Filipino Leche Flan with Caramel
Leche Flan
A silky Filipino leche flan made with egg yolks, condensed milk, evaporated milk, and a glossy amber caramel topping.
Filipino leche flan is a rich steamed custard with a glossy caramel layer that turns into a sauce when the flan is unmolded. It is denser and silkier than many baked custards because the base leans on egg yolks, sweetened condensed milk, and evaporated milk.
The caramel is made directly in the mold until deep amber, then the strained custard is poured over it. A gentle steam bath sets the flan slowly, keeping the texture smooth instead of spongy or bubbled.
Traditional oval llanera molds are ideal, but a small loaf pan or round cake pan also works as long as it fits in a steamer. Covering the mold tightly keeps condensation from dripping into the custard while it cooks.
Leche flan slices best after a long chill. Serve it cold, letting the caramel glaze run over each piece, either on its own or beside fruit, sponge cake, halo-halo, or other Filipino celebration desserts.
Nutrition (per serving)
Directions
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1
Set a 7 by 4-inch llanera, small loaf pan, or 7-inch round cake pan on a heatproof surface. Have a steamer ready with simmering water.
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2
Combine the sugar and water in a small saucepan over medium heat. Cook without stirring, swirling the pan as needed, until the syrup turns deep amber.
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3
Immediately pour the caramel into the mold and tilt carefully to coat the bottom in an even layer. Let it cool until hardened.
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4
In a bowl, gently whisk the egg yolks until blended, then whisk in the condensed milk, evaporated milk, vanilla, and salt without beating in excess air.
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5
Strain the custard through a fine-mesh sieve into a pitcher or bowl, then skim off any foam from the surface.
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6
Pour the custard over the hardened caramel. Cover the mold tightly with foil so steam cannot drip onto the custard.
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7
Place the mold in the steamer, cover, and steam over medium-low heat for 40 to 45 minutes, until the edges are set and the center still has a gentle wobble.
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8
Remove the mold from the steamer and cool to room temperature. Refrigerate for at least 4 hours, or overnight for the cleanest slices.
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9
Run a thin knife around the edge of the chilled flan, place a serving plate over the mold, and invert quickly so the caramel flows over the custard.
Ingredients
- Granulated Sugar for caramel:3/4 cup
- Water for caramel:2 tablespoons
- Large Egg Yolks:10
- Sweetened Condensed Milk:14 ounces
- Evaporated Milk:12 ounces
- Vanilla Extract:1 teaspoon
- Fine Salt:1/8 teaspoon
- Boiling Water for steaming:as needed
Tips & Notes
- Keep the steamer at a steady simmer rather than a hard boil; strong heat can make the custard bubble and turn coarse.
- Straining the custard is the simplest way to remove egg chalazae and tiny lumps before steaming.
- If the caramel hardens before it fully coats the mold, warm the bottom of the mold briefly over low heat and tilt again.
- Chill the flan overnight when possible so it unmolds cleanly and the caramel loosens into a sauce.
