(Update: Shortly after I published this leche flan recipe, I discovered a similar recipe that results to creamy flan, but this time using whole eggs. Click here for the recipe.)
Leche flan is the Filipino version of crème caramel, the French custard dessert made from eggs and milk. It has a layer of soft caramel on top and smooth custard on the bottom. As one of the most popular dessert items in the Philippines, it is usually served during parties and special occasions.
My quest for the perfect leche flan recipe (Filipino style crème caramel) came about after my dear friend Evelyn moved to a different city months ago.
I admit I was quite spoiled by her delicious cooking when she was still living close by.
We usually spent time either at her house or at my place and cooked while we babysit our kids. I missed those times and now I miss her sinigang and leche flan the most.
Her leche flan which was water-bathed in the oven was rich, smooth, and melt-in-your-mouth delicious! In her absence, I was determined to figure out how to make it myself.
Filipinos traditionally cook the flan using a steamer since not many households in Philippines own an oven. The food is being cooked by steam generated by hot water on the bottom of a steamer basket. The pot has to be covered tightly with a lid so the steam doesn’t escape and cooks the food thoroughly.
I was unsuccessful making my first leche flan.
Even if I mixed the ingredients well, strained the mixture (only once), poured into individual tin molds, covered them with aluminum foil, and steamed on high for an hour.
The flan had tiny holes all over and the texture wasn’t smooth.
I figured I screwed up somewhere in the mixing or probably in the temperature.
So I did it again, this time paying careful attention to every details and steps.
On my second try, I avoided beating the egg mixture, rather stirred it gently using a whisk, then repeated the same steps above.
Again, I didn’t get the consistency and texture I wanted. So I had to keep trying until I got it right.
On my 6th attempt, I finally able to figure it out and share with you some important tips on how I made my steamed leche flan smooth and creamy.
• First, you need to be careful in mixing the egg yolks and milk. Do not beat the mixture. Rather give it a gentle stir in a clockwise or counter-clockwise direction, whichever you prefer. Beating creates air bubbles which show as tiny holes on the custard.
• Strain the mixture at least three times (or more if you’re up to it) until most of the impurities are removed. This is the ultimate secret to achieving the smoothest leche flan.
• The size and thickness of the mold affects cooking time. The smaller the mold, the faster it cooks.
In my experiment, I only use the traditional llanera specifically designed for leche flan, so I can only vouch for them. But I believe if you use different molds made of heat resistant plastic, glass, or ceramic, the same rule applies.
• Steam on low heat. That means set your stove dial to like a 2 or3. Make sure that the water in the steamer is boiling but only with few bubbles (simmering). Boiling on high causes tiny holes on the flan, especially around the sides. A gentle steady heat will help you achieve the desired result.
Prep Time: 10 minutes
Cook Time: 25 minutes-1 hour
Yields: 3 large leche flan
Ingredients:
12 egg yolks from large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon pure vanilla extract or lemon zest
¾ cup white sugar (for making caramel)
Tools You’ll Need:
Can opener
Whisk
Fine mesh strainer
2 mixing bowls
Cooking spoon
Ladle
Llanera tin molds
Kitchen tong
Aluminum foil
Steamer
Procedure:
Preparing the Caramel Topping:
1. Prepare molds for leche flan as you will need them as soon as the caramel is ready.
2. Place sugar in a sauce pan and dissolve over low heat. Stir constantly and pay attention as it melts; you don’t want to burn it.
As sugar turns to light brown, turn off heat.
Divide and transfer quickly to individual molds. If you’re using a llanera, use a kitchen tong to hold it as you’re pouring the caramel because it can get very hot.
Tilt the mold when needed to distribute evenly on the bottom. Set aside to cool and harden while you prepare the egg-milk mixture.
Preparing Leche Flan Mixture:
1. Place egg yolks in a large mixing bowl and stir gently in a circular motion using a whisk.
2. Add the condensed and evaporated milk, and mix gently.
3. Pour in the vanilla extract or lemon zest and continue mixing until smooth.
4. Strain the egg-milk mixture using a fine mesh strainer. Do this at least 3 times until most of the impurities are removed.
