I love how this leche flan turns out incredibly smooth, rich, and silky every single time. It’s the kind of dessert I enjoy making for special occasions because it feels elegant but uses simple ingredients. Once it’s chilled, the texture becomes even creamier, and the golden caramel on top makes every bite feel indulgent.
Why You’ll Love This Recipe
I like this recipe because it’s straightforward and very reliable. I only need a few pantry staples, yet the result always feels luxurious. I also enjoy how versatile it is, since I can serve it plain or dress it up with fresh fruit for special celebrations. Most of all, I love seeing how much my family enjoys every slice.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
9 egg yolks
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the caramel:
¾ cup sugar
3 tablespoons water
Directions
I start by making the caramel. I put the sugar and water in a saucepan over medium heat and let it cook without stirring until it turns a deep golden color. I immediately pour the caramel into a flan mold or llanera, tilting it carefully so the bottom is evenly coated. I set this aside to harden.
In a bowl, I gently whisk the egg yolks, making sure not to incorporate too much air. I add the evaporated milk, condensed milk, vanilla extract, and lemon juice, then mix slowly until everything is well combined and smooth.
I strain the mixture to remove bubbles and any bits of egg, then carefully pour it over the hardened caramel in the mold.
I cover the mold with foil and place it in a water bath. I bake it in a preheated oven at 350°F (175°C) until set but still slightly jiggly in the center.
Once done, I let the flan cool completely, then refrigerate it for several hours or overnight. To serve, I run a knife around the edges and invert it onto a serving plate, letting the caramel sauce flow over the top.
Servings And Timing
I usually get about 6 to 8 servings from this recipe.
Preparation time: about 15 minutes
Cooking time: about 50 to 60 minutes
Chilling time: at least 4 hours, preferably overnight
Variations
I sometimes add a bit of citrus zest, like orange or calamansi, for a subtle fresh flavor. When I want a richer flan, I replace part of the evaporated milk with heavy cream. For special occasions, I like topping the flan with fresh strawberries, raspberries, or cherries before serving.
Storage/Reheating
I store leftover leche flan in an airtight container in the refrigerator, where it keeps well for up to 3 days. I always serve it cold, so I don’t reheat it. If it’s been in the fridge for a while, I simply let it sit at room temperature for a few minutes before serving.
FAQs
Why is my leche flan not smooth?
I find that overmixing or skipping the straining step usually causes bubbles and a grainy texture.
Can I make this recipe ahead of time?
I actually prefer making it a day ahead because chilling overnight improves the texture and flavor.
What can I use if I don’t have a flan mold?
I use a round cake pan or any heatproof dish with high sides, and it works just fine.
How do I know when the flan is done?
I gently shake the mold and look for a slight jiggle in the center while the edges are set.
Can I freeze leche flan?
I don’t recommend freezing it because the texture changes once thawed.
Conclusion
I love this leche flan recipe because it’s simple, classic, and always a crowd-pleaser. The smooth custard and rich caramel make it a dessert I’m proud to serve, whether it’s for a holiday, a celebration, or just a sweet treat at home.
Leche Flan is a rich, silky custard dessert topped with golden caramel. This Filipino classic is made with simple pantry staples and is perfect for holidays, gatherings, or anytime you want a luxurious treat.
Ingredients
9 egg yolks
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the caramel:
¾ cup sugar
3 tablespoons water
Instructions
Preheat oven to 350°F (175°C).
To make the caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep golden color.
Quickly pour the caramel into a flan mold or llanera, tilting to coat the bottom evenly. Set aside to harden.
In a bowl, gently whisk egg yolks to avoid bubbles. Add evaporated milk, sweetened condensed milk, vanilla extract, and lemon juice. Mix slowly until smooth and fully combined.
Strain the custard mixture to remove bubbles or bits of egg.
Pour the custard into the caramel-coated mold. Cover with foil.
Place the mold in a water bath and bake for 50–60 minutes or until the center is set but slightly jiggly.
Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight.
To serve, run a knife along the edges of the flan and invert onto a serving plate. Let the caramel sauce drizzle over the custard.
Notes
Don’t overmix to avoid bubbles in the custard.
Strain the mixture for an extra smooth texture.
Use a cake pan or any high-sided heatproof dish if you don’t have a flan mold.
