Leche Flan
Leche Flan is the creamy dessert staple of every Filipino celebration, a denser and richer version of the Spanish flan carried over through Spain's three centuries of colonisation of the Philippines. Unlike standard Spanish flan, which often uses whole eggs, the Filipino recipe relies exclusively on egg yolks, a choice that produces a far denser, almost buttery texture and an intense golden colour. This yolk-rich version owes something to the Filipino industry of whipped egg whites used for specific cookies like ospa, which often left an excess of yolks available to cooks. Leche flan is traditionally baked in oval metal moulds called llanera, and its presence is considered almost mandatory at any Filipino festive occasion — weddings, birthdays, Christmas — with many Filipinos insisting that a party without leche flan simply cannot be called complete.
Hard caramel
Caramelised sugar on the bottom of the mould, cooked to amber
Egg yolks only
A dense mixture made exclusively from yolks
Condensed milk
Condensed and evaporated milk for rich creaminess
Steam-cooked
Steamed for a fine texture with no bubbles
Ingredients 4 servings
- 12 large egg yolks
- 1 can (395 g) sweetened condensed milk
- 1 can (410 ml) evaporated milk
- 1 tsp vanilla extract
- 150 g sugar, for the caramel
- 3 tbsp water, for the caramel
- Zest of 1 lemon
- A pinch of salt
- Butter for greasing the mould
How to make it
- 1Put the sugar and water in a small saucepan over medium heat, without stirring, and let it melt and caramelise until it reaches a deep amber colour.
- 2Immediately pour the hot caramel into the bottom of a lightly greased round metal mould, tilting the mould to coat the base evenly.
- 3Let the caramel harden completely at room temperature for 10 minutes.
- 4Beat the egg yolks gently in a large bowl, without over-aerating them, just until combined.
- 5Add the condensed milk, evaporated milk, vanilla extract, lemon zest and a pinch of salt, mixing smoothly to avoid forming air bubbles.
- 6Strain the mixture through a fine sieve directly into the caramel-lined mould, to remove any lumps or bubbles.
- 7Cover the mould with aluminium foil and place it in a larger dish with hot water, reaching halfway up the mould's height.
- 8Steam-bake at 160°C for 45-50 minutes, until the mixture sets but remains slightly wobbly in the centre.
- 9Let it cool completely, then refrigerate for at least four hours before inverting onto a plate to serve.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
