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Loading...Leche Flan is the Philippines' beloved version of crème caramel, a silky baked custard draped in glossy amber syrup. This version uses egg yolks and sweetened condensed milk for an extra-rich, velvety texture that sets it apart from European flans. It is a staple at celebrations, family gatherings, and holidays, traditionally chilled overnight before unmolding.
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 335 kcalCalories
- 13 gFat
- 6 gSaturated Fat
- 44 gCarbs
- 0 gFiber
- 42 gSugar
- 11 gProtein
- 145 mgSodium
- 280 mgPotassium
- 240 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Caramel
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1 teaspoon lemon juice
For the Custard
- 8 large egg yolks, room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 strips lemon zest (optional, from dayap or regular lemon)
For the Water Bath
- 4 cups hot water
- 1 tablespoon all-purpose flour (for lining the roasting pan to prevent sliding)
Directions
- Preheat the oven to 325°F (160°C). Have ready six 6-ounce ramekins or one large llanera mold.
- Make the caramel: combine the sugar, water, and lemon juice in a heavy saucepan over medium heat. Swirl without stirring until the mixture turns a deep amber color, about 6 to 8 minutes. Immediately divide the caramel among the ramekins, swirling to coat the bottoms evenly. Set aside to firm up slightly.
- In a large bowl, whisk the egg yolks gently until just smooth. Pour in the sweetened condensed milk and evaporated milk, whisking slowly to avoid creating bubbles. Add the vanilla, salt, and lemon zest if using, then whisk until fully combined.
- Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher, then carefully pour into the prepared ramekins over the set caramel. Skim off any surface bubbles with a spoon.
- Cover each ramekin tightly with aluminum foil. Place them in a deep roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake on the middle rack for 50 to 55 minutes, or until the custard is set around the edges but still has a slight jiggle in the center. Carefully remove the ramekins from the water bath and let cool to room temperature on a wire rack.
- Refrigerate the custards, covered, for at least 6 hours or preferably overnight to allow them to set fully and develop flavor.
- To serve, run a thin knife around the edge of each ramekin, place a small plate on top, and invert in one smooth motion. The caramel will flow down the sides as a glossy sauce.
- Serve chilled, on its own or with a few fresh berries if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
Cook’s Notes
- Use room-temperature egg yolks to prevent the condensed milk from curdling and to keep the mixture silky.
- Straining the custard is essential; it removes any chalazae or unblended yolk bits for a perfectly smooth texture.
- Resist the urge to open the oven during baking; sudden temperature drops can cause the custard to crack or weep.
- For the cleanest unmold, chill overnight so the custard fully contracts away from the ramekin walls.
- If the caramel hardens before you pour it, simply rewarm briefly over low heat until pourable again.
