Today, we will learn to make leche flan, a rich and creamy Filipino dessert with a smooth, silky texture similar to panna cotta. It is made with egg yolks, condensed milk, and evaporated milk. It tastes like cream caramel but is richer. This beloved treat, often served during special occasions and family gatherings, is a staple in Filipino households.

Filipino leche flan garnished with whipped cream and mint leave.

Why You’ll Love This Recipe

Smooth and Creamy Texture – More like panna cotta, but with a richer flavor.
Perfect for Special Occasions – A classic dessert for celebrations, holidays, and gatherings.
Easy to Make – Its ingredients are simple and probably in your kitchen. I have included step-by-step images in this post to make it a breeze to make.
Oven-Friendly Option – You can bake it in the water bath, too.

Freshly prepared leche flan in a white plate served with coffee.

Step-by-Step Instructions

Making the Caramel

In a pan, add the sugar and water without stirring.
Turn the heat to medium and allow the sugar to dissolve.
Swirl the pan occasionally to ensure even caramelization.
Once the caramel turns dark golden or amber, turn off the heat immediately.
Pour the caramel into ramekins or a baking pan, tilting the ramekins to coat the bottom evenly.

Making the Flan

Allow the caramel to cool and firm before adding the custard mixture. In a medium mixing bowl, gently whisk the egg yolks without creating bubbles. Add the vanilla extract and salt, then mix lightly.

Mixing the vanilla with egg yolks in a mixing bowl.

Pour in the evaporated milk and mix gently to avoid incorporating air. Stir in the condensed milk and mix until well combined.

Pouring in condensed milk to the flan mixture.

Strain the mixture to remove any lumps for a smooth texture.

Pour the flan mixture through a strainer into the prepared caramel-coated ramekins.

Pour the flan through strainer into ramekin.

Cover each ramekin with aluminum foil.

Cooking the Flan (Steaming Method)

Place the ramekins in a large, deep pan. Pour hot water into the pan to create a water bath (bain-marie), ensuring the water reaches halfway up the sides of the ramekins.

Cooking the leche flan in water bath on stovetop.

Cover the pan and let it simmer on low heat for 25-30 minutes.

Remove from heat and let the flan cool before refrigerating for at least 4 hours or overnight.

Cooking the Flan (Oven Method)

Preheat the oven to 325°F (163°C).
Place the ramekins in a baking dish and pour hot water into the dish to create a water bath.
Cover loosely with foil and bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center.
Remove from the oven and let it cool before chilling in the refrigerator.

Showing creamy texture of the Filipino leche flan.

How to Serve Leche Flan

Before serving, run a butter knife along the edges of the flan to loosen it.
Place a serving plate over the ramekin and quickly flip it over.
Serve it chilled for the best texture and flavor.

Tips for the Best Leche Flan

Room-Temperature Ingredients—While not necessary, using room-temperature eggs and milk helps the flan cook evenly and faster.
Flavor Variations – Try adding lemon or orange zest for a citrusy twist.
Caramel Timing – Be careful not to burn the caramel; once it turns golden amber, remove it from heat immediately.
Straining the Mixture – Always strain the custard before pouring it into the ramekins to achieve the smoothest texture.
Adjusting Richness – For a lighter version, use five egg yolks instead of six, or replace one yolk with a whole egg.
Mix gently – Always mix the flan mixture gently to prevent forming bubbles.

Serving Suggestions

Pair with a cup of hot coffee or tea.
Serve with fresh fruit like mango slices or berries.
Drizzle with extra caramel sauce for added indulgence.
Enjoy it as a side dessert with traditional Filipino dishes like Pancit or Adobo.

How to Store and Freeze Leche Flan

Refrigerating Leche Flan

After the flan has cooled to room temperature, cover it tightly with plastic wrap or aluminum foil.
You can store it in the refrigerator for up to 4–5 days to maintain its smooth texture and fresh flavor.
Keep it in the ramekin until ready to serve to prevent it from drying out.

The difference between Crème Caramel and Leche Flan

Texture: Leche Flan is denser and creamier, with a firmer structure due to the use of more egg yolks.
Ingredients: Filipino flan is made with evaporated milk and condensed milk, which gives it a rich, sweet flavor.
Cooking Method: Traditionally, leche flan is steamed in llaneros (oval-shaped metal molds), though it can also be baked in a water bath.
Regional Differences: Leche Flan is a Filipino dessert that originated from Spanish influences but was adapted with local ingredients.

Flipino leche flan cut in half before garnishing.

This Filipino Leche Flan recipe is a must-try if you love creamy, melt-in-your-mouth desserts. Whether steamed or baked, this custard is sure to impress your family and friends. Don’t forget to check out the video tutorial and step-by-step images to make this delicious flan with ease! Enjoy!