Leche Flan also known as Filipino egg custard is a rich, velvety dessert loved across generations. Made from a luxurious blend of egg yolks, condensed milk, evaporated milk, and sugar, it’s gently steamed until smooth and creamy. The crowning touch? A golden caramel sauce made from brown sugar and water that cascades over the custard, adding depth and sweetness with every bite.
Why It’s a Filipino Favorite
Leche Flan holds a cherished place in Filipino culture. You’ll find it at the center of celebrations from birthdays and weddings to festive fiestas and quiet Sunday gatherings. Its simplicity and indulgent texture offer a comforting experience, while the act of making it has become a family tradition passed down through generations.
In our household, Leche Flan isn’t reserved just for special occasions. It’s a staple that brings joy regardless of the day a sweet reminder that tradition and pleasure can go hand in hand.
Family Secrets and Silky Perfection
Every Filipino family has their own version of Leche Flan, with tweaks that make it uniquely theirs. In my family, the secret to achieving a flawless texture is straining the mixture through cheesecloth. This extra step removes the chalaza the white strand attached to the yolk which can cause graininess and bubbles.
We believe the magic lies in the silky consistency. Bubbles might be welcome in other desserts, but with Leche Flan, smoothness is king. That said, preferences vary, and part of its charm is how each household gives it their own twist.
More Than a Dessert
Savoring a slice of Leche Flan isn’t just about indulging in something sweet it’s about enjoying a piece of heritage. Every bite carries stories of kitchen conversations, handwritten recipes, and lovingly prepared meals. It’s soft, sweet, and steeped in tradition a testament to how food connects us to family, culture, and memory.
Creamy Leche Flan – Egg Custard
20
servings30
minutes30
minutes1
hourLeche Flan is a sweet and creamy Filipino dessert made with eggs, milk, and sugar. It’s cooked until smooth like pudding, then topped with golden caramel. People love it for its soft texture and yummy flavor. It’s often served at parties and family gatherings, and it reminds many of special times with loved ones. Each bite is like a warm hug from home!
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Ingredients:
18 pieces 18 Large Eggs, Only use the yorks
1/2 cup 1/2 Granulated Sugar
2 cans 2 Condensed Milk
1 can 1 Evaporated Milk
1/2 cup 1/2 Fresh Milk
1 tbsp 1 Vanilla Extract
- For Caramel:
1 cup 1 Brown Sugar
5 tbsp 5 Water
Instructions:
- Separate the Eggs Carefully separate the egg yolks from the whites. Place the yolks into a large mixing bowl and reserve the egg whites for other recipes, such as meringue or macarons.
- Mix the Custard Base Beat the egg yolks gently until smooth. Add the condensed milk, evaporated milk, fresh milk, granulated sugar, and vanilla extract. Stir or whisk until the mixture is thoroughly combined and evenly blended.
- Strain for Smooth Texture To ensure a silky and bubble-free custard, strain the mixture through a fine mesh sieve or cheesecloth. This removes any air bubbles and bits of egg membrane, resulting in a uniform texture after steaming.
- Prepare the Caramel In a medium saucepan, combine white sugar and water. Heat over medium flame, stirring constantly until the sugar melts and transforms into a deep golden brown caramel. Be careful not to burn it.
- Add Caramel to Molds Quickly pour equal amounts of caramel into each llanera (traditional flan mold). Tilt each mold gently to spread the caramel across the base. Allow it to cool and harden slightly.
- Fill the Molds Pour the strained custard mixture into each llanera, directly over the set caramel. Fill to about three-fourths full to allow space for the flan to expand.
- Cover and Steam Cover each llanera tightly with aluminum foil to prevent condensation from dripping onto the custard. Place the molds in a steamer preheated over medium heat. Steam for 20 to 30 minutes, or until the custard is firm and set.
- Cool and Refrigerate Remove the llaneras from the steamer and let them cool to room temperature. Refrigerate for at least 20 minutes before serving to help the custard set and enhance the flavor.
Recipe Video
Notes:
- Straining the Custard Mixture: For a silky-smooth texture, strain the egg and milk mixture through a fine mesh sieve or cheesecloth. This step removes air bubbles and residual egg membranes, resulting in a velvety, even custard with no gritty bits or foam on top.
- Caramelizing the Sugar: When preparing the caramel, stir the sugar continuously over medium heat until it melts and turns a deep amber hue. Watch closely caramel can burn quickly and becomes extremely hot. Avoid splashes and use a long-handled spoon for safety.
- Pouring the Caramel: Once the caramel reaches the desired color, swiftly pour it into the bottom of each llanera or mold. Work quickly and evenly to ensure the caramel coats the base before it begins to set. Tilt the molds gently for uniform coverage.
- Covering the Molds: Before steaming, cover each mold securely with aluminum foil. This prevents steam condensation from dripping into the custard, which can cause unwanted bubbles or uneven texture on the surface of the flan.
- Steaming with Precision: Steam the flan over medium heat for 20 to 30 minutes. To check for doneness, insert a toothpick or skewer into the center of the flan if it comes out clean, the custard is set. Avoid over-steaming, which can lead to a tough or rubbery finish.
- Cooling & Chilling: After steaming, allow the flan to cool fully at room temperature before placing it in the refrigerator. Chill for at least 20 minutes to help the flan firm up and allow the flavors to mellow and develop. This step also ensures easy unmolding.
Nutrition Facts:
- Calories: 220kcal
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 180mg
- Sodium: 90mg
- Carbohydrates: 28g
- Sugar: 26g
- Protein: 6g
- Vitamin A: 8IU
- Calcium: 120mg
- Iron: 0.6mg
- Vitamin D: 10mg
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Give this recipe a try and let me know what you think. Enjoy the rich, creamy goodness of Leche Flan!
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