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Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

by Jolina 57 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

Here’s an authentic leche flan recipe (or Filipino-style crème caramel) that will give you rich, silky, creamy leche flan every time.

(Looking for other scrumptious Filipino desserts? Try Brazo de Mercedes Cupcakes or Ube Filipino Purple Yam Cake.)

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

In the Philippines, there are two types of leche flans (or crème caramels) – one that’s light and airy, the other smooth, dense and creamy. This leche flan recipe is the latter – made of only egg yolks and baked in a water bath, the flan is rich, silky, an absolute dream.

Leche flan – beloved Filipino dessert

Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. Leche flan can be steamed or baked; this is the baked version.

I think all Filipino families have their own version of leche flan. My maternal grandma always made the airy kind while my paternal grandma made the rich kind. Both are great, it’s all a matter of preference.

And I just happen to prefer the rich kind (sorry, Lola Naning). The kind that’s so creamy you can slurp it. The kind that doesn’t have any air bubbles in it. The kind that jiggles just right but maintains its shape. That kind.

Filipinos associate leche flan with 1) Christmas and 2) any special occasion. It’s really not the kind of dessert you make out of the blue because you feel like it. Using 10 egg yolks and milk, it’s borderline impractical to make on a whim.

Related: Leftover Egg White Recipes – 15 Ways to Use Leftover Egg Whites!

How do you make leche flan smooth, creamy and bubble-free?

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

So how do you achieve that rich, luxurious leche flan texture? Here are some tips for creamy leche flan success:

  • Do not vigorously whisk or stir your ingredients. Gentle does it. You don’t want to form any extra air bubbles.
  • Strain the mixture through a fine mesh strainer or cheese cloth as you gently and carefully transfer the mixture into your baking dish. Some air bubbles will float up to the top. Gently scoop them out with a spoon.
  • Bake your leche flan in a water bath. Put your baking pan in a roasting pan filled with hot water that comes up to your baking pan halfway.

Related: Dreamy Creamy Meyer Lemon Pie

How do you know when leche flan is done baking?

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Now that you’ve done that, how do you know when it’s done baking?

Every oven is different (an oven thermometer is an awesome, inexpensive thing to have) so check your flan a few minutes before it’s supposed to be done baking.

You’ll know it’s done when the top has turned a light amber, the sides are starting to firm up but the middle still looks jiggly (but not soupy). It’s quite similar to how you check for cheesecake doneness.

If you think your leche flan is getting too brown but still needs to bake a little, loosely cover the top with aluminum foil and continue baking.

Related: The Best Lemon Cheesecake. Ever.

How do you caramelize sugar for leche flan?

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Caramelizing sugar is the one single step I always have a problem with. It’s not hard to burn the sugar!

So what I’ve learned is to watch it but leave it alone. This means don’t walk away but also resist the urge to stir. In fact, don’t.

What you want to do is gently swirl your pan once the sugar dissolves so it doesn’t burn. And when it turns a beautiful golden colour, you’re done.

I’ve also had more success caramelizing sugar directly on my baking pan instead of a sauce pan. I know baking pans are not built for stovetops but I make an exception in this case.

  • Place sugar in baking pan
  • Shake so sugar is evenly distributed
  • Place baking pan on stove
  • Watch then swirl (remember to use a pot holder!)
  • Done

Related: Quick and Easy Salted Caramel Sauce

The best leche flan recipe

Having made this leche flan many times over the years, I can honestly say it’s the best leche flan recipe for the richest, creamiest, leche flan your guests will go crazy for.

A little mixing, less than an hour in the oven, a few hours in the fridge and you’ll be rewarded with leche flan that’s so good it will make you feel like Christmas any time of the year. Hope you try it!

Related: Filipino Egg Pie Recipe

More Filipino Christmas recipes

If you’re planning a Filipino-style Christmas party, you’d want these in your menu:

The rest of the Filipino desserts are here.

