08/09/2026
📌Leche Flan Recipe
Ingredients
For the caramel:
1 cup white sugar
For the flan:
10 egg yolks
1 can (300–390 g) sweetened condensed milk
1 can (370–410 ml) evaporated milk
1 teaspoon vanilla extract (optional)
Grated zest of 1 lemon or calamansi (optional, for extra flavor)
Equipment
2–3 llaneras (flan molds) or one 8-inch round baking pan
Steamer or oven
Aluminum foil
Procedure
Step 1: Make the caramel
Place about ⅓ cup of sugar into each llanera (or all the sugar into one pan).
Heat over low heat until the sugar melts and turns golden brown.
Carefully swirl to coat the bottom evenly.
Set aside to cool and harden.
Step 2: Prepare the flan mixture
In a bowl, gently beat the egg yolks.
Avoid whipping too much to prevent bubbles.
Add the condensed milk, evaporated milk, and vanilla.
Mix until smooth.
Strain the mixture through a fine sieve for a silky texture.
Step 3: Fill the molds
Pour the strained mixture into the caramel-lined molds.
Cover each mold tightly with aluminum foil to keep water from dripping onto the flan.
Step 4: Cook the flan
Steaming method (recommended):
Bring water to a gentle boil.
Steam over low heat for 30–40 minutes, or until the center is just set.
Oven method:
Preheat the oven to 160°C (325°F).
Place the molds in a baking dish filled with about 1 inch of hot water (water bath).
Bake for 45–60 minutes, or until a knife inserted near the center comes out clean.
Step 5: Cool and serve
Let the flan cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Run a knife around the edges and invert onto a serving plate.
Let the caramel sauce flow over the flan before serving.
Tips for the Best Leche Flan
Use only egg yolks for a rich, creamy texture.
Strain the mixture to remove egg strands and bubbles.
Steam over low heat to avoid holes and a rubbery texture.
Chill thoroughly before unmolding for clean slices.
Yield: 2–3 llaneras (about 8–10 servings)
Enjoy your smooth, creamy, and delicious homemade Filipino leche flan!
