QiMeal
Leche Flan
Leche Flan · ready in 5 h 5 min · 8 servings · 368 kcal per serving · easy · 4 ingredients
A classic Filipino party dessert, Leche Flan turns many egg yolks, milk, and dark caramel into a silky custard that unmolds with a glossy sauce.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 5 h 5 min
- Serves
- 8
- kcal
- 368
- Difficulty
- easy
Ingredients · 8 servings
- 10Egg yolk, separated
- 397 gCondensed milk, sweetened
- 354 mlEvaporated milk
- 150 gSugar, for caramel
Equipment
stovetop, steamer, refrigerator, llanera, small pan, oven mitt, mixing bowl, whisk, spatula, fine sieve, foil, steamer basket
Instructions
- Mise En Place
Gather egg yolks, condensed milk, evaporated milk, and sugar, plus a llanera or loaf pan, steamer, bowl, whisk, sieve, and foil. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Melt Caramel
Heat sugar in the mold or a small pan over medium heat, swirling gently until it melts into a deep amber caramel. · 8 min
What to look for: The sugar is fully liquid and deep amber, not black.
- Coat Mold
Tilt the mold carefully to coat the base with caramel, then let it harden while you mix the custard. · 4 min
What to look for: A thin shiny caramel layer covers the bottom of the mold.
- Mix Custard
Whisk egg yolks gently in a bowl, then blend in condensed milk and evaporated milk without beating in foam. · 5 min
What to look for: The custard is smooth, thick, and evenly golden.
- Strain Custard
Strain the custard through a fine sieve into the caramel lined mold, tapping lightly to release large bubbles. · 4 min
What to look for: The surface looks smooth with only tiny bubbles remaining.
- Steam Flan
Cover the mold tightly with foil and steam over gentle simmering water for 35 to 45 minutes until the center barely jiggles. · 45 min
What to look for: The edges are set and the center has a soft wobble.
- Chill Custard
Cool the flan to room temperature, then chill for at least 4 hours so the custard sets cleanly and the caramel loosens. · 4 h
What to look for: The flan is cold, firm, and slightly pulled from the sides.
- Serve Flan
Run a thin knife around the edge, invert onto a rimmed plate, and serve chilled with the caramel sauce spooned over. · 5 min
What to look for: The flan releases in one glossy piece with caramel flowing over it.
Nutrition (per serving)
| kcal | 368 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 51 g |
| of which sugars | 50 g |
| Fat | 14 g |
| of which saturated | 7 g |
| Fibre | 0 g |
| Sodium | 122 mg |
Nutri-ScoreE
Allergens
Contains: milk, eggs
Storage and reheating
- Fridge: up to 4 days
- Freezer: not recommended
- Serve chilled directly from the refrigerator and do not reheat, because heat can weep the custard.
Ingredient substitutions
Egg yolk
- Egg: Use only if a firmer and lighter custard is acceptable.
Condensed milk
- Evaporated milk and sugar: Simmer together until thick before measuring for a closer texture.
Evaporated milk
- Milk: Use whole milk for the closest body, though the flan will be slightly less rich.
Sugar
- Caramel: Use plain prepared caramel in the mold if it contains only sugar and water.
