A dense, silky egg custard steamed over a layer of liquid caramel, then flipped so the caramel runs down the sides. No Filipino birthday, fiesta, or holiday table is complete without it.
Leche flan gets its density and richness from using only egg yolks and sweetened milk, rather than whole eggs and fresh milk like a French crème caramel. That's what gives it its signature heaviness and shine, and why it holds its shape so cleanly once unmolded.
Two things set it apart from other caramel custards: it's steamed rather than baked in a water bath, which keeps the texture ultra-smooth, and it's traditionally made in an oval tin mold called a llanera. Straining the custard before steaming is the step that separates a glassy, restaurant-smooth flan from a grainy one.
Llanera molds are traditional, but any small heatproof ramekins or a round cake pan that fits your steamer will work.
Yolks give leche flan its dense, rich texture without the sponginess whites would add — it's meant to be heavy and custardy, closer to a spoonable candy than a light dessert.
Yes — bake in a water bath at 325°F (160°C) for roughly 45 minutes, checking for a slight jiggle in the center as your doneness cue.
Usually from whipping too much air into the yolks, skipping the strain step, or steaming at too high a heat. Gentle mixing and a slow, low steam are the fix.
Covered and refrigerated, it keeps well for about 4 to 5 days — the flavor actually improves after a day of chilling.
