Leche Flan

Filipino Leche Flan

Growing up, there was nothing quite like the excitement of seeing my lola take out her perfectly set leche flan from the steamer.

Filipino Leche Flan: A Sweet Treat Worth Every Egg

Growing up, there was nothing quite like the excitement of seeing my lola take out her perfectly set leche flan from the steamer. The rich caramel scent, the smooth, creamy custard—each bite was pure bliss. It didn’t matter if it was a special occasion or just a weekend treat, her flan always felt like the ultimate comfort food. Nowadays, with the rising cost of eggs making this dessert a bit of a splurge, I still believe it’s worth every peso for that nostalgic, melt-in-your-mouth indulgence.

Here’s how to make both the classic, llanera-sized flan and individual cup servings, perfect for sharing (or keeping all to yourself!).

Traditional Filipino Leche Flan

(Makes 1 large llanera or 6 small ramekins)

Ingredients:

For the caramel:

• 3/4 cup white sugar

• 1/4 cup water

For the custard:

• 10 egg yolks

• 1 can (14 oz) sweetened condensed milk

• 1 can (12 oz) evaporated milk

• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Caramel: In a small saucepan over medium-low heat, melt the sugar and water together, swirling the pan occasionally until it turns into a deep amber caramel. Carefully pour the caramel into the llanera or ramekins, tilting to evenly coat the bottom. Set aside to harden.

2. Make the Custard: In a large bowl, whisk together the egg yolks, condensed milk, evaporated milk, and vanilla extract until well combined. Strain the mixture through a fine-mesh sieve to remove any bubbles or egg solids for a silky texture.

3. Assemble and Steam: Pour the custard over the hardened caramel. Cover each mold with foil to prevent water from dripping in. Steam over medium heat for about 30-35 minutes for ramekins or 45-50 minutes for a llanera, or until a toothpick inserted in the center comes out clean.

4. Cool and Serve: Let the flan cool completely before chilling in the refrigerator for at least 4 hours. To serve, run a knife along the edges and invert onto a plate, letting the caramel drizzle over the flan.

Individual Cup Leche Flan

(Makes 4-6 small flan cups)

Ingredients:

• 1/2 cup white sugar

• 2 tablespoons water

• 6 egg yolks

• 1/2 can (7 oz) sweetened condensed milk

• 1/2 can (6 oz) evaporated milk

• 1/2 teaspoon vanilla extract

Instructions:

1. Caramel: In a saucepan, dissolve the sugar in water over medium-low heat until it turns into a golden caramel. Quickly divide among heatproof cups, tilting to coat the bottoms.

2. Custard: Whisk together egg yolks, condensed milk, evaporated milk, and vanilla extract. Strain to remove lumps.

3. Steam: Pour the custard over the caramel in each cup. Cover with foil and steam for about 25-30 minutes or until set.

4. Chill & Serve: Let cool, then refrigerate before serving. Run a knife around the edges and invert onto a plate.

Tips for the Best Leche Flan:

• Use fresh eggs for a richer flavor and smoother texture.

• Straining the custard is key to getting that signature silkiness.

• Low and slow steaming prevents bubbles from forming, giving you a perfect, dense flan.

Even with the rising cost of eggs, this childhood favorite remains a worthwhile indulgence. Whether you’re making a large llanera to share with family or individual cups for portion control, every bite is a reminder of home, love, and the magic of Filipino desserts.