5. Use a ladle to pour mixture into individual molds. I used three llanera in 3 different sizes: XL, large, and medium.
6. Cut aluminum foil just enough to cover each mold.
7. Fill steamer with 3 cups of water. Bring to a boil then lower heat to LOW (numbers 2-3 in your stove dial)
8. Place leche flan molds into the steamer, cover, and steam for 25 minutes for medium llanera, 35 minutes for large, and 1 hour for XL size.
To check for doneness, insert a toothpick into the mixture. It should come out clean. Remove from steamer and allow to cool, still covered. Once it reaches room temperature, refrigerate overnight to help set.
9. When ready to serve, run a knife around the edge, invert into a serving plate, and cut into serving portions.
- 12 egg yolks from large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon pure vanilla extract or lemon zest
- ¾ cup white sugar (for making caramel)
- Prepare molds for leche flan as you will need them as soon as the caramel is ready.
- Place sugar in a sauce pan and dissolve on low heat. Stir constantly and pay attention as it melts; you don’t want to burn it. As sugar turns to light brown, turn off heat. Divide and transfer quickly to individual molds. If you’re using a llanera, use a kitchen tong to hold it as you’re pouring the caramel because it can get very hot. Tilt the mold when needed to distribute evenly on the bottom. Set aside to cool and harden while you prepare the egg-milk mixture.
- Preparing Leche Flan Mixture:
- Place egg yolks in a large mixing bowl and stir gently in a circular motion using a whisk.
- Add the condensed and evaporated milk, and mix gently.
- Pour in the vanilla extract or lemon zest and continue mixing until smooth.
- Strain the egg-milk mixture using a fine mesh strainer. Do this at least 3 times until most of the impurities are removed.
- Use a ladle to pour mixture into individual molds. I used three llanera in 3 different sizes: XL, large, and medium.
- Cut aluminum foil just enough to cover each mold.
- Fill steamer with 3 cups of water. Bring to a boil then lower heat to LOW (numbers 2-3 in your stove dial)
- Place leche flan molds into the steamer, cover, and steam for 25 minutes for medium llanera, 35 minutes for large, and 1 hour for XL size. To check for doneness, insert a toothpick into the mixture. It should come out clean. Remove from steamer and allow to cool, still covered. When it reaches room temperature, refrigerate overnight to help set.
- When ready to serve, run a knife around the edge, invert into a serving plate, and cut into serving portions.
My mom’s recipe calls for 20 egg yolks, half & half and the evaporated milk. It’s very similar to yours. I use a canned ham tin (very old, don’t think you can buy ham in a tin anymore – I’ve had mine for over 30 years – same shape as your pan. And I top mine with a Meringue. If you want to compare the two; mine you can find at http://wp.me/p4fk5s-6g
Sorry for the late reply, I just saw this comment. I will make this version of leche flan as I am trying out more leche flan recipes especially the ones using whole eggs.
It’s been in my family for years. I’d love to hear what you think.
Yes, I’ll let you know once I tried it.
hi gud pm tita mia.can you please explain to me whats the secret of producing a smooth texture leche flan??. we made a leche flan in our school and we’re about to answer the question.
Hello Karen! Your question can be answered within the blog post itself, just before the recipe. Thanks for checking out my blog.
Sarap naman 🙂
Thank you Mark!
This is a sensational entry. I can’t wait to attempt this, although I must admit my sister is the leche flan professional. Hehe. We have searched high and low and found all the ingredients we need for halo-halo as a special christmas dessert. Yummy!!
Thanks! I hope you were able to make the halo-halo and enjoyed Christmas celebration with your family!
filipinos are fond of leche flan, as in, special occasions it will not be complete without leche flan on the table. just seeing ingredients , measurements a
nd procedure , I’d say this is the tradional “special leche flan “we call. thanks
Thanks a lot!
I tried this recipe and on my first attempt it was perfect! Thank you so much for all the tips!
You’re welcome! I’m so glad it turned out perfect 🙂
it really did help me. cause my mom want me to cook for her…so verry thanks to you recipe
You’re welcome! Thanks for the feedback!
tried baking leche flan today… i did follow your procedures as well as its ingredients… it really turned out perfectly… im planning to do business with it… thanks to yoy
Glad to hear that, Hazel. Good luck on the business venture!
