Filipino leche flan is just as thick, rich, sweet, and creamy if you cook it in the Instant Pot, right down to that signature caramel on top.
I owe my husband a thank you for teaching me this method. It completely changed the game for me. It takes less time and gives you the exact same flan.
No need to haul out the steamer, which makes it ideal for anyone who doesn’t even own one.
What Is Leche Flan?
Leche flan is a rich, creamy custard dessert topped with golden caramel. It’s a Filipino classic made with egg yolks, condensed milk, and evaporated milk.
What makes it different from other custards is how rich it is. Instead of using whole eggs and regular milk like crème caramel, leche flan uses egg yolks, plus condensed and evaporated milk. That combination makes it denser and more decadent.
It’s also commonly steamed, which helps give it that smooth texture we all love.
Ingredients You’ll Need
One of the best things about leche flan is how simple it is. Chances are, you already have all the ingredients on hand.
- Egg Yolks. These create that smooth, dense custard traditional to Filipino leche flan.
- Sweetened Condensed Milk. Adds sweetness and thickness.
- Evaporated Milk. Provides a rich, creamy base and gives the custard its flavor and smooth texture.
- Vanilla Extract. Enhances the flavor and adds warmth to the custard.
- Lime or Lemon Juice. A small amount brightens the flavor and helps balance the sweetness.
- Caramel. A mixture of sugar and water cooked in a pan until it reduces to an amber color, then poured into the mold to create the signature golden topping.
What is a Llanera?
It’s an oval-shaped metal mold traditionally used to make Filipino leche flan. It helps the flan cook evenly and gives it its classic shape.
You can also use small cake pans or ramekins if you don’t have one.
How to Make Leche Flan
Let’s make some leche flan.
1. Prepare the Custard.
Separate the egg yolks from the whites, being careful not to get any egg white into the yolks. Place the yolks in a large bowl and gently stir until smooth.
Add the evaporated milk and condensed milk. Stir gently in one direction until combined. Add vanilla and lime or lemon juice.
Strain the mixture through a fine mesh sieve twice.
2. Make the Caramel.
In a pan over medium heat, combine sugar and water. Let it simmer until amber, gently swirling the pan as needed. Pour the caramel into the llaneras, tilting to coat the bottoms evenly.
3. Fill the Molds.
Slowly pour the strained custard into the caramel-lined llaneras and cover tightly with foil.
4. Cook the Flan.
Place the llaneras on a trivet inside the Instant Pot. Add 1 cup of water. Cook on High Pressure for 12 to 14 minutes. Allow a natural release for 10 to 12 minutes, then vent remaining pressure.
5. Cool and Chill.
Remove and let cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
6. Unmold and Serve.
Run a knife along the edges to loosen. Invert onto a plate and serve.
Tips on How to Get Smooth Leche Flan
If you want a flawless flan, these tips will help you get there.
- Gently mix the yolks. Stir slowly and avoid whipping to prevent air bubbles. They create the holes that make the flan porous.
- Strain the custard for a silky finish. Pass the mixture through a fine mesh sieve twice to remove bubbles and bits of egg.
- Tap the molds gently before cooking. Lightly tap the filled llaneras on the counter to release trapped air.
- Cover tightly with foil. This prevents water droplets from dripping onto the surface and ruining the texture.
- Don’t overcook the custard. The center should still be slightly jiggly when done, as it will continue to set while cooling.
Other ways to cook leche flan?
I use the Instant Pot because it’s the most convenient for me. The classic method, though, is steaming on the stovetop. If you prefer, you can bake it in the oven.
- Steamer: Bring water to a boil. Place the covered llaneras in the steamer and cook for 30-35 minutes, or until set but slightly jiggly in the center.
- Oven (Water Bath): Place the llaneras in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the molds. Bake at 375°F for 40 to 50 minutes.
How to Store Flan
Cover the flan and refrigerate for up to 4 days. Keep it in the mold until ready to serve for best results.
Do not freeze. It’ll get all watery once thawed.
Leche Flan Recipe FAQs
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Filipino Leche Flan (Easy Instant Pot Recipe)
Ingredients
- 9 egg yolks
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1 tablespoon lime or lemon juice
- ¾ cup sugar
- 3 tablespoons water
Instructions
- Separate egg yolks from the whites, being careful not to get any egg white into the yolks. Place yolks in a large bowl.
- Gently stir the yolks until smooth. Do not whip or incorporate air.
- Add evaporated milk and condensed milk. Stir gently in one direction until combined. Add vanilla and lime or lemon juice and mix gently.
- Strain the mixture through a strainer or fine mesh sieve twice.
- In a pan over medium heat, combine sugar and water. Let it simmer until it turns amber. Gently swirl the pan as needed. Pour caramel into the llaneras, tilting to coat the bottoms evenly. Let the caramel set for about 5 minutes.
- Slowly pour the strained custard into the caramel-lined llaneras. Cover tightly with foil.
- Place llaneras on a trivet inside the Instant Pot. Add 1 cup of water to the pot. Cook on High Pressure for 12 to 14 minutes. Allow a natural release for 10 to 12 minutes, then vent any remaining pressure.
- Remove and let cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
- Run a knife along the edges to loosen. Invert onto a plate and serve. Enjoy!
