Leche Flan Recipe

How to cook Filipino Leche Flan Recipe

Filipino Leche Flan is also known as caramel custard, it is a popular Pinoy Dessert made-up of eggs and milk with a caramel syrup on top. Leche Flan so sweet, creamy, smooth and delicious.  A perfect dessert to prepare for holidays and family gatherings.

Leche Flan Ingredients:

• 6 egg yolks
• 2 whole eggs
• 1 can (300ml) sweetened condensed milk
• 1 tall can (370ml) evaporated milk
• 1 tsp. of vanilla extract

Caramel:

• 1/2 cup sugar
•  2 tbsp water

Cooking Instructions:

• In a 6-inch round pan combine sugar and water then melt it over low heat until it starts to bubble and the syrup turns into light brown. Turn off the heat and let the caramel cools down and harden. If using 2 Llanera’s divide sugar and water and do the same process, let it cools down and set aside.
• To make the leche flan mixture, in a mixing bowl combine whole eggs, egg yolks, condensed milk, evaporated milk and vanilla essence and mix until well blended. Strain leche flan “egg custard”  mixture to get rid some lumps and air bubbles.
• Gently pour the mixture on top of the harden caramel fill the pan.  If using Llaneras divide the mixture into 2  and cover Llanera’s individually with aluminum foil and steam for about 20 minutes. Or you can bake for about 35-40 minutes. But before baking the Leche Flan, you have to preheat the oven to 370 degrees, and place the round pan or Llanera with flan mixture on a larger baking pan half filled with hot water.   You can tell when your Leche Flan is cooked by inserting a knife and it comes out clean you’re done. Let it cool at room temperature or refrigerate for 20 minutes.
• To serve: run a thin knife around the edges of the Llanera or round pan to loosen the flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

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Baking your Leche Flan gives you a smoother and softer consistency, but if you prefer to use the steaming method go ahead like what I always do. The flavors will stay the same but it will not give you the same consistency.

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In this recipe, I used Alpine Full Cream Milk and Milkmaid Condensed Milk, but if you find it a little expensive you can use any brands of milk as your substitute. 

You can make (1)  6″round pan of Leche Flan or (2) Llanera’s of Leche Flan out of this recipe.