Filipino Leche Flan

Name: Filipino Leche Flan
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 10 large egg yolks; 14 oz sweetened condensed milk; 12 oz evaporated milk; 1 tsp pure vanilla extract; 3/4 cup granulated sugar; 3 tbsp water

A silky, intensely rich custard made with egg yolks and condensed milk, steamed in a caramel-lined oval pan called a llanera. Denser and creamier than Spanish flan, this is the crown jewel of Filipino celebrations.

65 minMediumServes 8270 cal/serving

FilipinoDessertStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

10 large egg yolks
14 oz sweetened condensed milk
12 oz evaporated milk
1 tsp pure vanilla extract
3/4 cup granulated sugar
3 tbsp water

Instructions

1

Make the caramel: In a small saucepan over medium heat, combine 3/4 cup granulated sugar and 3 tbsp water. Cook without stirring until the sugar dissolves and turns a deep amber caramel, about 8 to 10 minutes. Immediately pour into llanera pans (or an 8x8 baking dish) and tilt to coat the bottom evenly. Work quickly as the caramel hardens fast.
2

Make the custard: In a large bowl, whisk 10 large egg yolks gently until smooth - do not incorporate too much air. Stir in 14 oz sweetened condensed milk, 12 oz evaporated milk, and 1 tsp pure vanilla extract until fully combined.
3

Pour the custard through a fine-mesh strainer over the hardened caramel in the pan to ensure a silky, smooth texture.
4

Cover the pan tightly with aluminum foil.
5

Set up a steamer: Fill a large wok or deep pot with 2 inches of water and bring to a simmer over medium heat. Place a steamer rack inside. Set the flan pan on the rack, cover the pot, and steam over low-medium heat for 35 to 40 minutes, until the edges are set but the center has a slight jiggle.
6

Remove from the steamer and let cool to room temperature. Refrigerate for at least 3 hours or overnight until fully set.
7

To unmold: run a thin knife around the edges, place a serving platter face-down on top of the pan, then flip quickly in one motion. The caramel will flow down as a sauce over the flan.

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Questions

How much time should I plan for Filipino Leche Flan?

As written, 65 minutes: 25 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 6, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Filipino Leche Flan look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the edges are set but the center has a slight jiggle.

What equipment do I need for Filipino Leche Flan?

Beyond a knife and a board, the method uses a wok (step 5), a steamer basket (step 5) and a fine-mesh sieve (step 3). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

What can I use instead of sweetened condensed milk in Filipino Leche Flan?

The entry for Filipino Leche Flan calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Is Filipino Leche Flan vegan?

No, though it is vegetarian. What keeps it from vegan is 14 oz sweetened condensed milk, 12 oz evaporated milk and 10 large egg yolks. For fully plant-based entries, see the vegan dessert collection.

Does Filipino Leche Flan contain eggs?

Yes: 10 large egg yolks. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Filipino Leche Flan can be done ahead?

Everything up to step 5. Step 5 is a built-in pause of 40 minutes: "Set the flan pan on the rack, cover the pot, and steam over low-medium heat for 35 to 40 minutes, until the edges are set but the center has a slight jiggle." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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