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Filipino leche flan with smooth custard and amber caramel sauce.

Filipino Leche Flan (Caramel Custard)

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A silky Filipino caramel custard baked gently in a water bath and served chilled.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 335
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Caramel
  • 3/4 cup granulated sugar
  • 2 tbsp water
Custard
  • 8 large egg yolks
  • 1 can sweetened condensed milk 14 ounces
  • 1 can evaporated milk 12 ounces
  • 1 tsp vanilla extract

Equipment

  • 9-inch round cake pan
  • Roasting pan
  • Fine-mesh strainer
  • Whisk

Method
 

Make the Caramel:
  1. Place the sugar and water in a small saucepan over medium heat. Cook without stirring until amber.
  2. Pour the caramel into the cake pan and tilt to coat the bottom. Set aside to cool.
Mix the Custard:
  1. Whisk the egg yolks gently until blended. Stir in the condensed milk, evaporated milk, and vanilla without whipping in air.
  2. Strain the mixture through a fine-mesh strainer into the caramel-lined pan.
Bake and Chill:
  1. 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.
  2. Cool to room temperature, cover, and refrigerate for at least 3 hours.
  3. Run a thin knife around the edge, invert onto a plate, and serve cold with the caramel sauce.

Nutrition

Calories: 335kcalCarbohydrates: 49gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 240mgSodium: 145mgSugar: 48g

Notes

  • Straining removes any chalaza or foam for a smoother custard.
  • Do not let the water bath boil vigorously while the flan bakes.