Related: How to Take Delicious Food Photos

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Here’s an authentic leche flan recipe (or Filipino-style crème caramel) that will give you rich, silky, creamy leche flan every time.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Filipino
Keyword: Authentic, Christmas, Easter, New Years's Eve
Prep Time: 15 mins
Cook Time: 30 mins
Chilling Time: 3 hrs
Total Time: 3 hrs 45 mins
Servings: 24 servings
Calories: 26kcal
Author: Jolina

Ingredients

For the Caramel Sauce:

  • 1/2 cup granulated sugar

For the Flan:

  • 10 pcs egg yolks from large eggs room temperature
  • 1 10-oz can condensed milk
  • 1 cup evaporated milk
  • 1 tsp vanilla extract
  • 1/2 tsp fresh lime juice see notes
  • pinch of salt
US Customary - Metric

Instructions

  • Preheat oven to 350F.
  • Make the caramel first by dissolving 1/2 cup granulated sugar over low/medium heat. Leave alone, swirling occasionally to ensure the sugar does not harden and/or burn (see post for tips). Once it turns a light golden colour, remove from heat and spread evenly on your baking pan (see notes). Set aside and work on the flan.
  • Whisk the 10 egg yolks before adding the can of condensed milk. Stir until thoroughly combined. Add 1 cup evaporated milk, 1 teaspoon vanilla extract and 1/2 teaspoon fresh lime juice and mix well. Add a pinch of salt and give the mixture a final stir.
  • Transfer your mixture into your baking pan (on top of the caramel) by straining it through a fine mesh sieve or a cheese cloth. Gently and carefully pour it so as not to create any air bubbles.
  • Place your baking dish in a roasting pan and put the roasting pan in your preheated oven. Then fill the roasting pan with hot water until it reaches halfway up the side of your baking pan. Bake for 30-45 minutes or until the flan is set (firm but still jiggly; see post). If you see that the top is getting too brown, loosely cover with aluminum foil and continue baking.
  • Take the flan out of the oven and cool slightly before refrigerating for at least 3 hours.
  • Run a sharp knife around the edges of your pan to loosen the flan before inverting into a platter to serve (see notes).

Video

Notes

  1. Leche flan is traditionally made with dayap, a local key lime variety. If you can get hold of that, use it. Otherwise, lime juice works just fine.
  2. It is also traditionally baked in a llanera which is an aluminum mold/baking pan but thinner. I use an 8x8 baking pan. If you want thicker leche flan, use a smaller pan but make sure to adjust the baking time.
  3. I sometimes have issues getting the flan out of the baking pan. So if I’m not serving it to company I don’t bother inverting it into a serving platter; we just scoop it out and eat it rustic style. It tastes just as great. But if you do have company and your edges are all uneven as a result of your attempts to take it out of the dish don’t worry – just slice the edges off or slice them into bite-size pieces. Nobody will ever know. The serving size of 24 is based on cutting the 8x8 inch flan into bite-sized squares. This dessert is very rich so a little goes a long way.
Tried this recipe?Tag @iamtheunlikelybaker or use hashtag #iamtheunlikelybaker!

Happy baking!

What do you think of this leche flan recipe? Tell me about it in the comments section below. I’d love to hear from you.

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(This post was updated on 10 January 2019.)

Reader Interactions

Comments

  1. EKA says

    5 stars
    Hello! What I did is 1 can condensed milk(eagle brand is the best) plus 1 can of evap(carnation brand) and 9 large egg yolks plus 1 whole egg because I accidentally drop it, lol…and the rest I follow the recipe and procedure…OOHH! IT’S HEAVENLY DELICIOUSI will surely sell this on Christmas..My first time try is perfectly done…thanks for sharing

    Reply

  2. JMG says

    5 stars
    Making this now. I followed exact measurements on recipe. I didn’t use whole can of condensed milk because it said 10oz. and the can is 14oz. Also 1 cup of evaporated milk- not the whole can. I like your tip on the bubbles! I’m making this as a gift so I hope they enjoy. Thank you for sharing!

    Reply

  3. Steph says

    Hi, your leche flan really looks delicious, I am just curious what you do with the egg white? I don’t want to waste my egg white for nothing or throw it away to the bin.

    Reply

    • Jolina says

      Hi Steph! I hate wasting ingredients too. You got lots of options. My go-to is usually Swiss Meringue Buttercream. I make a batch and freeze it (it freezes beautifully!) You can also make a pavlova or Sans Rival. They’re all in the blog if you’re looking for recipes 🙂 If you want something simple, an egg white omelette works too!

      Reply

  4. Ken says

    Sounds like a plan for a flan!

    I’ll give it a try because I always have extra yolks after making big puto paos. I can either bake or steam this leche flan.

