Leche Flan

Leche Flan

Some people go CRAY over chocolate desserts. I can’t tell you how many times I’ve witnessed people lose it over chocolate. It’s like a cartoon when the eyes pop our from their heads. I totally get why it’s an aphrodisiac. Personally, I get that excited when there’s flan. Not chocolate-excited, but pretty damn excited. Now I know many countries have their own rendition of the jiggly dessert, however, in my humble opinion Filipino leche flan is the BEST. Not biased or anything it’s just that the texture and flavor is just how I like it: thick&creamy.

At a good Filipino party, you will be overwhelmed by the amount of food prepared for the guests. You could go around the table getting a little bit of everything and somehow manage to not have room for everything, forcing you to get a second plate. It happens to the best of us. The strange thing is that the same phenomenon happens when you go back for dessert. Usually there will be trays and trays of Pinoy delicacies including my personal favorite, leche flan.

I’m really picky when it comes to desserts, I know exactly what I like and don’t like. Which is why at most parties I pass on the dessert because I know they’re all going to be pretty crappy. So when I see something I like I get excited but trust me it doesn’t happen often. Flan is one of those things that excites me because though I know how to make it, it’s incredibly indulgent so I don’t make it often. When it’s made right, you won’t want more than just a little sliver because it’s incredibly sweet and thick.

leche flan caramel

When making flan take the time to make sure the caramel is the right consistency, beating the mixture thoroughly – NO EGG WHITES SHOWING, and strain the mixture. These three steps will give you the dense creamy texture we all want but never achieve.

If you don’t have molds you can get these custard molds from Amazon, I find that these are better for getting the cute trapezoid shape. Otherwise, you can always bake it in a small baking dish and placing that in the larger one. It’s all about presentation at this point. Leche flan is eaten by itself or served on icy desserts like Halo-Halo. I like making flan for dinner parties. It’s always funny when everyone says they’re too full but somehow the flan disappears when I’m not looking. Guys, there’s no shame in loving flan.

Leche Flan

Leche Flan

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 Dozen large eggs
  • 1 Can condense milk
  • 1 Can evaporated milk
  • 1 Tsp vanilla extract
  • 1/3 cup sugar


    To caramelize sugar:
  1. In a small pan over low heat melt the sugar slowly. Be careful not to burn it or else you will have a mess and need to clean up and start over. When the sugar melts and becomes a beautiful caramel color, pour them into the molds and swirl the sugar so that there is an even coating. Set it aside to cool.
  2. For the flan:
  3. Preheat oven to 350 and fill a large baking dish with about 1/2 inch of water.
  4. Crack the eggs and keep the yolks only. (You can keep the egg whites for an omelette)
  5. Add the condensed and evaporated milk then the vanilla and beat really well together. Or use your immersion blender for a quicker blend that will mix better.
  6. Now strain the mixture through a sieve. This part is crucial!
  7. After straining, pour mixture into the molds and allow the air bubble to surface.
  8. Then cover with foil and place each mold into the baking dish with water.
  9. Bake for about 30-40 minutes until they are firm.
  10. Allow the flan to cool and then remove them from the molds by running a knife or icing spatula to release it then flip it over on a plate.



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