Leche Flan
Desserts • Philippines
About Leche Flan
Filipino steamed caramel custard made with egg yolks and condensed milk
How to Make Leche Flan (Traditional & Healthy Version)
Leche Flan is a beloved traditional dessert in the Philippines, cherished for its silky texture and rich caramel flavor. This iconic Filipino custard is a staple at celebrations, from fiestas to family gatherings, symbolizing hospitality and the sweet side of Filipino culture. Made from simple ingredients like eggs, milk, and sugar, Leche Flan is steamed to perfection, creating a creamy treat that melts in your mouth. Its roots trace back to the Spanish colonial era, but over generations, it has evolved into a uniquely Filipino delicacy. Leche Flan is cherished for its luxurious taste yet is surprisingly easy to prepare at home. Filipinos often serve it at festive occasions, but it’s also enjoyed as an everyday dessert. This health-conscious version reduces the sugar and uses low-fat milk to keep calories in check without sacrificing the distinctively smooth, sweet, and aromatic custard flavor. Whether you’re exploring Filipino cuisine or seeking a light, satisfying treat, Leche Flan is a wonderful introduction to the world of Filipino desserts.
Ingredients(for 1 medium llanera (traditional flan mold) per serving)
- 4 large Egg yolks (Itlog na pula (yolks only))
- 1 large Whole eggs (Itlog)
- 1 cup Low-fat evaporated milk (Evaporada)
- 1/2 cup Low-fat condensed milk (Gatas condensada)
- 3 tablespoons Sugar (For caramel)
- 1 teaspoon Vanilla extract (Optional but authentic) - optional
- 1/2 teaspoon Calamansi zest (For a Filipino citrus twist) - optional
- 2 tablespoons Water (For caramel)
Instructions
- 1
Prepare the caramel: In a small saucepan, combine sugar and water over medium heat. Swirl until the sugar melts and turns golden brown. Quickly pour into llanera or ramekins, tilting to coat the bottom evenly.
5 minutes
Watch the caramel closely to prevent burning; caramel sets quickly.
- 2
Separate egg yolks from whites. In a mixing bowl, gently whisk together egg yolks and whole egg until well blended. Avoid overbeating to prevent bubbles.
3 minutes
Strain the egg mixture for an ultra-smooth texture.
- 3
Add low-fat evaporated milk and low-fat condensed milk to the eggs. Mix in vanilla extract and calamansi zest if using. Stir gently until combined.
3 minutes
Stir, don’t beat, to avoid air bubbles in the custard.
- 4
Pour the custard mixture through a fine sieve into the caramel-lined molds to ensure a silky finish.
2 minutes
Straining removes chalazae and ensures smoothness.
Why This Dish is Healthy
By substituting traditional full-fat dairy with low-fat alternatives and reducing sugar, this Leche Flan recipe lowers overall calories and fat content. It’s ideal for those seeking a guilt-free dessert that doesn’t compromise on authentic Filipino taste. The balance of protein and moderate carbohydrates supports satiety, making it suitable for a balanced diet.
This healthy Leche Flan recipe uses low-fat evaporated and condensed milk, reducing saturated fat while maintaining a creamy consistency. Eggs contribute high-quality protein, choline, and vitamins A, D, and B12. Caramel provides a modest amount of energy without excessive sugar. The addition of calamansi zest adds vitamin C and a local twist. Portion control and wholesome ingredients make this dessert a lighter option for those monitoring calories.
Pro Tips
- 💡Use fresh eggs for the creamiest custard.
- 💡Steam gently over low heat to avoid bubbles.
- 💡Strain the mixture for a smooth, lump-free flan.
Storage & Serving
Store Leche Flan covered in the refrigerator for up to 3 days. Keep it in its mold to retain moisture and prevent the caramel from drying. Serve chilled for best texture and flavor.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
