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. And this Flan Cupcake Recipe is a delightful no bake no steam version of leche flan.)
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.
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 to 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 to 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
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 to 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
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:
- Pancit canton is everyone’s favourite Filipino noodle dish.
- While apple buko salad is a fresh take on a classic Filipino holiday dessert.
And check out this leche flan cake recipe or this ube cake flan recipe if you’re looking to make a delicious 2-in-1 Filipino dessert.
All the must-try Filipino dessert recipes are here.
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.
Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)
Ingredients
For the Caramel Sauce:
- ½ 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
- ½ tsp fresh lime juice see notes
- pinch of salt
Instructions
- 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).
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 8×8 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 8×8 inch flan into bite-sized squares. This dessert is very rich so a little goes a long way.
Nutrition
Nutritional information are estimates only.
Chelley
This sounds SO good! I’ve never made a dessert like this, but it looks too good not to try!
Maria
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
Nice! Maybe one day soon you can surprise him with your very own homemade leche flan haha 🙂
Lizelle
I’m a Filipino and I really love leche flan. Thanks for sharing this!
Jolina
Hi Lizelle! Nice! Have you ever made it?
Erica Schwarz
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
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
I could really go for this dessert! I think it would be a really nice one to make for a fancy dinner!
Jolina
Absolutely! You can do single serve or a nice serving platter 🙂 Thanks Liz!
Megan Ogden
I have always wanted to give my best shot at making Flan! Yours turned out wonderful!
Jolina
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
I love flan, and your recipe looks oh-so-delicious! Can’t wait to try it 😀
Remi
You inspired me and now I need to try this out!! Autumn seems to be the perfect time to try something new!
Jolina
It kind of is, isn’t it. Hope you do get to try it! Would love to hear how it goes 🙂
Jewel
Wow does this look good! I love the tip about straining it and scooping the bubbles.
Jolina
Thanks Jewel! That’s kind of what I do for my cheesecakes too though it works so well for flan 🙂
Tammilee
This sounds amazing!! I love trying new desserts like this it sounds amazing!!
Roy Miller
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
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
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
Lucky girl to have a grandma like you 🙂 Hope you guys like it. Thanks Sara!
Dawn
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
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
I love creme caramel, thanks for sharing this delicious recipe. Leche flan is great!
Jolina
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
This is my favorite dessert and I have never thought to make it with left over egg yolk. What a clever idea!
Jolina
Hi Tania! This is absolutely a great recipe to use leftover egg yolk 🙂 Makes it so rich and decadent!