Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life. In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.
I remember the Leche Flan that my Lola Belen makes when I was still living in Las Pinas. It really tasted so rich and heavenly; everyone in our family always requests her to make some on special occasions. As for me, I’m still lucky because my wife knows how to make a good one too (this is actually her recipe). If I did it my way (not the song…please), you might be having Leche Flan that tastes like Egg Pie instead.
Try this most favorite Filipino dessert: Leche Flan.
Recipe: Leche Flan Recipe
Ingredients
- 10 pieces raw eggs
- 1 small can condensed milk
- 1 cup fresh milk (or evaporated milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
Watch the cooking video:
Cooking Procedure
- Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
- Place the egg yolks in a big bowl then beat them using a fork or an egg beater
- Add the condensed milk and mix thoroughly
- Pour-in the fresh milk and mix well
- Put the mold (llanera) on top of the stove and heat using low fire
- Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
- Spread the caramel (liquid sugar) evenly on the flat side of the mold
- Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
- Cover the top of the mold using an Aluminum foil
- Steam the mold with egg and milk mixture for 30 to 35 minutes.
- After steaming, let the temperature cool down then refrigerate
- Serve for dessert. Share and Enjoy!
Number of servings (yield): 6
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my fave!
wow ang sarap naman… itry ko talaga yan kasi madali ang process ng pagluluto saka favorite pa ng anak ko ang leche flan.
thanks a lot sa pagshare nyo ng mga recipes nyo. keep up the good work.
God bless you.
i will try this…. dami ko ng naipon na menus from palnlasang pinoy..thanks for having this site… it helps a lot espcially for those who r late bloomer in having cooking desire like me…. more power…..
hmmm yummy leche flan…..
hello..after browsing your site and leche flan procedure.i cooked it but not perfect
using steamer within 30-35 mins..not firm at all?bakit kaya ganoon?please advise,may mali ba akong nagawa?sayang naman ang effort ko.
hi kuya,i comment earlier about not having firm leche flan using steamer..guess what i did nilagay ko sa oven,boiling water in the baking pan and put the mold in the oven sa 375 deg 40-50 mins,naku..sucess naman pla
sa wakas kala ko disappointed na ako..im happy na naging firm ang leche flan ko.so next time,oven na gamitin ko para no hassle.Thank you sa website mo at asahan mo na palagi ako magbrowse ng latest recipe and cook it or bake it.God bless and thanks for sharing the recipe.I am learning alot from you in terms of cooking.Take care
hi lilia,paano mo niluto sa oven?anong nilagyan mo ng tubig?pls help me..i dont have a steamer yet..
Hi Sheryl, I’ve heard (kc I haven’t tried it yet) but they said pwede mo i-oven for 1 hour. Ilagay mo sa pyrex or any glass or aluminum small pans ung mixture mo then nakapatong sya sa isa pang container na meron tubig.
kuya salamt uli galing mo tlg.
I just want to know if you have a recipe of leche plan that includs the white egg kc sayang ung white egg.
Hi lizza,
You can use the egg whites to make the texture a bit firmer. Some ppl kasi prefer a much firmer flan. The more of the egg whites you use, the firmer the flan. I usually only use 7 large eggs (instead of the 10 this recipe calls for and half the sugar). And out of that I include the equivalent of 1 to 2 egg whites. I prefer a flan that is much firmer on my halo halo so I add more. Use the leftover egg whites to make meregue na lang. I hope this helps!
super sarap…this is one of my faves. Thank you.
it was very good i made perfect thanks sa recipe.lahat ng niloto ko from this site nagustohan ng mga puti thanks sa panlasang pinoy.more power!
Thanks for sharing your recipes.. I made my husband happy with your help..
Hi,
Try using coffee as flavoring. Masarap din sya. I also would like to have the recipe using the egg whites. the reason why egg whites are not used is because it can cause bubbles in the flan – am I right?. What I know others do is sinasala nila with cotton cloth. smooth ang result.
thanks and regards
My mom and i, when we cooked leche plan, we included the egg white, basta lang we make sure na halong halo yung eggyolk at white sa isang lalagyan, minsan nga we used our hands para mas halong halo kasi mafefeel mo talaga personally pag gamit mo hands mo, just make sure na it’s clean (sabi nga ni kuya ok lang gamitin ang kamay basta lang clean) tapos sinasala namin yung mixture after mahalo, using strainer with tiny holes… and ang result naman is wala syang bubbles and firm din sya like other leche plan using egg yolk only…
thank s recipe,i relly like it
hello.tnx s recipe.ngaun pinagkakakitaan ko na.may tanong lang ako…pde ko b store s freezer ng ref?at kung sakali mga ilang araw…kasi minsan biglaan ang orders,naghahabol tuloy ako.
thank you.
hi try ko iluto yan kasi parang ang dali lang at favorite kasi ng mga baby ko.. more power and thanks sa mga recipe nyo.. god bless
Thank u sa patuloy na magdala sa email ko…malapit na ang pasko kaya pinood ko ito…yun palang egg white sabi ng friends ko pwede gawin “merenge”. yun kendi nabibili sa tindahan…paano ba ginagawa yun para hindi sayang ang claro ng itlog..thank
can i ask it makes how many serving po ung mga ingredients na to??
hi!..i just like to know kung ilang servings ang magagawa sa recipe na to?..hope to hear from you and more power!!…love browsing your site and i am learning a lot from you!!…thank you for sharing your talent to us!!…God bless!!… =)
♥♥♥kuYA thAnk yOu vEry mucH!!…♥♥♥
Hi! Im your no.1 fan of Panlasang Pinoy. Thank you so much for giving time sharing your knowledge in cooking Filipino dish. Good luck and may God bless you. . . .
para di naman masyado masayang ung eggwhite pwede naman sya isama..meron nga lang proportion..like in five whole eggs,two whole eggs and three eggyolk..then kailagan salain sa katsa para smooth pa rin ang letche flan..and para maging really special you can add grated cheeze or macapuno on top before serving…yummmmy!!!
