By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
15 matchesDishes from other countries' kitchens, made from the same core ingredients as Leche Flan (Caramel Custard). The percentage is the share of ingredients the two recipes have in common.
Flan Casero (Homemade Spanish Caramel Custard)In Spain · same ingredients· Same technique80%
Semifreddo al Torroncino (Nougat Semifreddo)In Italy · same ingredients67%
Tocino de Cielo (Heaven's Bacon Custard)In Spain · same ingredients67%
A dense, rich, and ultra-smooth Filipino caramel custard made with a high proportion of egg yolks and condensed milk.
According to eatmundo's ingredient comparison, the closest dish to Leche Flan from another cuisine is Flan Casero (Spain): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a small saucepan, melt 100g sugar with 50ml water over medium heat until it turns into a golden caramel.
- 2
Pour the caramel quickly into a llanera or ramekins, tilting to coat the bottom evenly.
- 3
In a large bowl, gently whisk 6 egg yolks and 400ml condensed milk without creating bubbles.
- 4
Stir in 1 tsp vanilla extract and 50ml water until the mixture is uniform.
- 5
Strain the custard mixture through a fine sieve into the prepared containers to ensure smoothness.
- 6
Cover each container tightly with aluminum foil to prevent water from dripping in.
- 7
Steam for 40 minutes over low-medium heat until the center is set but still wobbles slightly.
- 8
Remove from heat and refrigerate for 4 hours before inverting onto a plate to serve.
Frequently Asked Questions
What is Leche Flan?
Leche Flan is a Filipino caramel custard dessert made primarily from egg yolks, condensed milk, and sugar. It is typically served as a chilled treat during special occasions, holidays, and family gatherings.
How to avoid bubbles?
Do not whisk vigorously; stir gently and strain the mixture through a fine sieve before pouring.
Can I bake it instead of steaming?
Yes, you can bake in a bain-marie (water bath) at 160°C for 50 minutes instead of steaming.
Why is it grainy?
The heat was too high during steaming, or the mixture was overcooked; use low heat.
How to release it from the mold?
Run a thin knife around the edges and turn it over quickly onto a plate.
🇵🇭AI-generated image
