Leche Flan (Recipe)

If you’ve ever wondered how to make leche flan with that smooth, silky texture and delicious caramel layer, you’re in the right place! This classic Filipino dessert is known for its rich, creamy consistency and melt-in-your-mouth sweetness, and I took on the challenge of making it for the first time. Spoiler alert: it was a bit of an adventure, complete with a dramatic pan drop that made things even more memorable. Check out the video below to see how my first attempt went and follow along to learn from me and Chef Leevan’s tips!

Ingredients

For the caramel layer:

• 100 g granulated sugar

For the flan:

• 6 egg yolks

• 320 g condensed milk

• 364 g evaporated milk

• 2 tsp vanilla extract

• 1/8 tsp salt

Instructions

Prepare the Caramel Layer

1. In a small saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring occasionally to avoid burning.

2. Once melted and smooth, pour it immediately into your baking pan and set aside to let it harden.

Make the Flan Mixture

1. Separate the egg yolks and place them in a large mixing bowl. Add the sweetened condensed milk, evaporated milk, vanilla extract, and salt.

2. Stir gently until combined, being careful not to incorporate too much air.

Strain the Mixture

1. To ensure a smooth, creamy texture, strain the flan mixture through a fine mesh strainer to remove any egg solids or bubbles.

2. For extra creaminess, strain the mixture a second time.

Release Air Bubbles

1. Gently tap the bowl or the filled baking pan on the counter to release any remaining bubbles. This step helps achieve that perfect, mirror-like finish on top.

Prepare a Water Bath (Bain-Marie)

1. Place the pan with the flan mixture into a larger baking dish, and carefully pour hot water into the outer dish, about halfway up the side of the pan. This keeps the temperature steady and prevents the flan from overcooking.

Bake

1. Preheat your oven to 160°C (320°F) and bake for about 60 minutes, or until the flan is set but still slightly jiggly in the center.

Cool and Flip

1. Remove the flan from the oven and allow it to cool to room temperature.

2. Refrigerate for at least 2 hours before flipping it onto a serving plate, revealing the caramel layer on top.

Smooth & Creamy!

And there you have it—a smooth, creamy, and delicious leche flan! The steps might seem a bit involved, but they’re totally worth it, and the ingredients are as simple as it gets. From my experience, the trickiest part was handling the caramel (and remembering not to drop the pan!). I hope you enjoy this dessert as much as I did, and with a bit of practice, it’ll be easy to perfect. Happy baking!