Creamy Leche Flan Recipe

Rich, silky, and irresistibly smooth — this Creamy Leche Flan is the ultimate Filipino dessert that never goes out of style. With its golden caramel topping and melt-in-your-mouth custard texture, leche flan is a staple at celebrations, holidays, and family gatherings. The best part? You only need a few simple ingredients to create this luxurious treat at home!

Whether you’re preparing it for a fiesta, birthday, or Sunday dessert, this foolproof recipe guarantees ultra-creamy results every time.

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Why You’ll Love This Creamy Leche Flan

• ✔ Ultra smooth and silky texture
• ✔ Rich caramel flavor
• ✔ Simple ingredients
• ✔ Perfect for parties and holidays
• ✔ Make-ahead friendly

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What is Leche Flan?

Leche flan is a Filipino-style custard dessert made with egg yolks, condensed milk, and evaporated milk, topped with a layer of caramelized sugar. It’s similar to crème caramel but richer and denser because it uses more egg yolks.

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Ingredients You’ll Need

For the Caramel:

• 1 cup white sugar

For the Custard:

• 10 egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract

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How to Make Creamy Leche Flan

Step 1: Make the Caramel

1. Place sugar in a saucepan over medium heat.
2. Let it melt slowly until golden brown.
3. Carefully pour melted sugar into your llanera (flan mold).
4. Swirl to coat the bottom evenly. Set aside to harden.

Tip: Do not stir the sugar while melting — just swirl the pan gently.

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Step 2: Prepare the Custard

1. In a bowl, gently whisk egg yolks.
2. Add condensed milk, evaporated milk, and vanilla.
3. Mix slowly to avoid creating bubbles.
4. Strain the mixture using a fine sieve for extra smooth texture.

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Step 3: Steam the Flan

1. Pour custard mixture into the caramel-lined molds.
2. Cover molds tightly with foil.
3. Steam for 30–40 minutes on low heat.
4. Check doneness by inserting a toothpick — it should come out clean.

Alternative: Bake in a water bath at 350°F (175°C) for 45–50 minutes.

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Step 4: Chill and Serve

1. Let flan cool completely.
2. Refrigerate for at least 4 hours (overnight is best).
3. Run a knife around the edges.
4. Invert onto a serving plate and enjoy!

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Tips for Extra Creamy Leche Flan

• Use only egg yolks for richness.
• Strain the mixture twice for ultra-smooth results.
• Steam on low heat to prevent bubbles.
• Do not overcook — it will become rubbery.

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Flavor Variations

• Ube Leche Flan – Add 2 tbsp ube halaya.
• Coconut Leche Flan – Replace evaporated milk with coconut milk.
• Cheese Leche Flan – Add ¼ cup grated cheddar for extra richness.

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Storage Tips

• Store in refrigerator up to 5 days.
• Keep covered to prevent absorbing fridge odors.
• Can be frozen up to 1 month (texture may slightly change).