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Leche Flan: The Yummiest Dessert Ever

Updated on April 26, 2016

The Yummiest Dessert You Shouldn't Missed!

I love everything sweets! From candies to simple desserts is perfect to ease all the mood swings of the day...

Leche Flan also known as Creme caramel flan or simply caramel custard, is pretty much a rich custard dessert with a layer of soft caramel on top made with whole eggs, milk or cream and sugar combine together. Sounds yummy, right?

If you are looking for something new for a dessert recipe, you'll definitely enjoy this one. It is easy to make according to your own suit of tastes.

Flan? Custard? Creme Caramel?

What's the difference?

All I know is that it has one thing in common. It is composed of whole eggs, milk and sugar in its mixture. Yep! Just don't forget to drink a lot of water after eating this to give you the full satisfaction! Burrrppp!

It is easy to be mistaken a flan as a custard.

No, a custard from a flan. Actually, a flan is a kind of custard which is probably the most famous and widely adapted custard dessert in the world.

According to The Food Timeline, it is important to note that custard was not unique to Europe. Similar recipes flourished in Asia.

As for the history of Custard started way back in the Ancient Romans. They're cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance the Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc.

And then there's "Creme Caramel"...

It is the European counter part of baked custard. It originates in France. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold....In Spain, it is called flan and in Italy, crema caramella."

How to Pronounce Flan:

It depends upon which language you speak. According to the Oxford English Dictionary, the English pronunciation is expressed as flaen, which would rhyme with man.

Top 5 Reason Why Leche Flan is the Yummiest Dessert Ever!

• Wowwowwwila! It tastes yummiliously, creamier, and lusciously sweet!

• It is surely loved by the whole family.

• They're simple and easy to do at the comfort of your home.

• It is perfect for holiday, parties, or just to chill out.

• You can make different twists and flavors according to taste.

How To Make a Leche Flan

This is going to be one of my comfort food that I don't want to miss every now and then. Have fun watching these free interactive instructions on how to make a Leche Flan in your own space.

Go Crazy with Leche Flan!

Shhhh...I don't know if all will agree. Having to realize that this is definitely the yummiest dessert I ever tasted so I can't wait to share this dessert recipe! Tell me what do you think? Surely, you can't wait to taste some more... Okay. Roll the dice please..


♥ Approximately 12 egg yolk

♥ 1 can condensed milk

♥ 1 pint evaporated milk or any kind of milk

♥ 1 tbsp. vanilla

♥ sugar to caramelized

♥ 1 cup water

Here's what to do:

Blend all ingredients in a blender.

Pour mixture into a loaf tin lined with caramelized sugar.

Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

To caramelize sugar: Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Leche Flan, a typical Filipino custard

This Leche flan has a different twist of chocolate caramel syrup and cherry on top!
This Leche flan has a different twist of chocolate caramel syrup and cherry on top!

Dulce de Leche Flan

Dulce de leche, a dense, creamy caramelized milk "jam," is Argentina's favorite homegrown postre (dessert). As an accompaniment to a simple peeled banana, it is Argentine childhood incarnate, and its appearance at the table is sure to trigger Proustian flights of memory and rapture in adults.

For dulce de leche

• 1 vanilla bean, split lengthwise

• 1 quart whole milk

• 4 cups sugar

For flans:

• 1 large egg

• 8 large egg yolks

For caramel:

• 1/2 cup sugar

• 1/2 teaspoon light corn syrup

• 2 tablespoons water


Make dulce de leche:

Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.

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Make caramel:

Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:

Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

Recipe Courtesy of Epicurious

Pumpkin Leche Flan

Yes, you heard it right! Since pumpkins are very versatile it is used in cooking from the fleshy shell, to the seeds and even the flowers are the edible. So, here's one of the leche flan recipes made from pumpkins.

♥ 2 cups kalabasa (pumpkin), cut finely

♥ 1 cup condensed milk

♥ 3 eggs

♥ sugar

♥ 1/2 teaspoon dayap (lime) or vanilla


1. Boil the squash.

2. Mash until smooth.

3. Add eggs, mil, rind or vanilla. Strain.

4. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.

