom evenly. Set the llanera in a baking tray and let the caramel cool while you make the flan mixture.
Whisk egg yolks and condensed milk: In a large mixing bowl, whisk together 8 egg yolks and 14 ounces sweetened condensed milk until smooth and fully combined.
Add evaporated milk and vanilla: Stir in 12 ounces evaporated milk and 1 tablespoon vanilla extract until everything is well mixed. Use a silicone spatula to scrape the sides and bottom of the bowl.
Strain the mixture: Pour the flan batter through a sieve directly into the llanera. This removes any eggy streaks or lumps and gives you that silky, lump-free flan texture.
Prepare water bath: Pour room-temperature water into the baking tray until the llanera is sitting in about 2 to 3 inches of water. Lightly cover the llanera with its lid or a piece of aluminum foil, but don't lock it.
Bake the flan: Bake for 40 to 60 minutes, depending on the size of your llanera. Start checking around the 30-minute mark. The flan is done when the top is set but still jiggles slightly, doesn't stick to your finger when touched, and a toothpick inserted in the center comes out clean.
Cool at room temperature: Remove the flan from the oven and let it cool uncovered on the counter for 30 to 45 minutes.
Chill in the fridge: Lightly cover the flan and refrigerate for at least 3 hours, or overnight if you have time. This step is important because it lets the custard fully set.
Unmold and serve: When ready to serve, remove the cover and run an offset spatula around the edges 2 to 3 times to loosen the sides. Place a rimmed serving dish upside down over the llanera, flip it over, and tap gently to release the flan. If it doesn't come out right away, loosen the sides again and try once more. The caramel will pool around the flan beautifully.
Ingredient Substitutions and Variations
This traditional leche flan recipe is pretty flexible, and you can adjust a few things based on what you have in your kitchen.
Use whole eggs instead of just yolks: If you prefer a slightly lighter texture, you can use 4 to 5 whole eggs instead of 8 egg yolks. The custard will be a bit less rich, but it still turns out smooth and delicious.
Swap vanilla for other flavors: Try using a tablespoon of coffee liqueur, rum, or even a teaspoon of calamansi zest for a citrus twist. Just keep the same amount of liquid.
Try all-purpose cream: You can replace the evaporated milk with all-purpose cream if you want an even richer flan. It will be thicker and more indulgent.
Make individual flans: Instead of one large llanera, pour the mixture into ramekins or small molds. Bake for 25 to 35 minutes, checking for doneness earlier.
Add a flavor boost: Stir in a pinch of salt to the flan mixture to balance the sweetness, or add a teaspoon of instant espresso powder for a subtle coffee flavor.
Expert Tips
Don't skip the sieve: Straining the flan mixture removes any lumps or eggy bits and gives you that ultra-smooth, restaurant-style texture.
Watch the caramel closely: Sugar can go from perfect to burned in just a few seconds. Keep your eyes on it and remove it from the heat as soon as it reaches the color you want.
Use room-temperature water for the water bath: Cold water can shock the custard and cause it to crack. Room-temperature water keeps the baking process gentle and even.
Don't overbake: The flan should still jiggle slightly in the center when you take it out of the oven. It will continue to set as it cools.
Chill for at least 3 hours: The longer the flan chills, the better the texture. Overnight is ideal if you have the time.
Run the spatula around the edges multiple times: This helps release the flan cleanly and prevents it from sticking.
Equipment FOR leche Flan Recipe
Here's what you'll need to make this Leche Flan Recipe perfectly every time.
Kitchen scale or measuring cups: For accurate measurements, especially with the egg yolks and milk.
Measuring spoons: To measure the vanilla and water precisely.
Saucepan: For making the caramel. A light-colored pan helps you see the color change more easily.
Llanera: The traditional oval tin used for leche flan. If you don't have one, a round cake pan or ramekins work just as well.
Sieve: Essential for straining the flan mixture and removing any lumps or eggy streaks.
Deep baking pan: Large enough to hold the llanera and 2 to 3 inches of water for the water bath.
Silicone spatula: For scraping the bowl and mixing the flan batter smoothly.
Large mixing bowl: To whisk together the egg yolks and milk.
Whisk: For blending everything into a smooth custard.
Rimmed serving dish or plate: To catch the caramel sauce when you flip the flan.
Storage YOUR leche Flan Recipe
This creamy custard dessert stores beautifully and actually tastes better after a day or two in the fridge.
Refrigerator: Store the flan in an airtight container or cover it tightly with plastic wrap. It will keep for up to 5 days.
Freezer: You can freeze individual slices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or at room temperature for 30 to 45 minutes before serving.
Make ahead: Bake the flan a day in advance and chill it overnight. The flavors develop more, and the texture becomes even smoother.
Cleaning tip: If you have hardened caramel stuck in the llanera, pour very hot (almost boiling) water into the pan and let it sit for a few minutes. The caramel will melt away, making cleanup much easier.
Serving Suggestions
This Filipino Leche Flan Recipe is delicious on its own, but here are a few ways to make it even better.
Serve with fresh whipped cream: A light, airy whipped cream balances the richness of the custard and adds a nice contrast.
Add a scoop of vanilla ice cream: The cold ice cream against the chilled flan creates a dreamy, creamy combo.
Top with fresh berries: Sliced strawberries, blueberries, or mango add a fresh, fruity brightness that cuts through the sweetness.
Drizzle with extra caramel: If you want even more caramel flavor, make a small extra batch and drizzle it over each slice before serving.
FAQ
What are the ingredients of making leche Flan Recipe?
The main ingredients are egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, granulated sugar, and water for the caramel. That's it! It's a short list, but each ingredient plays an important role in creating that rich, creamy texture.
What is the secret to a smooth leche Flan Recipe?
The secret is straining the flan mixture through a sieve before baking. This removes any lumps or eggy streaks and gives you that silky, melt-in-your-mouth texture. Also, baking it in a water bath keeps the heat gentle and prevents cracks.
Is flan better with whole eggs or egg yolks?
Using only egg yolks gives you a richer, creamier, and smoother flan. Whole eggs make a lighter, slightly firmer custard. For the most luxurious texture, stick with just the yolks like this Leche Flan Recipe does.
Can I use all-purpose cream instead of evaporated milk in leche flan?
Yes, you can! All-purpose cream will make the flan even richer and thicker. Just use the same amount as the evaporated milk. Keep in mind it will be a bit more indulgent, so if you prefer a lighter custard, stick with evaporated milk.
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Leche Flan Recipe
Ingredients
Equipment
Method
- Set the oven to 350°F (177°C) and prepare the flan mold so it’s ready once the caramel is finished.
- Combine the sugar and water in a saucepan over medium-low heat, avoiding stirring and gently swirling only if needed.
- Allow the mixture to bubble and shift from cloudy to golden amber as it cooks.
- Once amber-colored, immediately pour the caramel into the mold, tilting to coat the base evenly.
- Place the mold into a deep baking pan and let the caramel firm up while preparing the custard.
- Whisk the egg yolks with the condensed milk in a large bowl until smooth and cohesive.
- Add the evaporated milk and vanilla, stirring gently and scraping the bowl to fully combine.
- Strain the custard through a sieve directly into the caramel-lined mold to remove bubbles and streaks.
- Pour room-temperature water into the baking pan until it reaches halfway up the sides of the mold, then loosely cover the top.
- Bake until the flan is set with a gentle jiggle and a clean toothpick test, checking doneness early.
- Remove from the oven and cool uncovered before chilling until fully firm.
- Loosen the edges with a spatula, invert onto a rimmed plate, and let the caramel flow over the top.
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