This Christmas and fiesta favorite is one of the most popular desserts in the Philippines. There are many variations to this dish but we’ll use basic ingredients here, making it classic. Feel free to add ingredients. Handle this recipe with care, it takes some skill but you’ll find it satisfying once you’ve given it a try. Fills 4 to 5 llanera pans.


  • 12 egg yolks
  • 2 cans 14 oz. condensed milk
  • 5 cans evaporated milk
  • 2 ¾ cups fine white sugar
  • ¼ cup water
  • 2 tablespoons vanilla
  • Llanera pan
  • Steamer

Cooking Directions

  1. In a mixing bowl, combine the egg yolk, condensed milk, evaporated milk, 2 cups sugar and vanilla. Whisk together and avoid bubbles. Remove any solids. Set aside.
  2. In a skillet or wok, dissolve ¾ cup of sugar into ¼ cup of water over medium heat gently swirling the pan. Do not stir. The darker the color, the more bitter the taste. Caramelize to desired color. Pour into llanera pan, coating the inside fully.
  3. Pour your egg-milk mixture into the llanera. Cover with aluminum foil. Steam cook for 40-45 minutes. Remove and let cool. Place in refrigerator for several hours.
  4. For serving, run a sharp knife along the sides of the pan and flip the pan over onto your serving dish. Serve with sticky rice or sweetened macapuno (young coconut).

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