Filipino Caramel Custard (Leche Flan)

Name: Filipino Caramel Custard (Leche Flan)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Philippines
Ingredients: 8 large egg yolks (about 5.3 oz/150 g); 1 can (14 oz/397 g) sweetened condensed milk; 1 can (12 fl oz/354 ml) evaporated milk; 1 tsp (5 ml) vanilla extract; 1/8 tsp (0.6 g) fine salt; 3/4 cup (150 g) granulated sugar; 2 tbsp (30 ml) water

Leche Flan Say it: LEH-cheh flahn

By the Passport Plate editors. Published November 6, 2026.

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Leche flan is the Filipino take on caramel custard: a dense, silky dessert of egg yolks, sweetened condensed milk, and evaporated milk, steamed until just set. It is a fixture at family gatherings, birthdays, and holiday tables across the Philippines, often made in oval llanera tins. The custard is richer and heavier than many European flans, with a deep caramel top that turns into a glossy amber sauce when unmolded. Each spoonful is creamy, sweet, and lightly fragrant with vanilla.

Filipino Caramel Custard (Leche Flan)

Leche Flan

Pronounced LEH-cheh flahn

Serves: 6
Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Level: Medium

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

6 servings

Custard

8 large egg yolks (about 5.3 oz/150 g)
1 can (14 oz/397 g) sweetened condensed milk
1 can (12 fl oz/354 ml) evaporated milk
1 tsp (5 ml)5 ml (1 tsp) vanilla extract
1/8 tsp (0.6 g)0.6 g (1/8 tsp) fine salt

Caramel

3/4 cup (150 g)150 g (3/4 cup) granulated sugar
2 tbsp (30 ml)30 ml (2 tbsp) water

Method

Set a large steamer or a roasting pan with a rack over medium heat and bring the water to a gentle simmer. Have ready six 6-oz (180-ml) ramekins or one 8-inch (20-cm) oval llanera.
For the caramel, combine the sugar and water in a small saucepan over medium heat. Stir only until the sugar dissolves, then cook without stirring, swirling the pan occasionally, until the syrup is deep amber and smells toasty, 8-10 minutes.
Immediately divide the caramel among the ramekins, or pour it into the llanera, tilting to coat the bottoms. Set aside to harden while you make the custard.
In a large bowl, whisk the egg yolks gently just until broken up; avoid whipping in air. Whisk in the condensed milk, evaporated milk, vanilla, and salt until smooth.
Pour the custard through a fine-mesh strainer into a jug or bowl, pressing lightly; discard any solids. Skim off any foam.
Pour the strained custard over the hardened caramel, filling each mold about three-quarters full. Cover each mold tightly with foil, or cover the llanera.
Place the molds in the steamer or roasting pan and add hot water to come halfway up their sides. Steam over low heat, with the lid slightly ajar, until the custard is set around the edges but still wobbles slightly in the center, 35-45 minutes for ramekins or 50-60 minutes for one large mold.
Lift the molds out and remove the foil. Let cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours or overnight.
To serve, run a thin knife around each custard, invert onto a plate, and tap gently; lift the mold and spoon any caramel left in it over the top.

Regional variants

Some cooks add grated dayap (lime) zest or a splash of brandy to the custard, or serve it topped with macapuno strips.

Cook's notes

Use only egg yolks for the classic dense, rich texture; egg whites make the custard lighter and less creamy.
Straining the custard removes bubbles and any bits of cooked yolk, giving a smooth surface.
Steam gently over low heat; a hard boil makes the custard puff and turn spongy.

Serve with

Serve chilled on its own, or with coffee or tea.

Make ahead and storage

Refrigerate, covered, up to 4 days; unmold just before serving.

Filipino Caramel Custard (Leche Flan)