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Why You Will Love This Filipino Leche Flan Recipe
What’s one dish that has to be on the table every holiday? For my husband, it’s Leche Flan!
I grew up eating banana pudding and sweet potato pie, but he grew up eating this creamy, silky custard. With the holidays right around the corner, I knew I wanted to learn how to make it for him.
Leche flan uses simple ingredients like milk, eggs, and sugar, so I was happy to know I already had everything I needed in my kitchen. The result is a smooth, rich custard topped with a beautiful layer of golden caramel.
If you’ve never made Filipino Leche Flan at home, this is a great recipe to add to your holiday dessert menu. It’s simple, delicious, and perfect for sharing with family and friends!
What Is Leche Flan?
Leche Flan is a popular Filipino dessert made with egg yolks, milk, and sugar. It has a rich, creamy texture and a smooth custard base topped with caramel sauce.
It’s similar to Spanish flan and other caramel custard desserts, but Filipino Leche Flan is known for its use of egg yolks and sweetened condensed milk. These ingredients give it a richer texture and sweeter flavor.
Ingredients
- Egg yolks: This recipe uses 12 large egg yolks. They give the custard its rich color and silky texture.
- Sweetened condensed milk: One 14-ounce can adds sweetness and creaminess.
- Evaporated milk: One 12-fluid-ounce can helps create a smooth custard.
- Granulated sugar: You’ll use one cup to make the caramel topping.
- Vanilla extract: A teaspoon adds warmth and flavor.
- Salt: Just a sprinkle helps balance the sweetness.
- Leche flan molds: Traditionally, Leche Flan is made in a Filipino baking mold called a llanera. I didn’t have one, so I used these similar baking pans from Amazon. They worked great for this recipe!
How to Make Filipino Leche Flan
Start by preheating your oven to 350°F. Add the granulated sugar to a pan over low heat. Stir continuously as the sugar melts and begins to turn amber.
Once the sugar reaches a deep amber color and becomes smooth, immediately remove it from the heat. Carefully pour the caramel into your baking pans. Swirl each pan to coat the bottom and slightly up the sides. Set the pans aside while you prepare the custard.
Next, combine the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and a sprinkle of salt. Gently mix until everything is combined and smooth.
Now, pour the custard through a fine-mesh strainer at least three times. This helps remove any egg strands or small lumps, giving you that smooth, silky texture.
For the third strain, strain the mixture directly into your prepared baking pans. Gently tap the pans against the counter to release any trapped air bubbles.
Cover each baking pan tightly with aluminum foil. Place the pans inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches about one-quarter of the way up the sides of the flan pans. The water bath helps the custard cook gently and evenly, which is important for achieving a smooth texture.
Next, carefully transfer the baking dish to your preheated oven. Bake for about 45 minutes, or until a fork or toothpick inserted into the custard comes out mostly clean. The center should still have a slight jiggle.
Cool Before Chilling
Remove the pans from the water bath and allow the flan to cool to room temperature.
Once cooled, cover the pans with plastic wrap and refrigerate for at least 3 to 5 hours. I recommend chilling overnight if you have the time. This gives the custard plenty of time to set.
When you’re ready to serve, run a butter knife around the edges of the pan. Place a serving plate over the top and carefully flip it over. Gently tap the bottom of the pan to help release the flan.
Finally, lift the pan and let that beautiful caramel sauce run over the custard. Slice and enjoy!
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Tips for Filipino Leche Flan
- Keep a close eye on the caramel. Sugar can go from perfectly amber to burnt very quickly. Keep the heat low and continuously swirl the pan as the sugar melts.
- Move quickly once the caramel is ready. As soon as the sugar turns a deep amber color and becomes smooth, remove it from the heat and immediately pour it into your baking pans. Caramel begins to harden as it cools, so don’t wait too long.
- Don’t overmix the custard. Gently combine the ingredients to avoid adding too much air. Too many bubbles can affect the texture.
- Strain the custard three times. This extra step helps remove egg strands and gives you a smoother finished dessert.
- Use a water bath. Baking the flan in a water bath helps the custard cook gently and evenly.
- Don’t overbake. The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools and chills.
- Chill before unmolding. Give the flan at least 3 to 5 hours in the refrigerator. Overnight chilling is even better for clean slices.
Other Recipes You Will Love
If you loved this, you have to try my other Filipino recipes!
Filipino Leche Flan Recipe
Description
This Filipino Leche Flan recipe is rich, creamy, and silky smooth, topped with a homemade caramel sauce. A delicious dessert for holidays and celebrations!
Ingredients
Instructions
-
Preheat oven to 350°F. In a pan over low heat, melt the sugar, stirring continuously until it turns a deep amber color.
-
Immediately remove from heat and carefully pour into your baking pans. Swirl to coat the bottom and slightly up the sides. Set aside.
-
In a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Gently mix until smooth. Do not overmix.
-
Strain the mixture through a fine-mesh strainer at least three times. For the third strain, strain directly into your prepared baking pans. Gently tap the pans to release air bubbles.
-
Cover tightly with foil. Place the pans inside a larger baking dish and add hot water until it reaches about one-quarter of the way up the sides of the pans.
-
Bake for approximately 45 minutes, or until a toothpick inserted into the custard comes out clean and the center is still slightly jiggly.
-
Remove from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for 3 to 5 hours or preferably overnight.
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Run a butter knife around the edges of the pans. Place a serving plate over each pan, flip, and gently tap the bottom to release the flan. Serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 405kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 290mg97%
- Sodium 110mg5%
- Total Carbohydrate 58g20%
- Sugars 57g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
