Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Leche Flan
A rich, creamy caramel custard made with egg yolks and condensed milk.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Caramelize the Sugar: Place 2 to 3 tablespoons of granulated sugar into each llanera (oval aluminum tin). Hold the tin over low heat on the stove using tongs. Move it around until the sugar melts and turns into a deep golden-brown liquid caramel. Let it cool and harden.
- 2
Mix the Custard: In a large mixing bowl, gently whisk the egg yolks. Slowly pour in the condensed milk, evaporated milk, and vanilla extract. Whisk gently in a circular motion to combine without creating too many air bubbles.
- 3
Strain the Mixture: Pass the custard mixture through a fine-mesh strainer or cheesecloth at least twice. This crucial step removes any chalazae or unmixed egg bits, ensuring a silky-smooth texture.
- 4
Pour into Molds: Pour the strained custard mixture into the caramel-lined llaneras, filling them about 3/4 full. Cover each llanera tightly with aluminum foil.
- 5
Steam: Place the llaneras in a steamer over gently simmering water. Steam on low heat for 40-45 minutes. (Low heat prevents the eggs from scrambling and keeps the flan smooth).
- 6
Chill and Unmold: The flan is done when a toothpick inserted comes out clean but the center still jiggles slightly. Let it cool completely, then refrigerate overnight. To serve, run a thin knife around the edge and invert onto a serving plate.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving120
Calories
3 g
Protein
13 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Leche Flan is the Filipino take on Spanish creme caramel, made richer with egg yolks and condensed milk and steamed rather than baked. It crowns halo-halo and anchors fiesta dessert tables on its own. The custom of using only yolks gives it a dense, silky body distinct from lighter European flans.
Listahan note
This version steams the custard low and slow for a satin texture and strains the mixture so the flan sets without bubbles or curdling.
Technique cues
- Strain the custard to remove chalazae and bubbles for a glassy surface.
- Steam gently; high heat curdles the eggs and pocks the flan.
- Cook the caramel to a deep amber before it goes in the mold.
Kitchen flow
- Parallel prep
- Make the caramel and set it in the molds while you mix the custard.
- Make-ahead
- Steam a day ahead and chill; flan unmolds cleanly when cold.
- Leftover move
- Slice over halo-halo or serve with fresh fruit.
- Cleanup rhythm
- Soak the caramel molds in hot water to dissolve hardened sugar.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Egg yolks
Custard base
Purpose: Yolks give leche flan its dense, silky richness.
Handling: Mix gently to avoid beating in air.
Adaptation: A few whole eggs lighten it toward a classic flan.
Sweetened condensed milk
Sweetener and body
Purpose: Adds sweetness and the characteristic creamy density.
Handling: Combine with evaporated milk for balance.
Adaptation: Use less for a less sweet custard.
Evaporated milk
Liquid
Purpose: Loosens the custard to the right pourable consistency.
Handling: Whisk in gently with the condensed milk.
Adaptation: Whole milk works but yields a softer set.
Sugar (for caramel)
Caramel topping
Purpose: Forms the bittersweet caramel that crowns the flan.
Handling: Melt to a deep amber and swirl into the mold quickly.
Adaptation: Use the amount specified; under-caramelized sugar tastes flat.
Technique notes
- Strain the custard for a flawless, bubble-free surface.
- Keep the steam gentle; overcooked flan turns spongy and weeps.
- Chill fully before unmolding so the caramel releases cleanly.
Ingredient swaps
- Lighter direction
- Use a few whole eggs to lighten the dense yolk custard.
- Lower-sugar direction
- Reduce the condensed milk for a less sweet flan.
- Citrus direction
- Add lime or orange zest to the custard for brightness.
Serve alongside
- Halo-halo
- Fresh mango
- Espresso
- Toasted coconut
- Coffee
- Hot tea
- Cold milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days, covered.
- Serve chilled; do not reheat, as warming softens the set.
- Freezing is not recommended, as the custard becomes grainy.
Equipment
- Steamer or water bath
- Flan molds (llanera)
- Fine strainer
- Small pan for caramel
Make this household-aware
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Plan it in Listahan
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