About this recipe

A silky, golden Filipino custard made with egg yolks, condensed milk, and evaporated milk, steamed to perfection and inverted over a rich amber caramel. This classic dessert is a staple at family gatherings and fiestas — creamy, sweet, and deeply satisfying with every spoonful.

Instructions

1. 1

   Combine the granulated sugar and water in a small saucepan over ^[medium heat]. Stir gently until the sugar dissolves, then stop stirring and let the mixture cook undisturbed until it turns a deep amber color, about 8–10 minutes. Working quickly and carefully, pour the hot caramel into the bottom of one or two llanera molds (or a 9-inch round baking pan), tilting to coat the bottom evenly. Set aside to harden for 5 minutes.

2. 2

   In a large mixing bowl, whisk together the egg yolks until smooth. Add the sweetened condensed milk, evaporated milk, vanilla extract, lemon zest (if using), and a pinch of fine sea salt. Whisk gently — avoid incorporating too much air, which can cause bubbles in the finished flan. Mix until fully combined.

3. 3

   Pour the custard mixture through a fine mesh strainer into the prepared mold(s) over the hardened caramel. This removes any chalazae or air bubbles for an ultra-smooth texture. Cover the mold(s) tightly with aluminum foil.

4. 4

   Set up a steamer: fill a large pot with about 2 inches of water and bring to a gentle boil over ^[medium heat]. Place the covered mold(s) in the steamer basket or on a rack above the water. Steam on ^[low-medium heat] (a gentle, not rolling, steam) for 35–40 minutes, until the custard is just set — it should jiggle slightly in the center but not be liquid. Check the water level halfway through and add more hot water if needed.

5. 5

   Remove the mold from the steamer and let it cool to room temperature, then refrigerate for at least 2 hours (or overnight) until fully chilled and set. To unmold, run a thin knife or spatula around the edges of the flan. Place a serving plate face-down over the mold, then quickly and confidently flip it over. Lift the mold away — the caramel will cascade over the top. Slice and serve chilled.