Creamy Leche Flan Recipe Easy Homemade Filipino Flan Dessert
A creamy and smooth Filipino leche flan with a perfect caramel topping, easy to make and perfect for any occasion. This nostalgic dessert is a crowd-pleaser with simple ingredients and a silky texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Filipino
Ingredients
Scale
- 10 large egg yolks (room temperature)
- 1 can (14 oz / 400g) sweetened condensed milk
- 1 can (12 oz / 360ml) evaporated milk
- 1 teaspoon pure vanilla extract
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
Instructions
- Prepare the caramel: In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally (avoid stirring) until the sugar dissolves and turns a deep golden amber color, about 8-10 minutes. Immediately pour caramel into your flan mold, tilting to coat evenly. Set aside to harden.
- Mix the custard: In a large bowl, gently whisk 10 large egg yolks until just combined. Slowly add sweetened condensed milk and evaporated milk, whisking gently to blend. Stir in vanilla extract. Strain mixture through a fine sieve for the smoothest texture (optional).
- Pour and cover: Pour the custard mixture into the caramel-lined mold. Cover the top tightly with aluminum foil to prevent water droplets from seeping in during steaming.
- Steam the flan: Bring water to a simmer in your steamer or pot. Place the flan mold on the steamer rack, cover, and steam gently for 30-40 minutes. Check water levels periodically and add hot water if needed. The flan is done when the custard is set but still slightly jiggly in the center.
- Cool and chill: Remove the mold from the steamer and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- Unmold and serve: Run a thin knife around the edges, place a serving plate on top, and invert quickly. Slice and enjoy.
Notes
Use room temperature eggs to avoid lumps. Whisk gently to prevent bubbles. Straining the custard is optional but recommended for smoothness. Avoid over-steaming to prevent rubbery texture. Chill overnight for best results. Warm mold slightly if caramel hardens too much before pouring.
Nutrition
- Serving Size: 1/8 of the flan
- Calories: 280
- Sugar: 32
- Fat: 12
- Carbohydrates: 34
- Protein: 8
Keywords: leche flan, Filipino dessert, creamy flan, caramel custard, easy flan recipe, homemade flan, traditional Filipino dessert