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Filipino

Leche Flan (Filipino Caramel Custard)

Filipino leche flan is a smooth caramel custard steamed gently with eggs, condensed milk, evaporated milk, and vanilla.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Leche Flan (Filipino Caramel Custard)

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 15 min · Cook 40 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 30 minutes cooling time before unmolding; chilling longer makes the custard easier to slice cleanly.

Method

  1. Add sugar and water to a small pan and cook over medium heat until the syrup turns deep golden.

  2. Immediately pour the caramel into a small heatproof mold and tilt to coat the base.

  3. In a bowl, gently mix eggs, condensed milk, evaporated milk, and vanilla extract until smooth.

  4. Strain the custard mixture into the caramel-lined mold to remove bubbles and eggy bits.

  5. Cover the mold with foil and steam gently for 30 to 35 minutes until the custard is set but still slightly wobbly in the center.

    30–35 min

  6. Cool for 30 minutes, then run a knife around the edge and invert onto a plate.

    30 min

How to tell it's done

The flan should be smooth, glossy, softly set, and covered with a thin caramel sauce.

Getting it right

Tip

Steam over gentle heat; strong boiling creates bubbles and a rough custard texture.

What to serve it with

Serve chilled or at room temperature with the caramel sauce spooned over the custard.

Common mistakes

The custard sets with bubbles or a rough surface.
Mix gently, strain the custard, cover the mold, and steam over low steady heat instead of a hard boil.

Substitutions

  • Evaporated Milk → Milk — Use milk only if evaporated milk is unavailable; the custard will be lighter.
  • Vanilla Extract → Cardamom Powder — This is not traditional, but a tiny pinch can be used if vanilla is unavailable.

Storing and reheating

Refrigerate leche flan covered for up to 4 days. Keep it chilled until serving and do not freeze, as thawing can make the custard weep.