How to Make Leche Flan or The Filipino Version of Creme Caramel (2024)

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Asian Food

Connie Veneracion

Food writer and blogger living in the Philippines and specializing in Southeast Asian home cooking and travel.

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Updated on 11/12/23

Tested by

Lauryn Bodden

Tested byLauryn Bodden

Lauryn is Food Editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise.

Learn about The Spruce Eats'Editorial Process

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How is Leche Flan Cooked?

There are only two cooking steps involved in making leche flan. The first is caramelizing the sugar topping, and the second is steaming the caramelized sugar and custard together.

Since leche flan is steamed, not baked, a hot water bath, also known as a bain marie, allows the custard to cook at an even, constant temperature. It's a slow and gentle bake, which makes it perfect for desserts that are delicate and soft in nature.

Creating the Signature Flan Sauce

The signature caramel topping for flan is a syrup that's created by melting sugar in a saucepan. Once the sugar melts and turns amber, it's transferred to a baking dish or individual ramekins, cooled until hard, then covered with custard and steamed. Although the caramel sets in the ramekins prior to adding the custard, the hardened candy softens once again with the help of heat and moisture from the steaming process, which turns it into that familiar decadent sauce.

How to Serve Leche Flan

Lecheflan is perfect by itself but can be served in many other ways. It's a popular topping for iced desserts in the Philippines likemaizconhieloandhalo-halo.

It's one of the most popular desserts for parties, fiestas, and other special occasions. This sweet dish is also popular in some Latin American and Caribbean countries. Among the Hispanic population of North America, leche flan is also known as creme caramel.

Tips

Caramelized sugar hardens as it cools, so you must quickly transfer the syrup to the ramekins before it hardens in the pan.
Some of the syrup will flow down the sides of the flan and form a pool on the plate once it's released from the ramekin mold. That is how it should be.
Make the sugar spun topping shown in the image above while you wait for the flan to set in the refrigerator.

Ingredients

2 cups granulated sugar
See Also
Domo is a leader brand in homemade desserts across Lebanon and Arab Pan countries. | Domo Crème Caramel 80g
12 large egg yolks
2 cups evaporated milk
2 cups sweetened condensed milk
1 tablespoon finely grated lemon zest
Pinch of salt

Steps to Make It

Gather the ingredients.
In a heavy-duty large saucepan, melt 2 cups granulated sugar over medium heat until it liquefies and turns an amber color, about 10 minutes depending on the power of your stovetop. There's no need to stir the sugar, but swirling the pan occasionally helps make a smoother, crystal-free syrup.
Before the syrup begins to harden in the pan, remove it from the heat and immediately pour it into a large, shallow ramekin, or divide evenly between 12 individual smaller ramekins. Swirl the syrup to evenly coat the bottom of the ramekins. Set aside to cool and harden.
Meanwhile, prepare a metal or bamboo steamer pot.
In a large bowl, lightly beat 12 large egg yolks until just combined.
Add 2 cups evaporated milk and 2 cups sweetened condensed milk and gently stir together until just combined.
Add 1 tablespoon finely grated lemon zest and a pinch of salt. To avoid forming air bubbles, gently stir the mixture (do not beat) until well combined.
Pour the egg yolk-milk mixture evenly into the ramekins.
Steam over simmering water, covered, until the flan jiggles slightly in the center but is set and firm to the touch, about 40 minutes. Alternatively, to test doneness, insert the tip of a knife or cake tester into the custard near the center; if the flan is still liquid, it needs more time in the steamer.
Remove the ramekins from the heat. Cool the leche flan, then refrigerate for at least 2 hours or up to overnight. Use a butter knife to loosen the sides of the flan then invert onto a rimmed dessert plate. Serve with a fun sugar spun topping, if desired.

Feeling Adventurous? Try This

Oven method: Use a 10-inch round baking dish to make this flan in the oven. Be sure that your steamer is oven-proof and large enough to fit the baking dish. If your steamer isn't large enough, use a 9x13-inch baking pan. Place the dish in the pan. Carefully pour hot water into the pan so the baking dish is submerged halfway (avoid getting water into the custard). Bake at 350 F for about 40 minutes and proceed with the remaining steps.
Flavor variations: For alternate flavors, swap the lemon zest for an equal amount of orange zest. Add cinnamon, vanilla bean paste, or espresso powder.
For a smoother consistency: Strain the mixture adding the eggs and milk.

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Desserts

Nutrition Facts (per serving)
425	Calories
13g	Fat
66g	Carbs
13g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories	425
% Daily Value*
Total Fat 13g	16%
Saturated Fat 6g	32%
Cholesterol 231mg	77%
Sodium 192mg	8%
Total Carbohydrate 66g	24%
Dietary Fiber 0g	0%
Total Sugars 65g
Protein 13g
Vitamin C 3mg	14%
Calcium 285mg	22%
Iron 1mg	6%
Potassium 388mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

flan
dessert
asian
birthdays

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