If you’ve ever longed for a dessert that’s creamy, decadent, and truly unforgettable, Filipino Leche Flan is bound to steal your heart. This beloved classic features silky custard topped with a shimmering caramel glaze, delivering a sweet, melt-in-your-mouth experience that never fails to impress at family feasts or Sunday get-togethers. Whether you’re a flan fanatic or trying this treat for the first time, its irresistible richness and caramel aroma promise to make every spoonful a moment to savor.
Ingredients You’ll Need
-
Caramel:
- 1 cup granulated sugar
Flan Mixture:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
How to Make Filipino Leche Flan
Step 1: Prepare the Caramel
Begin by melting the sugar in a small saucepan set over medium-low heat. Gently swirl the pan occasionally but resist the urge to stir, as this helps prevent crystals from forming. Once the sugar turns into a glossy, deep golden caramel, quickly pour it into your llanera or baking dish. Tilt it so the caramel coats the entire base—you’ll want that layer to fully cover the bottom. Set aside and let it cool to harden.
Step 2: Create the Custard Mixture
In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract. Gentle is the key—whisk just enough to combine everything smoothly without creating too many bubbles or foam, which can alter the flan’s creamy texture.
Step 3: Strain for Silky Perfection
For that classic ultra-smooth finish, strain your custard mixture through a fine mesh sieve right into another bowl. This simple extra step catches any bits or bubbles, ensuring your Filipino Leche Flan turns out beautifully silky. For the smoothest results, repeat this step and strain it twice.
Step 4: Pour and Cover
Gently pour the custard into your prepared llanera (or whichever mold you’re using), right over the hardened caramel layer. To avoid moisture sneaking in, cover the top tightly with aluminum foil.
Step 5: Cook—Steam or Bake
You can choose to steam or bake your Filipino Leche Flan. For steaming, place the covered mold in your steamer and cook over medium heat for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. If baking, set your flan mold into a larger roasting pan, fill the pan with hot water about halfway up the sides, and bake at 350°F (175°C) for 45 to 50 minutes. Both methods yield a creamy, luscious custard.
Step 6: Cool and Unmold
Allow the flan to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight for maximum flavor. To serve, run a thin knife around the rim, place a plate on top, and flip it with confidence—the caramel should flow gently over the flan, making for a dazzling presentation.
How to Serve Filipino Leche Flan
Garnishes
While Filipino Leche Flan shines on its own, you can crown it with fresh berries, a sprinkle of citrus zest, or even a sprig of mint for a pop of color and freshness. These simple touches elevate both the look and taste, transforming your flan into a dinner party showstopper.
Side Dishes
Filipino Leche Flan pairs marvelously with tropical fruits such as ripe mangoes or bananas, and makes a lovely companion to a shot of espresso or strong brewed coffee. You might also serve it alongside other classic Filipino desserts for an indulgent dessert medley.
Creative Ways to Present
For special occasions, try slicing the flan into individual squares or cutting with cookie cutters for fun shapes. Serving in mini ramekins or even small jars adds an extra layer of charm, especially when gifting or making a dessert sampler plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Filipino Leche Flan tightly covered in the refrigerator for up to five days. The custard often tastes even better a day or two after making it, as the flavors continue to blend and deepen.
Freezing
While flan is best enjoyed fresh, you can freeze it if necessary. Wrap individual slices well in plastic wrap then foil, and keep them in an airtight container for up to one month. Thaw overnight in the fridge before serving—the texture may be slightly less silky but the taste remains delicious.
Reheating
This dessert is usually served chilled, but if you prefer it at room temperature, let it sit out for about 15 minutes before eating. Reheating in the microwave or oven isn’t recommended, as it can change the custard’s delicate texture.
FAQs
What makes Filipino Leche Flan different from other flans?
Filipino Leche Flan is richer and denser than many other flans thanks to a higher ratio of egg yolks and the use of sweetened condensed milk, which gives it that distinct creamy sweetness found in most Filipino desserts.
Can I make Filipino Leche Flan without a llanera?
Absolutely! While a traditional llanera gives you the authentic look, ramekins, loaf pans, or cake pans also work. Just make sure the caramel coats the bottom before adding the custard.
Why is my flan not smooth?
If your flan turns out a bit grainy or full of bubbles, it’s likely due to over-whisking or boiling during cooking. Next time, whisk gently and cook with consistent, gentle heat, straining your custard before pouring for extra smoothness.
Can I use whole eggs instead of just yolks?
You can, but using only yolks gives Filipino Leche Flan its silkier, custard-like texture. Whole eggs create a firmer, more jiggly flan, which is a different experience but still delicious!
How do I know when my leche flan is done?
The flan is ready when a toothpick inserted in the center comes out clean or with just a trace of creamy custard. Remember, it sets further as it cools in the fridge, so don’t overcook.
Final Thoughts
Filipino Leche Flan is the kind of dessert that brings family and friends together, all reaching for just one more slice. If you’ve never made it before, you’re in for a treat—this timeless recipe is simple, yet truly magical. Go ahead and give it a try; your sweet tooth will thank you!
Print
Filipino Leche Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Steaming or Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Indulge in the creamy decadence of Filipino Leche Flan, a rich caramel-infused custard that melts in your mouth with each spoonful.
Ingredients
Caramel:
- 1 cup granulated sugar
Flan Mixture:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Caramelize Sugar: In a saucepan, melt sugar into caramel. Pour into llanera.
- Mix Flan: Whisk egg yolks, milks, and vanilla. Strain and pour into llanera.
- Steam or Bake: Cook until set. Cool, refrigerate, and invert to serve.
Notes
- For extra smooth flan, strain custard twice.
- Traditional llanera molds are recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 42g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 225mg
