Luscious Leche Flan Recipe
Luscious Leche Flan Recipe

Luscious Leche Flan Recipe

Hello again, dear GG readers! As a follow through to the sisig recipe I have shown you, I thought it would be appropriate to present a dessert that is popular in my country – Leche Flan!

Leche Flan Off The Mould

Leche Flan Off The Mould

Also known worldwide as creme caramel, leche flan is one of the most favourite desserts in the Philippines. It is the star “panghimagas” (Filipino for dessert) in fiestas, birthdays and various occasions. That is why today I am giving you a luscious leche flan recipe.

Leche Flan

Leche Flan on the Benchtop

In the Philippines we call it this, originally from Spanish flan de leche. It is usually steamed stove top, although it can also be baked.

In my country, a spoonful of this custard is a reliable indicator that the halo-halo you ordered is categorised as “special”. Sweet, rich and creamy, it is indeed luscious…

Luscious Leche Flan

Luscious Leche Flan

Let me go off on a tangent for a bit…I would like to recall my formative years. There was a shelf of Disney encyclopaedia-like books to aid my learning. As an 80’s kid, I also played rough in the streets playing on molehills of gravel and sand, with rubber bands and all sorts of street games.

Leche Flan In the Mould

Leche Flan In the Mould

I always came home with a bruise or a scratch that I nursed on my own. I was frightened my mom would scold me, plus it would hurt more when she pressed that medicine-infused cotton ball. On those occasions when I was invincible and had no cuts to cure, my first stop in the house would be…ze fridge!

Leche Flan

Leche Flan

My eyes would pop out with delight when I see moulds of this lovely flan made by my mom. Everywhere I have witnessed diners with their eyes and faces change at the sight of this decadent custard. They let out booming “wows”, eyes rounding double their size. Or even mouths gaping in awe.

Cooling off the Sugar

Cooling off the Sugar

Without further ado, I want to share my recipe of this famous Filipino dessert . I made it the traditional way – using a steamer. You have the option to bake it. I guess as a newbie it is best that I start off the old school way :).

Leche Flan Ingredients

Leche Flan Ingredients

Luscious Leche Flan Recipe
Recipe Type: Dessert
Cuisine: Filipino
Author: Alesah
Serves: 4-6
  • 10 egg yolks (from large eggs)
  • 1 300ml can sweetened condensed milk
  • 1 250ml carton fresh milk (or evaporated milk)
  • 6 tablespoons sugar
  • 2 oval moulds, large
  1. Place 3 tablespoons of sugar in each mould. Set llanera over low heat until sugar is melted and golden. Using tongs, move or shake llanera repeatedly over flames to prevent sugar from burning and to distribute melting liquid on the bottom of mould. Remove from heat and allow caramel to cool and harden.
  2. In a mixing bowl, combine the egg yolks, fresh milk and condensed milk. Gently stir in a circular motion until blended.
  3. Cover the moulds with foil and cook in a steamer for approximately 30 to 45 minutes. Alternatively, bake in a 375 F oven for about 50 minutes to 1 hour. To check if the custard is cooked, insert a toothpick in the middle of the flan. If the toothpick comes out without traces of the custard, it is cooked.
  4. Remove from the steamer/oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with the caramel on top.

This flan is versatile, it could go as a topper to a scoop of Julie’s swish black sesame ice cream. Or eat it on its own as Filipinos do. This could likewise be a perfect dessert after a succulent sisig lunch.

Leche Flan on the Benchtop

Leche Flan on the Benchtop

Top it with your favourite fruits, like a red cherry in the middle or slices of peaches. Anything goes with this ambrosial flan. I like mine as it is – simple, creamy and luscious.


Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at


  1. Now look at that!!!!! Perfection. I love flan… seems like your flan texture, flavor, everything looks really good! I usually see square or round shape – this oval shape is very cute!

  2. Oh my goodness!! This would be absolutely divine! We’re having friends over for dinner this weekend so I just might have to whip this up! Yum!

