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

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.

Questions

Can I make Filipino Leche Flan dairy-free?

Yes. The dairy in this entry is 14 oz sweetened condensed milk, 12 oz evaporated milk. Swap the sweetened condensed milk for a plant-based version of the same product; the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Filipino Leche Flan keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Filipino Leche Flan?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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