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Creamy Leche Flan Recipe

No-fail creamy leche flan recipe that will give you smooth and silky, rich and decadent, bubble-free 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. It 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 no-fail 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:

All the must-try Filipino dessert recipes are here.

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Author: Jolina
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 15 votes
Prep Time 15 mins
Cook Time 30 mins
Chilling Time 3 hrs
Total Time 3 hrs 45 mins
Course Dessert
Cuisine Filipino
Servings 24 servings
Calories 26 kcal


For the Caramel Sauce:

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
  • ½ tsp fresh lime juice see notes
  • pinch of salt


  • Preheat oven to 350F.
  • Make the caramel first by dissolving ½ 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 ½ 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).



  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 8×8 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 8×8 inch flan into bite-sized squares. This dessert is very rich so a little goes a long way.


Calories: 26kcalCarbohydrates: 5gCholesterol: 6mgSodium: 12mgSugar: 5gVitamin A: 5IUCalcium: 3mg

Nutritional information are estimates only.

Keyword Authentic, Christmas, Easter, New Years’s Eve
Tried this recipe?Tag @iamtheunlikelybaker I’d love to see your creations!

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.

Rate the Recipe

Amber simon

Friday 11th of March 2022

My caramel was not enough to cover my pan. Perhaps use 1 cup next time?


Monday 14th of March 2022

Hi Amber, you can make as much caramel as you like :) Especially if you're using a different or bigger pan.


Wednesday 1st of December 2021

Hi, 1 can condensed milk is around 305 ml or 397g where i live. is that okay? when we convert 10 oz to a creamy liquid such as condensed milk it is only around 219 ml or a little less than 1 cup. Which brand do you use and what is the volume in ml? Thanks for this awesome recipe <3


Thursday 2nd of December 2021

@Jolina, thanks for sharing! I came up with that conversion assuming that ounce is a unit of weight and not of volume, otherwise we are talking about fluid ounces? Here we have a can of 305ml = 397g. Which is 14 oz when converted. :)


Wednesday 1st of December 2021

Hi Mira, where I live, we can only get condensed milk in 300-ml cans (using the conversion toggle on the recipe card, this is the equivalent of a 10-oz can). So the condensed milk you get there is very close to what we have here. You should be fine :) The brand we use is Eagle.

Joe Torrez

Thursday 28th of October 2021

You're right about leche flan being there in almost all pinoy occasions. And that's not a bad thing at all. This recipe is great!


Friday 29th of October 2021

Glad you like it!

Jordan Maurico

Sunday 28th of February 2021

this leche flan recipe is slightly different than the ones we bought from the Philippines. much tastier, the sweetness is just right and my kids loved it. kudos to you!


Monday 1st of March 2021

Hi Jordan, thanks! Happy to hear you and your kids like it.


Tuesday 22nd of December 2020

do you use sweetened condensed milk for this recipe? my partners mother is filipino and this is her favorite dessert. i wanted to make it for her for christmas but want to make sure it is perfect


Wednesday 23rd of December 2020

Hi Wes, yes I use sweetened condensed milk. Have fun making it! I'm sure you'll rock it :)