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Leche Flan with Mint and LIme

Leche Flan Using Whole Eggs

Mia Estolano-Levert
Leche flan (translation milk flan), a Spanish heritage Filipino dessert, is egg custard, similar to France's Creme Brulee or Spain's Crema Catalan except this particular dish has the liquid golden caramel when flippedover a serving dish. The true test of a good flan is when it does not have bubbles when you slice through it. It should be velvety and creamy.
Course Dessert
Cuisine Filipino


  • Steamer or Roasting Pan that where flan vessels can fit
  • Flan Vessels: Llanera (aluminum baking pans) or Ramekins
  • Strainer, Sieve, or cheese cloth
  • Large mixing bowls
  • Aluminum Foil



  • 9 large eggs
  • 2 cans (14 fl oz) condensed milk
  • 2 cans (12 fl oz) evaporated milk
  • 1 tbsp vanilla


  • 1 cup brown sugar
  • 3 tbsp brown sugar
  • 6 tbps water

For Serving / Garnish

  • 2 limes sliced thinly
  • mint leaves


Caramel Glaze Stovetop Method:

  • This is quick so make sure your ramekins are near. Mix sugar and and water in a saucepan. Without stirring, let it simmer until it turns golden brown. Pour evenly on the vessels quickly before caramel hardens

Caramel Glaze Direct to Llanera Method:

  • Put 3 tbsps sugar in each llanera and put over stovetop. Use tongs to hold tha llanera and swirl the sugar as it melts to have an even coating.
  • Don't worry if you dont have an even coating, this will melt when it steams/bakes.

Caramel Glaze Microwave Method

  • Put sugar and water in Pyrex measuring glass. Mcriwave for about 4 1/2 minutes. I suggest you check after every 30 seconds becuase our microwaves work differently. When it starts to smell like caramel, it will turn brown and bubbly. It's ready. Pour onto the flan vessels.

Making the Custard

  • Put 9 eggs, condensed milk and blend for about 40 seconds until everything is incorporated.
  • In another mixing bowl, pour the evaporated milk and vanilla. MIx with spatula.
  • Using a seive, pour the egg mixture into the mixing bowll with milk. Pour slowly so as not to create too much bubbles.
  • MIx and pass through the sieve two more times.
  • Pour the custard onto the ramekins or llanera. Let it sit for about 15-30 minutes to allow the bubbles to surface. Cover with aluminum foil.

Cooking the Flan: Steam/Stovetop Method (Traditional)

  • Let the water boil. Once it boils, lower fire to medium to simmer. Stack the llaneras onto the steamer. Extra large llaneras will cook in an hour. Use toothpick to stick to the flan. If it comes out clear, turn off the fire, remove the llaneras and let it cool. Refrigerate overnight.

Cooking the Flan: Waterbath/Oven Method

  • In a large roasting pan, put the ramekins or baking dishes. Pour hot water about halfway 2/3 up to the side of the flan vessels. Bake for about an hour. USe toothpick to stick to the flan. If it comes out clean, remove from the oven. Remove the vessels from the roasting pan and let it cool. Refrigerate overnight.

Serving the Flan

  • Slide a paring knife around the container to loosen. Put serving plate on tip of the container. Flip and set it on the counter. Wiggle the container to loosen. Liquid caramel will be on top and will spill beautifully on the sides.
  • Serve with very thin lime or lemon slices. Any citrus will do. This cuts through the creaminess of the flan.
  • Garnish with lime slices on top and a few mint leaves.
Keyword custard, leche flan