Leche Flan
Silky caramel custard made with egg yolks.
Ingredients
Measure and prepare everything before you begin cooking.
- 10 egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 tsp vanilla
- 1 cup sugar
Instructions
- 1
Measure every ingredient before starting. Prepare the tin, steamer or serving glasses and bring chilled ingredients to the temperature specified in the next step.
- 2
Melt the sugar over low-medium heat directly in the llanera. Swirl—do not stir—until amber, then tilt to coat the base and allow it to harden.
- 3
Gently whisk yolks, condensed milk, evaporated milk and vanilla without making bubbles. Strain twice into the caramel-lined mould and cover tightly with foil.
- 4
Check the texture before removing from the heat: baked or steamed desserts should be just set, while jams and caramel mixtures should coat the spoon without tasting burnt.
- 5
Steam over gently simmering water for 35–40 minutes. A skewer should come out mostly clean; cool, refrigerate at least 4 hours, then loosen and invert.
- 6
Allow the dessert to cool as directed before slicing or serving. Add toppings only after cooling unless the method says to brown them in the oven.
About Leche Flan
Leche flan is the rich Filipino caramel custard reserved for fiestas, Christmas tables and family celebrations. More yolk-forward than many European flans, it should be silky and dense with a clear amber caramel sauce.
New Zealand ingredient swaps
- Llanera: use a small metal loaf tin or individual heatproof ramekins.
- Evaporated milk: use a standard unsweetened evaporated-milk tin sold in NZ supermarkets.
- Vanilla extract: use vanilla paste in the same small quantity for visible seeds.
How to know it is ready
- Cook sugar over low-medium heat until amber; remove it before it becomes dark brown and bitter.
- Stir yolks and milk gently rather than whipping, then strain twice for a smooth custard.
- Steam gently under foil. The edges should be set and the centre should wobble slightly, not ripple like liquid.
Common mistakes and fixes
- Many holes: the heat was too high or the mixture too bubbly; use a gentle simmer and keep the mould covered.
- Bitter caramel: stop at amber because residual heat continues cooking it.
- Flan will not release: chill fully, run a thin knife around the edge and briefly warm the mould base.
Family and regional variations
- Add finely grated calamansi or lemon zest.
- Infuse the evaporated milk with pandan, then cool before mixing.
- Steam individual ramekins for smaller portions, checking earlier.
Storage and reheating
Cover and refrigerate for 3–4 days. Keep it chilled until serving. Freezing is not recommended because the custard can weep and turn grainy.
What to serve with it
Invert onto a rimmed plate so the caramel is captured. Serve cold in thin slices; fresh fruit or strong coffee balances its richness.
Leche Flan FAQs
Whole eggs or yolks only?
Yolks give the classic rich, smooth Filipino texture. Whole eggs make a lighter, firmer custard.
Why must I strain it?
Straining removes chalazae and bubbles, producing a finer texture.
Can I bake instead of steam?
Yes. Cover the mould and bake it in a hot-water bath at gentle heat until the centre barely wobbles.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
