Leche Flan (Crème Caramel)

Leche Flan (Crème Caramel)

Hello Everybody! Today’s recipe is definitely one of my favourite desserts and hands-down a crowd pleaser. It is one of the most-made desserts this year, today being the 4th time and in 3 consecutive weeks in June. Each and everyone of my friends love it, crave it and always look for it whenever I’m around during house parties. I’m pretty sure I’ll be making a lot of people happy by posting this recipe today – hint: Pam, Rachel, and Francesco.

Leche Flan, or also known as Crème Caramel, is a rich and heavenly dessert (the way I make it of course), made up of egg yolks and milk with a soft caramel top. It is widely known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation – and it really is that simple! In the Philippines, celebrations such as parties and town fiestas won’t be complete without it.

Leche Flan (Crème Caramel) Ingredients



  • 6 egg yolks, at room temperature
  • 1 can (395g) condensed milk, at room temperature
  • 1 cup milk, at room temperature
  • 6 tsp caster sugar
  • 1 & 1/2 tsp vanilla extract

Yes, you only need 5 ingredients! And makes 6 small, round flans. Working with ingredients at room temperature is ideal as I found that when I made them with chilled ingredients, the egg yolks started to form and you’ll then find lumps of egg yolk in your flan.


  1. Add one teaspoon of sugar to each round metal mould. Caramelise the sugar by placing the mould on the stovetop. Mix thoroughly until the solid sugar turns into liquid (caramel) and turns light brown in colour. Be careful as the sugar can easily burn. Set aside to wait for the caramel to fully solidify and cool down.
  2. In a large bowl, whisk the egg yolks and vanilla extract together. Then whisk in the condensed milk, and finally the milk until well combined. You may see tiny bits of egg yolk starting to form. If so, strain the mixture through a sieve into another bowl.
  3. Pour the mixture equally into the moulds and cover the tops with foil (this is to prevent any water droplets from the steaming process dripping nto the mixture – trust me, I’ve done this once before and I got very watery flans).
  4. Place in a steamer and steam for 15 minutes. Once done, turn the heat off and leave it in the steamer for a further 10 minutes. Remove from the steamer and set aside to cool down before placing them in the refrigerator for at least 4-5 hours before serving.
  5. To plate up, run a butter knife around the edges of the flan, place a serving dish on top of the mould, invert, and enjoy!

Leche Flan (Crème Caramel)


– Ally xx



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