Hi Mia. Just want to ask if am gonna make lechen flan using the oven what would be the heat and how long? Thanks
Temperature I mean lol. Thanks. So excited to try your recipe 🙂
Hello Yen! I haven’t tried making leche flan yet using the water bath method in the oven, so I can’t tell you exactly the temperature settings for baking. However, I’d suggest going with 300ºF and bake for about an hour. Hope it helps!
Im about to cook my first leche flan. And im going to follow ur recipe. Im so excited. Wish me luck 🙂
Good luck, Grace! Hope it turned out great! 🙂
Hi! Thanks for sharing this leche flan recipe of yours. I did this yesterday, followed each steps & everything went well except for the flan itself. It was smooth but it had bubbles around it. It could be the temperature that made it like that. What do you think? I think because when I was steaming the flan, i turned the heat low but still boiling. It should’ve been just simmering not boiling.
Hello, Nick! That’s right. It should be simmering, not boiling. Low and slow, that is. Good luck on trying next time. Hope it’ll be perfect!
Hello, can you please help me why the caramel doesn’t melt well after steaming? All is left in the llanera. Only few caramel syrup was melted
Hello Mitzi! Did you let the flan sit in the fridge overnight? It needs time to “set” so the caramel will stick properly. I’m guessing you went ahead and invert the leche flan right away as soon as it was done steaming? Or am I wrong? Please contact again if you need help. Regards!
Hi! Your leche flan looks delicious! Bakit kaya yung gawa ko umalsa at may mga holes. Hindi siya smooth. First time ko kasi gumawa. Malakas din kasi ang apoy o di kaya sa paghahalo ng mixture ang problema?
Hello Rubi! Basahin mo mabuti yung intro nung recipe kasi ini-explain ko panu ma-achieve yung smooth texture ng leche flan. First is yung mixture, dapat salahin mong maigi tapos remember pag nag steam na, dapat hindi boiling yung water kundi konting kulo lang or simmering (hindi malaki yung bubbles). Hope next time ok na yung finished flan mo. Good luck!
Got it. Thanks for the advice! Happy Halloween!:)
I didn’t read po kasi your intro. Dirediretso kasi ako sa ingredients and procedures. Sorry 😉
That’s okay…Minsan super excited tayo gumawa ng recipe derecho na tayo sa steps. But I’m glad nabasa mo yung intro!
You’re welcome! And belated Happy Halloween to you 🙂
So smooth!
Hi Ma’am Mia, i tried different procedures and a set of ingredients for a year coz i’m planning to have a business with this food, but i haven’t tried this one, i’ll try it, and i’ll let you know the result..tnx for sharing us your recipe.
You’re welcome, Fernalou! Let me know how it goes 🙂
Your recipe looked easy to follow. Will try it for sure. Thank you.
I will try this recipe for christmas.. I hope i can make it smooth and creamy like yours.. Thanks for the shares.
You’re welcome!
I was able to follow this one. My husband love it so much. There were no bubbles in the flan. Thanks for the recipe. It helps to a beginner like me. 🙂
You’re welcome, Rica! Thanks for the feedback!
Mia this is what i need this new year a delicious Leche flan ..thank you very much.. Advance Happy New year to you and the whole family ..
Thanks, Eden! Hope you love it. Happy new year too!
Looks delicious!I will try this recipe….thnk u so much!
You’re welcome Joylyn! Hope it turned out great!
I didnt know that straining the eggs will make magnificent leche, thank you mine was almost well done on 11th experiment :))
Hello Dancel! It does make a difference, but the most important thing is cooking the flan over low heat too! Hope you’ll perfect making the flan next time 🙂 Good luck!
Thanks for the recipe! I have tried it yesterday, i don’t have a steamer so I used our very own Kitchenatics cooling and baking rack that can be bought in amazon. I am amazed with the result! I baked it 375 for 50 minutes, I put the rack to a half inch pan then put it in the oven before i set the oven to 375F then I pour about 4-5 cups of water, when the heat’s in 375, i put my flan there wrapped in foil on top and set for 50 minutes. The flan is perfect! it has the same consistency as to steaming it. This recipe is perfect! Oh, i actually added a little lemon zest on it for more aroma.
