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A rich, dense steamed custard set over a layer of caramel, unmoulded so the caramel runs down the sides, a Filipino celebration staple.
Leche flan
- 8 egg yolks
- 1 can condensed milk (397 g)
- 1 can evaporated milk (410 ml)
- 1 tsp vanilla extract
- 150 g sugar, for the caramel
- 2 tbsp water
- Make the caramel by heating the sugar and water in a llanera tin (or similar shallow tin) until deep amber, then swirl to coat the base.
- Whisk the egg yolks gently, avoiding too much air, then mix in the condensed milk, evaporated milk and vanilla.
- Strain the mixture through a sieve into the caramel-lined tin.
- Cover with foil and steam over gently simmering water for 30 to 40 minutes, until just set with a slight wobble.
- Cool completely, then chill for at least a few hours, ideally overnight.
- Run a knife around the edge and unmould onto a plate so the caramel pools over the top.
What is leche flan?
Leche flan is the Filipino version of caramel custard. It came to the Philippines with Spanish rule and became the classic dessert for fiestas, birthdays and Christmas. It is richer and denser than a French crème caramel because it uses many egg yolks and condensed milk.
It is traditionally steamed in oval tins called llaneras, then turned out so the dark caramel runs down the sides.
Ingredient notes and UK swaps
- Egg yolks: give the dense, smooth texture. Save the whites for meringue or an omelette.
- Condensed and evaporated milk: both are sold in tins in every UK supermarket.
- Sugar for caramel: plain white granulated or caster sugar, cooked until deep amber.
- Tin: small foil tins, a loaf tin or ramekins all work if you do not have llaneras.
Chilling and storing
Chill the flan for at least 4 hours, ideally overnight, before turning it out. This lets the custard set firmly and helps the caramel loosen. Leche flan keeps for up to 4 days covered in the fridge.
Tips for the best leche flan
- Avoid whisking too vigorously, air bubbles in the custard mean a less silky finished texture.
- Steaming rather than baking is what gives leche flan its dense, smooth texture, do not swap to an oven bain-marie if you can avoid it.
Avoiding a rubbery texture
Take the flan out of the steamer as soon as it is just set with a gentle wobble in the centre, overcooking even slightly is what turns leche flan rubbery rather than silky, a water bath and gentle steam heat rather than direct high heat helps avoid this.
Frequently asked questions
Why did my leche flan turn out rubbery?
Usually overcooking, take it out as soon as it is just set with a gentle wobble in the centre.
Can I make leche flan without a llanera tin?
Yes, any shallow heatproof tin or small ramekins work, as long as they can be steamed and unmoulded.
Can I bake leche flan instead of steaming?
Yes. Bake in a water bath at about 160C for 45 to 60 minutes until just set with a slight wobble in the centre.
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- Llanera flan mould. The traditional tin for steaming leche flan.
