Leche Flan — Filipino Steamed Custard

Separate the eggs and keep only the yolks. Beat them in a large bowl with a fork or mixer until smooth.

💡 Beat gently — you want them combined, not aerated. Whipped-in air becomes bubbles that set into holes in the finished custard.

Mix in the condensed milk thoroughly, then the fresh milk and the vanilla.

Put the mould on the stovetop over low heat, add the sugar, and stir until it liquefies into a light brown caramel. Tilt the mould to spread it evenly across the base.

💡 Caramel is around 170°C and will give you a serious burn — do not touch the mould with bare hands, and pull it off the heat while it is still light amber. It keeps darkening from residual heat, and dark caramel is bitter.

Wait 5 minutes for the caramel to set, then pour the egg mixture in — ideally through a fine sieve.

💡 Straining is not in his written steps, but it is the single easiest way to get the glass-smooth texture leche flan is judged on — it catches the stringy chalaza from the yolks.

Cover the mould tightly with aluminium foil and steam for 30 to 35 minutes, until the custard is set but still wobbles slightly in the centre when nudged.

💡 The foil is essential: without it, condensation drips onto the surface and pits it. And a gentle steam, never a hard rolling boil — violent heat curdles the custard into something grainy and full of holes.

Cool completely, then refrigerate for at least 4 hours. To serve, run a knife around the edge and invert onto a plate so the caramel runs down over the top.