Philippines Leche Flan
A national dessert of the Philippines, leche flan is a beloved Filipino dessert known for its silky, creamy texture and rich, caramel flavor. Similar to the French classic flan or crème caramel, this dish is made from a mixture of egg yolks, sweetened condensed milk, and evaporated milk, which creates a dense, custard-like consistency. The mixture is poured over a layer of caramelized sugar in a mold, then steamed or baked until set. Once cooled and inverted, the flan reveals a beautiful amber caramel topping that glistens and adds a hint of bitterness to balance the sweetness of the custard. Popular at celebrations and gatherings, leche flan is often enjoyed on its own or as a decadent topping for other desserts such as halo halo. Its rich flavor and smooth texture make it a favorite treat that reflects the Filipino flair for creating indulgent, comforting sweets with a touch of elegance. Introduced by Spanish conquistadores, leche flan is a rich, velvety, and satisfying dessert that also is easy to make.
Recipe Servings: 4
+ 2 hours 5 minutes resting
Ingredients
- 8 egg yolks
- 1 cup (240 ml) sweetened condensed milk
- 1 cup (240 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1 cup (200 g) sugar
Directions
- Whisk egg yolks until foamy.
- Mix in sweetened condensed milk, milk, and vanilla extract.
- Caramelize sugar in an 8-inch (20-cm) round cake pan set over low heat.
- Tilt pan to coat its sides with caramelized sugar.
- Remove pan from heat, wait 5 minutes, and then pour in egg custard.
- Cover pan tightly with foil and steam for 30–35 minutes.
- Let leche flan cool to room temperature before chilling in the refrigerator for 2 hours.
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