Leche Flan is a popular dessert in the Philippines. It is the Filipino version of crème caramel and is often enjoyed during celebrations and fiestas. This recipe will result in a silky-smooth, rich and creamy flan.

Traditionally a llanera (oval shaped tin) is used to make Leche Flan, but you can use a round tin or flan mould.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 12


  • 10 Egg Yolks
  • 1 can Evaporated Milk
  • 1 can Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lime or Lemon Zest (optional)
  • 8 – 9 tablespoons Sugar


  1. Making the caramel:
    • Place 3 tablespoons of sugar in the llanera/mould or 4 tablespoons for a larger llanera. If you are using one large tin/mould, put in 8-9 tablespoons of sugar.
    • Put the llanera over low heat on the stove. When the sugar melts, turn the llanera (using tongs) in a circular motion to prevent sugar from burning and to caramelise evenly on the bottom of the tin. Alternatively, you can melt the sugar in a saucepan, then pour and spread evenly in the mould.
    • Remove from heat once sugar has completely melted and is light golden brown. Allow caramel to cool and harden.
  2. Place the egg yolks in a bowl and slowly beat them with a fork or whisk. Try not to beat too fast, as you don’t want to create bubbles.
  3. While continuously stirring, gradually add the evaporated milk and condensed milk. Add the vanilla extract and lime/lemon zest (optional). Make sure all ingredients are mixed well.
  4. Strain the mixture using a fine-mesh sieve to ensure it is nice and smooth.
  5. Pour the mixture into the llanera/mould. Tap the mould a few times on a flat surface to remove air bubbles.
  6. Cover the mould tightly with foil, place in a water bath and bake in the oven at 160°C for approximately 30 minutes or until a toothpick inserted in the middle comes out clean. (Note: overcooking will create tiny holes)
  7. Remove from oven, allow to cool, and refrigerate for at least an hour.
  8. To serve, run a knife around the edge of the mould and invert onto a serving plate.
    Leche Flan is traditionally enjoyed chilled.

Note: This recipe will make 3 medium or 2 large llanera.

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