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Leche Flan

Leche Flan

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.

8 servings · Prep 20 min · Cook 45 min · Total 65 min

Southeast Asian · Dessert

Ingredients

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Caramel

  • 0.75 cup granulated sugar
  • 3 tbsp water

Custard

  • 10 egg yolks from large eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 tsp vanilla extract
  • 0.5 tsp lemon zest finely grated
  • 1 pinch fine sea salt

Equipment

  • Stovetop
  • Saucepan
  • Aluminum Foil
  • Mixing Bowl
  • Baking Pan
  • Pot
  • Serving Plate
  • Whisk
  • Basket
  • Spatula
  • Knife
  • Steamer
  • Ladle
  • Saucepan (5 Quarts)
  • Mixing Bowl (4 Quarts)
  • Steamer Basket
  • Colander
  • Sieve

Instructions

  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. 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. 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. 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. 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.