Spoon Simple
Leche Flan
Silky Filipino caramel custard made with egg yolks and condensed milk. The crown jewel of every Filipino celebration — rich, jiggly, and impossibly smooth.
Prep 15 min
Cook 50 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Caramel
- 1 cup sugar
- ¼ cup water
Step 2 — Custard
- 12 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- 1
Make the caramel
Heat sugar and water in a llanera or round pan over medium heat until amber (do not stir, swirl the pan). Pour into flan molds and tilt to coat the bottom. Let harden.
- 2
Make the custard
Gently whisk egg yolks with condensed milk, evaporated milk, and vanilla — do not overmix (bubbles cause holes). Strain through a fine sieve into caramel-lined molds.
- 3
Steam or bake
Cover molds with foil. Steam over medium heat 30–40 minutes, or bake in a water bath at 350°F for 45–50 minutes, until set. Chill at least 4 hours. Run a knife around the edge and invert to serve.
Nutrition per serving: 320 cal · 8g protein · 42g carbs · 14g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
