FFE Magazine

Leche Flan: Easy to prepare Filipino Dessert

For me, what makes a Halo Halo truly special is when one of the yummy ingredients is Leche Flan. Don’t you agree friends? But whether eaten with Halo Halo or alone, Leche Flan is truly special and is definitely on the top of my best Filipino dessert list!


Also known as crème caramel, Leche Flan is a type of a custard dessert and is popular throughout the world. But did you know that Leche Flan originated along the border of Spain and France? It was then introduced to the Filipino cuisine when the Spaniards came to the Philippines. Leche Flan thus became one of the most delicious and sweetest legacies the Spaniards had given us!


In the Philippines, Leche Flan is a heavier version of the Spanish Leche Flan and is made of condensed milk and egg yolks, lots of it! It is cooked by steaming the egg and milk mixture with the caramelized sugar. No baking needed! Easy and simple.


Leche Flan is commonly served during special occasions like birthdays or fiestas. In fact in our family, Leche Flan is always served during birthdays because it’s everyone’s favorite, including myself. I’m sure once you tried Leche Flan it will become your favorite too!


Classic Filipino Leche Flan



  • 10 pieces of eggs
  • 1 can of condensed milk
  • 1 cup of evaporated milk
  • 1 cup of brown sugar
  • 1 teaspoon of Vanilla




Separate egg yolks from the egg whites. You will only need the egg yolks in making Leche Flan.


Beat egg yolks using egg beater or fork


Put all the egg yolks in a bowl and beat using fork or an egg beater.


Pour condensed milk in the bowl and stir thoroughly, make sure that it mixes well with the egg yolks!


Add the fresh or evaporated milk and vanilla and stir well.


In a Leche Flan molder, evenly sprinkle ½ tablespoon of brown sugar. Put the molder in the oven and heat until the brown sugar is caramelized. Once done, take it out of the oven and let it cool. If you don’t want to use the oven, you can put the sugar in a small pot and let it melt under small fire, once caramelized pour the melted sugar into the molder, let it cool for a while.


Special Leche Flan molders available in Filipino stores


Pour egg and milk mixture into the molder, enough to fill three-fourths of the molder.


Put the molders in steamer and steam for 30 minutes.


Let the Leche Flan cool before storing it in the fridge. When you’re ready to eat, loosen the edges of the molder and turn it over on a serving plate. Remove molder and serve.


Enjoy this delicious dessert!


Leche Flan topped with sliced ripe mangoes!


Tita Kathy’s tip:


You can always substitute evaporated milk with fresh milk and your Leche Flan will remain as delicious! How did you find Leche Flan? Let us know on the comment box below! Until next time!







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