Leche flan, Filipino caramel custard
Dense, silky custard made with egg yolks and condensed milk under a dark amber caramel.
- Time1 hr 30 plus chilling
- LevelMedium
- Costabout £0.64 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Melt the sugar in a pan over a medium heat without stirring until deep amber. Pour into a 20 cm cake tin and tilt to coat the base.
- 2
Whisk the egg yolks gently with the condensed milk, evaporated milk, vanilla and salt. Try not to make bubbles.
- 3
Strain the mixture into the tin through a sieve. Cover tightly with foil.
- 4
Sit the tin in a roasting tin and pour hot water halfway up its sides.
- 5
Bake for 55 minutes, until set with a slight wobble in the middle.
55 min - 6
Cool, then chill for at least 4 hours. Run a knife round the edge and turn out onto a plate.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.