Leche flan is the Filipino dessert I grew up on, silky, rich, and topped with golden caramel. I cant even imagine Christmas without leche flan. It took me a few tries to get right, so I am giving you the method that works.
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A super smooth leche flan comes down to technique, not fancy ingredients. Egg yolks only. Stir slow so you do not whip in air. And do not skip straining the custard through cheesecloth before it goes in the mold, that is the difference between bubbles and glass-smooth. Steam it low and slow.
This is the base every Filipino dessert lover should know by heart. Once you have it down you can play, my ube leche flan is the same method with a purple twist. But the original, chilled overnight and flipped so the caramel runs down, is the classic.
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How to make Leche Flan(VIDEO)
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You are supposed to use lanera for this but I didn't have it. I used ramekins and they turned out great. They steam evenly, they are easy to store in the fridge, and save me from cleaning one more pan.
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How to make (PICTURES)
- Step 1: Melt the sugar until golden.
- Step 2: Pour the caramel into the ramekins and let it set.
- Step 3: Separate the egg yolks, no whites.
- Step 4: Mix the custard, then strain it into the ramekins.
- Step 5: Cover with foil and steam 20 to 25 minutes.
- Step 6: Chill, flip, and serve cold.
Classic Filipino Leche Flan
Ingredients
Equipment
Method
- In a saucepan over medium heat, melt the sugar until it turns a golden amber. Swirl the pan to move it around rather than stirring.1 cup white sugar
- Pour the caramel evenly into the bottom of each ramekin, tilting to coat. Set aside to cool and harden.
- Gently combine the egg yolks, condensed milk, evaporated milk, and vanilla until just blended. Do not overmix, it whips in air and causes bubbles.24 large egg yolks, 2 sweetened condensed milk, ⅓ cup evaporated milk, 1 tablespoon vanilla bean paste or extract
- Pour the custard through a cheesecloth and strainer to catch any bits, then divide it among the caramel-lined ramekins.
- Cover each ramekin with foil. Steam on a low simmer for 20 to 25 minutes, until a toothpick comes out clean.
- Refrigerate at least 2 hours or overnight. Run a knife around the edge and flip onto a plate so the caramel runs down. Serve chilled.
Notes
- Egg yolks only, no whites. That is what gives leche flan its dense, silky texture.
- Stir gently. Overmixing whips in air, which is what causes bubbles in the finished flan.
- Strain the custard. The one step you should not skip, it catches anything that would leave bubbles and gives you that glass-smooth top.
- Keep the steam low. High heat makes the custard puff up and set unevenly.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Leche Flan
What is leche flan? A Filipino steamed custard dessert made with egg yolks, condensed milk, and evaporated milk, topped with golden caramel. It's the Filipino take on crème caramel, richer and denser, and a staple at parties, holidays, and Christmas.
Why only egg yolks? The yolks are what make leche flan dense and silky instead of light and spongy. Whole eggs give you a different, airier texture, which isn't what you want here.
Why is my leche flan bubbly? Either you mixed too hard and whipped in air, or the heat was too high. Stir gently, strain the custard, and steam it low and slow.
Can I bake it instead of steaming? Yes. Bake at 350°F in a water bath for about 30 minutes, until the custard is set with a slight jiggle. Steaming is traditional, but baking works if you don't have a steamer.
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