Filipino leche flan is a rich caramel custard often served at celebrations and family gatherings. Its smooth texture comes from a gentle water-bath bake and a patient cooling period.
A thin layer of caramel is set in the mold first, then a lightly mixed egg-and-milk custard is baked until just firm and chilled before unmolding.
Strain the custard and bake it gently; high heat or overbaking can create bubbles and a grainy texture.
Serving Suggestions
Serve cold in wedges with plenty of the caramel sauce spooned over the top and fresh fruit alongside.
Recipe Notes
Leche flan can be made 2 days ahead and kept covered in the refrigerator. Unmold just before serving for the cleanest caramel finish.
Filipino Leche Flan (Caramel Custard)
A silky Filipino caramel custard baked gently in a water bath and served chilled.
Ingredients
Equipment
Method
Make the Caramel:
- Place the sugar and water in a small saucepan over medium heat. Cook without stirring until amber.
- Pour the caramel into the cake pan and tilt to coat the bottom. Set aside to cool.
Mix the Custard:
- Whisk the egg yolks gently until blended. Stir in the condensed milk, evaporated milk, and vanilla without whipping in air.
- Strain the mixture through a fine-mesh strainer into the caramel-lined pan.
Bake and Chill:
- Set the cake pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 50 to 55 minutes, until the center has a gentle wobble.
- Cool to room temperature, cover, and refrigerate for at least 3 hours.
- Run a thin knife around the edge, invert onto a plate, and serve cold with the caramel sauce.
Nutrition
Notes
- Straining removes any chalaza or foam for a smoother custard.
- Do not let the water bath boil vigorously while the flan bakes.
