Leche Flan

Leche Flan

Leche Flan, caramel custard or crème caramel is one of the all-time favourite dessert in the Philippines, it is made of baked or steamed mixture eggs yolks, milk and sugar. It might look similar to crème brulee but there is a big difference and it is the top caramel layer where leche flan is soft as opposed to the hard crunchy top of the crème brulee.

This dessert used to be so popular in Europe but now it is ubiquitous in South American countries, Philippines, Japan and Vietnam. Each country even have developed their own varieties of this lovely dessert, while the ingredients remains the same, the amount of individual ingredients varies which defines how light or heavy the flan will be. Cooking method also varies per region some methods are baking and some do it by steaming.

A truly simple and delicious dessert, its creamy, its smooth, it sweet, it’s so delicious!


1 large can evaporated milk
1 large can condensed milk
10 egg yolks
1 tsp vanilla extract
1 cup sugar
3/4 cup water


1. Using aluminium moulds, add sugar and water, bring it to a boil and cook until it caramelizes. Set the moulds aside and let the caramel cool.
2. In a mixing bowl add evaporated milk, condensed milk, egg yolks and vanilla then mix well.
3. Pour mixture over moulds until its 1.5 inch thick.
4. Cover the moulds with an aluminium foil then steam for 30-35 minutes.
5. Let it cool then refrigerate. Remove from moulds then serve cold.

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25 thoughts on “Leche Flan

  1. Pingback: Meringue Cookies « Ang Sarap (A Tagalog word for "It's Delicious")

  2. You once again made my family happy!, It was easy to make, my two kids enjoyed mixing the ingredients and everybody enjoyed at the end. So delicious! Love it.

  3. Raymund, this looks so nice and creamy and I love it. Going to try steaming method next thanks to your idea. Your caramel is PERFECT color/taste.

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  5. I had this years ago and couldn’t remember the name of it until a co-worker told me his wife was from the Philipines. She sent me to your site. I remember the person that first made it for me use a bamboo steamer. Is there a way to steam it without using one of those?

    • You can use hollow cans placed inside a deep pot with water halfway the height of the can, place filled flan mould on top of it. Just make sure cover your filled moulds with aluminum foil.

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  8. I’m from Argentina and I can tell that this Leche Flan (or Flan de Huevo, as we call it) is Argentinian’s par excellence desert. It is certainly a pleasure to feel the
    Flan caresses our palate! It makes me very happy to know this is made in other parts of the world! Try it for sure!

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  10. Pingback: Leche Flan: Heavenly addictive! | thenotsocreativecook

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  12. I see you tagged this as “venezuelan”. Here we eat this a lot but it’s called “quesillo”. Delicious, I love it, and it’s pretty easy to make. Also, we make it inside a “quesillera” that is like a can with a lid, like those you buy with butter cookies. And, we use normal cow milk, not evaporated.

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