Leche Flan – Filipino Caramel Custard

Leche Flan   Filipino Caramel Custard // wishfulchef.comIn the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. Variations of leche flan are also popular in Latin American countries, however, the Filipino version is typically richer. The custard is primarily made of eggs and milk, then topped with a golden liquid caramel. It may not be the healthiest dessert, but I like to indulge and enjoy myself during the holidays. So if you have a sweet tooth, looking for something creamy and luxurious, this is perfect the dessert for you!

We usually serve it during a family party and this Christmas my mom made it. There are many different flan recipes out there and many Filipinos use evaporated and condensed milk, but you can use regular whole milk as well. Some people add in egg whites, which make the mixture lighter, but my mom uses only egg yolks for a creamy, dense and rich texture.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Heat water and sugar in a small pot until the mixture turns into caramel.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Mix the milk, condensed milk and egg yolks together in a large bowl. I used a hand blender.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Pour liquid caramel into mold & wait a few minutes to harden. Then through a fine strainer, pour egg mixture over top.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Place mold in a water bath and bake up to 50 minutes.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

When done baking, cool then flip mold over onto a serving platter. Caramel sauce will ooze on top & down the sides.

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Leche Flan   Filipino Caramel Custard // wishfulchef.com

Leche Flan Recipe

  • 1 cup light brown sugar
  • 1/4 cup water
  • 10-12 egg yolks
  • 1 tablespoon vanilla extract
  • 1 can condensed milk
  • 1 can evaporated milk (or use regular milk)

    Preheat the oven to 350°F.

    Place sugar and water in a small pot and turn heat on high. Mix thoroughly until the sugar dissolves and the mixture turns into a liquid caramel.

    In the meantime, place the egg yolks, condensed milk, evaporated milk and vanilla in a large bowl then mix well using a hand blender.

    Spread the liquid caramel evenly on the bottom of your flan mold. Wait about 5 minutes until the liquid caramel hardens, then through a fine sieve or strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.

    Place mold in a roasting pan and add hot water until it reaches halfway up the side of the mold. Bake for 40-50 minutes until flan is firm. Let the flan cool, then run a knife around the mold and turn upside down onto a serving plate. The caramel mixture should be flowing over top the flan.

    Total Time: 60 minutes
    Yield: 6-8 servings
    Leche Flan   Filipino Caramel Custard // wishfulchef.com print recipe

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    8 Responses to “Leche Flan – Filipino Caramel Custard”

    1. Jun Belen December 29, 2011 at 9:35 am #

      Happy New Year, Barb! Hope you had a lovely Christmas. This is just insanely good. My mom also uses 12 yolks, which some people find ridiculous but the dozen yolks just make the custard all the more decadent. Perfect for the holidays!

      • Barb December 29, 2011 at 10:23 am #

        Thank you, Jun! Hope your Christmas was lovely as well. I also think 12 yolks make it even more luxurious and rich. My mom says she likes to use brown sugar for the nice color. We finished eating it but now thinking about making it again :) I’ll have to try your recipe with candied lime…sounds delicious. Happy New Year!

    2. Anna December 29, 2011 at 9:22 pm #

      This milk custard recipe looks so yummy and creamy! Can’t wait to try this out. I’m a little unsure if it will form but then again, I can try and try again if it doesn’t go well the first time. Thanks for posting such a luxuriously creamy treat! Happy new Year!

      • Barb December 30, 2011 at 12:49 am #

        Thanks, Anna. It should form fine if you bake it in a water bath. Happy New Year as well!

    3. Andy June 29, 2013 at 6:14 pm #

      It was a bit “smooth” for my taste, I like flan with a little more texture. But the flavor was great and it was a really easy recipe.
      I’m sure I’ll make it again.
      Thanks!

      • Barb July 3, 2013 at 5:00 pm #

        Glad you enjoyed it :) Maybe you don’t have to strain the flan mixture through a fine sieve next time? Thanks for your comment, Andy!

    4. Rexie July 10, 2013 at 5:05 pm #

      My first time to make leche flan and this recipe is so easy to follow and it is so delicious. My nephew ask me to make another again.

      • Barb July 10, 2013 at 5:48 pm #

        I’m so happy you and your nephew enjoyed the leche flan. Thank you for your comment, Rexie!

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