leche flan

#Filipino Leche Flan Recipe #LMDConnector

Whenever I think of the holidays, I think of my grandmother’s Leche Flan recipe.  Whether it be Christmas, a birthday party, Easter or any family get together, my grandmother always made her famous leche flan.  For those unfamiliar with leche flan, it is a popular dessert in the Philippines.  Leche flan (or flan de leche in Spanish) simply means milk flan.  In the Philippines, my grandmother always steamed it over the stove top, however it can also be baked in the oven (in a bain Marie). The Filipino Leche flan is akin to the French Crème caramel.

As mentioned, Leche Flan is a staple at any Filipino celebration.  With Easter and Mother’s Day (and nearing the anniversary of my grandmother’s death), I am reminded of all the dishes my grandmother used to make for the holidays.

Here’s my adaptation of my grandmother’s leche flan recipe.

5.0 from 2 reviews
Leche Flan
Rich, creamy, decadent flan/custard with a caramel sauce. Popular Filipino dessert.
Cuisine: Filipino
Recipe type: Dessert
Serves: 3 moulds
  • 12 egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon vanilla
  • 9 tablespoons sugar
  • * This makes enough for 3 molds/pans.
  1. In each mold/pan, place 3 tablespoons sugar.
  2. Set pan over low heat until sugar is melted and golden. (some people use a little bit of water with the sugar to make the caramel)
  3. Using tongs, move pans (one at a time) over flames to prevent sugar from burning. This also distributes the melting liquid on bottom of mold .
  4. Remove from heat and allow caramel to cool and harden.
  5. In a medium bowl, combine egg yolks, vanilla, evaporated milk and condensed milk. Gently stir in a circular motion until well blended.
  6. You don't have to do use a cheesecloth, but it makes the custard silky smooth. With cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared pans/molds.
  7. Cover the molds with aluminum foil and place molds in a wide, oven-safe dish with about 1-inch of water (bain Marie). If your dish isn't big enough, you may have to do this in two batches.
  8. Bake in a 350 F oven for about 50-60 minutes or until a toothpick inserted in the middle of custard comes out clean.
  9. Remove from oven. Allow to cool and refrigerate to set.
  10. To serve, turn flan over on a serving plate with caramel on top. Silky, smooth, creamy dessert! Enjoy!
To prevent bubbles, do not beat egg-milk mixture. Instead, stir gently in one circular motion. If you want a really smooth and creamy leche flan, you need to strain the egg and milk mixture through a cheesecloth before pouring into molds. This is something my grandmother always did and she made the most delicious and perfect leche flan all the time. I've skipped the cheesecloth step a few times because a) I was too lazy and was in a hurry and b) I didn't have cheesecloth on hand. It really does make a huge difference in texture though.


Easter and the holidays are all about family for me.  I find it amusing how Hubby’s family and my family both celebrate Easter, but with different traditions and different food!  Since Easter is a time of family, togetherness and food, what are your family’s customs? Do you have any “Easter” food your family eats every year?

For some other Easter recipe ideas, check out the Life Made Delish website.  Here are but a few recipes you may enjoy:

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Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.


  1. Victoria Ess says

    Oh wow, I didn’t know how straightforward making flan was! Yours looks delicious and professional, and I look forward to trying it!! Thanks for sharing.

  2. Elva Roberts says

    Isn’t it wonderful to have a beautiful and delicious recipe passed down from your grandmother. I hope to make it for a family celebration. I know making this recipe will remind you of your grandmother and how much she loved you. I am a grandmother and all my grandchildren are precious to me and their grandfather. Hugs

  3. says

    Happy Easter to you and your family C!

    Our Easter traditions are usually ham and some sort of Filipino food. This year my dad will be making beef skewers (marinated with soy sauce, pineapple juice, and Jufran sauce). In fact, we will be going there in a few hours for a late lunch/early dinner! :)

    I haven’t made leche flan in a long long time, but when I did do it, I used a bain marie. I like my flan to be firm and not too soft.

    I like the look of your molds too!

    • says

      Canine: Sooooooooo good! Yeah, I like my leche flan firm, but not too firm. Not too soft either! LOL! Just right! Haha! I know, that is totally subjective.

  4. Lynda Cook says

    I love flan’s, but have never made one, I just eat them lol, but you make it sound so easy, easy enough that I want to try and make this now, thanks for sharing!!

  5. Leigh-Ann Murphy says

    This looks delicious, it’s my boytriends favourite but I have yet to be able to make it like his momma does =) I shall give this one a shot, thanks!

  6. Darlene Schuller says

    I’ve never heard of this, or seen this before, but I must admit it looks amazing. Not sure I’m skilled enough to give it a go but I’ll try! Thank you so very much for sharing.

    • says

      Darlene: I never used to make it because my grandmother’s was always the best! I didn’t feel I ever had to make it. Hers was so perfect. Now I miss her like crazy and this reminds me of her. :)

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