    One thing, as I can remember “traditionally” back in the Philippines, leche flan’s are cooked by steaming and maybe a handful of families in posh area in Metro Manila owns an oven to bake or maybe in big dome ovens “hurnohan” from local bakeries.

    Anyway I’ll give it a go and see how it goes 🙂

    Reply

    • Jolina says

      Hi Ken! Yes, I know leche flan can be steamed as well. Not sure about the method though, I’ve never tried it that way…
      Are you giving it a go this Christmas? Such a traditional noche buena handa 🙂

      Reply

  5. Natanja says

    Oh my gosh! I need this in my life! This is my defintion of the perfect dessert. I agree with you, I’d also prefer the ‘rich’ kind and this certainly looks rich.

    Welcome back by the way. Hope you had a wonderful time visiting home!

    Reply

    • Jolina says

      Thanks Natanja! I had a lovely time thanks 🙂 I ate too much but hey, that’s what vacations are right? LOL! This is certainly rich, I sometimes feel guilty eating a second serving teehee.

      Reply

  11. Joanna says

    My mother used to make this for me when I was little, I think all the countries have a variation of this delicious cake. We use to call it “Burned sugar cream” and I still remember how delicious it tasted.

    Reply

    • Jolina says

      That’s so interesting! I love exploring different cuisines. We’re more alike than different eh? 🙂 Hope you can try this version. Would love to see how it compares to your burned sugar cream!

      Reply

  12. Freya Farrington says

    I would never have thought a dessert like this would be associated with Christmas, I’ve learnt something new today!

    Reply

    • Jolina says

      Haha yes it is! Christmas and New Year and practically all kinds of special occasions because it’s so decadent 🙂

      Reply

  15. Elizabeth O. says

    It sounds like my kind of dessert. I think I prefer the dense one instead of the light and airy one. It’s a lovely dessert perfect for the upcoming Holidays! I love it.

    Reply

    • Jolina says

      You and me both 🙂 The airy one is lovely too I just like the texture of this one. Hope you get the chance to do some baking for the holidays! Thanks Elizabeth!

      Reply

  18. Maria says

    5 stars
    I’ve tried it before, I had a friend who is filipino and ge has a restaurant here. Its really has a good taste and sweet.

    Reply

  20. Erica Schwarz says

    Oh this does look perfect! Kinda like cheesecake – some are creamier and some are more firm. I like the kind you have to suck off the fork. I’ve never made flan but your directions are clear so this makes me what to try this at home.

    Reply

    • Jolina says

      Hi Erica! You’re right, it is kind of a lighter cheesecake 🙂 And yes, slurping off the fork is awesome (though optional lol). Do let me know when you get the chance to make it. Would love to hear how it goes!

      Reply

    • Jolina says

      Maybe one day I will have a section on my blog for baking fails lol! Thanks for your wonderful words Megan! I’m sure you’d do great next time you try to make one 🙂

      Reply

  27. Roy Miller says

    I really like flan. We usually get it at mexican restaurants. This looks really good. I think we will try it. Thank you for posting the recipe.

    Reply

    • Jolina says

      Hi Roy! You are very welcome. I haven’t tasted Mexican flan but I do hope you like this Filipino version 🙂 Would be interesting to see how they compare.

      Reply

  28. Sara says

    My granddaughter loves flan and I can’t wait to surprise here with this the next time she visits. Appreciate the added tips to the recipe. I’ve never made this before so those are really helpful!

    Reply

  29. Dawn says

    Glad to hear that you’re back at it! And following you on IG, looks like you had a wonderful food filled time 😉 I can only imagine how tired you must be from travelling. Now you need a vacation from your vacation, lol 😀
    This flan looks so creamy and dreamy and pretty much perfect! Would love to try this one. Pinning 🙂 Maybe to keep alert you need a nice big cup of coffee and big piece of this 😉 Have a wonderful week, Jolina!

    Reply

    • Jolina says

      Oh my word my parents were hell-bent on feeding me every minute of every day. Somehow they’ve convinced themselves I don’t eat enough. Hello: I have a food blog LOL! And yeah, one week in I still can’t get proper sleep! Jet lag is a real bummer. Thanks Dawn! Hope you’re having a lovely week as well.

      Reply

    • Jolina says

      It is a wonderful treat. So luxurious! I try not to make it so often so that it remains special haha. Silly me. Thanks Ana!

      Reply

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