Can I steam leche flan instead of baking it?

Yes, you can steam leche flan for about 50–65 minutes on gentle heat if using a 15 cm pan. Cover tightly with foil to prevent water from dripping in.

What’s the difference between fresh cream and all-purpose cream in leche flan?

Fresh cream (35% fat) makes the flan richer, smoother, and melt-in-the-mouth. All-purpose cream has less fat and gives a lighter, less creamy texture but still works.

How do I know when leche flan is done baking?

The center should be just set and slightly jiggly when shaken. Avoid overbaking as it can cause a rubbery texture.

Desserts

Baking

13 September 2025

Creamy Leche Flan with Fresh Cream Twist

Name: Creamy Leche Flan with Fresh Cream Twist
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g White sugar; 10 pieces Egg yolks; 370 ml Evaporated milk or fresh cream (35% fat) (Use fresh cream for creamier texture); 300 ml Condensed milk; 0.5 tbsp Lemon juice; 1 tsp Vanilla extract

Wen Suzuki adapted by JojoM

Discover the creamiest leche flan made with egg yolks, condensed milk, and a fresh cream twist for a melt-in-the-mouth Filipino dessert.

Creamy Leche Flan with Fresh Cream Twist 🍮

If there’s one Filipino dessert that never fails to impress, it’s leche flan—silky smooth, caramel-topped custard that melts in your mouth. This version takes the classic to the next level with a fresh cream twist, making it richer and creamier than the traditional evaporated milk version. ✨

Whether you’re serving it for fiestas, birthdays, or a simple weekend treat, this leche flan is a true showstopper. With just a handful of ingredients—egg yolks, condensed milk, cream, and a hint of lemon—you’ll create a dessert that feels both nostalgic and indulgent.

Why You’ll Love This Recipe 💛

Ultra-creamy texture thanks to the fresh cream (35% fat).
Caramelized perfection that balances sweetness with a hint of bitterness.
Versatile cooking—bake in a water bath or steam if you prefer.
Make-ahead friendly—flan tastes even better when chilled overnight.

Fresh Cream vs. Evaporated Milk 🥛

Traditional leche flan uses evaporated milk, giving it a slightly lighter custard. But fresh cream changes everything—expect a luscious, melt-in-the-mouth texture that feels almost like crème caramel.

If you’re in Japan (like Wen Suzuki, who inspired this recipe), fresh cream is the go-to. If not, you can still use evaporated milk for a more classic touch.

Tips for the Silkiest Flan ✨

Whisk gently—avoid overbeating the yolks to prevent bubbles.
Strain the mixture before pouring it into the caramel for a smooth custard.
Chill overnight for the best flavor and texture.

Serving Ideas 🍽️

Serve chilled on its own for a true Filipino experience, or pair it with fresh fruits for a lighter twist. For celebrations, it makes a beautiful centerpiece—golden caramel shimmering on top of creamy custard.

Final Thoughts 🌸

This Creamy Leche Flan with Fresh Cream Twist proves that small tweaks can elevate a beloved classic. Whether you bake or steam it, the result is always the same: a decadent Filipino dessert that feels like home with every bite.

Would you try it with fresh cream or stick to the traditional evaporated milk? 💭

Creamy Leche Flan with Fresh Cream Twist

Wen Suzuki adapted by JojoM

Discover the creamiest leche flan made with egg yolks, condensed milk, and a fresh cream twist for a melt-in-the-mouth Filipino dessert.

Creamy Leche Flan with Fresh Cream Twist image

Desserts

Baking

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 mins

Servings

Chef's Tips

Avoid overbeating egg yolks to keep the custard smooth.
Strain the mixture for a silky flan texture.
Let the flan chill overnight for best results.

Tools Used

Mixing Bowl Fine SieveOven

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Ingredients

Scale

USMetric

Scale

Caramel

100 g White sugar

Custard

10 pieces Egg yolks
370 ml Evaporated milk or fresh cream (35% fat) - Use fresh cream for creamier texture
300 ml Condensed milk
0.5 tbsp Lemon juice
1 tsp Vanilla extract

Instructions

Caramel

1
Heat sugar in a saucepan over medium heat until golden amber.
2
Swirl gently, do not stir, then pour into a 15 cm round pan or llanera.
3
Tilt pan to coat bottom evenly and let harden.

Custard

1
Gently whisk egg yolks in a bowl without overbeating.
2
Add condensed milk, evaporated milk or cream, lemon, and vanilla. Mix until smooth.
3
Strain mixture through a fine sieve into the caramel pan.

Bake

1
Preheat oven to 160°C (320°F).
2
Place pan in a larger dish filled with hot water halfway up the sides.
3
Bake for 50–60 minutes until just set and slightly jiggly.

Cool and Serve

1
Remove and cool completely.
2
Refrigerate 4 hours or overnight.
3
Run a knife around the edges, invert onto a plate, and serve chilled.

Comments & Reviews

Gladys
9/7/2025
I use fresh milk 🤭 I will try cream next time 😁
Wen Suzuki
9/5/2025
Yes, about 50–65 minutes on gentle heat if steaming in a 15 cm pan, covered tightly with foil.
Abdhulah Jhiana
9/5/2025
Can I steam it instead of baking? If yes, how long?
Kim-Aileen
9/5/2025
Wowwwww ka perfecttttt!
Mariedon
9/5/2025
Wow! My favorite leche flan ❤️❤️❤️
Wen Suzuki
9/5/2025
Not exactly—fresh cream has more fat so it’s creamier and smoother, while all-purpose cream is lighter but still works.
Tatiana
9/5/2025
Is fresh cream the same as all-purpose cream?

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Nutrition Facts

Serving Size: 1 slice (approx. 120 g)

Calories 310

% Daily Value*

Total Fat 16g21%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 210mg70%

Sodium 95mg4%

Total Carbohydrates 34g12%

Dietary Fiber 0g0%

Sugars 33g

Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Creamy Leche Flan with Fresh Cream Twist 🍮

Why You’ll Love This Recipe 💛

Ultra-creamy texture thanks to the fresh cream (35% fat).
Caramelized perfection that balances sweetness with a hint of bitterness.
Versatile cooking—bake in a water bath or steam if you prefer.
Make-ahead friendly—flan tastes even better when chilled overnight.

Fresh Cream vs. Evaporated Milk 🥛

If you’re in Japan (like Wen Suzuki, who inspired this recipe), fresh cream is the go-to. If not, you can still use evaporated milk for a more classic touch.