Leche Flan is a rich Filipino dessert made with egg yolks, condensed milk, evaporated milk, and vanilla, poured over a layer of caramelized sugar and steamed or baked until set and silky. Brought by Spanish colonizers and adapted in Luzon, it’s typically cooked in llanera tins, then inverted before serving to showcase its golden caramel top. Leche Flan is a staple at celebrations, holidays, and fiestas, often served alongside other kakanin or cakes. Its smooth, dense texture and sweet custard flavor have made it a timeless symbol of indulgence in Filipino dessert culture.

Common variations include ube leche flan, flan cake, or crema de leche blends.

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