I love all your recipes!!!!! Thank you talaga for sharing.
hi po, 1st tiem ko po gumawa ng kleche flan, and i tried your recipe, masarap po kaya lang po bakit po kaya hindi sya smooth? kulang po kaya ako sa halo? thanks po..
My mom also puts a little grated dayap rind in it para mawala ang lansa ng itlog. What I want to do next time is try putting ube bits in it. Mag-melt kaya ito at mawala with the leche flan or will it hold itself?
Hi chef,been working on ur recipe’s for just awhile but the most that encourage me is ur sweet caressing voice that put up the smile in my face each time i cook or bake…keep it up! Our warmest greetings in behalf of my friends in Switzerland..take care,,hope u post ur pix here para makita naman namin ang aming idolo..thanks and most regards to ur family!
Hi,
I had been trying this with the egg whites. I tried to use katsa and perahps – use my hands as well. I tried to put it overnight in the ref – in the coolest part and steamed it the next day. Beware though because transferring it to the moulds can also cause bubbles. So let it rest for a few minutes before steaming. I will try the kalamansi rind as well. I used milkmaid for the condense – try it – it’s less sweet than the other products here in Manila
Hi,nasubukan ko na tong lechan flan recipe mo this is my first time to make yong ilabas ko na sya sa ref para kainin na kinakabahan na ako ano kaya ang lasa nito yong tinikman muna nang kaibigan ko sabi nya ang sarap ang galing ko magluto nang leche flan hehehehe,hindi ko akalain na nakuha ko kaagad first time palang,,thx a lot sa masarap mong leche flan recipe.GBU:)
maraming salamat po sa site nio kuya…wow,dami ko na natutunang recipe dto…i will this tomorrow…ask ko po sna mga ilang servings po kaya ito???thanks po
so yummy thankz 4 sharing ur recipe……
I followed your recipe (99% to the dot, even to the mold you used lol!) and I made my first successful leche flan!
I didn’t have problems with anything, it was the perfect consistency. For the caramel, though, I only used 1/2 cup of sugar but it turned out just fine. Thanks, talaga!
hello po my question lng po ko…ok na po ba ang 1 can evap milk + 1 cup white sugar + 6 egg yolks + 1tsp lemon rind & ung pra sa caramel? sna po mkapgreply kau…tnx po
Thnx po kuya s recipe mo,andami q ng copy jejeje:). Il try to cook all- favorite ng BB q, pag-uwi q ng p’nas. More blessings 2u kuya.Godblez.
thanks po!
ilan lyanera po b magawa sa 10 eggs,tanx
Kindly please post the recipe Sans rival…please…thank you!
More power to panlasang pinoy..Ang galing!
thank you so much….ang sarap!
I really can’t help myself not to say thank you for panlasang pinoy. my family were so proud of my cooking especially my husband. Thanks to you chef…more power and God bless…
Hi po kuya, maramming salamat po for sharing you talent of cooking sa mga kapwa mong pinoy. dahil dito sa site nato ang dami konang natotonan na pagkain natin kong pano lutoin, THANK YOU SO MUCH AGAIN more power to you always at sana wagkang mag sasawa na mag upload ng mga bago mopang recipe, GOD BLESS YOU AND YOUR WHOLE FAMILY. TC
JL from ( Australia )
im so happy n my ganito plang site d2,now naiinjoy kna ang paggamit mg pc at enternet.it make sense a lot.tnx s mga recipe m,i will try it asap.ang tanong ko lng pano b mgmold ng leche plan using a plastc cup?my nbili kc ako s plastic cup n maliit nklagay.again tnx and more power!!!
hi panlasang pinoy.. ung 1 small can po ba ung regular na nakikita sa supermarket na small can ng condensed milk po??
Hi,
My first attempt came out ‘durog-durog’. My mom said that it was because some of the egg-white got into the mixture. Could this be the reason why my Leche Flan was like this? or maybe I overcooked it? cause I steamed it for 1 hour…
hmmmm…mouth-watering…..
thankz 4 the recipe, GOD BLESS.
thanks alot and more power to panlasang pinoy.. i visit this site almost everyday to know how to cook filipino foods
thanx po sa panlasang pinoy…ang dami ko tlagang nalalamang recipe.
thank you so much and more power. Godbless
im sure this one could also be a big hit
i try ko… mukhang madali nmn ang procedure mo…. tnks
Hi,
I would like to know how many llanera (small, medium or large) yielded in 10 pcs. of egg’s mixtures?
Thank you for sending me always your recipe but I hope you could give the total yield and the nutrients, dietary goodness it will give to the consumer.
Regards
Hi,
Thank you for sending your recipe to me. I would like to know how many llanera (and what size) yielded in this leche flan?
I also wanted to know if it’s ok to put some drop of lemon to counter the so sweet flavor and add aroma of leche flan?
Regards
very nice.and very informative.thanks:)
Thank you so much! You’re so good! Take care
para hindi masayang ung egg white,pwede din naman itong ihalo..
after u cracked the egg,may matigas n part dun s egg white..yun yung tinatawag nilang pusod..
maliit lang siya..tinatanggal un para hindi magkaroon ng matigas n parte sa leche flan..