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Leche Flan: the easy and sweet flan recipe

Total time: 30 min + chilling time
Difficulty: Low
Serves: 8 people
By Cookist
300 g (1.5 cups)
6 tbsp
vanilla pudding mix
120 g (1.2 cups)
800 ml (3.27 cups)
non-flavored gelatin
50 g (0.5 cup)
condensed sweetened milk
300 ml (1 cup)

Around the world, there are many different versions of a classic Spanish flan. The Leche flan is the Filipino version of this classic. Like all flans, it’s smooth and creamy, but this version is smoother and more jiggly. In Filipino culture, it’s a popular treat at parties and special occasions. In fact, they often make it with other flavors like coconut or ube! To make it, a custard is baked and then topped with a super sweet caramel sauce. If you’re looking for a crowd-pleasing dessert, then this recipe is for you. Your guests will definitely come back for more.


What is Leche Flan?

Leche flan (translated as ‘milk flan’) is related to the classic Spanish flan, and was introduced to the Philippines during the Spanish colonization. It’s a crème caramel (or baked custard), with a sweet caramel topping. It includes more egg yolks than the Spanish variety, which makes it much richer.


How to make Leche flan

To make the sugar caramel, sugar and water is added to a small pot. The pot is then slowly heated until the sugar starts to melt and turn golden. Be careful as the sugar burns easily.

In a separate pot, heat the milk until it starts to boil lightly. Add the vanilla pudding mix into the hot milk and stir to combine. Use the warm milk-pudding mixture to temper whisked eggs. Add all the whisked eggs once its tempered. Don’t skipped the tempered eggs step, otherwise you will end up with scrambled eggs. The custard is added to the caramel in the oven safe pan, and left to set in the fridge for about 6 hours. The Leche flan is sliced in squares and then served.



– While cooking it, stir it gently to avoid the formation of air bubbles. Don’t overcook the egg mixture. You just want to make sure that all the ingredients are mixed through, otherwise the custard will be rubbery and taste eggy.

– To make this recipe keto-friendly, you can make the caramel with allulose, an alternative sweetener that actually caramelizes!

Cream cheese is often used in another version of this flan recipe (Mexican flan).

– For a smoother version, you can strain the custard through a sieve.

– The Leche flan is steamed and not baked, for a baked version, try the classic Spanish flan.

How to store Leche Flan

The Leche Flan will keep in the fridge for up to 4 days. Keep in an airtight container. To freeze, transfer the leche flan to an airtight container and store in the freezer for up to 1 month. To serve, thaw overnight in the fridge.



In a bowl combine the sugar and water over low heat until you get a liquid, fine glaze.


While it is still hot, pour the glaze into a glass, fireproof mold and spread it over the mold.


Whisk the eggs in a small mixing bowl.


Heat the milk and pour the pudding and gelatin mixture into the milk.


Add the condensed milk.


Pour a portion of the warm mixture into the scrambled eggs, then add the eggs to the pudding and continue to stir over low heat.


Slowly pour the mixture over the sugar glaze.


Leave in the fridge for 6 hours. Turn the mold over, let the sugar glaze pour over the pudding and serve.


This recipe contains slightly undercooked eggs, so make sure you use pasteurized eggs.

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