Name: Classic Filipino Caramel Custard Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 individual custards
Cuisine: Filipino
Ingredients: 1 cup (200 g) granulated sugar; 1/4 cup (60 ml) water; 1/2 tsp lemon juice (helps prevent crystallization); 10 large egg yolks; 1 can (14 oz / 397 g) sweetened condensed milk; 1 can (12 oz / 354 ml) evaporated milk; 1 tsp vanilla extract; 1/8 tsp fine salt; 2 tbsp evaporated milk (for thinning, if needed)

A silky Filipino take on the Spanish flan, this Classic Filipino Caramel Custard Pudding is steamed gently over simmering water until it sets into a velvety custard. Sweetened condensed milk gives it a mellow, milky sweetness that pairs perfectly with the bittersweet amber caramel poured over each slice.

Prep Time15 mins

Cook Time50 mins

Total Time65 mins

Servings6

Yield6 individual custards

Nutrition Facts

Per serving (estimated)

380 kcalCalories
12 gFat
5 gSaturated Fat
56 gCarbs
0 gFiber
54 gSugar
11 gProtein
160 mgSodium
280 mgPotassium
220 mgCalcium
1 mgIron
1 mgVitamin C
280 mcgVitamin A

Ingredients

For the caramel

1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
1/2 tsp lemon juice (helps prevent crystallization)

Granulated sugar

Water

Lemon juice

For the custard

10 large egg yolks
1 can (14 oz / 397 g) sweetened condensed milk
1 can (12 oz / 354 ml) evaporated milk
1 tsp vanilla extract
1/8 tsp fine salt
2 tbsp evaporated milk (for thinning, if needed)

Egg yolks

Sweetened condensed milk

Evaporated milk

Vanilla extract

Fine salt

Directions

In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice. Cook without stirring, swirling the pan gently, until the syrup turns a deep amber color, 8 to 10 minutes.
Immediately pour the hot caramel into six 4- to 5-oz oval molds (llaneras) or ramekins, tilting to coat the bottoms evenly. Set aside to firm up while you make the custard.
In a large mixing bowl, whisk the egg yolks just until smooth and uniform in color; avoid whipping in air bubbles.
Pour in the sweetened condensed milk and evaporated milk, add the vanilla and salt, and whisk gently until completely combined and silky.
Strain the custard through a fine-mesh sieve into a large measuring cup with a spout, then divide evenly among the caramel-lined molds, filling each about three-quarters full.
Cover each mold tightly with aluminum foil. Place the molds on a rack inside a wide pot and pour hot water around them until it reaches halfway up the sides.
Cover and steam over medium-low heat for 35 to 40 minutes, or until the custards are just set with a slight jiggle in the very center.
Carefully remove the molds from the pot, cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
To serve, run a thin knife around the inside edge of each mold, invert onto a dessert plate, and lift gently so the amber caramel cascades down the sides.

Cook’s Notes

Use only yolks for the classic ultra-rich, dense texture; substituting a couple of whole eggs gives a lighter flan.
Pour the caramel the moment it reaches amber — it hardens within seconds and burns quickly past this point.
Straining the custard is essential for that signature silky, blemish-free surface.
Test doneness with a toothpick near the center; it should come out clean even while the custard still wobbles slightly.
For a more traditional Filipino finish, brush molds with a thin layer of coconut oil before adding the caramel.