How to Make Steamed Leche Flan

This is my first time making steamed Leche Flan. There are variant of ways to make them and I wanted to try making the steamed version today to see if there is a difference versus the baked version of it. Just a quick trivia, the word “Leche” means milk in Spanish. I have learned something today. In my opinion, this dessert is easy to make but it is also easy to make mistakes if you do not pay attention to detail.

Origins of Steamed Leche Flan

Growing up in the Philippines, one of my fondest memories is the sweet, creamy taste of leche flan at every family gathering and holiday celebration. This delectable dessert, with its smooth caramel glaze, has its roots tangled deeply in the Spanish colonization era, which stretched from the 1500s to the late 1800s. Brought over by Spanish settlers, the original “flan de leche” quickly found a new home in Filipino hearts, evolving into a richer, creamier version thanks to the local twist of using condensed and evaporated milk.

Lack of Ovens

Unlike the European tradition of baking, we Filipinos turned to steaming our leche flan. This wasn’t just a culinary choice—it was a clever workaround for the many homes without ovens. Instead, we relied on our trusty steamers to craft this luscious dessert, making it an accessible and cherished treat that’s woven into the fabric of our celebrations. To me, leche flan is more than just a dessert; it’s a sweet reminder of home, family, and the ingenious simplicity of Filipino cooking.

How Long To Cook Leche Flan?

You’ll want to cook your leche flan for 30-45. It’s ok to check on it at 30 minutes and cook longer if you like. Don’t forget to refrigerate after cooking for about one day.

If you love this dessert and want to learn how to make it, come join me in making it for my first time.

Check out how to make another sweet Filipino dish. How to make Biko (Filipino Rice Cake)

---

Play video: Best Steamed Leche Flan Recipe

---

Ingredients

• 10 pc Large egg yolks
• 1 can sweetened condensed milk (14 FL OZ)
• 1 can Evaporated milk (12 FL OZ)
• 10 tbsp Sugar (white or brown)
• 1 tsp pure vanilla extract
• 2-3 qt Water for boiling (1 qt = 4 cups)

---

Instructions

Boil Water

In a large wok or pot, boil 2-3 quarts of water over medium-high heat.

Mix Wet Ingredients

In a mixing bowl, place 10 large egg yolks. Add 1 can of sweetened condensed milk and 1 can of evaporated milk. Mix until well combined. I transferred my mixture into a container with a handle. Add pure vanilla extract and mix. Set the mixture aside for later use.

Caramelize Sugar and Prep Containers

In a saucepan, melt 10 TBSP of sugar until caramelized over medium-low heat. Immediately transfer the liquefied sugar in a container and distribute it evenly. Let it cool for 10 minutes.

Steam the leche flan

Pour the mixture into the container with sugar until close to full. Cover with tin foil and place into the steamer over medium-high heat. The ramekins I used are thick so I steamed it for 45 minutes (if you use the traditional tin pan or llanera cook time will only take 30 minutes or less). Then remove from steamer and let it cool down for 10 minutes prior to chilling the Leche flan for 1 hour or refrigerating overnight.

Refrigerate

After an hour or the next day, remove the Leche flan from the fridge. Using a butter knife slowly loosen the Leche flan by inserting the knife through the side of the container. Take a clean plate place it on top and quickly flip the container over. Slowly lift the container until the Leche flan is completely transferred into the plate. Enjoy!