Wednesday, December 24, 2014

Filipino Leche Flan Recipe

Leche Flan is the Filipino version of caramel pudding or crème caramel. It's an egg-based dessert so popular, that it's served in almost every special occasion or family gathering. Some people prefer their leche flan to not be so creamy and a bit airier. I, on the other hand, like my flan smooth, rich, and creamy.

Home-cooked Leche Flan (@thegrub78) on


  • 10 egg yolks
  • 375 ml or 1 can condensed milk 
  • 375 ml milk
  • 1 tsp vanilla
  • 6 tbsps. sugar for caramel

  1. Mix all the wet ingredients in a bowl and using whisk, stir gently. Do not beat so as to prevent bubbles from forming. Set aside.
  2. Caramelise the sugar. Usually, a llanera (steel mold that's traditionally used to make flan) is placed on medium heat to caramelise the sugar. Since I don't have one handy, I just caramelise the sugar in a pan, then transfer it into a normal steel mold. For this recipe, I used 2 round molds with a diameter measuring around 18cm.
  3. Keep an eye on the sugar making sure it doesn't get burnt. Once some of the sugar starts to melt, swirl the pan a bit to aid the rest of the sugar to caramelise faster. Do NOT stir. Once the sugar turns golden brown, it is ready. 
  4.  Transfer caramelised sugar into molds making sure that the bottoms are covered. Let cool for 5 minutes. 
  5. Prepare your steamer. If you don't have a steamer, use a big pot that can fit the two molds, or use two pots. Fill the pots with 3-4 inch-deep water, and put a metal stand at the bottom where you can place your molds on top it so the molds don't touch the water. Bring water to a boil.
  6. Strain the flan into the molds and cover with aluminium foil. Make sure to cover properly so water doesn't get in. 
  7. Place molds into the pots and steam for 40-45 minutes.
  8. Let cool and refrigerate.
  9. Run a knife around the mold, put a serving plate/dish on top, and turn upside-down to get the flan out of the mold. 

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