Easy Leche Flan

Leche Flan

August 17: National Vanilla Custard Day

fiesta is not complete without leche flan at the dessert table! Influenced by Spanish cuisine, this Filipino version of vanilla-flavored “milk custard” has a thicker texture and rich, sweet taste. When Islander prepares Pinoy-style leche flan with lots of leftover egg yolks from making macarons, she is too lazy to caramelize the sugar for the custard’s distinctively dark top. So she uses pancake syrup instead! But it still tastes terrific enough to take to potluck parties and to fiestas! Celebrate National Vanilla Custard Day with a favorite Filipino food and try our easy leche flan recipe.


(From Mommy)

  • pancake syrup
  • 8-12 egg yolks
  • 1 teaspoon vanilla
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk


Separate the egg yolks from the whites, reserving the latter for another recipe. Pour pancake syrup in an 8-inch round pan and swirl enough of it to coat the bottom completely and moisten the sides. In a large mixing bowl, beat the egg yolks with the vanilla. Stir in the sweetened condensed milk.

Leche Flan

Add the evaporated milk and blend well until smooth. Pour the mixture into the prepared pan. Let the bubbles settle as much as possible. Place this pan into another larger pan. Pour hot or boiling water halfway up the sides to create a steam water bath. Cover both pans loosely with foil. Bake in a preheated oven at 350 degrees F for at least an hour (depending on individual ovens, add 15-minute increments to the baking time).

Leche Flan

Remove from the oven, testing for doneness with a toothpick (it should come out clean after inserting it into the leche flan). When cooked, carefully remove the foil. Use a spatula to loosen the edges of the leche flan, allowing the pancake syrup to spread on the sides and top. Place on a wire rack to cool at room temperature. Cover the 8-inch pan with foil and refrigerate overnight to set. When ready to serve, remove the foil and place a serving plate on top of the opening of the pan. Carefully invert the plate, spooning some of the pancake syrup on top of the leche flan for a sweet gloss. Slice and serve.

Leche Flan