Hello Lovely! THanks for this valuable information. I actually haven’t tried this method yet, but I will definitely do in the future!
hello tita! Pa ano naman nung leche flan sa mang inasal. Taga nevada po ako but im craving for leche flans and i dont know where to buy. Yung leche flan po sa mang inasal is so creamy and sticky. Hindi mo yung gumagalaw na parang gelatin ? Thanks!
Hi ms. Mia
Mine was a bit ok, the taste is perfect as well as the texture. But after 5th attempt still there was this holes all over its side. I followed everything. What went wrong i dunno?
Hello Lizzy! Did you steam it on the lowest heat setting? In my experience that should solve the problem.
Hi Ms. Mia..itanong ko lang kung dapat bang ilagay muna sa fridge Yong llanera with the leche flan after steamed? Or pwede bang ilagay agad sa plate ang leche flan right after ma.steamed? Kasi pi sa akin pagkatapos ma.steamed nilagay ko agad sa plate mainit init PA nga pero nagtaka ako bakit Yong caramel naiwan sa llanera? As dumikit talaga Hindi nadala sa plate. Bakit po kaya? Yong gamit ki kasi hi ndi cya llenara, non.stick Yong ginagamit sa banana loaf na cake. May kinalaman ba yon kung bakit Yong caramel nadikit?
Hello Vivi! First of all, I apologize for the late reply. Regarding your question, walang kinalaman yung mold na ginamit mo for making the flan. Based on my experience, dapat ilagay mo muna sa refrigerator yung flan at least overnight in order for the caramel to “set” at para maganda yung result. Pwede naman kainin agad ang flan, say like after it cool down at room temp, pero di sya kasing firm at yung caramel topping di kasing thick compared sa yung refrigerated. I hope I answered your question. Anyway, you can always try again and make it perfect this time. 🙂
Hi Mam Mia..I just tried your smooth and creamy leche flan coz my husband’s boss requested it for their meeting and it was my first time to try it so i was nervous if Im can do it right…so what i did is just follow your steps and recipes and viola in turned out really perfect! thank you so much i will include this recipe in my bussines.:)
I am so excited to hear that, Kriselda! Thanks for sending your feedback. I really appreciate it!
Hi.. Ive made leche flan same lng nmn sa procedure na ginawa mu ate.. But why is it my flan,tumitigas… Not that usually soft na leche flan.. Anu kaya problem? Sa cooking time po ba??
Thank you
Hello! I have no clue bakit naging matigas yung flan na ginawa mo. Binasa mo ba lahat na tips sa taas before nung recipe? It will help a lot perfect the recipe. I suggest mag try ka ulit and this time pay attention to every step of the process. And then let me know yung result 🙂
Been cooking leche flan for years.pero lagi may bubbles sa sides.i will try your step by step procedures.excited ?
Hello Rowena! Hope na perfect mo yung flan this time 🙂
Hi mia. Just want to ask. So when do u put the mold in the steamer. Do u have to let the water boil first.when boiling dats wgen u put the mold?the time.for 20mins…..thanks
I mean when it starts to boil yung steamer then thats the time you put in the molds.and start timing for 25mins.
Hi Abi! Yes, that’s correct. You start timing after you put the molds in the steamer basket and when the water is already boiling. Hope that helps!
Hi ms.mia….ty kaayo.nway lingaw kaayo ko sa mga recipe. Ill try nya pud ang uban. Actually ryt now, M trying da loslos hehehe.I read that ur from cebu. M also from cebu….ty again…..
