How to Make Perfect Leche Flan

How to Make Perfect Leche Flan Delicious, fresh and tasty.

Leche Flan. Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top. It resembles crème caramel and caramel custard. This delicious dessert is known throughout the world.

Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.

Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions.

It's a perfect pairing of sweet, rich caramel and creamy custard.

You can cook Leche Flan using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Leche Flan

1. You need 100 g of white sugar.

2. You need 6 of egg yolks.

3. It’s 300 ml of condensed milk.

4. You need 370 ml of evaporated milk.

5. It’s 2 pieces of Calamansi or 1 tablespoon lemon juice.

6. It’s 3 tablespoons of water.

Leche flan is traditionally steamed in the Philippines (where ovens were uncommon for many years), but baking it in a water bath is a great alternative if you don't have a steamer.

The Ultimate Crème Caramel (Leche Flan)Spoonful Of Butter.

Leche flan is popular Filipino dessert composed of custard atop a pool of easy homemade caramel, baked in a flan mold to creamy perfection.

Leche Flan is the ultimate sweet treat!

Leche Flan instructions

1. To make the flan mixture - combine the egg yolks, condensed milk and evaporated milk together and beat in one direction..

2. To make the syrup - melt 1/2 cup of sugar with 3 tablespoons of water placed in a pan in low heat. Add in the calamansi juice from 2 pieces calamansi (or 1 tablespoon of lemon juice) and stir occasionally. Take the pan out of the heat when the sugar is already diluted and the syrup is bubbling and starting to turn yellowish in color..

3. Assembly and cooking proper - pour the melted sugar caramel in the llanera or molding dish. Distribute it evenly. Then strain the egg and milk mixture using a strainer straight to the llanera or molding dish. Cover with foil and steam for 30-35 minutes. Take out of the heat to cool it down. Serve chilled and enjoy!.

Rich, smooth, and creamy with golden caramel topping, this classic Filipino custard is a guaranteed crowd-pleaser.

Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.

The Filipino version of crème caramel, the leche flan is a cherished dessert enjoyed on Christmas and festive occasions throughout the year.

I had a post about leche flan in my old kusina, but the how-to's were in a geocities page which is Some think that egg whites prevent the leche flan from turning very creamy.