  3. Hello Nami! I’m so pleased you liked it. Oval has been the traditional shape of the mould in my country, but yes you may use any shape you like :). Thanks for stopping by!!!

  4. That looks really delicious. I might just have to give it a whirl!

  5. omg leche flan!!
    Totally love this, and it looks so freaking amazing! 😀

  6. One of my favourite desserts. Yours looked decadent and perfect and love that action shot with the spoon and the dripping sugar sauce.

  7. J’aime beaucoup ton leche flan Alesah et tu as raison il ressemble beaucoup à notre flan espagnol! Le tien est parfait, j’aimerais bien avoir un bouché maintenant 🙂
    Je te souhaite un très bon weekend ! Ici samedi il va faire très beau et dimanche la pluie arrive !

    • Goodness, Eva! Your words are crisp and lovely, I feel I’m in cloud 9. Je comprends un peu le francais 🙂 I needed to translate a bunch of your very kind words, lol. Merci! Bon weekend a toi aussi 🙂

  8. An absolute favourite! Wonderful recipe!
    Have a happy weekend Julie.
    🙂 Mandy xo

  9. Oh I just love this dessert. Such a beauty…it never ceases to impress! Your’s looks fabulous and the top has the perfect caramelisation. Wow!

  10. This looks amazing! Luscious is definitely right 😀

  11. Yum, this recipe looks similar to the ‘ordinary custard’ that I’m used to, but made with sweetened condensed milk instead of all cow’s milk. And baking it in a mould makes it quite attractive!

  12. Looks so delicious! This is what desserts should be made of 🙂

  13. Beautiful Julie, looks divine – thank you for sharing ; )

  14. Mmmmmmm … I adore flan, but I’ve never made it stovetop and am so intrigued by that option! Totally pinning this! Oh – and I have to smirk a bit at your description of your 80’s childhood … I think it must have been very much like my brother’s (out playing ball and getting bumps and bruises and all those things boys like to do 😀 ), and I realize how different my girlie 80’s childhood was from that! Oh – and I don’t think my mom ever had the fridge stocked with flan! Poor me – lol!

  15. Delicious that is the only word I can say. Very nice perfect. I haven’t tried flan my self, always afraid of making it, now I can make love the shape too.

  16. Never in my life have I ever had FLAN but I know I would be obsessed with it if I did get my mouth on it! Sadly I am allergic to dairy/eggs/sugar! 🙁

  17. Oh Yum, this looks divinely tempting too. Have just found your blog Julie. Great to connect.

  18. What a delicious treat!

  19. Your flan has turned out perfect! Love the oval shaped mould.

  20. This is a win-win at my house! The hubby loves custard and I love caramel! We’d both adore your leche flan!

  21. This flan recipe has me smacking my lips and getting out my knife and fork… or spoon 😛
    It looks so delicious 😀

    Choc Chip Uru

  22. Wow, that really is perfection! You have excelled yourself Julie!

  23. It does sound yummy! Steaming is a nice, gentle way of cooking it too 🙂

  24. That’s one perfect flan I’m seeing! Great post!

  25. Luscious, indeed!!

  26. I have never made my own flan! It’s such a nice elegant dessert. This looks so yummy!

  27. In Japan, we had something similar caramel pudding and it is yummy! So glad you shared the recipe, Julie! Glad too, that someone else always stopped at the fridge after coming home from school =)

  28. Lovely, looks creamy and delicious.

  29. Caramel flan (pudim in Portuguese) is also one of the most popular desserts in Brazil, my home country. It is so popular that you also make in different flavors such as corn, coffee, pumpkin, orange, chocolate, etc .
    I have great memories eating it because it was my favorite Grandma’s fave treat. It reminds me of her a lot! She used to make one that was pure perfection.
    This one looks super delish.

  30. Creme Caramel brings me back to culinary school, every time I see it. A lot of my fellow students thought it was “too eggy,” but either they didn’t prepare it right, or they just didn’t understand the awesome creamy flavor it was supposed to have 🙂 This one looks amazing!


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