You’re welcome Abi! Glad to know you enjoy the recipes and also you are Cebuano. Message me on my FB page and let’s connect. 🙂
Sorry thats when you put the mold then time for 20mins….ty
Hello, thanks for the tip and recipe. I usually overbeat my mixture causing the flan to have so much bubbles. However, bakit kaya ung flan ko medyo malambot? considering been cooking them for 1 hour already. Paano kung gusto ko sya medyo makunat or firm? Thanks
Hello Donna! Try adjusting the cooking time…Add 15 minutes more. Iba-iba kasi yung lutuan natin. Baka di pa masyadong luto yung mixture kaya hindi sya nag firm up.
hello po good day, gusto ko lang po itanong ,kase po pag nagluluto ako ng leche flan smooth sya pero malambot, iba yung pagka lambot nya parang hilaw pero pwede naman makain kase smooth yun nga lang malambot.. tapos ang dameng parang butas butas sa paligid ng leche flan, paano po maiiwasan yung mga butas butas na yun sa paligid ng leche flan? tas po feeling ko kaya malambot kc mga 20 min. ko lang ata sya naluluto .. tas po yung apoy sa steamer sobrang malakas ,ganun po ako palagi magluto ng leche flan.. dati po ntry ko din na medyo matagal iluto yung leche flan siguro mga 30 to 40 mins. pero feeling ko na over cooked cia parang di na cia smooth tas dameng parang bubbles … gusto kong makapagluto ng perfect na leche flan kaya lang parang di ko magawa .. tama naman ingredients ko .. saan po kaya sa lakas ba ng apoy?o sa oras? okey lang din po ba na masobrahan ng gatas? kapag po ba nasobrahan ng mga gatas nagiging dahilan ba sya ng sobrang lambot pag naluto?? pki sagot po sana lahat ng mga katanungan ko please po .. salamat po talaga .. God bless ..
Hello! Andyan mismo sa post sa itaas yung explanation at techniques para maging malambot yung leche flan. Basahin mo mabuti kasi naka explain yun lahat. But to answer some of your questions, yes, kailangan mahina yung apoy. Simmer siya dapat (konti lang yung bubbles sa tubig) at hindi rapid boiling (malalaki yung bubbles while nagpapakulo). Tapos yung time nang pag steam, it matters yan. Check mo after 25 minutes kung nag firm up na yung mixture. Gumamit ka nang toothpick tapos check mo if wala na bang dumidikit. Tapos adjust mo yung time. Add 10 minutes more at check ulit. Regarding sa ingredients, i-follow mo yung tamang sukat kasi pag subra yung gatas, di sya mag firm up. Dapat balanse dapat.
matanong ko na din po, pwede pa rin ba maging smooth ang leche flan kapag sinama ang white ng egg?? dun po sa location ng mother ko may nagbebenta ng leche flan dun kaya lang yung leche flan di cia smooth at pag kinain mo maraming bubbles kc sinasama nila ang white ng egg sa pag gawa ng leche flan … ntry nyo na po ba magluto ng leche flan na kasma ang white egg? Salamat po ^_^
Yes, pwedeng pwede! Meron akong recipe for leche flan na kasama yung both egg yolks at egg whites. Tapos smooth and creamy din yung resulti. Eto yung link http://www.russianfilipinokitchen.com/2015/02/14/smooth-and-creamy-whole-eggs-leche-flan/
thank you po sa response nyo sa message ko ^_^ .. isang tanong na lang po, sa palagay nyo po ba malaki ang epekto sa lasa ng leche flan kung ang gagamiting mga gatas ay hindi branded at mumurahing gatas lang?? parang feeling ko lang naman pareho lang ng lasa yung murang gatas at mamahaling gatas na condensed milk or evep milk …. ano po opinyon nyo ? … sobrang thank you po sa inyo … salamat talaga .. ^_^ God bless po …
You’re welcome! In my opinion, walang masyadong pagkakaiba yung lasa kung gagamit ka nang mas mumurahing gatas. I do that too sometimes, depende kung anong meron ako. So feel free to use yung milk na preferred mo. Good luck! 🙂
ano pong mas ok at mas masarap yung purong egg yolk lang ang gagamitin sa leche flan? or yung may kasamang egg white din? pareho lang po ba ng lasa o mas ok pag purong egg yolk lang sa leche flan?? thank you po ulit … sorry po ang dame kong tanong .. ^_^ thank you po …
