Rich, velvety, and crowned with golden caramel—Leche Flan is more than just a dessert. It’s a nostalgic bite of Filipino childhood, a staple at every fiesta table, and a sweet symbol of celebration. Whether served in llaneras or scooped into halo-halo, this custard treat brings generations together with its timeless flavor and silky texture.

Simple ingredients, slow steaming, and a whole lot of love—let’s make the perfect leche flan that melts in your mouth and warms the heart.

Ingredients You’ll Need:

• 10 egg yolks
• 1 can (14 oz) condensed milk
• 1 cup fresh milk (or evaporated milk for a richer taste)
• 1 tsp vanilla extract
• 1 cup granulated sugar (for caramel)

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Cooking Procedures:

Step 1

Place sugar in a llanera (or round baking pan). Heat over low flame until it melts or caramelized. Swirl to coat the bottom evenly. Set aside to cool and harden.

Step 2

Separate egg yolks and beat gently in a bowl to avoid bubbles. Add condensed milk, fresh milk, and vanilla extract. Mix until smooth. (Optional: Strain the mixture through a fine sieve for extra smoothness.)

Step 3

Pour the custard mixture into the caramel-lined mold. Cover with foil.

Step 4

Steam for 30–35 minutes over medium heat.

Step 5

Let it cool to room temperature, then refrigerate for at least 1 hour. To serve, run a knife around the edges and invert onto a plate. Enjoy your leche flan!

💡 Serving tips for your leche flan:

• Best served chilled.
• Garnish with dayap (lime) zest or toasted coconut for a twist.
• Add to halo-halo or enjoy solo!

“Filipino food is different. It’s unique and entirely its own thing.”

– Anthony Bourdain

Try this delicious recipe too: Crema de Leche Recipe

Watch easy-to-follow cooking videos related to this recipe:

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