How to Make Leche Flan Recipe

Bulacan – Style Leche Flan Recipe

Ever tried going to a Philippine barrio fiesta celebration? Surely, you did not leave without trying a taste of that classic creamy custard dish with caramelized sugar on top. Oh, that heavenly scent and texture!

The year has started, so as the almost all-year-round fiesta celebrations. Among tables, one would not miss that sweet piece of heaven, leche flan. Leche flan is a staple dessert in celebratory feasts not just in the Philippines, but also among other countries. Known as “creme caramel”, leche flan used to be ubiquitous in European restaurants, probably due to the convenience of having it prepared in advance and keeping it until needed. This dessert comes in a variety of forms and names, depending on which region it is made.

In the Philippines, leche flan, which originated from the original Spanish term flan de leche that literally means milk flan, uses both evaporated and condensed milks, aside from the usual eggs, sugar, and vanilla ingredients. Poured in an oval-shaped aluminium tip pan called “llanera” that has caramelized sugar at the bottom, the mixture is usually steamed over an open flame or stove top. Pieces of this sweet staple are commonly added to the Philippine halo-halo.

Coming from the province of Bulacan, here’s a simple recipe of this heavenly dessert.


Bulacan – Style Leche Flan Recipe


  • 12 pcs. Eggyolks
  • 1 ½ cans condensed milk
  • 1 ½ cans evaporated milk
  • 1 ½ cups sugar
  • 2 tsps. Dayap rind
  • ½ cup caramelized sugar ¾ cups sugar boiled in ½ cup water


  • Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
  • Strain the resulting mixture to make it fine; set aside.
  • Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
  • Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.




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37 thoughts on “How to Make Leche Flan Recipe

  1. Is it ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup sugar ) or ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup WATER )? Thanks!

  2. hi… kindly clarify on how to make the caramelized sugar..

    “½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup sugar )”

    sugar boiled in sugar???

    • Admin, it’s quite difficult to pour caramelized sugar on the llanera because it crystallizes.

      Another tip: do not beat the eggs. It will aerate the egg mixture, which creates tiny air pockets. Just pierce the yolks and mix steadily and slowly.

      Sheri, spread a thin layer of sugar on the llanera and sprinkle a bit of water, then heat the llanera until the sugar turns golden brown. Once it is golden brown, remove from heat and set aside. Repeat on other llaneras. Be careful because it easily burns.

    • after beating the egg mixture,strain it with not so fine cloth or (catcha)then put it in llanera,caramelize sugar is better when you put 2 tbsp.of sugar straight to the llanera,then put the llanera on fire then let it brown using low fire,move or shake it while caramelizing it,(note: dont let it burn) then let it cool for 2 min.,then pore the strained mixture,alternative for dayap is vanilla.tip for a smoothe finished product”don’t over cooked the mixture.”now my secret revealed”try this method this is amazing.GOOD LUCK! to us.

  3. yes you can include egg whites also
    Just make sure it was well blended
    Using electric mixer. I’m from bulacan and I’m here in Chicago now but every time we have parties, leche flan is always in our table. Our guests favorite!

  4. I’ve been doing this recipe sans the sugar, just 1:1 condensed/evap. With sugar, it’s already too sweet. Dayap is very hard to find nowadays. Sellers in the market will offer green lemon. I bought a dayap plant from Cubao Farmer’s Garden. It’s bearing fruits every now and then. It ensures that I have dayap fruit whenever I need it.

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