How to Make Leche Flan

Leche Flan is the Filipino variant of the originally Spanish flan de leche, literally “milk flan”, which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is either steamed over an open flame or stove top, or baked with a pan of hot water. Leche flan is a staple in celebratory occasions and is common during Christmas, New Year and town fiestas.

1133be97bfdd8ac955f374fa42a1faf5 How to Make Leche Flan

Leche Flan


  • 10 egg yolks (discard egg whites)
  • 12 oz of canned evaporated milk
  • 14 oz of sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1 c of brown sugar
  • 1/4 c of water


  1. Dissolve brown sugar in 1/4 cup of water. Heat until it becomes very thick.
  2. Use the mixture to coat the inside walls of the aluminum mold you are using.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Using a mixing bowl, blend the ingredients (eggs, milk, vanilla) thoroughly but not to the extent that it becomes foamy.
  5. Pour the mixture into the mold.
  6. Set the mold in a shallow baking pan.
  7. Add hot water to the baking pan (around the mold) until it comes up the same height as the custard mixture inside the mold.
  8. Place the baking pan with the mold inside the preheated oven.
  9. Bake at 350 degrees Fahrenheit for 30 minutes.
  10. To test, stick a knife into the custard. If it comes out clean (no gooey custard sticking on the knife), remove from the oven.
  11. Let cool. Turn the mold upside down and gently dislodge the flan into a serving plate.

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  • Cecile Bautista

    please send me receipe

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