Leche flan
Dense, silky Filipino caramel custard made with egg yolks, condensed and evaporated milk, steamed gently in an oval llanera tin and chilled overnight.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 50 min
- Rest
- 8 hr
- Total
- 9 hr 5 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Leche flan is the Filipino caramel custard, and it is richer and denser than the Spanish flan it comes from. It uses egg yolks only, a lot of them, with condensed and evaporated milk, a little lime zest and vanilla. The mixture is stirred, never whisked, and strained twice so it sets smooth and close with no holes. It goes over a hard caramel in an oval llanera tin and is steamed gently, not baked, until just set. Chill it overnight and turn it out, and the caramel runs down as a thin dark sauce. Low heat is the whole trick.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
- Caramel
- Custard
Ingredients
Custard
- Sweetened condensed milk, one tin397 g
- Evaporated milk, one tin370 ml
- Vanilla, extract4.9 ml
- Lime, zest only, or calamansi zest (optional)1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Melt the sugar and water in a small pan over medium heat, swirling but not stirring, until it turns deep amber. Pour it straight into two llaneras or one 18 to 20 cm round tin, dividing it evenly, and tilt to cover the base. This makes about 900 ml of custard, more than one llanera holds. It sets hard in a minute.
8 min
Watch: Caramel is far hotter than boiling water and sticks to skin. Keep fingers and children well away.
Step 2
Put the yolks in a bowl and break them gently with a fork. Stir in the condensed milk, then the evaporated milk, vanilla and lime zest, stirring slowly so you do not beat in air.
5 min
Step 3
Strain the mixture through a fine sieve twice, then pour it over the set caramel. Skim off any bubbles and cover the tin tightly with foil.
5 min
Step 4
Set the tin on a rack in a wok or wide pot over simmering water, cover, and steam on the lowest heat that keeps a gentle simmer for 35 to 40 minutes (llaneras about 30), until the flan is set with a slight wobble in the centre and a thin knife pushed in near the middle comes out clean.
40 min
Tip: If you hear a hard boil, turn the heat down. High heat makes holes.
Step 5
Let it cool, then chill overnight. Run a thin knife round the edge, put a plate on top and turn it over in one firm move, letting the caramel drain onto the flan.
5 min
Nutrition
Per serving · estimate
- Calories
- 308 kcal
- Protein
- 10.2 g
- Carbs
- 44.4 g
- Fat
- 10.8 g
- Saturated fat
- 5.7 g
- Fibre
- 0 g
- Sugar
- 44.4 g
- Sodium
- 149 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Milk
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Egg yolks only → 6 whole eggs
Lighter and less rich, closer to a Spanish flan. Steam it 5 minutes less.
Tips
- Keep the whites. They freeze well, and Filipino cooks turn them into meringue for sans rival or brazo de Mercedes.
- Two small llaneras set faster and more evenly than one big tin.
- Use only the green zest of the lime. The white pith underneath is bitter.
History & culture
No Filipino celebration goes without it: Christmas, fiestas, birthdays, wakes. It is made in llaneras, the small oval tins every kitchen owns, often several at once stacked in the steamer. Leche flan also sits on top of halo-halo and inside cakes, and people judge it on one thing, smoothness.
The Spanish brought flan. The story goes that Spanish-era church builders used egg whites in their mortar and left the yolks to the cooks, which would explain the yolk-heavy recipe; it is a good story with little proof behind it. Tinned condensed and evaporated milk became common under American rule in the early 20th century, in a country with little fresh milk, and took over.
Traditional — Steaming is the usual home method in the Philippines. Baking in a water bath at 160°C for about 50 minutes also works and gives a slightly firmer edge.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Leche flan take?
9 hr 5 min all in — 15 min prep, 50 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Wok.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
100 g of Sugar.
What can I use instead?
Egg yolks only → 6 whole eggs. Lighter and less rich, closer to a Spanish flan. Steam it 5 minutes less.
What should I watch for?
Caramel is far hotter than boiling water and sticks to skin. Keep fingers and children well away.
Any tips from this recipe?
Keep the whites. They freeze well, and Filipino cooks turn them into meringue for sans rival or brazo de Mercedes. Two small llaneras set faster and more evenly than one big tin. Use only the green zest of the lime. The white pith underneath is bitter.
Can I prepare this ahead?
Let it cool, then chill overnight. Run a thin knife round the edge, put a plate on top and turn it over in one firm move, letting the caramel drain onto the flan.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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