Personally, I prefer yung leche flan na gamit yung egg yolks at egg whites. Mas hindi sya malasang “egg-y” or walang trace nung lasa ng itlog. Pero preference ko lang yun. Equally masarap naman yung both recipes, so it’s up to you kung alin sa dalawa ang magugustuhan mo. I suggest trying both recipes and see which one you like best. Good luck! 🙂
thank you po miss mia! and thank you din po kase nag she-share kau ng kaalaman nyo sa pag gawa ng leche flan kung paano ito magiging perfect … ang totoo nyan plan ko kase mag business ng leche flan kaya nag babasa basa ako kung paano ko pa mapapasarap yung gawa ko tas nakita ko nga itong blog nyo kaya naman sobrang natuwa talaga ko at thank you kase po nagreresponse kayo sa message ko at mga questions ko ^_^ sobrang na appreciate ko po talaga … balitaan ko kayo pag nakapag gawa na po ako … thank you and God bless … ^_^
You’re welcome! Good luck sa leche flan business mo. I’m always glad to help 🙂 I’m happy to know yung outcome nang pagluluto mo. Be sure to send in your feedback & if possible with photo din 🙂
If I use whole eggs instead of egg yolks , will there be a change in the amount of ingredients ? Thanks for your reply
Hello Sylvia! I have a separate recipe for the flan using whole eggs. Just follow this link http://www.russianfilipinokitchen.com/2015/02/14/smooth-and-creamy-whole-eggs-leche-flan/
hello for me it’s better if there is no evap milk 🙂
I haven’t tried it yet since I always use condensed milk & evap when I make leche flan every single time. So I can’t say for sure. But others have told me they tried using regular whole milk instead of evaporated milk and it turned out fine. You may want to give it a shot.
hi miss mia!!! good day!!!itatanong ko lang po bakit ganun smooth and creamy naman po yung nagawa kong leche flan kaya lang po nag kakaron ng crack ang ibabaw … bakit po ganun???
hi miss mia good day!!! pwede ko po ba makuha link ng FB account nyo para po dun na lang ako mag memesage sa inyo para sa iba ko pang katanungan ^_^ .. di po ako makapag send ng picts d2 ng luto kong leche flan .. salamat po …
I sent you an email. Please check your inbox. 🙂
Hi maam bkit po ung caramelized sugar ko mtigas parin sya even after steaming it? Hind po siya naging syrup instead buo syang caramel.,.
Hi Anne! Di ko pa na experience ang ganyan. Panu mo ba ginawa yung caramel? Try mo lagyan nang konting tubig yung sugar before mo lutuin. Hope one of the readers can help out sa tanong mo.
Hi Mia, would you know why water sipped inside the flan during steaming? I covered it with aluminum foil though. The steamer also has a cover. Thanks a lot.
Hello Ann! Water condenses as you are steaming. I wrapped the cover of my steamer with a kitchen towel to absorb some of the water. Also, make sure that the mold you are using is wrapped tightly with the foil.
Thank you for this step by step recipe. It was my first time to make leche flan and my husband said it tastes good <3 Unfortunately, the texture is not as smooth, I'm using an electric stove and I can't seem to figure out the setting for the correct heat hehe
Hello Jo! It doesn’t matter what kind of stove you’re using. Just make sure that when you’re steaming, the water is in a gentle simmer (konting bubbles lang) as opposed to rolling boil or malalaki yung bubbles sa tubig. Hope your next attempt is more successful. Cheers!
Hello Jho! It doesn’t matter what kind of stove you’re using. Just make sure that when you’re steaming, the water is in a gentle simmer (konting bubbles lang) as opposed to rolling boil or malalaki yung bubbles sa tubig. Hope your next attempt is more successful. Cheers!
I made this tonight 12 egg yolks, 1 can each of condensed and evaporated milk also I added some extra stuff. 1 tbsp each of vanilla, almond extract and 1 tbsp of orange liqueur also I added 1/2 a cup of heavy whipping cream. I am also baking it for 35mins @ 350 degrees I don’t know how to post a pic with my comment.
Hi, Leilani…you can email me the pic at russianfilipinokitchen at gmail dot com or if you have instagram account, post the pic and hashtag #russianfilipinokitchen and I’ll check it out. Hope it the leche flan recipe turned out great!