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Leche Flan

Leche Flan is a traditional Filipino dessert that is commonly served at Fiestas and other special occasions. It is caramel custard made of milk (‘Leche’ in Spanish), sugar and eggs and usually flavored with vanilla and key lime zest.

Leche Flan is caramel custard made of milk, sugar and eggs and usually flavored with vanilla and key lime zest.|

Back then, we celebrated Fiestas (feast day of a town’s patron saint) every year in a really big way.

We would prepare and cook food a day or two ahead and on the day itself, visitors from neighboring towns or even those from afar would come to our doorsteps all day long and sometimes it can last until late in the night. It is a fun occasion for giving thanks and sharing your blessings.  

Learn the secret to a perfectly smooth and creamy Leche Flan. Get recipe here! |

Being the eldest daughter, I was taught early to help in the kitchen. This recipe of Leche Flan was the very first dessert I learned and was taught to me by my Lola (grandma) when I was only ten or so.

The most important thing I remembered because she was very specific about it, is that I am not to make any bubbles while stirring the mixture to get that flawless texture. I also remembered how much my arms (yes both of them) and shoulders hurt from stirring real slow and for so long.

Good thing I do not have to do this manually now and let my stand mixer do all the work and I have some trick up my sleeves.

Well, it is not really so much of a trick, I only use a sieve or strainer to remove the stubborn pieces that take ages to melt.

I hope my Lola, bless her soul, is not frowning at me when she sees me doing this. (Yikes!) But I am sure she would understand.  

Learn the secret to a perfectly smooth and creamy Leche Flan. Get recipe here! |

The secret to a creamy and smooth Leche Flan

I will also tell you a secret I learned to have a perfectly smooth-textured Leche Flan like this one.

This Leche Flan was baked in the oven in a water bath instead of steamed. I got this neat trick from Lalaine’s Leche flan recipe of Kawaling Pinoy. I tried it on a batch I did for New Year’s Eve and it worked nicely!

You may also be interested in trying my Puto Flan recipe. Combining two well-loved Filipino desserts in one, the Puto and Leche Flan. 

Learn the secret to a perfectly smooth and creamy Leche Flan. Get recipe here! |

4.84 from 6 votes

Leche Flan

Learn the secret to a perfectly smooth and creamy Leche Flan! Get the recipe now for the ultimate dessert for any special events and occasions.
Course Dessert
Cuisine Asian, Filipino
Keyword leche flan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 llaneras
Calories 338 kcal
Author Bebs



  1. Scoop 3 tablespoons of sugar in each llanera or flan molds. Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly. Remove from heat once all granules have turned liquid and are light brown. Set aside.
  2. Place the egg yolks in a bowl, and slowly beat them with a fork. Try not to beat too fast and create bubbles. Slowly add the condensed and evaporated milk into the egg while continuously stirring. Lastly, add the vanilla extract and zest of key lime and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
  3. Pour the egg-milk mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles. Place the filled llanera or mold in a water bath and bake in the oven at 180°C/355°F for 25-30 minutes or until an inserted toothpick comes out clean. Let them cool down and then place in the fridge. Serve chilled.

Recipe Video

Recipe Notes

They may also be steamed like the traditional way but it might not be as smooth.

To make just 1 llanera use the following ingredients:
4 egg yolks
1/3 cup evaporated milk
1/3 cup condensed milk
1/4 tsp vanilla extract
1/4 tsp lime zest (optional)

If you do not have a llanera, you can also use a round aluminum mold.

Nutrition Facts
Leche Flan
Amount Per Serving
Calories 338 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 651mg 217%
Sodium 30mg 1%
Potassium 65mg 2%
Total Carbohydrates 38g 13%
Sugars 36g
Protein 9g 18%
Vitamin A 17.3%
Calcium 7.7%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.
More Christmas Desserts


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 26 Comments
  1. Hi there! I just tried your recipe last night and it was delicious!!! It’s been years since I baked a Leche Flan. Everything came out perfect except just wondering if what I can do to thin it out a bit? I like my Leche Flan not as thick texture. Any advice? Thanks again for your delicious post!

    1. Hi Jay, you can add more milk or reduce the yolks. I recently tried a flan with whole eggs and it was lighter in texture. Try using 6 whole eggs instead. Do not beat them, just mix gently.

  2. hi miss bebs, thank you so much for sahring your recipe and how you do it.. i’ve tried it too and it’s awesome.. i’m so happy with it..i’m looking forward to try your other recipes..

  3. At last!! This recipe is the one that ive been lookin for and so thankful, for this one is so easy yet really yummy!
    Thank u so much Ms. Bebs for sharing! I am everyday excited to try your recipes😄. Keep it up and God bless!

    1. Hhhmmm…never really thought about this one. The thing is, the size of the egg yolk, based on my experience, is not automatically proportionate to the size of the egg. I also just learned (because of this question) that younger hens lay eggs with smaller egg yolks. So I would say it does not really matter what size of eggs you use because you cannot be sure what size of yolks you will get. Use medium to large like I usually do.

  4. Hi! First of all, let me say that I’m super excited to try out this recipe and the sylvanas one. You make it sound so easy 🙂 I have a question though, how big is your llanera? I’m planning on buying some from Ebay and I’m not sure which one to get. I’m worried that it would affect my baking time a lot. thank you!!

    1. Hi Marcy, you can use medium to large size llanera, about 5.5 to 7 inches long and 3.5 to 4 inches wide. I would not worry much about the size though, any size and shape would do. You could try covering the top of each llanera with aluminum foil to prevent them from burning on top and just do the toothpick test to check if they are cooked through.

  5. Did tried it cooking in the oven and it did came out very smooth than steaming it as what I usually does..thanks for sharing!

  6. I am totally inlove with this one! I always steam my leche flan. I need to try this. Thanks, Bebs!

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