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.)
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?
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.
or 
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. 
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?
Now that you’ve done that, how do you know when it’s done baking?
Every oven is different (an oven thermometer
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?
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
- 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:
-
- Pancit Canton Recipe (Filipino Stir-Fried Noodles)
-
- Easy Refreshing Apple Buko Salad
The rest of the Filipino desserts are here.
Related: How to Take Delicious Food Photos
Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)
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
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
- 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.
- 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.
- 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.
Nutrition
Nutritional information are estimates only.
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.)
Jordan Maurico says
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!
Jolina says
Hi Jordan, thanks! Happy to hear you and your kids like it.
wes says
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
Jolina says
Hi Wes, yes I use sweetened condensed milk. Have fun making it! I’m sure you’ll rock it 🙂
wes says
thank you! i have another question, do you put any water in the pan with the sugar to dissolve it? or just caramelize the sugar alone? im worried about it burning
Jolina says
I don’t put water with the sugar. And I completely understand your concerns; I have issues with this as well! See the post for some tips. Hope they help!
Vicky says
Hello , i want to try it but i need to know if
i can use steamer instead.
Thank you
Jolina says
Hi Vicky, steaming is the traditional way to make leche flan so yes, you can steam it. I just don’t have personal experience doing it because I always bake mine. Just make sure your flan is cooked all the way through before removing it, but still slightly jiggly when gently shaken. Enjoy!
Benita says
What is temperature though?
Jolina says
Hi Benita, preheat oven to 350F.
Rodney says
thanks for this wonderful recipe! i’ve tried your creamy leche flan recipe and my kids are delighted! truly an awesome recipe. thanks a lot!
Jolina says
Happy to hear that Rodney! Glad you and the kids liked it.
EKA says
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
Jolina says
Hi Eka! Glad you liked it! I use Eagle Brand too 🙂 It’s going to be a hit at Christmas for sure.
vicky says
Can i steam instead of baking it.
JMG says
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!
Jolina says
Hi JMG! You’re welcome. Hope they like it too! 🙂
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.
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!
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 🙂
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 🙂
Terri says
Just made this and it turned out perfect! So creamy, no bubbles or curdling. Thank you so much for sharing the tips and tricks.
Jolina says
Hi Terri! Glad you liked it! 🙂
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!
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.
Tiffany says
Caramel is one of my favorites! This looks absolutely divine! Thanks for the recipe!
Brandy says
What an interesting recipe idea, I had never heard of Filipino creme before, going to give it a whirl!
Jolina says
Awesome! Hope you like it Brandy!
Crystal says
That does sound amazing! My husband loves all things caramel, so I know he will love this rich, creamy treat.
Jolina says
Leche flan is really considered a special treat. Hope you guys like it!
Chastity says
This looks wonderful! I love anything with caramel.
Jolina says
Thank you Chastity! This is literally dripping with caramel so I promise you’ll love it 🙂
Amanda Goodenough says
This looks SO delicious!! It is making my mouth water! I cant wait to try this out!
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.
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!
Freya Farrington says
I would never have thought a dessert like this would be associated with Christmas, I’ve learnt something new today!
Jolina says
Haha yes it is! Christmas and New Year and practically all kinds of special occasions because it’s so decadent 🙂
Christine Em says
This looks delicious! Ill be giving this a try tomorrow. Thanks for sharing
Jolina says
Happy to hear that! Would love to hear how it goes. Thanks Christine!
Carrie says
I definitely need to learn how to make this. This is my husbands favorite dessert.
Jolina says
Hi Carrie! This is really just stir, strain and bake 🙂 Hope you guys like it!
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.
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!
Aundrea says
Looks really good! I’ll have to try this!
Chelley says
This sounds SO good! I’ve never made a dessert like this, but it looks too good not to try!
Maria says
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.
Jolina says
Nice! Maybe one day soon you can surprise him with your very own homemade leche flan haha 🙂
Lizelle says
I’m a Filipino and I really love leche flan. Thanks for sharing this!
Jolina says
Hi Lizelle! Nice! Have you ever made it?
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.
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!
Liz Mays says
I could really go for this dessert! I think it would be a really nice one to make for a fancy dinner!
Jolina says
Absolutely! You can do single serve or a nice serving platter 🙂 Thanks Liz!
Megan Ogden says
I have always wanted to give my best shot at making Flan! Yours turned out wonderful!
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 🙂
Liz says
I love flan, and your recipe looks oh-so-delicious! Can’t wait to try it 😀
Remi says
You inspired me and now I need to try this out!! Autumn seems to be the perfect time to try something new!
Jolina says
It kind of is, isn’t it. Hope you do get to try it! Would love to hear how it goes 🙂
Jewel says
Wow does this look good! I love the tip about straining it and scooping the bubbles.
Jolina says
Thanks Jewel! That’s kind of what I do for my cheesecakes too though it works so well for flan 🙂
Tammilee says
This sounds amazing!! I love trying new desserts like this it sounds amazing!!
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.
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.
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!
Jolina says
Lucky girl to have a grandma like you 🙂 Hope you guys like it. Thanks Sara!
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!
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.
Ana De- Jesus says
I love creme caramel, thanks for sharing this delicious recipe. Leche flan is great!
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!
Tania Potter says
This is my favorite dessert and I have never thought to make it with left over egg yolk. What a clever idea!
Jolina says
Hi Tania! This is absolutely a great recipe to use leftover egg yolk 🙂 Makes it so rich and decadent!