Perfectly smooth, creamy, rich, and caramel-sweet — this classic Filipino dessert melts in your mouth with every bite. Whether served for holidays, celebrations, or after a family meal, Leche Flan never fails to impress. With just a few ingredients, you can create a luxurious dessert that tastes like it came straight from a bakery!
Ingredients
For the Caramel
1 cup granulated sugar
1/4 cup water
For the Flan
10 egg yolks
1 can (14 oz / 397 g) sweetened condensed milk
1 can (12 oz / 354 ml) evaporated milk
1 tbsp vanilla extract (or vanilla bean paste)
1 tsp lemon zest (optional for brightness)
Directions
- Make the Caramel
- In a saucepan, add sugar and water without stirring.
- Heat over medium heat until sugar melts and turns golden amber.
- Immediately pour caramel into your mold (llanera or round baking dish) and swirl to coat the bottom.
- Set aside to harden.
- Make the Flan Mixture
- In a bowl, gently whisk the egg yolks — do not beat vigorously to avoid bubbles.
- Add condensed milk, evaporated milk, and vanilla extract.
- Mix slowly until fully combined.
- Strain the mixture through a fine sieve 2–3 times for extra smoothness.
- Assemble & Cook
- Pour the flan mixture over the hardened caramel in the mold.
- Cover tightly with foil.
- Steam for 40–55 minutes, or bake in a water bath at 350°F (175°C) for 45–60 minutes, until set but slightly jiggly in the center.
- Remove and let cool completely.
- Chill & Serve
- Refrigerate for at least 4 hours or overnight for best texture.
- To serve, run a knife around the edges, invert the mold onto a plate, and let the caramel flow over the flan. Tips for the Smoothest Leche Flan
Mix slowly — avoid creating bubbles.
Strain the custard before pouring into the mold.
Cook on low heat to prevent curdling.
Chill before unmolding for clean slices.
Enjoy the most silky, creamy, melt-in-your-mouth Filipino Leche Flan — an unforgettable dessert every time!