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.
JMG
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
Hi JMG! You’re welcome. Hope they like it too! 🙂
Steph
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
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
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
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
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
Hi Terri! Glad you liked it! 🙂
Natanja
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
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
Caramel is one of my favorites! This looks absolutely divine! Thanks for the recipe!
Brandy
What an interesting recipe idea, I had never heard of Filipino creme before, going to give it a whirl!
Jolina
Awesome! Hope you like it Brandy!
Crystal
That does sound amazing! My husband loves all things caramel, so I know he will love this rich, creamy treat.
Jolina
Leche flan is really considered a special treat. Hope you guys like it!
Chastity
This looks wonderful! I love anything with caramel.
Jolina
Thank you Chastity! This is literally dripping with caramel so I promise you’ll love it 🙂
Amanda Goodenough
This looks SO delicious!! It is making my mouth water! I cant wait to try this out!
Joanna
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
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
I would never have thought a dessert like this would be associated with Christmas, I’ve learnt something new today!
Jolina
Haha yes it is! Christmas and New Year and practically all kinds of special occasions because it’s so decadent 🙂
Christine Em
This looks delicious! Ill be giving this a try tomorrow. Thanks for sharing
Jolina
Happy to hear that! Would love to hear how it goes. Thanks Christine!
Carrie
I definitely need to learn how to make this. This is my husbands favorite dessert.
Jolina
Hi Carrie! This is really just stir, strain and bake 🙂 Hope you guys like it!
Elizabeth O.
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
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
Looks really good! I’ll have to try this!