Leche Flan Recipe (Custard Flan) – Rich, Silky, and Classic Filipino Dessert

Leche flan is a beloved Filipino dessert that’s smooth, creamy, and absolutely irresistible. It’s the Filipino version of crème caramel—a rich custard topped with a glossy layer of golden caramel sauce. This traditional dessert is often served during celebrations, holidays, and special family gatherings. I still remember helping my grandmother make leche flan during Christmas; the sweet aroma of caramel and vanilla would fill the entire kitchen. What makes this dessert so special is its simplicity—just a few basic ingredients come together to create an elegant, melt-in-your-mouth treat. I’ve tried making it with both condensed milk and fresh milk, and while both versions are delicious, the condensed milk gives it that signature silky richness. Whether served chilled or at room temperature, this leche flan is pure indulgence in every bite.

Why You’ll Love This Recipe

Leche flan is rich, velvety, and perfectly balanced between creamy sweetness and caramelized flavor. It’s easy to make, requires no special equipment, and always impresses guests with its glossy, golden finish. The custard’s smooth texture and deep caramel sauce make it a dessert you’ll want to enjoy again and again. It’s also make-ahead friendly, which means you can prepare it a day before your event and simply chill until ready to serve.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Egg yolks – The base of the custard, giving it richness and a silky texture.

Condensed milk – Adds sweetness and that classic, creamy consistency.

Evaporated milk – Balances the sweetness and adds lightness to the flan.

Granulated sugar – Used for both the caramel and to enhance the flavor of the custard.

Vanilla extract – Adds warmth and aroma to the dessert.

Water (for caramel) – Helps dissolve the sugar evenly to create a smooth caramel layer.

Directions

Step 1: Make the Caramel

In a saucepan over medium heat, add granulated sugar and water. Let the sugar dissolve without stirring—just swirl the pan occasionally. Cook until the sugar turns a deep golden amber color. Quickly pour the caramel into individual llaneras (flan molds) or a round baking dish, tilting to coat the bottom evenly. Set aside to harden while preparing the custard.

Step 2: Prepare the Custard

In a large mixing bowl, gently whisk the egg yolks until smooth—avoid creating too many bubbles. Add condensed milk, evaporated milk, and vanilla extract. Stir slowly until well combined. Strain the mixture through a fine sieve to remove any lumps and ensure a smooth texture.

Step 3: Assemble and Steam or Bake

Pour the custard mixture over the hardened caramel in each mold. Cover tightly with foil.

To steam: Place the molds in a steamer and cook over low heat for 30–35 minutes, or until set but still slightly jiggly in the center.

To bake: Preheat the oven to 350°F (175°C). Place the molds in a large baking pan and pour hot water halfway up the sides to create a water bath. Bake for 45–50 minutes, or until the flan is set.

Step 4: Chill and Serve

Allow the flan to cool completely at room temperature, then refrigerate for at least 4 hours (overnight for best results). To serve, run a knife around the edges of the flan and invert onto a plate, letting the caramel sauce drizzle over the top.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 45 minutes
Cooling and chilling time: 4 hours
Total time: Approximately 5 hours

Storage/reheating

Store leche flan in the refrigerator, covered, for up to 4 days. It’s best served chilled straight from the fridge. Avoid freezing, as it can affect the creamy texture.

Variations and Customizations

Classic Spanish Flan – Use whole eggs instead of yolks for a lighter texture.

Coconut Leche Flan – Substitute part of the evaporated milk with coconut milk for a tropical twist.

Ube Flan – Mix in ube halaya (purple yam jam) for color and flavor variation.

Coffee Leche Flan – Add a teaspoon of instant coffee powder to the milk mixture for a subtle mocha taste.

Cheese Flan – Stir in a few tablespoons of cream cheese for a denser, richer custard.

Pandan Flan – Replace vanilla with pandan extract for a fragrant Filipino twist.

Mini Flans – Divide the mixture into small ramekins for individual servings.

FAQs

Can I use whole eggs instead of just yolks?

Yes, but the texture will be slightly firmer and less rich.

Why is my flan grainy?

It was likely overcooked or the heat was too high. Cook gently for a smooth result.

Can I make leche flan without a steamer?

Yes, you can bake it in a water bath in the oven.

How do I know when it’s done?

The flan should be set but still jiggle slightly in the center—it will firm up as it cools.

Can I make it ahead of time?

Yes, it’s even better the next day after chilling overnight.

Why did my caramel harden too fast?

Caramel hardens quickly, so pour it into the molds as soon as it reaches a deep amber color.

Can I use low-fat milk?

It’s possible, but it will make the flan less creamy. Full-fat milk gives the best texture.

What can I use instead of llaneras?

Ramekins, cake pans, or loaf pans work perfectly.

Can I freeze leche flan?

Freezing isn’t recommended as it changes the custard’s smooth texture.

How do I prevent bubbles in the custard?

Strain the mixture and tap the molds gently before steaming or baking.

Conclusion

Leche flan is a true Filipino classic—rich, creamy, and delicately caramelized. It’s the kind of dessert that never fails to impress, with its silky-smooth custard and glossy caramel topping. Whether you serve it for a family gathering, a festive holiday, or just to treat yourself, this timeless recipe delivers a perfect balance of sweetness and texture. Easy to make and even easier to love, leche flan is a dessert that brings warmth, nostalgia, and a touch of elegance to every table.