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–+ servings

Leche Flan
Author: Chef Sunny de Ocampo

Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings 12 people
A rich and silky custard topped with a delicate layer of golden caramel. A classic Filipino dessert, best served chilled.
www.eatgoodlife.com
Appliance/Function:
• Convection Oven
• Induction cooktop

Equipment

  • 2 Large mixing bowls
  • 1 Fine sieve
  • 1 small saucepan
  • 2 Loaf tins or flan moulds
  • tinfoil

Ingredients

Custard

  • 430 g egg yolks approx. 22–25 yolks
  • 700 ml condensed milk
  • 700 ml fresh full cream milk
  • 1 tsp orange zest from 1 orange
  • 1 pinch salt
  • 1 Tbsp calamansi juice or lemon as a substitute
  • 2 tsp vanilla essence

Caramel

  • 1 cup sugar
  • 1 tsp water

Instructions

Prepare the Custard

  • Separate 430 g egg yolks from egg whites and place all yolks in a large mixing bowl. Add 700 ml condensed milk and 700 ml fresh full cream milk. Whisk gently with a wire whisk until fully combined, avoiding creating excess bubbles.
  • Stir in 1 tsp orange zest, 1 pinch salt, 1 Tbsp calamansi juice, and 2 tsp vanilla essence. Mix thoroughly. Strain the custard mixture through a fine sieve into a clean bowl to ensure a smooth texture.

Make the Caramel

  • In a small saucepan, combine 1 cup sugar with 1 tsp water. Heat over level 5 or medium heat on your induction cooktop without stirring, swirling the pan occasionally, until the sugar melts and turns into a golden caramel (do not let it burn).
  • Immediately pour and evenly distribute the caramel into the bottoms of two loaf tins (or flan moulds). Allow to cool and set — it will harden into a thin candy layer.

Assemble and Bake

  • Gently pour the strained custard mixture into the prepared tins over the set caramel. Skim off any bubbles that form on the surface. Place the tins in a hot water bath (bain-marie), cover tightly with foil, and transfer to a preheated oven.
  • Bake at 140 °C (285°F) for approximately 1 hour, or until the custard is just set with a slight wobble in the center.

Chill

  • Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.

To serve

  • Run a thin knife along the edges of the tin and carefully invert onto a serving platter to release the flan with the caramel on top.

Notes

Serving Suggestion: Slice and serve chilled as a standalone dessert or with fresh tropical fruits for contrast.
Storage Tip: Leche flan keeps well refrigerated for up to 5 days, covered.