Ingredients

  • Serves 5 people
  • 150 g white sugar

  • 10 egg yolks

  • 500 ml sweet condensed mil

  • 350 ml evaporated milk

  • water

Leche Flan
Recipe Courtesy of
Anton Amoncio

Leche Flan

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Anton Amoncio shares the recipe for one of his favorite Filipino desserts - Leche Flan! A caramel custard consisting of milk, sugar, and eggs, and flavored with vanilla essence or beans, it was originally brought over to the Philippines during the Spanish colonization, and is believed to have origins in the regions on the border of Spain and France. You will absolutely love its velvety texture and the blend of sweetness from the custard with slight hints of bitterness from the caramel. If you’re looking for something quick and easy to make for a sweet ending to your Christmas meal, Leche Flan definitely takes the cake!
  • Easy
  • 5 min
  • 50 min
  • 15 min
  • 3 steps
  • 5 Ingredients
  • Easy
  • 3 steps
  • 5 Ingredients
  • 5 min
  • 50 min
  • 15 min

Instructions

  1. Make the caramel topping

    • Pour 150g sugar in a pan on medium heat and allow sugar to melt without stirring for about 5 to 6 minutes.
    • Take the pan off the heat as soon as the sugar turns into a dark amber color.
    • Pour the caramel immediately into the ramekins and set aside to allow it to cool and set.
    Make the caramel topping


  2. Make the custard

    • Crack 10 eggs and separate the egg yolks and the whites and transfer the egg yolks into a bowl.
    • In the same bowl, pour 500ml condensed milk and whisk it with the egg yolks.
    • Next, gently pour the evaporated milk in and carefully stir until it is well-mixed.
    • Strain the egg mixture to get rid of unwanted chunks or lumps.
    • Pour the mixture into the caramel filled ramekins and cover ramekins with aluminium foil.
    Make the custard


  3. Bake the Leche Flan in a water bath

    • Place the ramekins on a hot pan and fill the pan with about 1 inch of water.
    • Place the pan in a 175°C oven and bake it for about 45 minutes.
    • To check if it is done, you can use a toothpick and poke the center of the custard. The flan is ready once the toothpick comes out clean.
    Bake the Leche Flan in a water bath


Plate and Serve!

Leche Flan is traditionally best enjoyed chilled. So allow it to cool and refrigerate until ready to serve!

Plate and Serve!

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    Ingredients
    • Serves 5 people
    • 150 g white sugar

    • 10 egg yolks

    • 500 ml sweet condensed mil

    • 350 ml evaporated milk

    • water

    Nutrition
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