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Leche Flan

frosting buttercream sweet
img of Leche Flan

Leche Flan is a rich and creamy Filipino dessert made from a silky mixture of eggs, sweetened condensed milk, evaporated milk, and cream, baked over a golden caramel layer. Often served chilled with berries, it’s a luxurious treat perfect for any occasion.

Info

  • Prep Time: About 15 minutes
  • Baking Time: 70–80 minutes
  • Cooling Time: At least 4 hours (or overnight)
  • Servings: 8–10 slices

Ingredients

  • Granulated sugar – 3/4 cup
  • Water – 1/4 cup
  • Sweetened condensed milk – 14 oz can (preferably La Lechera)
  • Evaporated milk – 12 oz can (preferably Carnation)
  • Heavy whipping cream – 1 3/4 cups
  • Vanilla extract – 1 1/2 tablespoons
  • Large eggs – 5, at room temperature
  • Fine sea salt – 1/4 teaspoon
  • Fresh berries – for serving (optional)

Procedure

  1. In a 9x2 inch non-stick round cake pan, combine 3/4 cup sugar and 1/4 cup water.
    Heat over medium-low until the sugar melts and turns into a golden caramel. Swirl to coat the bottom evenly. Set aside to cool and harden.

  2. In a large mixing bowl, whisk together the condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt until fully blended.
    Strain the mixture through a fine mesh sieve to remove bubbles and ensure smoothness.

  3. Pour the custard mixture into the cake pan over the hardened caramel. Cover the pan tightly with aluminum foil.
    Place the cake pan into a large baking dish and pour hot water into the outer dish to create a water bath.

  4. Bake in a preheated oven at 350°F (175°C) for 70–80 minutes, or until the flan is just set with a slight jiggle in the center.

  5. Remove from the oven and water bath. Let it cool completely, then refrigerate for at least 4 hours or overnight.
    To serve, run a knife around the edges, invert onto a serving plate, and garnish with berries if desired.

Notes

  • Do not overbake—the center should have a gentle jiggle when done.
  • For a deeper caramel flavor, let the sugar reach a dark amber but be careful not to burn it.
  • Always chill thoroughly for the best texture and flavor.