5. Place the squash mixture into the llanera, and steam for about 20 minutes.

Recipe Source: Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

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Cooking Tips

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.


Would you make Leche flan as one of your comfort food?

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Leche Flan: The Yummiest Dessert Ever by Naiza Oclares is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at

Your turn: Am I right?

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    • Gypzeerose profile image

      Rose Jones 

      5 years ago

      Just had some flan yesterday - so tasty. I have never tried to make it at home now I will. Pinned on my sweet food board and tweeted (I know it doesn't show up but I did.)

    • profile image


      6 years ago

      Flan is the BEST!! I love it done so many different ways and with so many different flavors. Thanks for posting so much great info!

    • profile image


      6 years ago

      You are right ... flan is definitely a delicious dessert ... usually I opt for creme brulee, but this would be next.

    • profile image


      6 years ago

      Aw! I thought of creating a lens on leche flan. :)

    • profile image


      6 years ago

      this sure does look yummy, enjoy eating it when I go out to restaurants.

    • profile image


      6 years ago

      It does sound so delicious.

    • profile image


      6 years ago

      Something new I will have to try!

    • profile image


      6 years ago

      I dont' cook, but I definitely love leche flan.

    • aesta1 profile image

      Mary Norton 

      7 years ago from Ontario, Canada

      I don't bake, I steam. It takes so long so maybe I will bake it next time.

    • profile image


      7 years ago

      Looks very yummy. I will give it a try.

    • profile image


      7 years ago

      Having always been a fan of Mexican desserts it is definitely towards the top of the list

    • cynch18ify profile image


      7 years ago


    • profile image


      9 years ago

      That looks so good.

      Well done lens.

    • religions7 profile image


      9 years ago

      Great lens - you've been blessed by a squidoo angel :)

    • profile image


      9 years ago

      Indeed one of the most delicious desserts! And amazing how it can be found in different variations all over the world.

      You surprised me with the Pumpkin Leche Flan recipe. Looks very interesting!

      Great lens, Naiza!

    • andreaberrios lm profile image

      andreaberrios lm 

      9 years ago

      This lens is so yummy! I just adore flan. 5* and favorite! Check out my Homemade Puerto Rican Flan lens.

    • jfield profile image


      9 years ago

      I love flan, however, I wouldn't recommend baking at such a high temperature or the eggs will curdle, even with the protection of the water bath. To ensure a creamy and luscious end-product, I generally bake my flans at 275-300 degrees, F. In some of the pictures you posted, there are little bubbles up the sides of the flan. That's a sure sign of overcooking--it means the mixture has boiled and the custard is curdled and/or rubbery. I speak from experience--I've curdled my share of flans before I settled on baking at such a low temperature:)

    • sudokunut profile image

      Mark Falco 

      10 years ago from Reno, Nevada

      Mmm, flan is sooooo good! Last time I hit one of the all-you-can-eat casino buffet's here in Nevada I ended up picking up 3 of them for dessert. lol :)

    • TonyPayne profile image

      Tony Payne 

      10 years ago from Southampton, UK

      I love Flan, have done since my first trip to South America where it's so popular. 5***** for a really nice lens.

    • Karicor profile image


      10 years ago

      Leche Flan is one of my all time favorite desserts. In fact, they're so heavenly that I blessed this lens. Will be back to try one of your recipes!

    • GramaBarb profile image


      10 years ago from Vancouver

      I love Caramel Flans! They serve them about twice a month here at the senior's residence in their dinning room. They are always a favorite and at the top of the list favorite for me!!

    • Wordilydoc profile image


      10 years ago

      Those desserts do look tasty. Your presentation is wonderful great work.

    • beeobrien lm profile image

      beeobrien lm 

      10 years ago

      I agree that this is the absolute best dessert ever. Super yummy! Excellent lens.

    • Winter52 LM profile image

      Winter52 LM 

      10 years ago

      You know... I don't think that I have ever tasted one of these flans?? Just might have to do something about that. One of your photos with the caramel sauce is just calling my name. :)

    • mariaamoroso profile image


      10 years ago from Sweden

      How did you do this fantastic lens? I managed to make an apple pie today and felt good until I saw your lens here.hehehe ;-D


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