Filipino Leche Flan
A traditional Filipino leche flan made with egg yolks, condensed milk, and evaporated milk. This rich custard is baked gently in a water bath, strained for smoothness, and finished with a glossy caramel topping.
Equipment
- Small saucepan (for caramel)
- Mixing bowl
- Whisk
- Fine-mesh strainer
- Individual flan molds or ramekins
- Baking pan (for water bath)
- Kettle or saucepan (hot water)
- Oven
Ingredients
For the Caramel
- 1/2 cup granulated sugar
For the Custard
- 6 large egg yolks
- 1 can sweetened condensed milk 300 ml
- 1 can evaporated milk 354 ml
Instructions
- Preheat the oven to 175 C and bring a kettle or saucepan of water to a gentle simmer.
- Add the sugar to a saucepan over medium heat and cook without stirring until melted and light amber in color. Carefully pour the caramel into individual flan molds, tilting to coat the base evenly.
- In a mixing bowl, gently whisk the egg yolks, condensed milk, and evaporated milk until fully combined. Avoid vigorous mixing.
- Strain the custard mixture through a fine-mesh strainer into a clean bowl.
- Pour the strained custard into the prepared molds, filling just below the rim.
- Place the molds in a baking pan and add hot water until it reaches about 2 to 3 cm up the sides of the molds.
- Bake for 45 to 55 minutes, until the surface is set and the centers jiggle slightly.
- Remove from the oven and water bath. Refrigerate for at least 1 hour before unmolding.
- Run a thin knife around the edges, invert onto plates, and serve chilled.
Notes
Expert Tips
- Egg yolks give Filipino leche flan its signature rich texture and deep color.
- Straining is essential for a smooth, professional finish.
- Remove the flan while the center still jiggles slightly to avoid overbaking.
- Chill before unmolding so the caramel releases cleanly.