Leche Flan

There is no love sincerer than the love of food–And there is no more satisfying in eating and preparing too !

Leche Flan — A sweet influence of Spanish Conquistadores to Filipinos. Also known as creme caramel, custard or simply flan. Sugar is cooked to caramel stage then poured into the mold before adding the custard base. It is usually cooked in a stove on a double-boiler or in the oven in a water bath.

This sweet, rich and decadent dessert is usually served during special occasions and like other Filipino dish, each household has their own version.

Leche Flan con MacapunoCaramel1 c  Sugar
1 c  WaterCustard12 egg yolks
1 (14 ounce) can condensed milk
1 pint Milk
1 tblspn Vanilla
3 tblspn Prepared MacapunProcedure


Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.


Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan. Add Prepared Macapuno.

Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.

Food Notes :

1. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

2. Macapuno is a preserved coconut meat.

3. I personally like my Leche Flan chilled


About Chef Day

My Passion : Cook, Eat and Celebrate Life !
This entry was posted in Philippine Cuisine and tagged , , . Bookmark the permalink.

4 Responses to Leche Flan

  1. Xenia mari Delgado says:

    Was just thinkin of what dessert to make, Day! Yehey!! Leche Flan it is!! I hope my Polish Delight will like it.. As much as he loves our caldereta, tinola and adobo! 😉

  2. Joy says:

    I love leche flan but I don’t get to make it too much. It looks great.

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