Leche flan is a rich creamy dessert. This is the filipino version of creme caramel, a loved dessert in most of the occassions and gatherings. This recipe is so smooth and it melts in your mouth, oh yum!

You will need a llanera or a leche flan pan / mold ,  you can get this in a filipino shops / grocery stores. Alternatively, you can use a pan (skillet), any baking pans that you can use for steaming or baking. I used the alternative option when I first making the leche flan because I don’t have the mold.

The recipe below will make 2 yummy flans. You will also notice that I’ve given 2 options on how to make the caramel, by using the traditional method which is direct heat using the llanera; and cooking the the caramel on a separate pan.  You can have 2 options of method of cooking  the leche flan, by steaming or by baking in a water bath.

Recipe

Prep Time 10 mins
Cook Time 45 mins
Serves 10 – 12 

Ingredients

10  eggs
1 can condensed milk 
1 cup fresh milk or evaporated milk
1 cup sugar
1 teaspoon vanilla extract

Orange or lemon zest – Optional 

Directions

  • Make the caramel
  • Option 1 – Using the mold (llenera)
    • Put  the  2 – 3 tbps sugar in the mold.
    • On a low heat, cook the sugar until light brown.
      • set a aside
  • Option 2
    • Gently in a med – high heat boil 1 cup sugar and 1/4 cup water.
    • When started to boil, do not stir, remove from heat.
    • Quickly pour into a baking pan / dish.
  • Make the Custard
  • Separate the egg yolks and the egg whites.
  • In a bowl beat them using a fork or balloon whisk.
  • Add the condensed milk and mix well.
  • Add fresh or evaporated milk and Vanilla. Mix well.
  • Pour the custard mixture in the pan with caramel using a sieve.
  • Cover with  Aluminum foil.
  • Steam  for 30 to 35 minutes, or bake in 190 degrees celsius in water bath for 50 mins
  • While hot flip it over a plate. Be careful!
  • Cool down and refrigerate.
  • Serve, share and enjoy!


I’ve added extra yumminess by adding orange or lemon  zest, oh that’s yum !

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You may use the whole egg but it is not as smooth and  melt in your mouth flan.

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You can bake this for 50 mins in a water bath.

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You may use the whole egg but it is not as smooth and  melt in your mouth flan.

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For option 2, to avoid crystalisation or grainy caramel, stop stirring when it starts to boil.

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You can add candied lemon for garnish but completely optional. To make candied lemon use 1 cup granulated sugar1 cup water2 tbsp. fresh lemon juice2-3 lemons sliced to 1/8-inch thickness combine in a pan and let it boil and then reduce.

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