Filipino leche flan
A creamy Filipino custard made with egg yolks, sweetened condensed milk, and evaporated milk, cooked in a water bath and topped with caramel. Makes 10 servings; estimated prep: 15 minutes, cooking: 40–60 minutes, and resting: at least 3 hours and 45 minutes.
Leche flan is made with a smooth yolk-and-milk mixture that is strained before cooking for a fine texture. This recipe makes about 10 servings; hands-on preparation time is an estimate. Allow at least 3 hours and 45 minutes for cooling and chilling, in addition to the cooking time.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Sweetened condensed milk
Ingredients without verified allergen data 5
Ingredients without verified allergen data: Egg yolks, Evaporated milk, Granulated sugar, Water, Vanilla extract.
Method
- 01
Make the caramel
Put the granulated sugar and water in a saucepan. Heat over medium-low without stirring; gently swirl the pan if needed. When the caramel turns light golden, pour it into the mold at once and tilt the mold to coat the base. Leave it to cool while you prepare the mixture.
Ready to continue when: The caramel is golden and coats the base of the mold; it hardens as it cools.
5 min - 02
Mix and strain the custard
In a bowl, gently mix the egg yolks with the sweetened condensed milk until smooth. Stir in the evaporated milk and vanilla extract without overbeating. Strain the mixture through a fine sieve directly into the caramel-coated mold.
Ready to continue when: The mixture is smooth, has no large bubbles, and has passed through the sieve.
10 min - 03
Cook in a water bath
Place the mold in an oven-safe pan and pour room-temperature water into the pan until it reaches about halfway up the mold. Loosely cover the mold with aluminum foil. Bake at 177 °C; start checking at 30 minutes and allow about 40–60 minutes in total, depending on the mold size. Remove it when the edges are set and the center still wobbles slightly; a toothpick inserted in the middle should come out clean.
Temperature: 177 °C / 350.6 °FReady to continue when: The edges are set, the center still wobbles slightly, and the toothpick comes out clean.
60 min - 04
Cool, chill, and serve
Leave the flan uncovered to cool at room temperature for 30–45 minutes. Cover it loosely and refrigerate for at least 3 hours. To serve, run a thin spatula around the edge, place a rimmed plate over the mold, and carefully invert it.
Ready to continue when: The flan is completely cold, releases from the mold, and is inverted onto the plate with the caramel on top.
225 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- HIGIENE Y SEGURIDAD ALIMENTARIA EN araven.com/wp-content/uploads/2022/04/Araven-Gui%CC%81a-Higiene-y-seguridad-alimentaria-en-m…
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
- Leche flan filipino: flan cremoso con leche condensada www.lospostresdeldomingo.com/leche-flan-filipino/
- - YouTube www.youtube.com/watch?v=pk0biNAfKr4
- Leche Flan — Filipino Recipe | Listahan listahan.co/es/recipes/filipino/leche-flan/
- My Mom's Leche Flan Recipe • Bites by Bianca bitesbybianca.com/leche-flan/
- Conservación y manipulación de leche materna - La Liga de la Leche, España laligadelaleche.es/lactancia-materna/conservacion-y-manipulacion-de-leche-materna/
- Jaén - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Ja%C3%A9n
- 5 postres filipinos imprescindibles que todo viajero debería conocer es.qz.com/postres-filipinos-imprescindibles-que-todo-viajero-debe-conocer
- Leche Flan: receta y origen | Guide Cuisine www.guide-cuisine.ch/es/platos/leche-flan/
- Leche Flan: The Filipino Custard That Crowns Every Celebration blog.studiotributes.com/post/what-is-leche-flan
- Herederos, diversos y conversos: la formación de la cultura alimentaria colimense | OpenAlex openalex.org/W4232889576
- - YouTube www.youtube.com/watch?v=Ax14OfrcJX4
State: Published after documentary validation; no “Tested” label is shown.