Leche Flan – Filipino Caramel Custard

In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. Variations of leche flan are also popular in Latin American countries, however, the Filipino version is typically richer. The custard is primarily made of eggs and milk, then topped with a golden liquid caramel. It may not be the healthiest dessert, but I like to indulge and enjoy myself during the holidays. So if you have a sweet tooth, looking for something creamy and luxurious, this is perfect the dessert for you!

We usually serve it during a family party and this Christmas my mom made it. There are many different flan recipes out there and many Filipinos use evaporated and condensed milk, but you can use regular whole milk as well. Some people add in egg whites, which make the mixture lighter, but my mom uses only egg yolks for a creamy, dense and rich texture.

Heat water and sugar in a small pot until the mixture turns into caramel.

Mix the milk, condensed milk and egg yolks together in a large bowl. I used a hand blender.

Pour liquid caramel into mold & wait a few minutes to harden. Then through a fine strainer, pour egg mixture over top.

Place mold in a water bath and bake up to 50 minutes.

When done baking, cool then flip mold over onto a serving platter. Caramel sauce will ooze on top & down the sides.

Leche Flan Recipe

  • 1 cup light brown sugar
  • 1/4 cup water
  • 10-12 egg yolks
  • 1 tablespoon vanilla extract
  • 1 can condensed milk
  • 1 can evaporated milk (or use regular milk)

    Preheat the oven to 350°F.

    Place sugar and water in a small pot and turn heat on high. Mix thoroughly until the sugar dissolves and the mixture turns into a liquid caramel.

    In the meantime, place the egg yolks, condensed milk, evaporated milk and vanilla in a large bowl then mix well using a hand blender.

    Spread the liquid caramel evenly on the bottom of your flan mold. Wait about 5 minutes until the liquid caramel hardens, then through a fine sieve or strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.

    Place mold in a roasting pan and add hot water until it reaches halfway up the side of the mold. Bake for 40-50 minutes until flan is firm. Let the flan cool, then run a knife around the mold and turn upside down onto a serving plate. The caramel mixture should be flowing over top the flan.

    Total Time: 60 minutes
    Yield: 6-8 servings
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    1. says

      Happy New Year, Barb! Hope you had a lovely Christmas. This is just insanely good. My mom also uses 12 yolks, which some people find ridiculous but the dozen yolks just make the custard all the more decadent. Perfect for the holidays!

      • says

        Thank you, Jun! Hope your Christmas was lovely as well. I also think 12 yolks make it even more luxurious and rich. My mom says she likes to use brown sugar for the nice color. We finished eating it but now thinking about making it again 🙂 I’ll have to try your recipe with candied lime…sounds delicious. Happy New Year!

    2. says

      This milk custard recipe looks so yummy and creamy! Can’t wait to try this out. I’m a little unsure if it will form but then again, I can try and try again if it doesn’t go well the first time. Thanks for posting such a luxuriously creamy treat! Happy new Year!

    3. Andy says

      It was a bit “smooth” for my taste, I like flan with a little more texture. But the flavor was great and it was a really easy recipe.
      I’m sure I’ll make it again.

      • says

        Glad you enjoyed it 🙂 Maybe you don’t have to strain the flan mixture through a fine sieve next time? Thanks for your comment, Andy!

    4. Rexie says

      My first time to make leche flan and this recipe is so easy to follow and it is so delicious. My nephew ask me to make another again.

    5. Jyotshni says

      This looks like a really easy recipe – much easier than others ones requiring one to temper the yolks first then mixing into the milk. One major question though – what size/ quantity are the condensed milk and evaporated milk cans? Sizes differ country to country and I’m out in Canada. Hpefully you’ll respond soon as I’m hoping to make it for guests this eveing.


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